"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."
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forOven-Fried Chicken
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MY REVIEW
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."
MY REVIEW
Reviewed Feb. 10, 2015
"Hi Nicole, Replacing the dry milk with flour should be fine."
MY REVIEW
Reviewed Feb. 9, 2015
"?Can I substitute the dry milk with flour?"
MY REVIEW
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!"
MY REVIEW
Reviewed Apr. 13, 2012
"I love this low carb "fried chicken" Will definately make again."
MY REVIEW
Reviewed Jul. 5, 2009
"I recently prepared this, substituting turkey cutlets--very tasty. I'm on a salt-restricted diet and give this recipe high marks."
MY REVIEW
Reviewed Feb. 5, 2008
"This is fantastic. I fixed it for our Senior Adult group at church. Now they ask for it on a regular basis."
