Crispy Oven-Fried Chicken

Serves 10

½ cup fat-free milk or buttermilk
1 teaspoon poultry seasoning
1 cup cornflakes, crumbled
1½ tablespoons onion powder
1½ tablespoons garlic powder
2 teaspoons black pepper
2 teaspoons dried hot pepper, crushed
1 teaspoon ginger, ground
8 pieces chicken, skinless (4 breasts, 4 drumsticks)
A few shakes paprika
1 teaspoon vegetable oil

1. Preheat oven to 350◦
2. Add ½ teaspoon of poultry seasoning to milk.
3. Combine all other spices with cornflake crumbs, and place in large zip lock plastic bag or large, flat container.
4. Wash chicken and pat dry. Dip chicken into milk and shake to remove excess. Quickly shake in bag or container with seasonings and crumbs, and remove the chicken from the bag. Place on a plate and cover.
5. Refrigerate chicken for 1 hour.
6. Remove chicken from refrigerator and sprinkle lightly with paprika for color.
7. Space chicken evenly on greased baking pan. (Use canola oil or non-stick baking spray
8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for another 30–40 minutes or until meat can easily be pulled away from the bone with fork. Drumsticks may require less baking time than breasts. Crumbs will form crispy “skin.”
Note: Do not turn chicken during baking.

Serving size: ½ breast or 2 small drumsticks Calories 117 Total Fat 3 g Saturated Fat 1 g Cholesterol 49 mg Sodium 67 mg Total Fiber 1 g Protein 17 g Carbohydrates 6 g Potassium 1 mg