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Prep Time: 1 Hour
Yields: 6–8 Servings

Deep-fried chicken is delicious, but if you want a healthier version of crispy chicken, try this oven-fried method. By baking the chicken at a high temperature, the meat will reach an almost-fried crispness without the oil.

6 chicken drumsticks
4 bone-in chicken breast halves, skinned
1 quart water
1 tsp salt
½ cup nonfat buttermilk
3 cups cornflake crumbs
2–3 tsps Creole seasoning
2 tsps Italian seasoning
½ tsp garlic powder
½ tsp cracked black pepper
½ tsp cracked red pepper (optional)
vegetable cooking spray

Combine water and salt in a large bowl then add chicken pieces. Cover and refrigerate a minimum of 8 hours. Preheat oven to 400°F. Drain chicken. Rinse with cold water and pat dry. Place chicken in a shallow dish. Pour buttermilk over chicken, turning pieces to coat. In a heavy-duty, gallon-size plastic zipper bag, combine cornflake crumbs and all seasonings and spices. Place 2 pieces of chicken in bag and seal. Shake to coat completely. Remove chicken and repeat process with remaining pieces. Place coated chicken, bone side down, on a 15" x10" x1" jellyroll pan coated with cooking spray. Spray chicken with cooking spray. Place pan on lowest rack in oven. Bake 45 minutes without turning.


















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