So crispy you’ll think it’s deep fried.

There’s just one word for this crispy cajun chicken–delicious. Whatsmore, it’s oven fried and can be made low-fat as well.

What makes it special is the combo of the coating and the crumbs.  You have spicy and the slight sweetness of the cornflakes combined.

Best thing about this is you can do this skin on or skin off and it will still be delicious!

I used 1 tablespoon of my Creole/Cajun seasoning mix, but if you like it spicier, add more.  Taste it first to see.

Another suggestion I can make here is do the coating operation in advance.  That way the spices can infuse into the chicken.

And yes, you can use boneless skinless breasts here but check for doneness after 30 minutes–this would include boneless skinless thighs as well, and yep, you can use low-fat mayo too.

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Crispy Cajun Chicken

This Cajun chicken is so crispy, you'll think it's deep fried.

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dinner

Cuisine: American

Keyword: Cajun, crispy chicken, oven-fried chicken

Servings: 4

Calories: 1139kcal

Author: Judith Hannemann

Ingredients

• 2 lbs chicken parts breasts, thighs, drumsticks
• 1 cup mayonnaise
• 1 tbsp creole/cajun spice blend
• 2 cups roughly crushed cornflakes

Instructions

• Preheat oven to 350 degrees F. Line a large baking sheet with aluminum foil.
• Rinse chicken and pat dry with paper towel.
• Mix mayonnaise and seasoning blend in a small bowl. Crush cornflakes and place on a plate.
• Dredge chicken in mayonnaise then cornflake crumbs. Place on baking sheet skin side up.
• Bake at 350 degrees F for 40-50 minutes, or until coating is golden brown and chicken juices run clear (185 degrees F).
• Serves 4

Nutrition

Serving: 0.5lb | Calories: 1139kcal | Carbohydrates: 101g | Protein: 38g | Fat: 66g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 1326mg | Potassium: 527mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2885IU | Vitamin C: 28mg | Calcium: 30mg | Iron: 36mg

Crispy Cajun Chicken

Crispy Cajun Chicken

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Oven Fried Ranch Chicken

 

This oven fried chicken is absolutely yummy.  Best part of it is, it uses very little fat, unlike most oven-fried chicken recipes.  In fact, you can eliminate the fat entirely if you are using leg quarters or thighs with the skin on.  Breasts, because of the low fat content (even with skin on) will require the fat, as well as skinless parts.  Chicken is very juicy and flavorful due to the brining process.

I serve this oven fried chicken many times cold with my Herbed Potato Salad with Pesto Aoli and a green salad.  Nice hot too with either a baked potato or mashed and whole steamed green beans.

The Recipe

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Oven Fried Ranch Chicken

This oven fried chicken is absolutely yummy.  Best part of it is, it uses very little fat, unlike most oven-fried chicken recipes.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Chicken

Cuisine: American

Keyword: fried chicken, oven-fried chicken, ranch

Servings: 4 -8

Calories: 641kcal

Author: Judith Hannemann

Ingredients

• 1 whole frying chicken cut into pieces
• 1 cup flour or baking mix such as Bisquick
• 1 envelope dry ranch salad dressing mix
• 2 tbsp butter/margarine OR olive oil

BRINE

• 2 quarts water
• 1/4 cup granulated sugar
• 1/4 cup kosher coarse salt

Instructions

• Prepare brine by mixing all ingredients.  Place chicken parts in a deep bowl or a large plastic container with a lid (such as Lock & Lock).  Pour brine over chicken; cover.  Place in refrigerator for 2-4 hrs--no longer.  If you want to brine overnight, I suggest using buttermilk instead, as I learned the hard way when I forgot about the chicken and ended up with very salty chicken!!!
• Preheat oven to 400 degrees.  Place butter or olive oil in a 13 x 9 baking dish.  Place pan in oven to melt butter or heat oil.  Once heated/melted, distribute across the bottom of the pan.
• Prepare coating mix by mixing flour and dressing mix in a large plastic bag.   Place 2 pieces at a time in the bag and shake well to cover chicken.  Place in baking pan skin side down.
• Bake at 400 degrees for 35 min; turn chicken skin side up and bake an additional 15-20 min or until chicken is golden brown and juices run clear.

Nutrition

Serving: 1serving | Calories: 641kcal | Carbohydrates: 40g | Protein: 39g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 158mg | Sodium: 7806mg | Potassium: 393mg | Fiber: 1g | Sugar: 13g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 3mg

The post Oven Fried Ranch Chicken appeared first on The Midnight Baker.