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

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    2 Total Reviews

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    • on April 21, 2012

      OMG this was excellent and went so well with our salad tonight. I used 2 boneless chicken breast and decreased the oil and butter by 1/2. I made the full amount of the flour mixture using the garlic powder in place of the garlic salt and left out the marjoram as the option. I had just a little flour mixture left over. I cut the chicken breast into strips, baked them as stated, but did turn them over after 35 minutes and cooked them an additional 10 minutes. Crisp and so flavorful. Salad consisted of romain lettuce, zucchine, tomatoes, red onion, bacon chips, orange and red peppers. I used Newman Oil and Vinegar and DH used Ranch with Bacon dressing. Juse excellent and certain to make it to our table over and over. Made for Spring 2012 PAC

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    • on April 03, 2013

      Great recipe. It looked like I fried it on the top of the stove. I presoaked my chicken in heavily salted milk for three or four hours, then rinsed and paper towel dried. I baked at 325 in the convection oven for the time given. Perfect. Thank You for the recipe.

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    Nutritional Facts for Oven-Fried Chicken from Marcia Adams

    Serving Size: 1 (58 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 418.3
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 12.1 g
    Cholesterol 40.6 mg
    Sodium 718.4 mg
    Total Carbohydrate 25.7 g
    Dietary Fiber 1.6 g
    Sugars 0.2 g
    Protein 3.8 g

    The following items or measurements are not included:

    chicken pieces


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