Chicken & Turkey · Lunch & Dinner

Spiced Oven “Fried” Chicken

My hubby described this chicken as “off the hook” –  so I guess he liked it a great deal!!  It was delicious- but it does have a kick of spice to it, be warned!
  • 4 oz cornstarch
  • ½ tsp celery seeds
  • scant ⅛ teaspoon cloves
  • scant ⅛ teaspoon allspice
  • 2 tsp garlic powder
  • ½ tsp mustard powder
  • 1 ½ tsp onion powder
  • 2 tsp salt
  • 1 ½ teaspoons paprika
  • ½ tsp cayenne
  • 3 eggs
  • ½ cup cornflakes, crushed
  • ½ cup panko breadcrumbs
  • 1 ½ pound boneless skinless chicken tenderloins
Preheat the oven to 450.
First set up 3 medium bowls on the countertop, and place a cookie sheet with a cooling rack on top to the side.
In the first bowl, combine the cornstarch, celery seeds, cloves, allspice, garlic powder, mustard powder, onion powder, salt, paprika and cayenne. Mix to combine.
In the second bowl, crack the 3 eggs and whisk to combine.
In the third bowl, combine the crushed cornflakes (use a food processor or a plastic bag and your hands to crush) and the panko breadcrumbs.
Ok you’re ready to dredge the chicken!
First coat each piece of chicken in the cornstarch/spice mixture. Next, completely submerge the chicken in the whisked eggs. Gently shake the chicken to remove any excess egg. Then place the egg-coated chicken in the third bowl with the bread crumb mixture and coat and pack the breadcrumbs onto the exterior of the chicken. Shake off the excess and arrange the chicken on the cooling rack over the cookie sheet.

Before you put the chicken in the oven, lightly spray canola oil (or any other high heat oil) over the chicken. Bake for 22 minutes at 450 degrees. If your oven runs hot, reduce the heat to 350 degrees after the first 10 minutes.


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