Crispy Oven-Fried Chicken

This is one of my favorite ways to make chicken - and it came from a heart-healthy magazine!

I used to try recipe after recipe for oven fried chicken looking for that perfect crispy exterior - I have I mentioned I love fried chicken? - but I had very little luck.

When we tried this one, I was very happy with the results and it is now on our menu every month!

I use boneless skinless chicken breasts and cut them into strips to make our own homemade chicken tenders! It's a hit with the whole family, especially with dipping sauces...Jeremiah-ketchup, me-honey, Stephen-marinara!

Crispy Oven-Fried Chicken

Ingredients
Vegetable oil spray
4 cups wheat-flake or cornflake cereal, lightly crushed
1 medium garlic clove, crushed (optional)
1 teaspoon ground ginger, or to taste
1 teaspoon paprika
1/4 teaspoon salt (optional)
Pepper to taste
6 pieces skinless chicken with bone (about 2 1/4 pounds), all visible fat discarded
Vegetable oil spray, butter-flavored or original

Directions
Preheat the oven to 350°F. Lightly spray a baking sheet with vegetable oil spray.

In a pie pan or on a piece of aluminum foil, stir together the cereal and garlic.

In a small bowl, combine the ginger, paprika, salt if using, and pepper. Sprinkle the seasonings on both sides of each piece of chicken.

Roll the chicken in the cereal crumbs to coat. Lightly spray the chicken on all sides with vegetable oil spray and put on the prepared baking sheet.

Bake for 45 to 60 minutes, or until the chicken is golden brown, tender and no longer pink in the center. (Timing will vary according to the thickness of the chicken pieces.)

Mexican Beef and Corn Bread Pie

Mexican Beef and Corn Bread Pie

Ingredients

Meat Mixture
1 pound lean ground turkey

½ - 1 cup of your favorite salsa (I used Wholly Salsa Mild)

½ package taco seasoning (I used McCormick’s 30% Less Sodium Taco Seasoning)
10-ounce package frozen whole-kernel corn

Corn Bread Mixture
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
Whites of 3 large eggs, lightly beaten
1/2 cup fat-free milk
1 tablespoon canola or corn oil

Preparation:

Preheat the oven to 400°F.

Heat a large heavy nonstick skillet over medium-high heat. Cook the turkey for 4 to 5 minutes, or until no longer pink, stirring occasionally.

Stir in the remaining meat mixture ingredients. Reduce the heat and simmer while you prepare the corn bread mixture.

In a medium bowl, stir together the cornmeal, flour, and baking powder, and sugar and salt if desired. In a small bowl, stir together the egg whites, milk, and oil. Pour into the dry mixture. Mix lightly to avoid overbeating- this is VERY important!

Spoon the meat mixture into a baking pan – I used a 9x13 pan but it would work well in a 10-inch square pan. It did NOT work well for me in an 8-inch square pan. Spoon the corn bread mixture over the meat; spread lightly to cover the surface.

Bake, uncovered, for 30 minutes, or until the corn bread is golden brown. Do not overcook!

FYI: My only complaint - the crust can get a little dry. Any suggestions?