Crispy Oven-Baked Chicken Recipe

4.5 4 7
Crispy Oven-Baked Chicken Recipe
Crispy Oven-Baked Chicken Recipe photo by Taste of Home
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Crispy Oven-Baked Chicken Recipe

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4.5 4 7
Publisher Photo
This is a delicious way to fix chicken that has all the flavor without all the calories. The cornflake coating is dressed up with a pleasant mixture of herbs and seasonings.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1-1/4 cups crushed cornflakes
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 cup lemon juice
  • 1/4 cup fat-free French salad dressing
  • 6 bone-in chicken breast halves (8 ounces each), skin removed

Directions

In a shallow bowl, combine the first nine ingredients. In another shallow bowl, combine the lemon juice and salad dressing. Dip chicken in lemon juice mixture, then coat with cornflake mixture. Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 40-50 minutes or until juices run clear. Yield: 6 servings.
Originally published as Crispy Oven-Baked Chicken in Light & Tasty August/September 2004, p27

Nutritional Facts

1 filled pita half: 288 calories, 5g fat (1g saturated fat), 102mg cholesterol, 506mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 39g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 1-1/4 cups crushed cornflakes
  • 1 teaspoon onion powder
  • 1 teaspoon poultry seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 cup lemon juice
  • 1/4 cup fat-free French salad dressing
  • 6 bone-in chicken breast halves (8 ounces each), skin removed
  1. In a shallow bowl, combine the first nine ingredients. In another shallow bowl, combine the lemon juice and salad dressing. Dip chicken in lemon juice mixture, then coat with cornflake mixture. Arrange chicken on a rack in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 400° for 40-50 minutes or until juices run clear. Yield: 6 servings.
Originally published as Crispy Oven-Baked Chicken in Light & Tasty August/September 2004, p27

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justmbeth User ID: 1196484 135846
Reviewed Feb. 13, 2014

"This was ok, debating between 3 and 4 stars. Other than turning out a bit dry, it wasn't bad. There are just other oven breaded chicken recipes I prefer to make over this."

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missjennieredhot@aol.com User ID: 7583608 55422
Reviewed Jan. 5, 2014

"Delicious! It's a hit!"

MY REVIEW
DUROD User ID: 6308950 70639
Reviewed Dec. 23, 2011

"This was perfect! I was looking for a way to make something like fried chicken, but in the oven, and this was delicious. Very moist and crispy."

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twinkle_toes User ID: 544493 135825
Reviewed Jan. 14, 2010

"I have prepared this chicken recipe a number of times and find it delicious! It is easy on the calories but you wouldn't guess!"

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