Oven Fried Chicken

Oven Fried Chicken
2 cups buttermilk
1 1/2 teaspoons garlic salt, divided
4 teaspoons chicken seasoning or rub spices, divided
1 1/4 cups crushed cornflake crumbs
2 tablespoons grated Parmesan cheese
2-3 pounds chicken pieces (6 pieces)*

Preheat oven to 425 degrees F. For quicker cleanup, line baking sheet with foil or parchment.

Combine buttermilk, 1 teaspoon garlic salt, and 2 teaspoons chicken seasoning, mix well. Place chicken pieces in gallon zip bag, pour marinade over chicken, close bag securely and refrigerate 2 to overnight. Drain off and discard buttermilk.

Combine cornflake crumbs, 1/2 teaspoon garlic salt, and 2 teaspoons chicken seasoning and Parmesan cheese in large plastic bag. Close securely and shake to mix well.

Toss chicken, one piece at a time, in coating mix.** Place prepared chicken on baking pan, bake for 30-45 minutes or until cooked thoroughly (165 degrees). Avoid over cooking to prevent dying meat out.


A healthy alternative to high fat fried chicken. Nutrition analysis has been calculated using boneless skinless breasts. Serves 6

* If desired, remove skin from chicken pieces. Boneless, skinless chicken breast will have the fewest grams of fat per serving.

** To avoid clumps and get a more even coating on chicken, set aside 1/2 the coating mix. Add fresh coating mix to the bag as needed during the coating process.

For nutrition analysis go to www.UtahDairyCouncil.com

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