Crispy Oven Fried Chicken

This oven fried chicken has a wonderful crispy crumb. Now, the chicken was not fried in oil, so it is not oily at all.

Course: Meats

Cuisine: Fusion


  • 2 egg whites
  • 1 1/2 cups cornflakes
  • 1/2 tsp. ground black pepper or pepper flakes
  • 1/2 tsp. paprika
  • 2 garlic cloves minced
  • 2 tsp. grated onion
  • 2 tsp. chive thyme, parsley, celery leaves each
  • 3 tbsp green seasoning
  • 1 tbsp. complete seasoning – For picture see Chinese Style Fried Chicken
  • 10 chicken legs skinless


  • Clean the chicken and remove the skin and season well with green seasoning and complete seasoning. Leave to marinate 20 mins.
  • Preheat the the oven to 400 degrees F in the mean time for about 10 mins
  • Crush the cornflakes.
  • In a medium bowl, combine the cornflakes and the herbs ( pepper, paprika, garlic, and onion)
  • Beat the egg whites. (You can add some some dried parsley and paprika for flavoring).
  • Tip: You can substitute egg whites for buttermilk.
  • Working one piece at a time, dip the chicken into the egg whites and then into the cornflakes mixture.
  • Tip: Alternatively, you can also dust the chicken with flour or cornstarch before you dip it in the egg whites or buttermilk.
  • Press the crumbs until the chicken is thoroughly coated.
  • Arrange the chicken , on a well-greased baking sheet or dish.
  • Bake for about 35 to 40 minutes at 350 degrees F until the juices run clear, and the crust is golden brown.

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Recipe © Simply Trini Cooking. All rights reserved

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