|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Who needs the mess of a deep fryer when you can get flavorful chicken from your oven? This chicken is coated with a little butter and seasoned crumbs, then it's baked in a hot oven.
Use a combination of chicken legs and thighs or a cut-up whole chicken in the recipe. If you use boneless chicken, baking time will be shorter.
Fried chicken couldn't be easier!
- 1 broiler-fryer chicken, about 2 to 2 1/2 cups, cut into 8 pieces
- 1/2 cup fine dry breadcrumbs
- 2 teaspoons salt
- 1 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 cup vegetable oil or melted butter
Heat the oven to 425 F.
Lightly oil a large, shallow baking pan or spray it with olive oil spray.
Combine the breadcrumbs, salt, paprika, and pepper. Brush each piece of chicken with vegetable oil or melted butter and then roll in crumb mixture.
Arrange the chicken pieces in the prepared baking pan, skin side up.
Bake the coated chicken pieces in the preheated oven for about 35 to 45 minutes, or until chicken is tender and juices run clear.
According to the USDA guidelines, chicken must be cooked to the minimum safe temperature of 165 F (or above). Use a reliable food thermometer or instant-read thermometer to check for doneness. Insert the thermometer into the thickest part of the chicken, not touching bone or gristle.