Try this Oven Fried Chicken recipe, or contribute your own.
Suggest a better descriptionPAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 425 F. OVEN 1. WASH CHICKEN THOROUGHLY UNDER COLD RUNNING WATER. DRAIN WELL. 2. DIP CHICKEN PIECES IN SALAD OIL; DRAIN. 3. DREDGE CHICKEN IN MIXTURE OF BREAD CRUMBS, SALT, PEPPER AND PAPRIKA; SHAKE OFF EXCESS. PLACE ON WELL-GREASED PANS. BAKE 1 HOUR OR UNTIL DONE (180 F.). NOTE: 1. IN STEP 1, 65 LB CHICKEN, BROILER-FRYER, CUT-UP OR 82 LB CHICKEN, BROILER-FRYER, QUARTERED MAY BE USED. NOTE: 2. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 30 MINUTES OR UNTIL DONE (180 F.), ON HIGH FAN WITH OPEN VENT. NOTE: 3. IN STEP 3, 6 LB (2 GAL) CORN FLAKE CRUMBS MAY BE USED FOR BREAD CRUMBS. Recipe Number: L15600 SERVING SIZE: 2 PIECES ( From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (415g) | ||
Recipe Makes: 100 Servings | ||
|
||
Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 10mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.