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Oven-Fried Chicken II

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Oven Fried Chicken II

Read Reviews (528)

"I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well." — COOKIE240

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All about Eggs

Measuring All-Purpose Flour

Types of Salt

All about Paprika

Types of Cooking Oil

Original recipe makes 10 servings Change Servings

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs

salt and pepper to taste
1 teaspoon paprika
1/2 cup vegetable oil

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Directions

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!

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The first two times I followed this recipe, the chicken tasted a little too greasy for us. I decided to give it one last try and substituted 1/2 cup butter for the oil. I also add a little milk to the beaten egg. It turned out delicious this time. We'll definitely make it again!

—Mom2FourBoys

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Most Helpful Critical Review

Mar 29, 2011

Spicing is done the way I would have done it. I found it too oily. I have done it another way where I melt 1 tblspn of butter in the dish and put the chicken skin side down for 1/2 the time then skin side up for the balance of the time. It turns out golden brown.

—ltlwred1968

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670 Ratings

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Feb 07, 2007

My family loves this recipe. I make it with chicken drumsticks instead of thighs and the only change I make is spraying the pan with Pam instead of oil. We've tried this recipe several times and they are ALWAYS cooked in the alloted time and are ALWAYS moist and yummy. We even fight over the leftovers.

—Lee N.

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Feb 08, 2004

Easy, no-fuss fried chicken. The first batch I made was delicious and the family raved about it. I used baggies for the breading for easy cleanup. I also let the breading "rest" for fifteen minutes before putting the chicken in the oven, so the coating stayed on well and turned out nice and crisp. Will definitely make this again!

—Adrienne C.

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Oct 20, 2003

This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. The oven fried was better overall; it required less "work" because you only had to flip it once and didn't have to "watch" it and oil didn't pop out and burn me (as usual). I think the key to keeping the coating on is making sure you pat dry the chicken first, coat well with the flour, shaking off the excess, quickly drudging it though the egg, which I added about 4 tablespoons of standard hot sauce to my egg mixture just to give it a little kick, and then really roll it around in the bread crumbs to get a nice even coat. I added lemmon pepper seasoning after the chicken was in the pan right before it went into the oven and it really was delish. Will do this again for sure!!

—SHOGAN80

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Mar 14, 2006

A nice recipe for "Fried" Chicken, it was crisp, delecious, great flavor, and the only thing I changed was using Pam instead of the half cup of olive oil. You don't need a lot of it, just a light spray. Will definitely be making this again.

—Michelle

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Nov 02, 2007

I find this easy - use a large freezer bag for the flour (and salt and pepper), shake and remove the floured chicken and re-use same bag for the bread crumb coating (why use two bags?). I also left the coated chicken in the fridge for a while before placing into the glass roasting pan with the oil already heated. The finished coating is similar in texture to original recipe KFC, which is to my liking (chewy-crispy) but can easily be made more crispy by cranking the heat up for the last 5 min or so.

—turnuson2

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Jul 05, 2006

My grandma used to make us boneless chicken breast "patties" to take on vacation-- we ate then cold out of the cooler or hot when we got there. It would take her all day to pound, bread and fry this juicy familiar family favorite. I have not had chicken like that since she passed away... that is, until now! This chicken tasted very very similar to hers, with half the work. I used boneless, skinnless chicken thighs (b/c that is what I had), and only about 1/2 cup oil. My only advice is that you don't overcrowd the pan- maybe that is why some people's took forever. The chicken has to have space between the pieces for oil and air to move or they will turn soggy. I had my pan too full and realized it in time to separate into two before any problems arose. Overall, great, easy, tasty and not greasy, if you go easy on the oil and blot on towels afterward. Loved it!!! Thanks. Grandma lives on!

—Shelgeipel

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Nutrition

Calories
310 kcal
15%

Carbohydrates
18 g
6%

Cholesterol
134 mg
45%

Fat
15.1 g
23%

Fiber
1 g
4%

Protein
23.8 g
48%

Sodium
296 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Fried Chicken II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 310
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 4.1g 20 %
Cholesterol 134mg 45 %
Sodium 296mg 12 %
Potassium 234mg 7 %
Total Carbohydrates 18g 6 %
Dietary Fiber 1g 4 %
Protein 23.8g 48 %
** Sugars 0.9g
Vitamin A 7 %
Vitamin C < 1 %
Calcium 5 %
Iron 25 %
Thiamin 18 %
Niacin 84 %
Vitamin B6 18 %
Magnesium 10 %
Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.