Oven Fried Chicken IV

Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes.


Meat and Poultry · Chicken · Baked and Roasted · Oven Fried


Prep Time: 20 mins
Cook Time: 1 hrs
Servings: 9
Total Time: 1 hrs 20 mins
Yield: 9 servings

Ingredients

Ingredients List

  • 2 cups low fat sour cream

  • 4 cloves garlic, minced

  • 6 chicken drumsticks

  • 6 bone-in chicken breast halves, with skin

  • 4 cups crushed cornflakes cereal

  • 4 tablespoons crushed dried rosemary

  • 3 teaspoons dried sage

  • 3 tablespoons garlic powder

  • salt and pepper to taste


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.

  2. In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.

  3. Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.


Nutrition Facts (per serving)

Nutrition Facts
540 Calories
20g Fat
42g Carbs
47g Protein


Prev   Next