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Linda's Fake and Bake Chicken

Rated as 4.09 out of 5 Stars
0

"This is one of my most requested recipes. It is the best 'non-fried' chicken recipe that I've tasted. Chicken is battered and breaded, but then baked instead of fried."
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Ingredients

1 h 15 m servings 622
Original recipe yields 10 servings

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.
  2. In one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. In another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
  3. Dip the chicken pieces in flour, and shake off the excess. Dip into the milk batter, then into the crumb mixture. Place pieces in a single layer in the greased baking dish. Spray the top of the chicken with cooking spray.
  4. Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

Nutrition Facts


Per Serving: 622 calories; 46.3 24.6 25.5 115 749 Full nutrition

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Reviews

Read all reviews 64
  1. 76 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is a great baked chicken recipe. It has a great flavor and my family all agreed that it is a "do again" recipe. Make sure to use a shallow baking dish as stated--too high can cause the ch...

Most helpful critical review

This was pretty good. I did as others suggested and placed it on a rack on top of a cookie sheet, which helped the sogginess. I cooked it much less time than recommended. Also, there is WAY t...

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This is a great baked chicken recipe. It has a great flavor and my family all agreed that it is a "do again" recipe. Make sure to use a shallow baking dish as stated--too high can cause the ch...

My family loved this chicken, I used boneless/skinless breasts and reduced the cooking time to 35 minutes. VERY tasty !!!

Nothing fake about this recipe Linda! I used breast pieces but skinned them before I decided to marinate them in buttermilk and hot sauce. The buttermilk really makes the chicken very moist and ...

To make it crispier, place the chicken on a rack and then in the pan. I use a cake cooling rack that has bars across it like a grill. This helps keep the bottom from getting soggy and the breadc...

This is a great basic oven fried chicken recipe--crispy on the outside and tender on the inside. As other reviewers did, I used regular milk (instead of evaporated,) and only about half the sal...

Really really good and very simple. I used skinless boneless chicken breasts because I can't deal with bones! The chicken was juicy on the inside and crunchy on the outside. We dipped it in h...

This was pretty good. I did as others suggested and placed it on a rack on top of a cookie sheet, which helped the sogginess. I cooked it much less time than recommended. Also, there is WAY t...

This was really good and pretty easy. I pulled the skin off of some chicken pieces and left it on others so my dinner guests could decide. For breadcrumbs I used Japanese style panko crumbs (fin...

Yum! I used chicken thighs without skins. They were so moist and delicious! We had freinds over and everyone raved! I didn't have a rack to cook it on, so I used my broiler pan and it worked gr...