Recipe By Chelsey
Rating
Published Apr 2nd
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 9 servings Calories 539.8

Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes.

Recipe Ingredients

  • 2 cups low fat sour cream
  • 4 cloves garlic, minced
  • 6 chicken drumsticks
  • 6 bone-in chicken breast halves, with skin
  • 4 cups crushed cornflakes cereal
  • 4 tablespoons crushed dried rosemary
  • 3 teaspoons dried sage
  • 3 tablespoons garlic powder
  • salt and pepper to taste

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
  2. 2 In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
  3. 3 Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

Nutrition Facts

  • Calories 539.8
  • Carbohydrate 42.3 g
  • Cholesterol 148.1 mg
  • Fat 19.8 g
  • Fiber 1.3 g
  • Protein 47.4 g
  • Saturated Fat 7.8 g
  • Sodium 439.5 mg
  • Sugar 4.6 g

Reviews

  1. I followed this recipe exactly except for mixing the spices into the sour cream instead of the cornflakes. I did not care for it. I ended up drizzling it with oil and putting it under the broiler to try to get it to crisp with mild success. Still it had a bad flavor almost sweet.
  2. Awesome chicken recipe! I did take suggestions and altered it a bit: I mixed ALL of the seasonings (I used garlic powder, salt, cumin, oregano and thyme) into the sour cream PLUS I added crushed French fried onions (the kind that usually goes on top of green bean casserole). I also added some more crushed - Read more ...
  3. I liked this recipe but I would recommend adding the herbs and spices to the sour cream instead of the cornflake crumbs.
  4. Loved this recipe! I am not much of a meat eater but I went back for seconds. My husband approved. A great way to make faux fried chicken! I did add a little more salt, pepper and garlic powder and I used homemade yogurt instead of sour cream. I'm going to use less rosemary next - Read more ...
  5. This chicken was excellent. My family really enjoyed it. I didn't have any cereal to use for the coating, so I used a combination of crushed crackers and homemade breadcrumbs. It turned out great. Next time I will add the full amount of garlic - I cut it a bit becuase it seemed like to - Read more ...
  6. Delicious and less messy than regular fried chicken although a little heavy on the garlic. It helps tremendously to put the spices in the sour cream rather than the corn flakes since that way they kind of melt into the chicken while it cooks.
  7. Wow! This was the best chicken I may have ever made. As a single mom I'm always looking for fast healthy recipies. This was so easy to follow and my son just LOVED it! I used skinless boneless chicken breasts because that's all I had but other then that I did exactly what the recipe - Read more ...
  8. This recipe was a hit!! However, I used different spices. I used fat-free sour cream and seasoned it with seasonings like garlic powder, salt, pepper and Paprika. I didn't have any sage or Rosemary. I didn't have cornflakes so I used breadcrumbs and I seasoned them with Italian seasoning. I also didn't have any minced - Read more ...
  9. Great recipe! The second time I made this, I used skinless drumsticks, lowfat sour cream and a seasoned bread crumb coating instead of corn flakes. This is about as low fat as I can or want to get when I cook! The family had no idea it was a "lower fat" fried chicken! Make sure - Read more ...
  10. Wow this was the best oven fried I've had! I did alter the recipe by thinning the sour cream with buttermilk and seasoning with the same spice as the coating. I used skinless breasts. What makes this recipe great is you get a thick and crunchy coating that TASTES fried! Thanks for sharing--this is how - Read more ...
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