Oven Fried Chicken IV

3.8
(228)
184 Reviews
14 Photos

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.

Submitted by Chelsey
Updated on August 8, 2022
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Prep Time:
20 mins
Cook Time:
1 hr
Total Time:
1 hr 20 mins
Servings:
9
Yield:
9 servings
Jump to Nutrition Facts

Ingredients

  • 2 cups low fat sour cream

  • 4 cloves garlic, minced

  • 6 chicken drumsticks

  • 6 bone-in chicken breast halves, with skin

  • 4 cups crushed cornflakes cereal

  • 4 tablespoons crushed dried rosemary

  • 3 teaspoons dried sage

  • 3 tablespoons garlic powder

  • salt and pepper to taste

Directions

  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.

Nutrition Facts (per serving)

540 Calories
20g Fat
42g Carbs
47g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 540
% Daily Value *
Total Fat 20g 25%
Saturated Fat 8g 39%
Cholesterol 148mg 49%
Sodium 440mg 19%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 47g 95%
Vitamin C 10mg 11%
Calcium 103mg 8%
Iron 14mg 76%
Potassium 475mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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