4 to 41/2 pounds chicken pieces (breast halves, thighs and drumsticks)
Instructions
Preheat oven to 375° F. In a small bowl, combine egg and milk. For the coating, combine crushed corn flakes, thyme, paprika, salt and pepper in a shallow dish; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture.
In a greased 15 x 10 x 1-inch baking pan, arrange chicken, bone sides down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.
Bake, uncovered, in a 375° F oven for about 45 minutes or until chicken is no longer pink (165° F). Do not turn chicken pieces while baking.
Oven-Fried Chicken Breast Tenders- Prepare as above, except substitute 2 pounds chicken breast tenderloins for chicken pieces, increase crushed corn flakes to 2 1/4 cups, and place tenders in a single layer in a greased 15 x 10 x 1-inch baking pan. Bake, uncovered, in a 400° F oven for about 15 minutes or until chicken is no longer pink (165° F). Do not turn tenders while baking.
Originally Submitted
3/15/2011
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