See more
Oven-Fried Chicken

Oven-Fried Chicken

If you love fried chicken, try this recipe. Why it's better for you: One bite into these chicken breasts with a crunch courtesy of cornflakes and you won't even miss the grease!

Southern Living SEPTEMBER 2011

  • Yield: Makes 4 servings
  • Hands-on:20 Minutes
  • Total:45 Minutes


  • 4 skinned and boned chicken breasts (1 lb.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 egg whites
  • Vegetable cooking spray
  • 3/4 cup crushed cornflakes cereal
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup all-purpose flour


1. Preheat oven to 425°. Sprinkle chicken with salt and pepper. Whisk egg whites just until foamy.

2. Place a wire rack coated with cooking spray in a 15- x 10-inch jelly-roll pan. Stir together cornflakes, Parmesan cheese, and Italian seasoning.

3. Dredge chicken in flour, shaking off excess. Dip chicken in egg white, and dredge in cornflake mixture. Lightly coat chicken on each side with cooking spray; arrange chicken on wire rack.

4. Bake at 425° for 25 to 30 minutes or until golden brown and done.

Try This Twist!

Chicken Parmigiana: Top each chicken breast with your favorite pasta sauce and shredded reduced-fat cheese. Bake 5 more minutes or until cheese is melted.

Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 4.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 27.3g
  • Carbohydrate: 39.7g
  • Fiber: 3.5g
  • Cholesterol: 50mg
  • Iron: 3.2mg
  • Sodium: 275mg
  • Calcium: 208mg

Go to full version of

Oven-Fried Chicken recipe