Spicy Oven Fried Chicken Recipe

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Most Helpful Positive Review

May 14, 2003

One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or not is is a standing rack) the pan you're cooking the chicken on. Lay the chicken on the rack. Air will circulate under the chicken and the bottom will not be soggy.

—AnnaG

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Most Helpful Critical Review

Nov 25, 2008

Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. It turned out lovely, crisp and moist but just not enough flavour.

—Hot Chilli

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179 Ratings

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Jul 23, 2003

We love spicey food, (including the kids) so this recipe was right on target for us. I didn't have any buttermilk in the house, so I used ranch dressing. The flavor was great, so the next time I make this I'll use the dressing again. To help keep the coating on the chicken, you need to let it set. After breading, place the chicken in the fridge for about 30 minutes. I took the advice of another reviewer and placed the chicken on racks to help keep the bottom crispy. We really loved this! Thank you!

—LINDA MCLEAN

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Aug 12, 2005

I make this all the time so glad I found it and tried it. IT'S A KEEPER!!! My family and I love it. I dip the chicken in egg before dredging in dry mixture, coating sticks to chicken better also makes thicker and crisper crust. Also tried bone in cut up chicken pieces done the same way just bake longer until juices run clear. Thank you Anna

—Brenda K.

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Sep 12, 2003

This recipe was a winner at out house! I refrigerated the chicken after breading as another reviewer suggested. If you still are having trouble making your breading stick, you may not be getting your frying pan hot enough before you put your chicken breasts in. I turned my chicken breasts over halfway through the baking time, so both sides would be crispy. The chicken came out very juicy and tender, and the crust was delicious. I'm going to kick up the hot sauce and cayenne next time I make this.

—PATSY HENNESSEY

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Mar 30, 2006

Wow, talk about a GREAT recipe!!! I didn't marinate the chicken in the buttermilk mixture. (I didn't have time) So, I just put some of the hot sauce (Chicken wing hot sauce is what I used) in a little bowl, and rolled the chciken in it till it was coated in the sauce before I coated it with the flour/bread crumb mixture. Also, I used vegetable oil instead of Olive Oil to pan fry it, because Olive Oil has that strong flavour, and I didn't want the chicken to tast like that. Anyway, SOOO yummy and crispy! Not at all greasy either. Deffinetly will be making this again!

—Chelsey Wolnowski

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Jul 23, 2003

Very yummy. I used Frank's hot sauce with this recipe. I took the advice of Linda McLean and let the chicken sit in the fridge after I coated it with the breadcrumbs, and they cooked perfectly. I skipped the oven part and just browned these in a little canola oil. You could taste the hot sauce in the chicken...I guess it soaked up the flavor and it was delicious. Thanks for sharing Anna.

—JOSIE

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Nov 02, 2002

Delicious and easy -- my husband loved it!

—Esmee

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Nutrition

Calories
394 kcal
20%

Carbohydrates
37.8 g
12%

Cholesterol
71 mg
24%

Fat
10.6 g
16%

Fiber
2.2 g
9%

Protein
35 g
70%

Sodium
1463 mg
59%

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

Nutritional Information

Spicy Oven Fried Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 394
Calories from Fat: 95

% Daily Value *
Total Fat 10.6g 16 %
Saturated Fat 2g 10 %
Cholesterol 71mg 24 %
Sodium 1463mg 59 %
Potassium 518mg 15 %
Total Carbohydrates 37.8g 12 %
Dietary Fiber 2.2g 9 %
Protein 35g 70 %
** Sugars 6.2g
Vitamin A 13 %
Vitamin C 6 %
Calcium 18 %
Iron 35 %
** Thiamin 45 %
Niacin 176 %
Vitamin B6 51 %
Magnesium 22 %
Folate 38 %

* 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.