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Oven Fried Chicken

Category Chicken

This recipe can be used with different parts. You can leave the skin on or take it off, as I do. A great way to use up any crumbs left from potato chips, pretzels, and non-sweet cereals, too. The chicken comes out so moist and tender. You can vary the number of chicken pieces depending on your needs. Give it a try!

Prep Time: 5 minutes

Cook Time: 40 minutes for thighs

Total Time: 45 minutes

Yield: As many people as you want



  1. Skin chicken, if desired. Moisten chicken so crumbs will stick better.
  2. Put enough crumbs to cover your chicken pieces in a plastic or paper bag. Add the chicken a few pieces at a time and gently shake the bag until all the chicken pieces are covered with crumbs.
  3. Place on a foil-lined baking sheet.
  4. Bake at 350 F for 40 minutes for thighs. Partially frozen pieces will take longer.
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November 10, 20170 found this helpful

I love how you just moisten with water. Thanks for this recipe!

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Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!

By 3 found this helpful
August 17, 2010

I am a Mom and am always trying to cook healthy, yet pleasing meals that my kids will like to eat. My kids LOVE fried chicken! I don't love all of the fat and extra calories involved. So, I have created a recipe that gives them the satisfying texture and crunchiness of fried chicken without all of the unhealthy fats involved.




Preheat over to 375 degrees F.

Mix all dry ingredients in a large bowl. Add salt and pepper to taste. I like to add more mustard powder, paprika, garlic powder, and crushed red pepper flakes for an extra kick.

For extra juicy chicken, soak it in water or 1/2 water 1/2 milk for at least 4 hours prior to cooking. I soak overnight.


Mix eggs, water and Italian dressing or dressing powder (you can always just add garlic powder, onion flakes, 1/2 teaspoon sugar, oregano, sage, parsley, dried lemon powder, or, if possible, ascorbic acid and create your own)

Dip the chicken in the egg mixture, coat well. Immediately dredge into the flour mixture. Pat breading onto chicken, make sure all wet areas are coated well. Continue until all chicken has been breaded.

Add 1 or 2 tablespoons vegetable oil into baking dish or cookie sheet. Spread evenly. Place chicken pieces 1-2 inches apart. Bake in preheated oven for 45 minutes to 1 hour or until juices run clear. Use less time for boneless chicken (about 25-30 minutes).

Servings: 12
Time:30 Minutes Preparation Time
45 Minutes Cooking Time

By Luv from Nine Mile Falls, WA

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February 20, 20122 found this helpful

This page contains baked chicken recipes. Include delicious baked chicken recipes as part of your weekly menu planning.

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August 4, 20050 found this helpful


  • 2/3 cup buttermilk
  • 8 chicken breast halves
  • 1 cup corn flakes
  • 1 cup flour
  • 2 envelopes (1 oz. each) ranch dressing mix (dry)
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  • cooking spray


Heat oven to 400 degrees F cover large cookie sheet with aluminum foil.

Pour buttermilk into shallow glass pan or dish.

Add chicken, turn to coat. Let stand 5 minutes.

Place cereal, flour and dressing mix (dry) in blender. Cover and blend on medium speed until mixture becomes a coarse powder. Transfer to resealable plastic bag. Remove chicken from buttermilk mixture, discard buttermilk. Place chicken in cereal mixture. Seal bag and shake. Spray cookie sheet with cooking spray. Place chicken on cookie sheet.

Bake about 55 minutes or until juice of chicken is no longer pink.

By imaqt1962

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By 0 found this helpful
February 17, 2012

Great coating mix on this chicken! I prefer to do 'fried' chicken this way instead of actually frying it!

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ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

August 17, 20100 found this helpful


  • 1/2 cup milk or buttermilk
  • 1 tsp. poultry seasoning
  • 1 cup cornflakes, crumbled
  • 1 1/2 Tbsp. onion powder
  • 1 1/2 Tbsp. garlic powder
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  • 2 tsp. black pepper
  • 2 tsp. dried hot pepper, crushed
  • 1 tsp. ginger, ground
  • 8 pieces chicken, skinless (4 breasts, 4 drumsticks)
  • Few shakes of paprika
  • 1 tsp. vegetable oil


Preheat oven to 350 degrees F. Add 1/2 tsp. of poultry seasoning to milk.combine all other spices with cornflake crumbs and place in plastic bag. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and cornflake crumbs. Refrigerate for 1 hour.

Remove from refrigerator and sprinkle lightly with paprika for color. Evenly space chicken on greased baking pan. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes, or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. {Do NOT turn chicken during baking}. Crumbs will form crispy "skin".

By Connie from Cotter, Arkansas


Crispy Oven-Fried Chicken

This recipe brings back childhood memories, especially the use of cornflakes! It's easy and delicious! Thank you! (09/01/2007)


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