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+ servings

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.
4.5 from 2 votes
Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Main
Servings 10 pieces


  • 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


  • 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.
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