Crispy Oven Fried Chicken
It's a Keeper
It's a Keeper
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  • 30 minutes? I kid you not, my friend.
  • 11 herbs and spices. Well, not really, it’s more like 4 and it’s not really a secret. I got caught up in the Col. Saunders schtick.
  • 30 minutes Plus, the leftover cutlets made great sandwiches the next day. But, you can use whatever kind of chicken you prefer. And, if you want to cut the calories back even more, you can omit the butter at the end. It adds flavor, but it’s not necessary.
  • 3 1/2 lbs chicken (I used boneless, skinless breasts)
  • salt and pepper
  • 1 large egg
  • 1/8 cup milk
  • 3 cups corn flakes, crushed
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne
  • 2 Tbsp melted butter
  • 60 minutes or until it reaches an internal temperature of
  • 165 degrees The chicken should be golden and crisp



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