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Moist Oven Fried Chicken

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Ingredients

Adjust Servings:
2 1/2 lbs skinless chicken pieces
3/4 cup mayonnaise, can use lowfat but not fat free
1 tablespoon lemon juice
1/4 - 1/2 teaspoon salt, to taste
1 teaspoon worcestershire sauce
1/8 - 1/4 teaspoon hot sauce, to taste
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon sweet paprika
1 1/2 cups crushed corn flakes
2 tablespoons chopped parsley

Nutritional information

241.6
Calories
112 g
Calories From Fat
12.5 g
Total Fat
2.1 g
Saturated Fat
65.1 mg
Cholesterol
432.2 mg
Sodium
13.9 g
Carbs
0.3 g
Dietary Fiber
2.9 g
Sugars
18.4 g
Protein
95g
Serving Size

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Moist Oven Fried Chicken

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    Cuisine:

    I tried this recipe and agree it is tasty... however, I'm on a mission to find a way to keep the coating on the chicken pieces. Others suggested using a wire rack to cook on, but the coating still gets stuck to that also. Maybe we need to incorporate egg somehow... it may be the key to adhear the coating to the mayo layer. I like worcestershire so I think I'll add a couple extra splashes next time (& cut back the mayo abit). Enjoyed the recipe, thanks for sharing.

    • 345 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Moist Oven Fried Chicken, Yummy and much healthier than deep-fried chicken Prep time includes marinating in the moist coating , I tried this recipe and agree it is tasty however, I’m on a mission to find a way to keep the coating on the chicken pieces Others suggested using a wire rack to cook on, but the coating still gets stuck to that also Maybe we need to incorporate egg somehow it may be the key to adhear the coating to the mayo layer I like worcestershire so I think I’ll add a couple extra splashes next time (& cut back the mayo abit) Enjoyed the recipe, thanks for sharing


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    Steps

    1
    Done

    In a Large Nonreactive Bowl, Combine the Mayonnaise, Lemon Juice, Salt, Worcestershire Sauce, Hot Sauce, Garlic Powder, Celery Salt, Dry Mustard, Pepper and Paprika; Mix Well. Add Chicken Pieces and Toss to Coat.

    2
    Done

    Cover and Refrigerate For at Least 4 Hours (or Up to 24 Hours, If You Plan Ahead).

    3
    Done

    After Marinating, Remove Chicken from the Refrigerator and Toss Around in the Mixture Once Again (to Make Sure Pieces Are Well-Coated).

    4
    Done

    Preheat Oven to 350 Degrees Fahrenheit.

    5
    Done

    Place Crushed Corn Flakes and Parsley in a Shallow Dish; Mix Well.

    6
    Done

    Roll Chicken Pieces in Corn Flake Crumb Mixture to Coat. Place in a Single Layer in a Large Baking Pan.

    7
    Done

    Bake Uncovered at 350 Degrees Fahrenheit For About 45 to 55 Minutes, Depending on the Size Pieces You Are Using, Turning Gently Halfway Through or Until Done.

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