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Oven Fried Chicken IV

"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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1 h 20 m servings 540 cals
Original recipe yields 9 servings


  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 148 mg
  • 49%
  • Sodium:
  • 440 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


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

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Read all reviews 175
  1. 216 Ratings

Most helpful positive review

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 g...

Most helpful critical review

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 broile...

Most helpful
Most positive
Least positive

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 g...

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...

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 g...

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 ma...

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 Rosem...

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 ...

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

Loved this recipe! I am not much of a meat eater but I went back for seconds. My husband approved. A great way to make faux fried chicken! I did add a little more salt, pepper and garlic pow...

Great recipe! I followed it exactly and it turned out perfectly! I took her advice and served it with cheesey mashed potatoes, and it went great! For the potatoes I used McLarens Imperial aged...