The Best Oven Fried Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a foil-lined baking sheet. Spray the rack generously with cooking spray.
• Finely grind the bagel chips and cereal together in a food processor. Transfer the crumbs to a gallon-size plastic bag. Add the oil, salt, cayenne, paprika and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl.
• Add the chicken to the mayonnaise mixture and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place the coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray.
• Bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.
• Transfer to a platter and serve hot or at room temperature.

Steps:

• Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
• Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
• In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
• One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
• Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
• Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
• Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray., In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack., Bake 20 minutes. Turn chicken; bake until chicken is golden brown and juices run clear, 15-25 minutes longer.

Steps:

• Rinse chicken breasts and pat dry.
• Season with your choice of seasonings.
• Coat chicken in flour and lay in 9x13 baking dish.
• Pour melted Butter over chicken.
• Bake in preheated 400° oven for 30 minutes.
• Check often after 25 minutes to see if crust is brown and crispy.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• 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.

Steps:

• Adjust rack to upper-middle position and heat oven to 400 degrees F.
• Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18 by 12-inch foil-lined jellyroll pan.
• Using 1 hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture, roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
• Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.

Steps:

• Wash and semi dry chicken breasts.
• Roll or shake chicken in flour, salt, paprika and pepper mixture.
• Pour small amount of oil in shallow baking dish.
• Lay chicken breasts, boney side up.
• Bake 30 minutes at 375.
• Remove from oven, turn over, return to oven and continue baking for 30 minutes at 375.
• Remove from oven and serve.

Steps:

• Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
• Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
• Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
• Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 400 degrees. Mix eggs, mustard, thyme, salt, and pepper in a shallow dish. Put Melba toast crumbs in another shallow dish. Set a large wire rack over an 18-by-12-inch foil-lined jelly-roll pan.
• 2. Using one hand for dry ingredients and the other for wet, lay chicken pieces, 4 at a time, in egg mixture; roll to coat. Then lay 1 piece at a time in Melba crumbs. Press a mix of crumbs into top of chicken. Turn piece over and repeat, pressing crumbs into other side. Gently shake off excess.
• 3. Set chicken on rack. Spray top portion of chicken pieces evenly with oil. Bake until chicken is nutty brown and juices run clear, 30 minutes for drumsticks and 35 minutes for thighs. Serve immediately.

Steps:

• Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
• Add the onion and then the chicken turning to coat each piece with the marinade.
• Cover; chill at least three hours or up to one day turning the chicken occasionally.
• Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
• Remove the chicken from the marinade and roll in the breadcrumb mixture.
• Set chicken on a rack to dry for about 30 minutes.
• Preheat oven to 400F degrees.
• Place chicken in large baking dish and pour butter over the chicken.
• Bake until crisp and brown, approximately 50 minutes.

Steps:

• Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350°F degrees.
• 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 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 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.

Steps:

• **For gluten-free version: skip French's French Fried Onions and use gluten-free Rice Krispies.
• In a large bowl, combine buttermilk, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, large pinch red pepper flakes, hot sauce, bay leaves, salt and pepper. Whisk to incorporate; mixture should be a light pink color. Add chicken pieces, cover, and let marinade in fridge for 1 to 3 hours, or overnight.
• In a large ziplock bag, add puffed rice cereal, French's French Fried Onions, 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, a pinch of red pepper flakes and salt and pepper to taste. Close bag, free of large air bubbles, and lightly crush contents with rolling pin (The cereal pieces should remain MOSTLY INTACT). Toss and turn bag to evenly distribute spices in the breading mixture.
• Once ready to bake, preheat oven to 425ºF (I just discovered my own oven runs 50º hotter, so 425º for ME is more about a 475º for a more accurate oven, so adjust accordingly).
• Remove chicken from fridge; set aside. Pour breading mixture into a large plate or pie dish. Pick up a chicken piece, shake off excess buttermilk marinade then place in breading dish. Pat each side of the chicken piece into breading until well coated on both sides. Place on a large metal baking sheet. Repeat with remaining chicken pieces. Discard left over marinade along with the bay leaves.
• Once oven has reached 425º, bake chicken on middle rack of oven for 35-40 minutes then enjoy the juiciest, crunchiest oven-fried chicken you've ever had!