Tender, juicy chicken is coated in panko, corn flakes, cornmeal, and seasonings then oven-baked until crisp and golden browned.
Holly’s Recipe Highlights
- Flavor: This oven-fried chicken is the perfect balance of savory seasonings with a crisp and golden skin for the perfect bite every time.
- Difficulty: This easy recipe has all the crunch without the mess from frying. Just coat and bake.
- Recommended Tools: A meat thermometer is an invaluable kitchen tool and the best way to gauge whether chicken is cooked properly. It should read 165°F when fully cooked.
- Serving: Serve with mashed potatoes, slaw, or corn on the cob for a full meal!
Ingredient Tips for Oven-Fried Chicken
- Chicken: This recipe works using a whole, deconstructed chicken. You can also use separate skin-on, bone-in pieces like chicken thighs, chicken breasts, drumsticks, wings, and legs. Simply adjust the baking times so all the pieces reach 165°F internally when finished.
- Coating: Cornflakes, cornmeal, and Panko breadcrumbs make up the light and crispy mixture for oven-fried chicken. Have time? Try making homemade panko breadcrumbs for this recipe.
- Seasonings: Garlic powder and paprika are the basics that enhance oven-fried chicken, but why not match the menu and experiment with DIY blends like a zesty Cajun blend or a spicy adobo?
- Variations: Add some cayenne pepper or a bit of heat or parmesan cheese for a kick of tangy flavor that will also help the coating adhere better.
How to Make Oven-Fried Chicken
- In three separate bowls, assemble the flour, egg, and crumb mixtures (full recipe below).
- Coat chicken in flour, egg mixture, and crumb mixture, pressing to coat.
- Place coated chicken on a prepared pan and bake.
Leftover Love!
Leftover oven-fried chicken can be kept in a covered container in the refrigerator for up to 4 days. To reheat and keep it crispy, use the air fryer or pop a piece or two in the microwave before crisping them up under the broiler. Serve leftover chicken in a burrito bowl, a Caesar wrap, or a chicken pasta salad.
To freeze, let it cool, then flash freeze it in a single layer on a baking sheet. Once solid, transfer to freezer bags, remove extra air, and seal. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven or air fryer to keep it crispy.
More Crispy Chicken Favorites
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Oven Fried Chicken
Oven-fried chicken is a crispy, golden favorite with a seasoned coating that bakes up juicy and delicious. No deep frying needed!
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Preheat oven to 375°F.
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Crush the corn flakes and pour into a shallow dish. Add the Panko and cornmeal and set aside.
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Combine the flour and seasonings in a bowl. Beat eggs with milk in a separate bowl.
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Dip chicken in flour first, then egg, and finally in the crumb mix, pressing the crumbs to adhere.
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Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray (or dot the tops with butter).
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Bake for 45-55 minutes or until juices run clear and chicken reaches 165°F.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 386 | Carbohydrates: 33g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 580mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin A: 700IU | Vitamin C: 5.6mg | Calcium: 39mg | Iron: 7.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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