oven fried chicken

The Only Oven Fried Chicken Recipe You Need!

chicken

box Classic Melba Toast (crushed)

salt

black pepper

cayenne pepper

paprika

garlic powder

oregano

mayonnaise

Dijon mustard

non stick cooking spray

Start by lining a baking sheet with tin foil and place cooking rack on top. Lightly spray cooking rack with non stick cooking spray.

Now, lets crush the Melba Toast. If you are a patient person and want the best possible results, place the Melba Toast in a large ziploc bag and use a rolling pin to crush it. If you are crunched for time or slightly impatient like me, throw it in the food processor. Help the process a bit by crushing it in the package before tossing into the food processor bowl. You do NOT want the Melba Toast to be completely pulverized. Leave some little pebbles and texture for maximum crispy crunch!

Add in salt, pepper, cayenne, paprika, garlic powder and oregano. Pulse a couple more times.

Combine Dijon and light mayo in a shallow dish.

Get an assembly line ready: chicken, a shallow dish or plate with mayo mixture, Melba crumbs and lined baking sheet.

Coat one piece of chicken at a time with mayo mixture (just enough to lightly coat) and press into Melba toast crumbs, making sure the chicken is evenly coated. Repeat until all chicken is coated.

Use an oil mister or non stick cooking spray to lightly spray each piece of chicken.

To Prepare:

Preheat oven to 400F. Place oven rack in upper middle position. Cook for 60 minutes, rotating the baking sheet one time at 30 minutes. Remove and allow to cool for 10 to 15 minutes. Serve and Enjoy!

To Cook:

All the flavors of the deep fried chicken without all the extra fat and oily mess. These chicken thighs are coated with a seasoned Panko and baked until golden brown and perfectly crisp!

Oven Fried Chicken

bread crumbs

olive oil

thyme

Salt and black pepper

(5 - 6 oz each) bone-in, skinless chicken thighs, (visible excess fat trimmed)

Preheat oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray.

Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten.

Add paprika, thyme, garlic powder, cayenne pepper and season with salt and pepper to taste then toss.

In a separate shallow mixing bowl, whisk together egg whites, salt and pepper until slightly frothy.

Working with one pieces of chicken at a time, dip both sides of chicken in egg white then transfer to Panko mixture and dredge both sides in mixture while pressing crumbs to adhere, sprinkle some crumbs over top as well and press.

Transfer to prepared wire rack spacing evenly apart.&nbsp;

Bake in preheated oven until golden brown and cooked through (center of thickest portion should register 165ºF on an instant read thermometer), about 50 minutes. Serve warm.

Oven Fried Chicken tastes deep fried when biting into it, using a simple technique to get the chicken super crispy with no need for deep frying!

broccoli

garlic

Salt and pepper

chicken thighs, (bone in*)

Salt and pepper to season

all-purpose flour

milk

salt ((or

paprika ((sweet

breadcrumbs

vegetable oil

parsley leaves, (to serve)

honey

soy sauce

rice wine vinegar ((or white or apple cider) optional**)

cornstarch

Preheat oven to 390°F (200°C). Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.

Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.

Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, the 3/4 teaspoon of salt and paprika. In the third bowl, mix the Panko with the vegetable oil (I find it easier to use my hands).

Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.

Lightly spray each chicken thigh over the top with cooking oil spray (this is optional, but I have found it to crisp the chicken even more). Bake for 25 minutes, remove from the oven and arrange the broccoli next to or around the chicken, and place back into the oven to cook for a further 20 minutes, or until the chicken is cooked through; the crust is crispy and golden brown, and the broccoli is tender-crisp (Note: flip the broccoli after around 10 minutes if you find the tops charring).

While the chicken is in the oven, prepare the Honey Garlic Sauce: In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.

Garnish chicken with parsley and serve immediately with the honey garlic sauce.

You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.

Oven-Fried Chicken

chickens (3 pounds each), cut in 8 serving pieces

buttermilk

Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

I made this chicken recipe and absolutely loved it. Ina said in the video that she likes just plainly seasoned chicken but I like spice in mine so added hot sauce to the buttermilk and spices to the flour mixture.  Bringing the oil to the correct temperature, which is extremely important , I quick fried the pieces and put them in the oven to finish.  It was the best tasting fried/oven cooked chicken I’ve had in a very long time.  The meat was absolutely NOT greasy tasting. Frying at the recommended temperature is the key.  

Good flavor, but not as crispy as it would have frying it all the way. 

I like this recipe- best of both worlds and placing the chicken on a rack on a tray in the oven gets a lot of oil out.  

I’ve made this recipe many times and it is always amazing!  Easy and delicious!

If it's fried in oil, it isn't oven fried chicken which is the title of the recipe!

https://www.foodnetwork.com/videos/inas-oven-fried-chicken-0169096

Oven-fried chicken in five steps: marinate, refrigerate, flour, fry, bake.

Ina's Oven-Fried Chicken

Juicy chicken breast is breaded and oven-fried for that special crispy touch and topped flavorful marinara sauce and Mozzarella cheese.

Chicken Parmesan

chicken breasts

Parmesan cheese

onion powder

eggs

all purpose flour

marinara sauce

Mozzarella cheese

Preheat the oven to 400° and lightly grease a rimmed baking sheet.

If the chicken breasts are large, you can slice them in half, width-wise. For medium chicken breasts, place each one in a zip-lock bag and pound it a little with a meat tenderizer. For small, thin chicken breasts, you don’t need to do anything to it.

Prepare chicken:

Combine flour, salt, pepper, and garlic powder in the first one. Whisk egg with some salt and pepper in the second bowl. Mix Italian bread crumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper in the last bowl. 

First – Dip each chicken breast in flour mixture to lightly coat it all over. 

Second – Dip flour coated chicken breast in egg mixture on both sides.

Third – Place chicken breast into the bowl with bread crumb mixture and flip it over a few times. Gently pat as you’re flipping the chicken to make sure the bread crumbs get onto the chicken nicely.

Repeat with remaining chicken cutlets. 

Breading the chicken:

Place breaded chicken breasts onto the baking sheet, leaving just a little space in between.

Bake chicken for 18-20 minutes, depending on the thickness of chicken breasts.

Warm up marinara sauce if it’s cold.

Take the baking sheet out of the oven (close the oven door to keep the heat in) and spoon marinara sauce over each chicken breast. Use as little or as much as you want, just make sure to cover the whole top evenly.

Spread shredded Mozzarella cheese over the top of each chicken breast and sprinkle some oregano over cheese. 

Place the baking sheet back in the oven and cook for about 7 more minutes, until all the cheese is melted. 

Cooking chicken:

https://embed.mediavine.com/videos/tbisplubjxmlj6ugmxfg

Oven Fried Chicken is one of our all time favorite Baked Fried Chicken Breast Recipes! It&#x27;s so healthy, juicy, flavorful, and CRISPY! You would never guess this recipe is oven baked and not fried. The spice rub is just like your favorite KFC. SO MUCH FLAVOR! This is one of our favorites to make year round.

Oven Fried Chicken (Baked Fried Chicken Breast)

chicken breasts (boneless, skinless)

all-purpose seasoning (click link for example)

butter

flat leaf parsley (optional)

CUT chicken breasts in half, lengthwise, to create 4 even portions.

PLACE chicken in a large bowl and marinate in milk for about 20 minutes.

MIX together flour, paprika, all-purpose spice, salt, and pepper in a medium sized bowl. Set aside.

PREHEAT oven to 400ºF.

Place parchment paper on a 9x13 baking sheet. MELT butter and pour onto the parchment, coating the bottom of the pan/parchment.

Lightly pat each chicken breast with a paper towel to remove excess milk before dipping. DIP each chicken breast, one at a time, in the flour mixture. COAT both sides liberally. PLACE in pan.

REPEAT with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.

BAKE at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.

Remove from oven and transfer to a serving dish. Garnish with parsley if desired. Enjoy!

https://embed.mediavine.com/videos/iAtN9mvDq

Oven Fried Chicken is one of our all time favorite recipes! It’s so healthy, juicy, flavorful, and CRISPY! You would never guess this chicken is oven baked and not fried. The spice rub tastes just like your favorite KFC. SO MUCH FLAVOR! This baked friend chicken breast is one of our favorites to make year round.

Baked Fried Chicken

This is truly the BEST oven baked “fried” chicken recipe. You soak it in buttermilk then coat it in a special crunchy coating of panko and cornflakes.

Buttermilk Oven "Fried" Chicken

chicken drumsticks (skinned (or chicken thighs*))

tsp kosher salt

tsp sweet paprika ((I used smoked paprika))

poultry seasoning ((I used dried thyme instead))

tsp black pepper

lemon

cooking spray

panko bread crumbs

cornflake crumbs

tbsp Parmesan cheese

1.5 tsp kosher salt

parsley flakes

1.5 tsp sweet paprika

tsp chili powder

For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.

Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.

For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.

Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.

Bake until golden brown and cooked through, 40 to 45 minutes.

Everyone will love this crispy oven fried chicken recipe - it&#039;s so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family&#039;s favorite sides for an all-around comforting meal.

Crispy Oven Fried Chicken

buttermilk (OR regular milk; see notes)

baking powder

ground pepper

chicken breast

butter (or more as needed)

Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.

Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.

Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well – press the breading well on the chicken to make it stick.

Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray – leave enough space in between, I usually bake it in two batches.

Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

https://embed.mediavine.com/videos/j6hqeaawggixopjqthh9

This is my way of making oven fried chicken - and I think it is the best method out there to get it crispy on the outside and juicy on the inside.

How to Make Oven Fried Chicken

Make this Oven Fried Coconut Chicken for dinner tonight - everybody is going to love it!

Oven Fried Coconut Chicken

chicken tenders (or boneless chicken breast

paprika (can use cayenne pepper

coconut milk (OR buttermilk)

coconut (unsweetened!)

Prep breading: Combine ingredients for the dry coating in a large zip-loc bag. Combine ingredients for the egg coating in a large bowl. Combine ingredients for the coconut crust in a shallow baking dish.

Prep: Preheat the oven to 410°Place a baking pan in the oven while it preheats, so the pan can get hot.

Bread chicken: Place chicken pieces in the bag with the dry coating. Close the bag and shake it well until all chicken pieces are coated. Remove chicken from bag, shaking off any excess coating, and place in the bowl with the egg mix. Toss well until all chicken pieces are coated. Finally, coat chicken pieces one by one with coconut crust, pressing it onto the chicken so it stays on.

Bake: Remove the pan from the oven and the butter on it. Place chicken on the pan - you may have to bake the chicken in two batches depending on the size of your pan and how thick your chicken pieces are. Do not overcrowd the pan or it will get soggy. Bake for 10 minutes, then carefully flip and bake for another 5-10 minutes, or until chicken is cooked through. If you want, put it under the broiler for 2-3 minutes to crisp up further.

Rest: Allow the chicken to rest for 2-3 minutes after baking, to help the breading firm up. Then serve immediately.

https://embed.mediavine.com/videos/da0ybpbrssumq5ivw4i4

Make this Oven Fried Coconut Chicken for dinner tonight - everybody is going to love it! It's easy to put together and turns our so crispy, even though it's baked and not fried.

Cooking spray

crispy rice cereal

bagel chips

salt and pepper

plain Greek yogurt (2%)

dijon mustard

chicken thighs

scallions

Harissa, chili sauce

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.

Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.

Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.

Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.

Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

Really solid recipe! I will definitely make again. For the record, I also tried a few pieces of tofu in place of the chicken and it was delicious too! 

Realy good recipe. The yogurt really tied the whole recipe together making the chicken deliciously moist after baking. And the dipping sauce with harissa (I actually used chili sauce, still great.) <div><br /></div><div>I didn't have a rack, but a sheet worked just as well. I also didn't have any scallions but paired the chicken with green beans instead. (Cooked afterward.) Really great meal! </div>

This is delicious!  I substituted Chex cereal for the crispy rice, as that's what I had, and it worked very well.  The chicken coating is crunchy, and the meat tender.  Definitely a keeper, as the whole family loved it.  A very easy meal, definitely easier than frying.  

Delicious! Was wondering if the temp was supposed to be 375 though? Thanks

My family gave this one a 7 out of 10. We substituted chicken breast for the thighs and opted to use a flaky Parmesan cheese cracker instead of the rice cereal. Everyone loved it!  

The chicken portion of this recipe is great. However even when following the recipe my oven charred the scallions beyond recognition creating enough smoke for the smoke alarm to go off. Not recommended.

Great recipe--I usually don't rate if I have to substitute ingredients, but I'm giving it 5 stars for the concept. Instead of melba or bagel crackers, I used some matzoh (about 2-3 sheets) and 1/3 cup french fried onions along with the rice crispies. I also used mayo because I didn't have greek yogurt. The kids went crazy for it. This one's a keeper.

Oven Fried Chicken Thighs taste just like fried chicken without the oil and hassle! This breaded chicken thighs recipe yields juicy, ultra crisp, and flavorful chicken thighs every time.

Crispy Baked Chicken Thighs Recipe (Baked and Breaded)

salt (divided)

water

2-2 ½ pounds boneless, skinless chicken thighs

Preheat

Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.

Combine

Set out 3 separate bowls to create a breading station for the chicken. In the first bowl, combine the flour, ½ teaspoon salt, and pepper. In the second bowl, beat the eggs and water together. In the third bowl, combine the bread crumbs, remaining salt, paprika, garlic powder, and onion powder.

Dredge

Dredge each chicken thigh in the flour mixture. Make sure each thigh is fully coated. Dip the chicken thighs in the egg mixture and then in the seasoned bread crumbs.

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