Crispy Oven-Fried Chicken


1/2 cup milk or buttermilk, low-fat or skim

1 teaspoon poultry seasoning

1 cup cornflakes, crushed

11/2 tablespoons onion powder

11/2 teaspoons garlic powder

2 teaspoons black pepper

2 teaspoons dried hot pepper, crushed

1 teaspoon ground ginger

8 chicken pieces, skin removed

a few shakes of paprika

vegetable oil cooking spray

  1. Preheat oven to 350 °F. 
  2. Add 1/2 teaspoon poultry seasoning to milk. 
  3. Combine remaining seasonings (except paprika) with cornflake crumbs and place in a large plastic bag. 
  4. Dip chicken into milk and gently shake to remove excess milk. Then, place in bag with seasonings and crumbs, and shake until chicken is thoroughly coated. Continue with remaining chicken. 
  5. Spray baking pan with cooking spray and place chicken on pan, evenly spaced. Sprinkle with paprika for added color.
  6. Cover with aluminum foil and bake 40 minutes or until the meat can be easily pulled away from the bone with a fork. Drumsticks may require less baking time than  breasts. Crumbs will form a crispy "skin." (Do not turn chicken during baking.)
  • Always thaw meat in the refrigerator and never on the counter.
  • Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
  • This recipe is a healthier version of deep-fried chicken. 
Nutrition Facts: 

Serving size: 1 piece

Calories: 350

Fruits and Vegetables: 0 cups

Fat: 11 g

Fiber: 1 g

Sodium: 290 mg

This material was developed by the UMass Extension Nutrition Education Program.

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