This crispy Oven Baked Fried Chicken is one of my family’s favorite quick dinner ideas. It’s light, crispy and has the most amazing flavor!
What if I told you that you could have all of the texture and flavor of fried chicken without the frying, calories, smell or mess? And, what if I told you that you could have this Oven Baked Fried Chicken on the table in 30 minutes? I kid you not, my friend.
There is a reason why fried chicken is an American classic. There’s just something about juicy chicken enveloped in a crispy, flavorful coating that makes you feel patriotic and nostalgic all at the same time.
Why This is the Best Baked Chicken Recipe
This recipe for Crispy Oven Fried Chicken will make sure that your family never craves greasy fried chicken again. The secret to the this crispy, super crunchy crust is good ol’ fashioned corn flakes.
Just pulverize them into crumbs and you’ve got yourself a deep fried fake-out! Then just mix it up with my secret blend of 11 herbs and spices. Well, not really, it’s more like 4 and it’s not really a secret.
How to Make Oven Baked Fried Chicken – Step by Step
- Step One: First, crush the Corn Flakes into crumbs (Photo 1 below)
- Step Two: Next, combine corn flakes, salt, garlic powder, onion powder and cayenne in a shallow bowl. (Photo 2 below)
- Step Three: Then combine egg and milk into a bowl. (Photo 3 below)
- Step One: Then, rinse chicken and pat dry. Season with salt and pepper. Dip the chicken into the egg mixture.(Photo 1 below)
- Step Two: Next coat with corn flake mixture, pressing the crumbs onto the chicken (you can do up to this step about 3 hours in advance and keep uncovered in fridge). (Photo 2 below)
- Step Three: Finally, preheat to 350°F. Then line a baking sheet with foil and place a rack on top of foil. Spray baking rack with non-stick cooking spray. Drizzle melted butter over the chicken. For thin boneless, skinless chicken breast, bake for 20-25 minutes or until it reaches an internal temperature of 165 degrees. Thicker chicken breasts may take 30-45 minutes. Use a meat thermometer to test that it’s 165 degrees. The chicken should be golden and crisp. Serve immediately. (Photo 3 below)
What type of Chicken can you use for this Best Baked Chicken Recipe?
Like ever recipe that contains meat, the type of cut of meat depends on how long you cook it for. To make this a 30 minute meal, I use a thin chicken cutlet.
However, you can use what ever type of chicken you have on hand to create my Baked Fried Chicken. Oven Baked Chicken Thighs or a broiler chicken would great too. The key is to adjust your cook time accordingly and make sure that your chicken is cooked to 165 degrees. A meat thermometer is a must in my kitchen.
What to Serve with this Crispy Baked Chicken
This is a year round goto recipe. I love to serve this in the summer at a picnic with Garlicky Grilled Potato Salad or Summer Spaghetti Salad.
In the winter you can cover this with sauce and mozzarella cheese and make a delicious Chicken Parmigiana or instead cook it in strips and serve it with my favorite Boom Boom Sauce. Obviously, I love this recipe.
Expert Tips for Making the Best Oven Baked Fried Chicken
- Spice it Up: If your family likes the heat, then add some extra kick with some hot sauce.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use the Thermometer: No one likes tough dry chicken or rubber undercooked chicken. Therefore invest in a good meat thermometer, you will thank me later!
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Oven Baked Fried Chicken
Ingredients
- 3 1/2 pounds chicken
- 2 teaspoons House Seasoning blend
- 1 large egg
- 1/8 cup milk
- 3 cups corn flakes crushed
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne
- 2 tablespoon melted butter
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with foil and place a rack on top of foil. Spray baking rack with non-stick cooking spray.
- Rinse chicken and pat dry. Season with House Seasoning Blend.
- In a shallow dish, whisk egg and milk together.
- Combine corn flakes, salt, garlic powder, onion powder and cayenne in a shallow bowl.
- Dip the chicken into the egg mixture, then coat with corn flake mixture, pressing the crumbs onto the chicken (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
- Drizzle melted butter over the chicken.
- For thin boneless, skinless chicken breast, bake for 20-25 minutes or until it reaches an internal temperature of 165 degrees. Thicker chicken breasts may take 30-45 minutes.
- Use a meat thermometer to test that it’s 165 degrees. Serve immediately.
Video
Expert Tips
- Spice it Up!: If your family likes the heat, then add some extra kick with some hot sauce.
- This Recipe Can be Doubled: This is a great recipe for a crowd. Simply increase the ingredients proportionately and split it into two baking dishes before baking.
- Use the Thermometer: No one likes tough dry chicken or rubber undercooked chicken. Therefore invest in a good meat thermometer, you will thank me later!
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
Crispy and delicious – love the seasoning! So much flavor!
This looks so fabulous! my kids will eat a whole plate!
It can be so hard to get chicken crispy so I love your step by step photos so I don’t go astray.
I love this chicken, all the yummy crunch without all the grease! Thanks!!
I like this idea, I often fry chicken, but I hadn’t thought of baking it. In fact it is crunchy and lighter, excellent suggestion. Thanks a bunch Christina!
I’ve tried this technique and added finely shredded Parmesan cheese to the “crumbs” and the family LOVED it. Thanks for reminding me of this way to cook chicken.
Happy to help! 🙂
Your crispy oven fried chicken says….”for chicken with Bake 25…” what did you mean? For chicken with what?
Also is it 25-30 min for boneless breasts, and 45min for broiler chicken?
I meant for “thin, boneless, skinless chicken breasts”. Sorry about that. I updated the post. Also, for broiler chicken, I have a note at the bottom that reads: If using chicken pieces from a broiler chicken, remove chicken skin, if desired. Once coated, arrange the chicken, skin side up, on the rack on the baking sheet. Bake for 45 to 60 minutes or until it reaches an internal temperature of 165 degrees. I hope this helps! 🙂 Thanks for stopping by!
I’ve used a recipe similar to this and it is delicous. It uses the dry italian salad dressing mix, like Good Seasons, as the spices-it is deelish!
That’s a great idea! Thanks for sharing, Susie! 🙂 I’ll be sure to give it a try.
This looks delicious, can’t wait to try 🙂
Are you kidding with this one? First first you say you use skinless chicken then direct us to put the chicken skin side up. Next, you say this dish is on the table in 30 mins. Reading down the page the recipe directs us to bake 45-60 mins. If you are going to do this please pay a bit more attention to details!
Thank you, Micky, for taking the time to point out the inconsistency in my recipe. I adjusted the recipe so that it is more clear. I apologize for any confusion this may have caused. Thanks for stopping by! 🙂