James Carrier Photo by: James Carrier

Oven-Fried Chicken

Oven-fried chicken is a favorite of Mickey Strang's because it can be served warm or cold. She livened up this version with sharp cheddar cheese and ancho chili powder. Have a whole chicken cut into pieces at the meat market, or buy 3 3/4 pounds breast, leg, and thigh pieces. As a quicker alternative to making your own bread crumbs, use 1 1/2 cups purchased dried bread crumbs.

Sunset FEBRUARY 2004

  • Yield: Makes 4 servings


  • 6 slices (about 5 oz.) day-old or slightly stale bread (see note above)
  • 1/2 cup finely shredded sharp cheddar cheese
  • 3/4 teaspoon ground dried ancho chilies or chili powder
  • 1/2 teaspoon salt
  • 1 chicken (about 4 lb.), neck and giblets removed, cut into 8 pieces (see note above)
  • 2 large eggs, beaten to blend


1. Toast bread slices. Let cool, then tear into 1-inch chunks. Whirl in a food processor to make coarse crumbs.

2. In a large shallow bowl, mix bread crumbs, cheese, ground chilies, and salt.

3. Rinse chicken and pat dry. Dip in beaten egg and roll in crumb mixture to coat. Place on a foil-lined 12- by 15-inch baking sheet.

4. Bake in a 375° regular or 350° convection oven until crumbs are browned and chicken is no longer pink at the bone (cut to test), 45 minutes to 1 hour.

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 48%
  • Protein: 43g
  • Fat: 24g
  • Saturated fat: 7.7g
  • Carbohydrate: 12g
  • Fiber: 0.6g
  • Sodium: 512mg
  • Cholesterol: 198mg

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Oven-Fried Chicken Recipe