Oven Fried Chicken IV Recipe - Allrecipes.com
Oven Fried Chicken IV Recipe

Oven Fried Chicken IV

Recipe by  

"Always a hit! People will be wanting seconds. Crispy chicken that is made lower in fat, without being soggy. You may remove the skin from the chicken if you like. Serve with Cheese Mashed Potatoes."

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Ingredients Edit and Save

Original recipe makes 9 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.
  2. In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.
  3. Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 02, 2005

This chicken was excellent. My family really enjoyed it. I didn't have any cereal to use for the coating, so I used a combination of crushed crackers and homemade breadcrumbs. It turned out great. Next time I will add the full amount of garlic - I cut it a bit becuase it seemed like to much, but it needed the garlic. I thinned the sour cream with a little milk, which made it coat more evenly. I think the sour cream is the key to this chicken, and that whatever breading and seasoning you prefer to use will be fine. I was amazed at how juicy the meat was and how crispy the outside got. The cooling rack idea worked so well. I would recommend skinning the chicken - I skinned a few pieces and then got lazy and left the rest on, and I didn't think the skin added much (except fat.) I used various chicken parts and all came out great - I'm always on the look out for recipes that work well with the less expensive cuts of chicken, and this was a winner.

Most Helpful Critical Review
Aug 25, 2010

I followed this recipe exactly except for mixing the spices into the sour cream instead of the cornflakes. I did not care for it. I ended up drizzling it with oil and putting it under the broiler to try to get it to crisp, with mild success. Still it had a bad flavor, almost sweet.

Oct 22, 2007

Awesome chicken recipe! I did take suggestions and altered it a bit: I mixed ALL of the seasonings (I used garlic powder, salt, cumin, oregano and thyme) into the sour cream PLUS I added crushed French fried onions (the kind that usually goes on top of green bean casserole). I also added some more crushed french friend onions into the crushed cornflakes. And, I used boneless chicken thighs. The chicken was moist and the coating was crispy. Easy recipe and will definitely make again! LEFT OVER NOTE.....With the left overs, I put them in the oven at 400, topped with spaghetti sauce and mozzarella cheese and served over pasta. A great way to make 'chicken parm'. Family went nuts over it and didn't realize it was the chicken from 2 days before!

Feb 08, 2004

Great recipe! The second time I made this, I used skinless drumsticks, lowfat sour cream and a seasoned bread crumb coating instead of corn flakes. This is about as low fat as I can or want to get when I cook! The family had no idea it was a "lower fat" fried chicken! Make sure you season the sour cream (salt, soy sauce, pepper, herbs, whatever you like). Using warming racks to cook the chicken on really helps too.

Sep 23, 2003

Wow, this was the best oven fried I've had! I did alter the recipe by thinning the sour cream with buttermilk and seasoning with the same spice as the coating. I used skinless breasts. What makes this recipe great is you get a thick and crunchy coating that TASTES fried! Thanks for sharing--this is how I'll do ckicken from now on!

Feb 09, 2004

This recipe was a hit!! However, I used different spices. I used fat-free sour cream and seasoned it with seasonings like garlic powder, salt, pepper and Paprika. I didn't have any sage or Rosemary. I didn't have cornflakes so I used breadcrumbs and I seasoned them with Italian seasoning. I also didn't have any minced garlic. The sour cream covered the chicken very heavily and so this made the final result a nice thick coating. I did use the cooling rack and it worked out fine. No coating fell off during cooking. It was delicious! I can't believe it wasn't fried! My family will love to have this a part of their regular meals!

Feb 17, 2005

Delicious and less messy than regular fried chicken, although a little heavy on the garlic. It helps tremendously to put the spices in the sour cream rather than the corn flakes, since that way they kind of melt into the chicken while it cooks.

May 08, 2006

I liked this recipe but I would recommend adding the herbs and spices to the sour cream instead of the cornflake crumbs.


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  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 148 mg
  • 49%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 47.4 g
  • 95%
  • Sodium
  • 440 mg
  • 18%

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

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