Oven-Fried Chicken Recipe
Oven-Fried Chicken Recipe photo by Taste of Home

Oven-Fried Chicken Recipe

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"My mother, who is diabetic, often relies on this simple recipe," explains Suzanne McKinley of Lyons, Georgia. "The meat is lightly seasoned and stays moist."
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 30 min.
MAKES: 4 servings


  • 1-1/2 cups nonfat dry milk powder
  • 1 tablespoon paprika
  • 2 teaspoons poultry seasoning
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves

Nutritional Facts

4 ounce-weight: 240 calories, 4g fat (0g saturated fat), 78mg cholesterol, 204mg sodium, 15g carbohydrate (0g sugars, 0g fiber), 36g protein Diabetic Exchanges:1 starch, 4 very lean mea


  1. Combine the first four ingredients in a large resealable plastic bag. Add chicken, one piece at a time, and shake to coat. Place in an 8-in. square baking pan that has been coated with cooking spray. Bake, uncovered, at 350° for 30 minutes or until juices run clear. Yield: 4 servings.
Editor's Note: Pork chops may be substituted for the chicken. Bake for 1 hour or until a meat thermometer reads 160°-170°.
Originally published as Oven-Fried Chicken in Taste of Home April/May 1998, p16

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Reviewed Dec. 7, 2015

"Sorry I followed the recipe as written but we didn't think this had much of a taste. It looked nice but no one ate it."

Reviewed Feb. 10, 2015

"Hi Nicole, Replacing the dry milk with flour should be fine."

Reviewed Feb. 9, 2015

"?Can I substitute the dry milk with flour?"

Reviewed Aug. 14, 2012

"I tried this recipe for tonight's dinner, and it's sooooo.... good!! the meat is so tender and juicy, my whole family just love it!"

Reviewed Apr. 13, 2012

"I love this low carb "fried chicken" Will definately make again."

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