Thursday, March 18, 2010

Oven Fried Chicken Joint Recipe

Well as you all know, and if you don't, this blog is the work of two moms.  We separately try out new recipes and post about them.  Well every now and then, (maybe once a month, but dont hold us to that) we will pick a recipe and both of us will make it and then post about it together in one post. How fun is that?  We wanted to do this well over a month ago, but we were waiting for my oven to get fixed, then we just too busy to post about it.

Jeannies review- 5 stars
I will be making this again for sure. My family all really loved this chicken and I liked that it was crispy like fried, but baked for a healthy alternative.  The only thing that I didnt like was the saltine cracker flavor. I loved the spicy-ness of it and also liked the corn flakes. I think maybe a seasoned cracker next time or none at all.  We also had a friend over that night and he got the opportunity to eat this as well and he really loved it and ate more than any of us.  LOL  I made it exactly as the recipe called for.  It was fairly easy to make as well, which was really nice.

Andrea's Review-4 Stars

We didn't like this one as much as Jeannie family.  We also thought the the Saltine taste was very overwhelming for the other ingredients.

I cut my chicken breasts into small pieces so they were more like nuggets.  The kids really liked this about the recipe as they love chicken nuggets. They were very crispy, but I just couldn't get past the saltine flavor. I like Jeannie's idea of adding a spiced cracker instead, and I will try that next time.  I also thought adding crushed almonds would add an extra layer of taste and crunch.

Oven Fried chicken


  • 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
  • 2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
  • 2 tablespoons sesame seeds
  • 3/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 egg whites
  • 1 cup lowfat, plain yogurt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Olive oil cooking spray
  • 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)


  1. Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
  2. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
  3. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  4. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
  5. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.


1 comment:

  1. glad you said your pieces were cut smaller.. cause I was thinking man you made a TON of chicken.. LOL