A crisp oven fried chicken is the perfect entree for any meal. You can please a crowd with this oven fried chicken recipe and serve up enough for someone to have extras!

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
45 mins at 375°
Servings:
6
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Ingredients

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Directions

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  • In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.

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  • In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.

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  • Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.

*

To make your own tenders, simply cut 1-1/2 pounds of boneless, skinless chicken breast halves lengthwise into 1-inch strips.

Oven-Fried Parmesan Chicken:

Prepare as above, except omit thyme and salt and reduce crushed cornflakes to 1/2 cup. For coating, combine cornflakes; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano, crushed; the paprika; and pepper. Stir in melted butter. Continue as above.

Oven-Fried Chicken Breast Tenders:

Prepare as above, except substitute 1-1/2 pounds chicken tenders* for meaty chicken pieces, increase crushed cornflakes to 1-3/4 cups, and place tenders in a single layer on 15x10x1-inch baking pan. Bake, uncovered in a 400 degrees F oven for 10 to 12 minutes or until chicken is no longer pink. Do not turn tenders while baking.Nutrition Facts per 4 tenders: 250 cal., 7 g total fat (3 g sat. fat), 112 mg chol., 336 mg sodium, 16 g carbo., 0 g dietary fiber, 29 g protein.Daily Values: 7% vit. A, 3% calcium, 23% iron.Exchanges: 1 starch, 3 1/2 Very Lean Meat, 1 Fat

Nutrition Facts

336 calories; total fat 16g; saturated fat 5g; polyunsaturated fat 3g; monounsaturated fat 6g; cholesterol 133mg; sodium 351mg; potassium 262mg; carbohydrates 16g; fiberg; sugar 2g; protein 31g; vitamin a 292IU; vitamin cmg; thiaminmg; riboflavin 1mg; niacin equivalents 8mg; vitamin b6 1mg; folate 24mcg; vitamin b12mcg; calcium 30mg; iron 5mg.

Reviews (3)

63 Ratings
  • 5 star values: 35
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 8
Rating: 5 stars
08/27/2018
All I have to say -- MM GOOD!
Rating: 3 stars
09/17/2014
3 stars, tasty, crispy crust, hubby & I both enjoyed so it will be in my permanent rotation, would have been a 4 but needs tweaks. Very under seasoned so go double on the salt & pepper, and generous/rounded measure on paprika & thyme. In hope of getting coating to stick even better I'll cut 1 Tbsp of milk next time. For more crispiness on the bottom, grease wire cookie racks & place in cookie sheet, bottom lined w/foil to avoid the stuck crumbs mess.
Rating: Unrated
05/11/2013
This is a great recipe! My 7 year old daughter loved it! It turned out crispy. I didn't"t have an egg, so I used milk and mayo substitute. It added great flavor.
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