Southern Oven-Baked Crispy Chicken

The recipe Southern Oven-Baked Crispy Chicken can be made in around 40 minutes. One serving contains 203 calories, 27g of protein, and 3g of fat. For $1.29 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. 7488 people were impressed by this recipe. A mixture of panko bread crumbs, frank's redhot sauce, skinless boneless chicken breasts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a Southern main course. It is brought to you by Skinny Mom. Overall, this recipe earns a tremendous spoonacular score of 82%. Crispy Oven-Baked Chicken, Crispy Oven Baked Chicken Legs, and Sweet Potato-Almond Waffles with Crispy Oven-Baked Cornflake Chicken are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons black pepper

1 cup cornflakes

¾ cup fat-free milk

1 tablespoon Frank's RedHot sauce

½ cup panko bread crumbs

1 teaspoon paprika

1 teaspoon salt

4 (4-ounce) boneless, skinless chicken breasts

Equipment:

meat tenderizer

rolling pin

wax paper

whisk

bowl

food processor

baking sheet

oven

baking pan

Cooking instruction summary:

Place the chicken breasts between 2 pieces of wax paper and gently pound with flat side of meat mallet or rolling pin until the breasts are about inch thick. Cut each breast into 3 equal pieces. In a small bowl, whisk together the milk and hot sauce.Place the chicken pieces in a large resealable bag and pour in the milk mixture. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 4 hours and up to overnight (depending on how much time you have).When you're ready to cook, preheat oven to 400 F. Coat a baking sheet with cooking spray.In a food processor, combine cup of the cornflakes, the paprika, salt, and pepper. Pulse until the cornflakes become crumbs. Pour them into a shallow baking dish and stir in the panko.In a small resealable bag, gently crush the remaining cup cornflakes by hand into small pieces. Transfer the hand-crushed cornflakes to the panko-crumb mixture. Remove the chicken pieces one at a time from the marinade and place in the cornflake mixture. Evenly cover each piece of chicken.Arrange the chicken in a single layer on the baking sheet. Bake for 15 minutes at 400 F, then reduce the oven temperature to 350 F and bake until the chicken is cooked through and crispy, 5 to 10 minutes longer.

 

Step by step:


1. Place the chicken breasts between 2 pieces of wax paper and gently pound with flat side of meat mallet or rolling pin until the breasts are about inch thick.

2. Cut each breast into 3 equal pieces. In a small bowl, whisk together the milk and hot sauce.

3. Place the chicken pieces in a large resealable bag and pour in the milk mixture. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 4 hours and up to overnight (depending on how much time you have).When you're ready to cook, preheat oven to 400 F. Coat a baking sheet with cooking spray.In a food processor, combine cup of the cornflakes, the paprika, salt, and pepper. Pulse until the cornflakes become crumbs.

4. Pour them into a shallow baking dish and stir in the panko.In a small resealable bag, gently crush the remaining cup cornflakes by hand into small pieces.

5. Transfer the hand-crushed cornflakes to the panko-crumb mixture.

6. Remove the chicken pieces one at a time from the marinade and place in the cornflake mixture. Evenly cover each piece of chicken.Arrange the chicken in a single layer on the baking sheet.

7. Bake for 15 minutes at 400 F, then reduce the oven temperature to 350 F and bake until the chicken is cooked through and crispy, 5 to 10 minutes longer.


Nutrition Information:

Quickview
203k Calories
27g Protein
3g Total Fat
14g Carbs
14% Health Score
Limit These
Calories
203k
10%

Fat
3g
5%

  Saturated Fat
0.79g
5%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
73mg
25%

Sodium
953mg
41%

Get Enough Of These
Protein
27g
55%

Vitamin B3
13mg
68%

Selenium
40µg
58%

Vitamin B6
1mg
51%

Phosphorus
307mg
31%

Vitamin B2
0.34mg
20%

Vitamin B5
1mg
19%

Vitamin B1
0.26mg
17%

Iron
3mg
17%

Potassium
542mg
16%

Vitamin B12
0.86µg
14%

Manganese
0.24mg
12%

Magnesium
43mg
11%

Vitamin A
504IU
10%

Folate
40µg
10%

Calcium
81mg
8%

Zinc
1mg
7%

Vitamin D
0.92µg
6%

Copper
0.09mg
4%

Fiber
1g
4%

Vitamin C
2mg
3%

Vitamin K
2µg
3%

Vitamin E
0.39mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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