Crispy Oven-Fried Chicken
1/2 cup skim or buttermilk
1 teaspoon poultry seasoning
1 cup flour
1 cup crumbled breadcrumbs or corn flake crumbled
1 1/2 tablespoons onion powder
1 1/2 tablespoons garlic powder
1/2 teaspoon ground cumin
1 cup flour
1 teaspoons black pepper
1 teaspoon white pepper
1 teaspoons ground chipotle, cayenne red pepper
1 teaspoon ground ginger
1 lbs boneless skinless chicken breast or thighs
a few shakes paprika
1 teaspoon vegetable oil
Add 1/2 teaspoon of poultry seasoning to milk.
Combine all other spices with corn flake crumbs and place in plastic bag.
Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.
Refrigerate for 1 hour.
Remove from refrigerator and sprinkle lightly with paprika for color.
Preheat oven to 450°F.
Coat a large rimmed baking sheet with cooking spray.
Place the chicken on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
Cover with aluminum foil and bake for 10 minutes. Remove foil and continue baking for an added 10 minutes Crumbs will form crispy “skin.”