For less fat, bake chicken in the oven instead of frying.

Nutrition Facts

Serving Size½ breast or 2 small drumsticks
Total Fat5 g
Saturated Fat1 g
Cholesterol82 mg
Sodium286 mg

Servings and Times


Ingredients and Preparation

Skim milk or buttermilk½ cup
Poultry seasoning1 teaspoon
Cornflakes, crumbled1 cup
Onion powder1½ tablespoons
Garlic powder1½ tablespoons
Black pepper2 teaspoons
Dried hot pepper, crushed2 teaspoons
Ginger, ground1 teaspoon
Chicken, skinless (4 breasts, 4 drumsticks)8 pieces
PaprikaA few shakes
Vegetable oil (use to grease baking pan)1 teaspoon
  1. Directions
  2. Preheat oven to 350°F.
  3. Add ½ teaspoon of poultry seasoning to milk.
  4. Combine all other spices with cornflake crumbs and place in a plastic bag.
  5. Wash chicken and pat dry. Dip chicken into milk, shake 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.
  9. Cover with aluminum foil and bake 40 minutes. Remove foil and continue baking for an additional 30-40 minutes or until the meat can be easily pulled away from 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.)