Oven Fried Chili Chicken
Adapted from Family Circle Magazine, September 2009. A crunchy and spicy oven fried chicken. I made a vegetarian option along with the chicken by slicing portabella mushrooms. If you have kids, skip the spice and just use garlic salt and pepper instead.
Adapted from Family Circle Magazine, September 2009. A crunchy and spicy oven fried chicken. I made a vegetarian option along with the chicken by slicing portabella mushrooms. If you have kids, skip the spice and just use garlic salt and pepper instead.
- Carbohydrate 11.619543 g
- Cholesterol 88.140675 mg
- Fat 16.81489075 g
- Fiber 0.130687502235174 g
- Protein 19.158302 g
- Saturated Fat 5.58410895 g
- Serving Size 1 1 Serving (135g)
- Sodium 179.0467 mg
- Sugar 11.4888554977648 g
- Trans Fat 1.050950925 g
- Calories 279 calories
Step-by-step
- Heat oven to 375. Line 2 baking sheets with aluminum foil.
- Prepare the corn flakes by either crunching by hand (will result in very crunchy chicken) or placing in a plastic bag or wrap and rolling with a rolling pin (still crunchy but less coarse). Add in the french fried onions, if using.
- In a pie dish or shallow bowl, whisk together the corn flake crumbs, chili powder, cumin and garlic salt.
- Pour evaporated milk into a second pie dish.
- Season the chicken with salt and pepper. Dip each chicken thigh into the milk, then roll it around in the corn flake crumbs until completely coated. Shake off excess. Place on the prepared baking sheet. Repeat with remaining chicken.
- Bake chicken at 375 for 50-55 minutes or until golden and crispy and internal temperature registers 160 on an instant-read thermometer. (Note - if making the mushrooms also, they will be ready after about 30 minutes).
- May be served warm or at room temperature.
My Go-To Recipe for Crispy, Flavorful Chicken
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Oven Fried Chili Chicken recipe has become a staple in my household, and it's a winner with both my kids and my husband. I discovered this gem in an old Family Circle Magazine, and it's been a game-changer for weeknight dinners. The best part? It achieves that satisfyingly crispy, fried chicken texture without all the deep-frying mess!
What I love most about this recipe is its versatility. You can easily adjust the spice level to suit your family's preferences. My kids, for example, aren't big fans of intense spice, so I usually skip the chipotle chili powder for them and just use garlic salt and pepper. But for my husband and me, that kick of chipotle is what makes this dish truly special. The recipe also offers a fantastic vegetarian option – simply slice some portabella mushrooms and coat them in the same crispy breading. It's a satisfying alternative for any vegetarian guests or family members.
The preparation is surprisingly straightforward. The most time-consuming step is probably preparing the corn flake crumbs – I usually just give them a good crush in a ziplock bag using a rolling pin. This results in a nice, even crunch, without making too much of a mess. You can use your hands if you like the extra crunch. Then it’s a simple dip, coat, and bake process. The oven does all the work, leaving you free to attend to other tasks while the chicken bakes to golden perfection. And the aroma while it’s baking – it’s incredible! It fills the entire kitchen with that classic, comforting scent of fried chicken, without the greasy aftermath.
Beyond Weeknight Dinners: This Oven Fried Chili Chicken isn't just a weeknight wonder; it's equally perfect for potlucks, gatherings, or even a casual Sunday dinner. The crispy, flavorful chicken is a guaranteed crowd-pleaser, and the recipe easily scales up to feed a larger group. I've even served it at several family parties, and it always disappears first. Everyone asks for the recipe!
Tips and Variations:
- Spice it up: For a truly fiery kick, increase the amount of chipotle chili powder or add a pinch of cayenne pepper.
- Herb it up: Experiment with different herbs and spices to customize the flavor. Rosemary, thyme, or paprika would all be delicious additions.
- Bone-in or boneless: Feel free to use boneless, skinless chicken thighs for a quicker cooking time. Adjust the baking time accordingly.
- Make it a meal: Serve this chicken with your favorite sides – mashed potatoes, roasted vegetables, a fresh salad – for a complete and satisfying meal.
- Leftovers: This chicken tastes just as good cold! It makes a great addition to sandwiches or salads.
So, if you're looking for a recipe that is both delicious and convenient, give this Oven Fried Chili Chicken a try. It's a game-changer for busy weeknights, a hit at gatherings, and a testament to the simple joys of flavorful, homemade food.
