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Home » Oven-Fried Chicken

Oven-Fried Chicken

By Marybeth Feutz 5 Comments

Do you want the juicy taste and crispy crust of fried chicken, without standing at the stove forever to fry it? This Oven-Fried Chicken is an easy option.

Oven-Fried Chicken from My Fearless Kitchen. Do you want the juicy taste and crispy crust of fried chicken, without standing at the stove forever to fry it? This Oven-Fried Chicken is an easy option.

Oven-Fried Chicken

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I love fried chicken – such great comfort food! (Check out this Classic Fried Chicken recipe!) But it takes a while to cook. And with the nature of fried chicken there is more fat in fried chicken than in other chicken dishes. This Oven-Fried Chicken is a good compromise – all the crunchy crust of fried chicken without the extra fat.

Oven-Fried Chicken from My Fearless Kitchen. Do you want the juicy taste and crispy crust of fried chicken, without standing at the stove forever to fry it? This Oven-Fried Chicken is an easy option.

You can make Oven-Fried Chicken with any chicken pieces that you like. Boneless, skinless chicken breasts would work great, and so would boneless, skinless chicken thighs. I used a whole chicken that I cut into pieces, so we have a little bit of everything – legs, thighs, breasts, and even wings!

I did remove the skin from the chicken before I breaded it. You don’t have to. Taking the skin off is an easy way to cut down on the fat content of the chicken. If you like the skin, by all means, leave it! But you don’t need the skin to get the crunchy crust in this chicken recipe.

To make the crust, I started with about 3 cups of cornflakes and crushed them up. Put the cornflakes in a gallon Ziploc bag, press as much air out as possible, and seal it up tight. Then start smashing! (Give this job to your toddler! Just make sure they don’t open the bag on you… Don’t ask…) You’ll end up with somewhere between 1-2 cups of cornflake crumbs. If you need more, you can always smash some more.

Oven-Fried Chicken from My Fearless Kitchen. Do you want the juicy taste and crispy crust of fried chicken, without standing at the stove forever to fry it? This Oven-Fried Chicken is an easy option.

I like to use shallow trays like these any time I have any dipping and dunking to do. The trays hook together, and that keeps the mess from switching from one tray to the next to a minimum. (Note, it doesn’t completely stop the mess. Especially if your toddler is helping. Again, just don’t ask…)

Unlike Classic Fried Chicken, which needs a lot of babysitting while it cooks, this Oven-Fried Chicken bakes itself. Make sure the chicken isn’t too crowded in your pan (you don’t want the chicken to be touching). Then pop it in a 375 degree oven for about 50 minutes.

It’s not always easy to tell when chicken is done, so I like to use a probe thermometer with an alarm (like this one). I put the thermometer in the thickest part of the chicken (usually the breast or thigh), set the monitor on the counter next to the stove, and set the alarm for 165 degrees F. When the alarm goes off, the chicken is done!

What’s your favorite “comfort food” way to enjoy chicken?

Enjoy!

3 Ways to Take the Fear Out of This Recipe

  • How to Cut Up a Whole Chicken
  • What is the Paper Inside the Chicken Package?
  • What is the Best Seasoning for Chicken?

3 More Recipes to Try

  • Easy Homemade Chicken Soup
  • Chicken & Black Bean Burritos
  • Slow Cooker Chicken Chili

Printable Recipe Card for Oven-Fried Chicken

Oven-Fried Chicken

Marybeth Feutz
Do you want the juicy taste and crispy crust of fried chicken, without standing at the stove forever to fry it? This Oven-Fried Chicken is an easy option.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Main
Servings 10 pieces

Ingredients
  

  • 1 egg lightly beaten
  • 3 Tablespoons milk
  • 3 cups cornflakes crushed
  • 1 teaspoon dried thyme crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons butter melted
  • 2.5-3 pounds chicken pieces

Instructions
 

  • In a shallow dish, combine egg and milk.
  • In a second shallow dish, combine crushed cornflakes, thyme, paprika, salt, and pepper. Mix in melted butter.
  • Take the skin off the chicken pieces (optional).
  • Working with one piece of chicken at a time, dip in egg mixture then coat with cornflake mixture.
  • Set chicken, bone side down, in a greased 9 x 13 baking pan.
  • When all the chicken is coated with the cornflake mixture, sprinkle any leftover cornflake crumbs over chicken in the baking pan. Press cornflake crumbs lightly into chicken.
  • Be sure the chicken is spaced out in the pan. If the pan is too crowded (chicken is touching), use two pans.
  • Bake, uncovered, at 375 degrees, for 45-55 minutes until chicken is done (165 degrees F in center). Do not turn chicken during baking.
Tried this recipe?Let us know how it was!

weekend potluck

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Filed Under: Main Dish Recipes, Recipes Tagged With: baked chicken, chicken, food, fried chicken, recipe

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Comments

  1. Crystal Kellner says

    03/11/2016 at 3:22 pm

    4 stars
    This looks delicious! I am pinning this for later!

  2. The Better Baker says

    03/14/2016 at 2:51 pm

    5 stars
    Oh my this looks luscious. I want some NOW! SO happy you shared with us at Weekend Potluck. Please come again soon.

  3. Marybeth Feutz says

    03/14/2016 at 3:10 pm

    It was my pleasure! Thanks for stopping by!

Trackbacks

  1. Grilled Cilantro-Lime Chicken - My Fearless Kitchen says:
    02/11/2018 at 9:18 pm

    […] Oven-Fried Chicken […]

  2. Race Day Recipes from the Farm featuring chicken, slaw and baked beans says:
    04/26/2018 at 9:54 pm

    […] Oven-Fried Chicken or Classic Fried Chicken from My Fearless Kitchen […]

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Hi! I'm Marybeth, the blogger behind My Fearless Kitchen! Jump in, and let me share what I'm learning about food, farming, quick kitchen tips, and easy recipes to chase the fear out of YOUR kitchen! Read more.
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