Recipes and Cooking Oven-Fried Chicken 3.9 (61) 3 Reviews 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Bake Time: 45 mins Total Time: 65 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 egg, beaten 3 tablespoon milk 1 ¼ cup crushed cornflakes or finely crushed rich round crackers (about 35) 1 teaspoon dried thyme, crushed ½ teaspoon paprika ¼ teaspoon salt ⅛ teaspoon black pepper 2 tablespoon butter or margarine, melted 2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks) Directions 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. 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. 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 Print Nutrition Facts (per serving) 336 Calories 16g Fat 16g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 336 % Daily Value * Total Fat 16g 21% Saturated Fat 5g 25% Cholesterol 133mg 44% Sodium 351mg 15% Total Carbohydrate 16g 6% Total Sugars 2g Protein 31g Calcium 30.3mg 2% Iron 4.5mg 25% Potassium 262mg 6% Folate, total 24.2mcg Vitamin B-12 0.4mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.