Print Options:

Crunchy Oven-Fried Chicken

Yields1 Serving

Crunchy oven fried chicken plated

 1 Pilgrim's whole chicken, 3-4 pound cut into 8 pieces (wings, breasts, legs, thighs)
 2 tbsp unsalted butter, melted
 1 can cream of chicken soup
 ½ cup milk
 1 cup flour
 2 cups herb stuffing, crushed
 Non-stick pan spray as needed
1

Preheat oven to 400°F.

Combine the soup with the milk in a shallow bowl.

2

Put the flour in a zipper bag. Shake each piece of chicken in the flour to coat. Dip the coated chicken into the soup mix, then into the herb stuffing to coat evenly. Discard soup mix when finished.

3

Arrange chicken pieces on a baking sheet sprayed with non-stick pan spray or covered with non-stick foil. Drizzle the melted butter over the chicken.

4

Bake uncovered for 25 minutes. Turn and continue baking the chicken another 20 minutes or until chicken is done when punctured with a fork and juices run clear. Internal temperature must reach 165°F at the thickest part of the thigh.

Nutrition Facts

Serving Size 4 oz


Amount Per Serving
Calories 530
% Daily Value *
Total Fat 34g53%
Cholesterol 190mg64%
Total Carbohydrate 35g12%
Protein 39g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.