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.

Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow baking dish with cooking spray.

    Advertisement
  • 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.

  • 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.

  • Bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

Nutrition Facts

622 calories; 46.3 g total fat; 115 mg cholesterol; 749 mg sodium. 24.6 g carbohydrates; 25.5 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2004
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 chicken to get soggy instead of chrisp. Thanks for a great recipe. Read More
(41)

Most helpful critical review

Rating: 3 stars
09/16/2005
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 too much salt in this recipe -- and I like salt. We couldn't taste any of the rest of our food because it was so overpowering. Read More
(8)
77 Ratings
  • 5 star values: 34
  • 4 star values: 25
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
07/27/2004
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 chicken to get soggy instead of chrisp. Thanks for a great recipe. Read More
(41)
Rating: 5 stars
07/27/2004
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 chicken to get soggy instead of chrisp. Thanks for a great recipe. Read More
(41)
Rating: 5 stars
07/29/2004
My family loved this chicken I used boneless/skinless breasts and reduced the cooking time to 35 minutes. VERY tasty!!! Read More
(32)
Advertisement
Rating: 5 stars
08/12/2004
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 tender. Because I used the buttermilk I obviously didn't need the evaporated milk or the lemon. I used larger amounts of the seasonings plus a bit of cayenne and the chicken came out so delicious! Thanks Linda! Read More
(31)
Rating: 4 stars
05/06/2005
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 breadcrumbs from sticking to the pan. This is good also with grated parmesan cheese in with the crumbs mixture. Read More
(24)
Rating: 5 stars
04/12/2011
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 salt. I also placed the chicken on a rack above a cookie sheet which allowed the chicken to bake up crispy on all sides. I used garlic flavored cooking spray which added a bit of extra flavor too. This also seems like a very versatile recipe where you could add different spices parmesan cheese etc. Thanks for the recipe! Read More
(10)
Advertisement
Rating: 5 stars
08/09/2004
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 honey mustard sauce. The next day we used leftovers to have chicken sandwiches. It takes about 10 minutes to prepare..great when you're tired! Read More
(10)
Rating: 3 stars
09/16/2005
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 too much salt in this recipe -- and I like salt. We couldn't taste any of the rest of our food because it was so overpowering. Read More
(8)
Rating: 4 stars
06/17/2005
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 (find at CostPlus-highly recommend). I used a jelly roll pan and put the chicken on a cooling rack like someone else suggested. Worked great. Like others have said you won't be fooled into thinking it's fried chicken but it's better than Shake and bake. The chicken had a nice crisp coating the breading stayed on and the meat was moist. I would definitely make again! Read More
(7)
Rating: 5 stars
03/09/2006
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 great. Make sure you let the butter cool some before you add it to the milk and egg mixture. Read More
(6)