Better Than Fried Chicken
A flavorful baked chicken with a crispy coating, seasoned with paprika, garlic, and poultry seasoning, perfect for a comforting and health-conscious meal.
Ingredients
Instructions
- In a large bowl, combine dry milk powder, paprika, garlic powder, poultry seasoning, and pepper.
- Place chicken in the mixture and turn to coat thoroughly.
- Cover and marinate overnight in the refrigerator.
- Remove chicken from marinade and coat each piece with crumbs.
- Arrange coated chicken pieces on a shallow baking pan.
- Bake uncovered at 350°F for 45 minutes or until juices run clear.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of onion powder to the dry mixture. If you want a crunchier texture, you can use panko breadcrumbs instead of regular crumbs. For a healthier option, substitute half the dry milk powder with Greek yogurt in the marinade. Always ensure the chicken pieces are evenly coated for the best results.
Serving Suggestions
This dish pairs beautifully with a side of roasted vegetables or a fresh garden salad for a complete meal. You can also serve it with creamy mashed potatoes or rice pilaf to soak up the flavors. For a hearty option, try serving alongside Creamed Chicken And Biscuits for a comforting dinner.
Storage & Reheating
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This method helps maintain the crispy texture while warming the chicken evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Better Than Fried Chicken contains roughly 72 calories, with 1g protein, 16g carbohydrates, and 1g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken pieces. Just adjust the baking time, as boneless cuts typically cook faster. Start checking for doneness around 25-30 minutes to ensure they don’t dry out.
What can I use instead of dry milk powder?
If you don't have dry milk powder, you can substitute it with an equal amount of buttermilk powder or even use a non-dairy alternative like almond milk powder. Adjust liquid ingredients accordingly when preparing the marinade.
How do I know when the chicken is done baking?
The chicken is done when its juices run clear and it reaches an internal temperature of 165°F. To check, insert a meat thermometer into the thickest part of the chicken. Let it rest for a few minutes before serving for juicier meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).