Description
Oatmeal-Crusted Chicken is a flavorful and hearty dish featuring chicken coated in a seasoned mixture of quick-cooking oats and spices. Baked until juicy and tender, this recipe combines a crispy oat crust with a bold blend of chili powder, paprika, and garlic for an irresistible edge, making it an excellent main course for a comforting family meal.
Ingredients
Scale
Chicken and Milk
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 1/2 cup milk
Oat Crust Mixture
- 1-1/2 cups quick-cooking oats
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon salt, optional
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
Other
- 2 tablespoons butter or margarine, melted
- Cooking spray for baking dish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F. Lightly coat a 13×9-inch baking dish with cooking spray to prevent sticking and set it aside for later use.
- Mix Oatmeal Coating: In a shallow bowl or a large resealable zip-top bag, combine the quick-cooking oats, paprika, chili powder, optional salt, garlic powder, ground cumin, and pepper. Mix these ingredients well to ensure even seasoning throughout the coating.
- Coat the Chicken: Dip each piece of the cut-up chicken into the milk to moisten it. Then, thoroughly coat each piece with the oat and spice mixture, pressing gently to adhere the coating evenly.
- Arrange Chicken in Dish: Place the oat-coated chicken pieces in the prepared baking dish, arranging them so they are not overcrowded to allow even cooking.
- Drizzle with Butter: Drizzle the melted butter or margarine over the coated chicken pieces, which helps with browning and adds flavor during baking.
- Bake Until Cooked Through: Bake the chicken uncovered in the preheated oven for 45 to 50 minutes, or until the juices run clear and a meat thermometer inserted into the thickest part registers 170°F, ensuring the chicken is fully cooked and safe to eat.
Notes
- A bold mix of chili powder, paprika, and garlic powder gives this oatmeal-crusted chicken its irresistible and flavorful edge.
- Using quick-cooking oats ensures the crust crisps nicely without becoming too hard.
- For a lower-fat option, use margarine instead of butter or reduce the butter amount slightly.
- If preferred, you can omit salt for a lower sodium version.
- Make sure chicken pieces are evenly coated for uniform texture and taste.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken leg/thigh or equivalent portion)
- Calories: 478
- Sugar: 3g
- Sodium: 207mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 124mg
