This oven fried chicken recipe from the new Transamerica Center for Health Studies® (TCHS) cookbook is a wonderful dinner for busy weeknights or weekend get-togethers with family and friends! It’s just as tasty as your favorite fried chicken but made healthier!
This post is sponsored by Transamerica Center for Health Studies. All opinions expressed are my own.
Oven Fried Chicken
The start of school generally signals the end of summer but we have much more warm weather to come here in Oklahoma and I intend to enjoy every last minute of it as fall approaches.
I’m still enjoying the garden, the okra and tomatoes are still hanging in there and I don’t think I’ve ever grown so much basil.
Having a garden has been so nice to get fresh veggies on the table this summer, especially when it comes to side dishes for a fried chicken dinner!
The kids are all usually around for Sunday dinner. I’ve been getting lots of requests for fried chicken and this Oven Fried Chicken hit the spot for this week’s Sunday supper.
It has a crunchy coating made of cornflake crumbs and lots of great seasonings. I used thin sliced chicken breasts for a quick dinner. You can also use bone-in breasts, legs and thighs, which ever you have on hand.
There’s a good reason for everyone having a major fried chicken craving, I hardly ever make it. It’s so messy and it takes FOREVER!
This Oven Fried Chicken is really simple, no messy oil to deal with and it all cooks at once.
How to Make Oven Fried Chicken
I used low-fat buttermilk mixed with egg whites and a dash of Sriracha to dip the chicken in and then a combination of crushed cornflakes, flour and spices for the crust.
The secret to getting it to brown is to spray it lightly with non-stick cooking spray. It works like a charm!
This was the perfect Sunday supper and it would also be great to bake ahead for a picnic or cookout. I served it up with a big batch of cole slaw, just add your favorite sides and you have a real people-pleasing meal!
Having dinner together as a family is so important. I’m learning to adjust to my kids being adults and not being home every night. Seriously, how did this happen? I swear they all just started kindergarten and in reality, my oldest is speaking of getting married and buying his first house.
It is the highlight of my week if we can all get together on Sunday and I can cook for everyone. Every night at the dinner table or just an afternoon get-together on the weekends, is the best time to catch up on everything going on. When good food is involved, it’s even better.
The new TCHS Cookbook is filled with delicious recipes like this Oven Fried Chicken, Potato Salad, Texas Chili and more. Download your free copy here.
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TCHS is a national nonprofit focused on empowering consumers and employers to achieve the best value and protection from their health coverage, as well as the best outcomes in their personal health and wellness. You will find great ideas on how to stay active, manage stress, follow dietary guidelines and even understand your health insurance options. We all need these things!
- 2 1⁄2 cups cornflakes (unsweetened), crushed into fine crumbs (try pulsing in a food processor)
- • 1⁄2 cup all-purpose flour
- • 1 1⁄2 Tablespoons freshly ground black pepper
- • 1 teaspoons chili powder
- • 1 teaspoon garlic powder
- • 1⁄2 teaspoon onion powder
- • 1 cup low-fat buttermilk
- • 2 egg whites
- • 1 teaspoons hot sauce (I used Sriacha)
- • 1⁄2 teaspoon salt
- • 3 1⁄2 pounds boneless, skinless chicken breasts or skinless chicken legs, split into thighs and drumsticks
- Preheat oven to 375 degreesF
- Grease a baking sheet lightly with cooking sprayer olive oil.
- Combine cornflakes, flour, and spices in a shallow bowl. Set aside.
- In a large bowl, whisk together buttermilk, egg whites, hot sauce and salt. Add chicken pieces and ensure
- each is coated with the mixture.
- (For this step, use 1 hand for wet ingredients, the other for dry ingredients). Working with 1 piece of
- chicken at a time, remove from buttermilk mixture and allow excess to drip off. Dip into cornflake mixture
- and pack crumbs onto chicken. Place each piece on the baking sheet, creating a single layer.
- Coat the chicken lightly with cooking spray. Bake for 20- 25 minutes for chicken breasts or 45-50 minutes for bone-in legs and thighs until golden brown and no longer pink
- in center (a thermometer inserted into thickest part of chicken should read 165 degrees).
This post is sponsored by Transamerica Center for Health Studies®. All opinions expressed are my own.