I have had this Spicy Oven Baked Chicken recipe for many years. Originally I used salted chips and and regular evaporated milk. The small changes do not affect the flavor of the chicken but they do reduce the fat content of the milk and can eliminate salt altogether. The easy 1, 2, 3 directions can have you out of the kitchen in no time.

Ingredients

2-1/2 to 3 lb chicken, cut into frying pieces
1 cup low-fat evaporated milk
2 cups finely crushed potato chips, use unsalted chips
1/4 tspn paprika
1/4 tspn black pepper
1/4 to 1/2 tspn garlic powder
A dash of hot sauce
Salt to taste

Directions

Pre-heat oven to 425 degrees

1. Combine crushed chips, paprika, black pepper and garlic powder (and salt) together in a medium sized bowl or brown bag; mix well. Pour evaporated milk with a dash of hot sauce into a second bowl.
2. Place cut up chicken into the evaporated milk, shake excess liquid, then place into dry mixture, coat chicken with mix, shake excess dry mix.
3. Put chicken parts in a large pan and place in hot oven. Bake 40 to 50 minutes or until done. Fully cooked chicken will run clear juices when pierced. The result is tender golden brown chicken that looks it is fried but is not.

Makes 4 to 5 servings.

Hint
* O.K. to remove skin from chicken. Follow same procedure.
* You can double this recipe and put on a large platter for a crowd.