Tender and juicy chicken is spread in panko, cornflakes, cornmeal and seasonings and then oven-baked until crispy and browned.
Holly’s recipe highlights
- smell: This oven chicken is the perfect balance of savory seasonings, with crisp and golden skin every time for a perfect bite.
- difficulty: This simple recipe makes all crunch without the mess of deep-fried. Just coat and bake.
- Recommended tools: A meat thermometer is a valuable kitchen tool and the best way to evaluate whether the chicken is cooked correctly. Once fully cooked, it should read 165°F.
- Serve: Serve with mashed potatoes, salad or corn on the cob!
Ingredient tips for roasted chicken
- chicken: This recipe works using the whole deconstructed chicken. You can also use separate skin fragments such as chicken thighs, chicken breasts, drumsticks, wings and legs. Just adjust the baking time and you can reach 165°F internally when finished.
- coating: Corn flakes, cornmeal and panko bread crumbs form a light crispy mixture of oven chicken. Have time? Try making homemade panko breadcrumbs for this recipe.
- Seasoning: Garlic powder and chili powder are the basics of enhancing oven chicken, but why not match the menu and try a DIY blend like Zesty Cajun Blend or Spicy Adobo?
- Variations: Add some chili or a little heat or Parmesan to add a strong flavor, which can also help the coating stick better.
How to make fried chicken in the oven
- In three separate bowls, assemble the flour, eggs and crumb mixture (Full recipe below).
- Coat the chicken in the flour, egg mixture and crumb mixture and press the coating.
- Place the coated chicken on the prepared pan and bake.
The rest of love!
The remaining oven fried chicken can be stored in a covered container in the refrigerator for up to 4 days. To reheat and keep it crispy, use an air fryer in the microwave or pop a piece or two in the microwave and rub them under the broiler. Place the remaining chicken in a burrito bowl, Caesar wrap or chicken pasta salad.
To freeze, let it cool, then flash a single layer on the baking tray to freeze it. After solids, transfer to a freezer bag, remove extra air, and seal. When ready, thaw in the refrigerator overnight and heat in the oven or fryer to keep it crisp.
Crispy Chicken Favorite
Do you like this oven chicken? Leave a comment and rate it below.
Fried chicken in the oven
Oven Chicken is a crisp, golden favorite with a seasoning coating that is juicy and delicious baked. No need for deep blasting!
Prevent the screen from becoming dark
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Preheat the oven to 375°F.
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Crush the corn flakes and pour into a shallow dish. Add panko and cornmeal and set aside.
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Mix the flour and seasoning in a bowl. Beat the eggs with milk in another bowl.
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First dip the chicken in the flour, then the eggs, and finally press it into the crumbs to stick the crumbs.
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Place on a pan with cooking spray. Spray the top of the chicken with cooking spray (or point the top on top with butter).
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Bake for 45-55 minutes, or until the juice is clear and reaches 165°F.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 386 | carbohydrate: 33g | protein: twenty threeg | Fatty: 16g | Saturated fat: 4g | cholesterol: 132mg | sodium: 580mg | Potassium: 296mg | fiber: 2g | sugar: 2g | Vitamin A: 700IU | Vitamin C: 5.6mg | calcium: 39mg | iron: 7.8mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course, main course
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