Oven Fried Chicken IV

Oven Fried Chicken IV

166

"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."

Ingredients

1 h 20 m {{adjustedServings}} servings 540 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

166
  1. 205 Ratings

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This chicken was excellent. My family really enjoyed it. I didn't have any cereal to use for the coating, so I used a combination of crushed crackers and homemade breadcrumbs. It turned out g...

Awesome chicken recipe! I did take suggestions and altered it a bit: I mixed ALL of the seasonings (I used garlic powder, salt, cumin, oregano and thyme) into the sour cream PLUS I added crushed...

Great recipe! The second time I made this, I used skinless drumsticks, lowfat sour cream and a seasoned bread crumb coating instead of corn flakes. This is about as low fat as I can or want to g...