Oven-Fried Chicken

6 Reviews
ADD YOUR REVIEW
James Carrier
Yield
Makes 4 servings
By Mickey Strang, McKinleyville, California
February 2004
RECIPE BY Sunset

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.

Ingredients

  • 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

Nutritional Information

  • Calories 446
  • Caloriesfromfat 48%
  • Protein 43g
  • Fat 24g
  • Satfat 7.7g
  • Carbohydrate 12g
  • Fiber 0.6g
  • Sodium 512mg
  • Cholesterol 198mg

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

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Ratings & Reviews

StephIlderton's Review

StephIlderton
December 23, 2011
This really is a great recipe, and it its fast/easy. I used store-bought crumbs and didn't add any cheese (just didn't have any). Also, I pared this down for just my husband and I. I used 2 chicken breasts, and essentially cut the recipe into a third. I measured 1/2 c of the bread crumbs and just one egg. It worked out great.

Metilda's Review

Metilda
July 23, 2012
N/A

Leannahealth1's Review

GardenMom
December 15, 2011
Best oven baked recipe I ever made. I used store bread crumbs and subbed grated parmesan and romano cheese. I also lined my baking dish with parchment paper and had little clean up

Angiejsoon's Review

Leannahealth1
May 01, 2011
This was fantastic! We really enjoyed the crispiness of the chicken. I especially loved how easy it was to make. I would rather bake it than fry it. Less of a mess! This is going to be in our regular cooking routine.

jules923's Review

jules923
July 17, 2009
My family LOVED this recipe. My kids will not eat KFC--they pull the lovely crust and skin off(No, I don't know what planet they are from ;-)! And they chowed down on this!!! My husband said is was the best "fake" fried chicken he's ever had. I liked it, 'cause it's a LOT less work that "real" fried chicken. I followed the recipe EXACTLY--except for using storebrand breadcrumbs-- and used my convection oven as directed. It turned out perfectly! I will recommend buying the finely shredded cheese as opposed to shredding it yourself. Absolutely delicious and easy!!!I've recommended to all my friends and relative who still cook!

GardenMom's Review

Patricia
November 15, 2008
Will definitely make this again. I had to substitute stale whole wheat tortillas ground in the food processor for the breadcrumbs, but it worked great! I went ahead and put the cheese and spices in the food processor after the crumbs were mostly formed. The cooking time may be long for some ovens. I used a convection oven at 350 for 45 minutes and it was a bit overcooked (but still tasty and moist!)
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