Oven-Fried Chicken


Fried Chicken is another recipe on my 28 Before 28 List. I guess this is kind of a cop out since I decided to "oven-fry" the chicken, but I've been in a really good groove of making healthier recipes lately that I didn't want to throw it all out the window by actually frying this chicken.

I don't think any southern grandmothers are rolling over in their graves by me calling this fried chicken since the whole "oven-" is attached.

Oven-Fried Chicken
Source: Eat What You Love by Marlene Koch, p. 295
Servings: 4
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    • 1/4 cup all purpose flour
    • 1 1/4 cups cornflake cereal
    • 1/4 cup plain bread crumbs
    • 2 egg whites
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. ground sage
    • 1/2 tsp. ground thyme
    • 1/2 tsp. cayenne pepper
    • salt and pepper
    • 2 large skinless chicken breasts, cut into strips
1. Preheat the oven to 400. Place a wire rack on top of a large baking sheet and spray with non-stick cooking spray.
2. Put flour in a shallow dish.
3. Put cornflake cereal in a zip-top bag, removing the excess air. Roll over it with a rolling pin until crushed. Place cereal and bread crumbs in another shallow dish.
4. In the third shallow dish, combine the egg whites, garlic powder, onion powder, ground sage, ground thyme, and cayenne pepper.
5. Season the chicken with salt and pepper. Dredge each piece of chicken into the flour, shaking off the excess. Then dip it into the egg whites, followed by the cornflake mixture. Place each piece on the prepared baking sheet.
6. Bake for 20-25 minutes or until cooked through.

I've had many similar recipes, and I gotta say, this one ranks up at the top. The cereal adds a nice crunch to the chicken that otherwise isn't there, and placing the chicken on the wire rack is really key to keeping it crispy and not ended up with soggy chicken. 

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