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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 27, 2014

      Yum!! I looked at so many oven-fried chicken recipes, but most used buttermilk (not in my fridge last night) and they don't use crumbs. So I came across yours, used Greek yoghurt (nice and creamy!) and followed your recipe, but I used Panko crumbs instead of cornflakes -- another staple I did not have in my pantry. It was delicious. I did use free-range chicken pieces. Thanks for a really nice recipe, and may I recommend Greek yoghurt -- it really sticks to the chicken pieces. Easy recipe.

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    • on July 08, 2014

      The suggestion to use yoghurt instead of the egg coating is a good one, and the Worcester sauce and garlic work well. I used a higher proportion of yoghurt and no hot pepper, and got a good, tasty result which was enjoyed by people who don't like heat. I used panko crumbs, as suggested by someone else, which were fine, but disintegrated into mush when gravy was added on the plate. Will try with cornflakes next time. <br/><br/>Note to self: make sure everything is ready before starting the coating process, as your hands will be covered in yoghurt and breadcrumbs.

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    • on April 07, 2009

      This reminded me of a chicken recipe that my Mother used to make. Very easy and quick. I didn't use the ground red pepper. The chicken was juicy and the out side with a little crunch. I really enjoyed this. I will be making again. Made for I reccomend Tag April 2009.

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    • on January 18, 2009

      Looking for a quick way to prepare a pair of bone in chicken breasts and came on this recipe and decided to test it out. The results were very pleasing with the yogurt and spices keeping the chicken moist and tender with a crispy crunchy crust. I used hot sauce in lieu of the red pepper as my experience has been that it better permeates the meat in this sort of dish. My other comment was that I used more corn flake crumbs then noted. Thanks! Made for the Healthy Choices Tag Game.

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    • on February 12, 2008

      The chicken turned out all right. Not spectacular, not horrid. I did adapt some things - I cut the chicken into strips, and I had to use saltines instead of cornflake crumbs. My oven did burn them a teensy bit. Overall, I don't think I would make it again, but I might. :)

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    Nutritional Facts for Oven-Fried Chicken

    Serving Size: 1 (114 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 214.7
    Calories from Fat 129
    Total Fat 14.4 g
    Saturated Fat 4.2 g
    Cholesterol 70.7 mg
    Sodium 89.6 mg
    Total Carbohydrate 2.5 g
    Dietary Fiber 0.2 g
    Sugars 1.1 g
    Protein 17.8 g

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