Crispy oven fried chicken


Dinner tonight, 30 May, 2017.
Just a great way to get that crispy chicken we all love. Serve with rice or salad.
5 servings

  • 1 whole cut-up chicken (3- to 3-1/2 pounds), skin removed
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
  • 3 egg whites
  • 1 ½ cup cornflake crumbs
  • ½ teaspoon poultry seasoning

1) Preheat oven to 350 degress F. Coat a rimmed baking sheet with cooking spray.

In a shallow dish, combine flour, salt, red pepper flakes, and pepper. In a medium bowl, lightly beat egg whites. In a large bowl, combine cornflake crumbs and poultry seasoning.

Dip chicken pieces in flour mixture, then into egg whites then cornflake crumbs, coating completely with each. Place on baking sheet. Lightly coat top of chicken with nonstick cooking spray and bake 45 to 50 minutes, or until no pink remains and juices run clear.

Notes: Serving size 1-3 pieces, about 8 oz

Nutritional notes:
Calories per serving 364
Carbs per serving 46g

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