Oven Fried Chicken
Oven Fried Chicken is a tasty chicken dish that is dredged in a well-seasoned buttermilk mixture and then coated with a crispy cornflake outer coating. It’s delicious fried chicken without actually having to fry it. You simply roast it in the oven, but still achieve that crispy outer coating and tender, juicy, interior.
I love this Oven Fried Chicken recipe because I can get the delicious taste of fried chicken without having the inconvenience of having to stand over the stove the whole time. Plus it’s so much healthier too!
While I love using my air fryer to make some delicious Fried Chicken, and even deep frying chicken, I love this Oven Fried Chicken recipe because not everyone has an air fryer at their disposal or wants to work with hot oil. And I am a big fan of the tasty outer coating in this dish.
What You Need to Make Oven Fried Chicken
Good recipes start with good ingredients, so I suggest buying great ingredients. Let’s get those necessary ingredients so you can make this delicious Oven Fried Chicken recipe.
- Dijon Mustard
- Garlic Powder
- Hot Pepper Sauce
- Bone in Skin on Split Chicken Breasts, skin removed, ribs trimmed
- High Quality Sandwich Bread
- Crushed Cornflakes
- Ground Poultry Seasoning
- Cayenne Pepper
- Vegetable Oil
- Affiliate link: Explanation
- Affiliate link: Explanation
- Affiliate link: Explanation
How to Make Oven Fried Chicken
First, crush cornflakes and prepare the liquid coating. Then, dredge the chicken and refrigerate. Next, make the rest of the dry coating and coat the chicken with the crunchy coating. Then bake the chicken in the oven. Lastly, take chicken out of the oven and let it rest. Serve and enjoy.
Step One: Crush Corn Flakes
Step one: Crush Cornflakes. Place cornflakes in a plastic ziplock bag and use a rolling pin to crush them into small pieces. You want them to not be as fine as flour, but fine enough to stick to your chicken and coat it.
Step Two: Make Liquid Coating
In a bowl whisk together buttermilk, mustard, 2 tsp of salt, 1 tsp of garlic powder, 1 tsp of black pepper, and hot sauce.
Step Three: Refrigerate
Add the chicken into the bowl and coat well. Cover with plastic wrap and refrigerate for 1 hour.
Step Four: Make Bread Crumbs
Make Breadcrumbs: In a food processor, pulse the bread to coarse crumbs for about 8 pulses.
Combine Dry Ingredients: Toss together the cornflakes, breadcrumbs, remaining garlic powder, ½ tsp of black pepper, ¼ tsp of salt, poultry seasoning, paprika, and cayenne.
Coat with Oil: Transfer to a shallow dish and drizzle oil over the crumb mixture and toss until well coated.
Step Five: Dredge Chicken and Prepare to Bake!
Preheat the oven to four hundred degrees and make sure the oven rack is at the upper middle position.
Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture. With your hands, firmly press the crumbs into all sides of the chicken and press the crumb mixture into place.
Step Six: Bake your Oven Fried Chicken
Transfer to Rack: Place the chicken on the prepared wire rack and allow room for air to flow by leaving ½ inch of space between each piece.
Bake 35-45 Minutes: Bake chicken until it is a deep golden brown and the thickest part registers at 160 degrees on an instant read thermometer.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
This recipe is so perfect for a weeknight meal, or even to serve for company, and I love pairing it with:
Tips and Tricks
Making this recipe is Eazy Peazy, but here are a few tricks for helping it turn out perfectly every time:
- Don’t use ready-made cornflake crumbs: Although it may seem like a great time saver to buy ready-made cornflake crumbs, the texture is too fine for this dish. Crush cornflakes yourself.
- Use a rolling pin and ziplock bag to crush cornflakes: Make crushing cornflakes easy by putting them in a ziplock bag and then simply use a rolling pin to break them into pieces.
- Save some time and prep dry ingredients ahead of time: All dry ingredients can be combined and set aside in a zip-lock bag.
- So many sides go great with this dish. Have fun: Partner Oven Fried Chicken with so many different sides.
- Salads: Light Creamy Cucumber Salad, Kale Chopped Salad
- Pasta Salads: Rainbow Macaroni Salad, Italian Antipasto Pasta Salad
- Fries: Oven Baked Steak Fries, Sweet Potato Fries (Air Fryer + Oven)
- Potatoes: Super Easy Mashed Potatoes, Twice Baked Potatoes
- Rolls: Mom’s Dinner Rolls, Simple and Quick Dinner Rolls The possibilities are endless!
- Add fun dipping sauce options: Oven Fried Chicken is delicious on its own, but for a fun added flare, provide several different dipping sauce options like honey mustard, ranch, fry sauce, barbeque sauce, or whatever else you are in the mood for.
Make Ahead and Storage
How to make this recipe ahead of time:
Marinate Ahead of Time.
Get a jump on things and marinate the chicken up to 24 hours in advance. Refrigerate in an airtight container.
Prep Outer Coating In Advance.
Also prep the dry ingredients and put in a sandwich baggie ready to use for later.
Make Oven Fried Chicken and save it and freeze to use at a later time when life is busy and you need an already made meal.
- Follow directions like normal.
- Let chicken cool completely.
- Place chicken in freezer bags.
- When ready to eat, defrost in the fridge.
- On a baking sheet, reheat in the oven until cooked through.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven. Chicken may not be as crispy after reheating.
Say goodbye to the days of having to wait over the stove while your fried chicken cooks and make some tasty Oven Fried Chicken.
Other Great Recipes:
- Fried Chicken Tenders with Spicy Asian BBQ Dipping Sauce
- Breaded Chicken Cutlets
- Baked Orange Chicken
- Roasted Chicken Thighs
- Chicken Wings
Oven Fried Chicken
- 2 cups buttermilk
- 2 tablespoons Dijon mustard
- 1 ½ teaspoons garlic powder
- 1 teaspoon hot pepper sauce
- 8 bone in skin on split chicken breasts skin removed and ribs trimmed (10 to 12 ounces each)
- 1 slice high quality sandwich bread torn into quarters
- 2 ½ cups crushed cornflakes
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
- Place cornflakes into a plastic zip top bag, and use a rolling pin to break them into pieces. Set aside.
- Whisk the buttermilk, mustard, 2 teaspoons salt, 1 teaspoon of the garlic powder, 1 teaspoon black pepper, and hot sauce together in a large bowl.
- Add the chicken, turn to coat well, cover with plastic wrap, and refrigerate at least 1 hour.
- Preheat oven to 400 degrees F with oven rack at upper middle position.
- Line a rimmed baking sheet with foil, place a wire rack on top, and coat the rack with vegetable oil spray.
- Prepare coating by pulsing the bread in a food processor to coarse crumbs, about 8 pulses. Then gently toss the cornflakes, breadcrumbs, remaining ½ teaspoon garlic powder, ½ teaspoon black pepper, ¼ teaspoon salt, poultry seasoning, paprika, and cayenne together.
- Place in a shallow dish. Drizzle oil over the crumb mixture and toss until well coated.
- Coat chicken: Working with one piece at a time, remove the chicken from the marinade and dredge in the crumb mixture, firmly pressing the crumbs into all sides of the chicken. Use your hands to press the crumb mixture into place.
- Place the chicken on the prepared wire rack, leaving ½ inch of space between each piece so there is room for air to flow between and help it get crispy!
- Bake 35-45 minutes, until the chicken is deep golden brown and the thickest part registers 160 degrees on an instant read thermometer.
- Remove from oven and let chicken rest 5 minutes before serving.
Cornflakes made the crispiest coating for oven fried chicken. Although at first glance it may seem easier to buy a box of ready-made cornflake crumbs, the texture was too fine for the dish. Just crush regular cornflakes yourself by placing them in a plastic zip top bag, and using a rolling pin to break them into pieces. What You Can Do Ahead Of Time:
The chicken can be marinated in the buttermilk mixture and refrigerated for up to 24 hours. The dry ingredients can be combined in a zipper-lock bag. When ready to cook the chicken, toss the crumb mixtures with the oil, coat the chicken, and bake.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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