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


Blaine Moats

Recipe Summary

20 mins
45 mins at 375°


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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
All I have to say -- MM GOOD!
Rating: 3 stars
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
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.