Crispy Oven-Fried Chicken

90 min · Serves 6

From USDA MyPlate Kitchen. Heart Healthy Home Cooking: African American Style US Department of Health and Human Services National Heart, Lung, and Blood Institute

What goes in

• ½ cupnon-fat milk or buttermilk
• 4.9 mlpoultry seasoning
• 1 cupcornflakes, crumbled
• 22.2 mlonion powder
• 22.2 mlgarlic powder
• 9.9 mlblack pepper
• 9.9 mlcrushed pepper flakes
• 4.9 mlground ginger
• 4chicken breasts, skinless
• 4chicken drumsticks, skinless
• 1.2 mlpaprika
• 4.9 mlvegetable oil

How to cook it

1. Wash hands with soap and water.
2. Preheat oven to 350 °F.
3. Add 1/2 teaspoon of poultry seasoning to milk.
4. Combine remaining 1/2 teaspoon of poultry seasoning and all other spices (except paprika) with cornflake crumbs and place in a plastic bag.
5. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
6. Refrigerate for 1 hour.
7. Remove from refrigerator and sprinkle lightly with paprika for color.
8. Evenly space chicken on greased baking pan. Cover with aluminum foil and bake for 40 minutes.
9. Remove foil and continue baking for an additional 30 to 40 minutes or until the meat can be easily pulled away form the bone with a fork. The drumsticks may require less baking time than the breasts. Crumbs will form a crispy "skin." (Do not turn chicken during baking.)

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