From the Cook
From the Cook
From the Cook
1/4
Oven Baked Fried Chicken
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Instructions
1
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Preheat oven to 350°F.
2
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Line a baking sheet with foil and place a rack on top of foil. Spray baking rack with non-stick cooking spray.
3
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Rinse chicken and pat dry. Season with House Seasoning Blend.
4
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In a shallow dish, whisk egg and milk together.
5
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Combine corn flakes, salt, garlic powder, onion powder and cayenne in a shallow bowl.
6
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Dip the chicken into the egg mixture, then coat with corn flake mixture, pressing the crumbs onto the chicken (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
7
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Drizzle melted butter over the chicken.
8
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For thin boneless, skinless chicken breast, bake for 20-25 minutes or until it reaches an internal temperature of 165 degrees. Thicker chicken breasts may take 30-45 minutes.
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Use a meat thermometer to test that it’s 165 degrees. Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Corn Flake Coating Technique 🥣Crush corn flakes into varied textures - some fine, some coarse - to create a more complex and interesting crunch on your chicken.
- Milk Marinade Magic 🥛Soak chicken in buttermilk or milk with a splash of hot sauce for at least 30 minutes to tenderize the meat and add deeper flavor before breading.
- Rack Elevation Trick 🔝Place chicken on a wire rack over your baking sheet to allow hot air to circulate completely, ensuring an ultra-crispy 360-degree crust.
- Seasoning Layer Strategy 🧂Create a multi-layer seasoning approach by adding spices to both the milk marinade and the corn flake coating for maximum flavor intensity.
- Crisp Reheating Hack 🔥To maintain crispiness when reheating, use an air fryer or oven at 375°F for 5-7 minutes instead of a microwave.
Recipe Facts
Diet at a Glance
High Protein
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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