Crispy Oven Baked Chicken {Any Cut}

Let's not talk about the fact that it's been just over 2 months since our last  post. Ahhh!  Life has been busy for both Leesh and I.  I didn't just have a baby, but I have some excuses, but I won't bore you with them.

Anyhow, let's cook!  I spotted this recipe on pinterest a while back, made a few tweaks, made it for dinner tonight, and am posting it tonight.....that's how good we thought it was.  I had to share!

You can use this coating for the chicken on any cut of chicken. We chose legs, which take a bit longer time to bake, but they were OH.SO.TASTY!  I served them with Whole Wheat Dinner Muffins (if you haven't tried these yet you've got to, no yeast and seriously as yummy as a fresh roll), and a green salad with feta, dried cranberries, and Italian dressing. Yum-o! 

This was so easy to throw together and gave me time to clean the kitchen and make muffins and salad while the chicken baked.  It was perfect. You dip the chicken in an egg/milk mixture and coat it in a mixture of crushed corn flakes, Parmesan cheese, garlic powder, pepper, and Bon Appetite seasoning salt (by McCormick).  The bon appetite was the tweak I made, the original recipe called for a ranch seasoning packet. 

Let's bake some chicken!

 

Crispy Oven Baked  Chicken {Any Cut}
Printable Version

Ingredients:

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8 boneless skinless chicken breasts, sliced into strips - {I used 8 chicken legs}

1 cup crushed corn flakes

¾ cup Parmesan cheese, grated

½ teaspoon garlic powder

½ teaspoon black pepper

1 ¼  teaspoon bon appetite seasoning salt (McCormick brand) OR 1 package hidden valley dry ranch dressing mix

1 cup milk

1 egg

Directions:

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Pre-heat the oven to 350 degrees. Line a 13×9 inch baking dish with aluminum foil and spray with spray grease (easier clean up).  In a shallow dish combine crushed corn flakes, parmesan cheese, garlic powder, black pepper, and  bon appetite seasoning salg (McCormick) OR dry ranch dressing mix. In a small bowl beat together eggs and milk.

Dip each chicken strip into the egg/milk mixture and then roll in the crushed corn flakes/ranch dressing mixture. Repeat until all chicken strips are well coated.

Place onto a greased baking sheet and bake uncovered for 30 minutes or until the chicken is cooked through (the internal temperature has reached 165 degrees). If doing legs/drumsticks bake for 50-60 minutes or until internal temperature is 185 degrees, and cover for at least 30 minutes of the baking to avoid over browning.  

(Makes 6 Servings)

Recipe Source: Blogchef.net via pinterest