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Oven Fried Chicken III
SUBMITTED BY:
Elizabeth Hinlely
PHOTO BY:
Tripodious
"Crispy chicken that is moist even if you choose to take off the skin!"
RECIPE RATING:
Read Reviews
(171)
Review/Rate This Recipe
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup dried bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/2 teaspoon paprika
1 cup mayonnaise
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
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REVIEWS
Reviewed on Dec. 16, 2003 by JONESFAMILY97
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JONESFAMILY97
Dec. 16, 2003
This was oh so yummy! My husband HATES fried chicken but he adored this simple recipe. I cooked 6 drumsticks (skin on, of course!) and I needed to adjust the cooking times and temps as follows: 350 for 45 minutes, then raise to 375 for 15 minutes. I believe this is what also made them come out crispy as well. So moist, just like they said!
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22 users found this review helpful
This was oh so yummy! My husband HATES fried chicken but he adored this simple recipe. I...
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Reviewed on May 4, 2007 by Jessica M.
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Jessica M.
May 4, 2007
Really good. I used what I had on hand. I crushed ritz crackers for the crumbs I used the spices in the recipe and added a dash on cayanne for a little kick. I also thinned the mayo a bit like others did I used some Hidden Valley light Ranch dressing (I used lite mayo). I made this with a jumbo pack of thighs that I skinned and there were only three left. I served it with biscuits and country gravy. Yum! Edit: I forgot to state that I cooked the chicken on a large cookie cooling rack that was placed on a baking sheet pan. This allows the hot air to get to the bottom of the chicken and you wont get soggy bottoms.
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14 users found this review helpful
Really good. I used what I had on hand. I crushed ritz crackers for the crumbs I used the...
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Reviewed on Apr. 28, 2006 by
Cheryl Steck Bobbs
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Cheryl Steck Bobbs
Apr. 28, 2006
YUMMO!! (As Rachael would say!!) The only thing I changed was the mayo before the bread crym mixture......the mayo didn't appeal to me (seemed too thick and gloppy) so i made a mix of half mayo and half milk whisked together. I dipped the chicken into that first and then into the bread crumbs. My husband said it was better than fried, and he is PICKY about his chicken. The chicken was extremely moist and I was pleasantly surprised. My kids LOVED it and I will definately make it again!!
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10 users found this review helpful
YUMMO!! (As Rachael would say!!) The only thing I changed was the mayo before the bread crym...
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Reviewed on Nov. 12, 2003 by Wyoming Carol
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Wyoming Carol
Nov. 12, 2003
Very easy and tasty. However, 1C was too much mayonnaise - next time I will start with 1/2C.
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10 users found this review helpful
Very easy and tasty. However, 1C was too much mayonnaise - next time I will start with 1/2C.
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Reviewed on Jun. 23, 2005 by ercsgrl
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ercsgrl
Jun. 23, 2005
This was a great recipe. I did make changes though. I used chicken breasts instead, followed other reviewers to use less mayo and add milk, also floured beforehand. When I was getting ready to put this in the oven, I saw on the back of the bread crumb package a recipe similar to this and it stated to cook at 425 degrees for 40 minutes, so I cooked the chicken at 400 degrees for 20 minutes per side and it was very crispy and the chicken was so moist and tender, almost falling apart. Will make again.
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9 users found this review helpful
This was a great recipe. I did make changes though. I used chicken breasts instead, followed...
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Reviewed on Mar. 28, 2007 by
MommyFromSeattle
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MommyFromSeattle
Mar. 28, 2007
This is a delicious recipe but I made a few changes the second time that made it better. Instead of breadcrumbs, I used Panko breading which in can get in Asian food markets quite easily. Panko is usually used for tempura coating and gives the chicken a better taste and crunch. The thyme was also too strong so I used some poultry seasoning and Old Bay seasoning to add some spice. Also, the cooking temp. was better at 375 degrees, which cooked the chicken quicker and left it more moist. I usually like skin-on, but with the mayo coating, leaving the skin on made it a bit too greasy so the second time I took all the skin off and it tasted great. Don't overdo the mayo coating or it could get to greasy or make the bread coating soggy in some spots. My toddler and husband loved it. This one is a keeper.
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8 users found this review helpful
This is a delicious recipe but I made a few changes the second time that made it better. ...
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Reviewed on Feb. 6, 2004 by myphillycheesecake
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myphillycheesecake
Feb. 6, 2004
OH MY GOD!!! I read mayonaise and thought "That's crazy", then I read some of the positive reviews regarding the mayo and thought those people were crazy too but hey, I AM CRAZY!!! What a wonderful recipe. My only substitutions due to not having them around were soda crackers crushed up instead of bread crumbs and miracle whip instead of mayonaise. 1/2 a cup of mayo is definately enough. Juicy, tender chicken (even the white meat!) with a great flavor. I absolutely LOVED this recipe. We had guests over for supper and all I kept hearing from him and my husband was "Mmmm, this is really good." Words are not enough, good-bye shake'n bake, hello oven fried chicken... this will definately become a regular in my house!!!
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8 users found this review helpful
OH MY GOD!!! I read mayonaise and thought "That's crazy", then I read some of the positive...
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Reviewed on Jan. 14, 2004 by BILLY THOMAS
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BILLY THOMAS
Jan. 14, 2004
need to raise oven temp. to 375 for 1hr
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7 users found this review helpful
need to raise oven temp. to 375 for 1hr
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Reviewed on Nov. 1, 2003 by KATIEPOPS
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KATIEPOPS
Nov. 1, 2003
We absolutely love this recipe!! The chicken is so moist and tender and it is so easy and quick to fix. We even used different types of bread crumbs (and cans of bread crumbs are only around $1) and changes it up a bit. I do not even think I will be making fried chicken on the stovetop anymore. It is so nice to not have to deal with the grease and mess of frying. Recommend this one!
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6 users found this review helpful
We absolutely love this recipe!! The chicken is so moist and tender and it is so easy and...
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Reviewed on Jan. 27, 2007 by wildchild55
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wildchild55
Jan. 27, 2007
Years ago I tasted an oven-fried chicken made with a mayo coating - and I've been searching ever since for this recipe! And here it is! I made it with chicken tenders, crushed garlic croutons for crumbs - and I baked it at 425 degrees, turning the tenders after 15 minutes, and baking them for an additional 10 minutes. WONDERFUL - and thank you so much for the recipe!
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5 users found this review helpful
Years ago I tasted an oven-fried chicken made with a mayo coating - and I've been searching...
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