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:
covered percent of daily need
