A recipe so easy that you’ll have it committed to memory the first time you make it!
Which is a good thing because you are going to want to make it on the regular.
Simply take a cut-up chicken and remove the skin (we promise you will not miss it!). Marinate in your favorite Italian dressing and coat in cornflake crumbs. Bake and serve!
The dressing adds tons of flavor and the cornflake crumbs bake up incredibly crunchy and crispy. The secret? Baking the chicken on a wire rack set over a sheet pan. By elevating the chicken the oven heat circulates on all sides, eliminating even a trace of sogginess!
This dish is delicious hot out of the oven of course, but is just as good at room temperature or even cold – and holds up well for a few days!
3-Ingredient Oven Fried Chicken:
- 1 3 – 4 pound chicken, cut up
- 1 cup (8 ounces) Italian dressing
- 2 – 3 cups cornflake crumbs
Spray a wire rack with non-stick cooking spray and place on a foil lined baking sheet.
Cut the chicken breasts in half (for a total of 10 pieces) and remove the skin. Place in a large Ziploc bag and add the dressing. Seal and move the chicken around to coat thoroughly. Refrigerate for at least 3 hours or up to overnight.
Pre-heat the oven to 375 degrees. Place 2 cups of the cornflake crumbs in another Ziploc bag.
Use tongs to place 2 – 3 pieces of chicken into the cornflake crumbs. Seal the bag and shake to coat the chicken on all sides. Transfer to your wire rack and repeat with the remaining chicken and cornflake crumbs, adding more crumbs if needed.
Bake for 1 hour 15 minutes. Serve immediately.
