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    You are in: Home / Recipes / Moist Oven Fried Chicken Recipe
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    Moist Oven Fried Chicken

    Moist Oven Fried Chicken. Photo by TasteTester

    1/5 Photos of Moist Oven Fried Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 25 mins

    4 hrs 30 mins

    55 mins

    *Parsley*'s Note:

    Yummy and much healthier than deep-fried chicken. Prep time includes marinating in the moist coating.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      Cover and refrigerate for at least 4 hours (or up to 24 hours, if you plan ahead).
    3. 3
      After marinating, remove chicken from the refrigerator and toss around in the mixture once again (to make sure pieces are well-coated).
    4. 4
      Preheat oven to 350 degrees Fahrenheit.
    5. 5
      Place crushed corn flakes and parsley in a shallow dish; mix well.
    6. 6
      Roll chicken pieces in corn flake crumb mixture to coat. Place in a single layer in a large baking pan.
    7. 7
      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.

    Ratings & Reviews:

    • on April 16, 2009

      45

      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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    • on December 10, 2008

      55

      We loved this chicken! I marinated it in the fridge for about 4 hours and then coated the chicken with the cornflakes. I had put them in the food processor first to make the cornflakes a finer consistency, and that made it easier to coat the chicken thoroughly and kept the coating from falling off. I also generously sprayed the pan with Pam. I used bone-in skinless chicken and cooked for 45 minutes. The chicken came out nice and juicy. Thanks for this recipe, Parsley.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2007

      55

      Thanks for the easy, tasty recipe Parsley. I followed the recipe except left out the celery salt because I didn't have any and only marinated the boneless, skinless chicken breasts for a couple of hours. I did have the same problem with the breading falling off, so I think that the next time I will put the chicken on a wire rack so I do not have to turn them at half time. Otherwise this was delicious and I will be making it again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Moist Oven Fried Chicken

    Serving Size: 1 (124 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 241.5
     
    Calories from Fat 112
    46%
    Total Fat 12.4 g
    19%
    Saturated Fat 2.1 g
    10%
    Cholesterol 65.1 mg
    21%
    Sodium 432.2 mg
    18%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 2.8 g
    11%
    Protein 18.4 g
    36%

    The following items or measurements are not included:

    celery salt

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