Oven-Fried Chicken Recipe

3.5 8 8
Oven-Fried Chicken Recipe
Oven-Fried Chicken Recipe photo by Taste of Home
Publisher Photo

Oven-Fried Chicken Recipe

Read Reviews
3.5 8 8
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Bake: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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Reviews forOven-Fried Chicken

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lepleyracing User ID: 1497870 238889
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
sstetzel User ID: 158954 220164
Reviewed Feb. 10, 2015

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

MY REVIEW
nicoleschram User ID: 8252875 220131
Reviewed Feb. 9, 2015

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

MY REVIEW
chungpc.veronica User ID: 6291637 46147
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
littlewind53 User ID: 6226122 50349
Reviewed Apr. 13, 2012

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

MY REVIEW
jck1954 User ID: 5292712 27527
Reviewed Aug. 17, 2010

"EXCELLENT! i loved how easy it was to make.My friends loved it too.thats saying a lot sence their both men. I used large chicken breast so i could only cook 3 and i cooked them about 10 min. longer.GREAT!"

MY REVIEW
mslaughland User ID: 1642226 17030
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
msg49 User ID: 2747246 22047
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."

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