Oven Fried Chicken gives you all of the crispy, juicy flavor of a classic fried chicken recipe but without the guilt of the deep fryer. Tender chicken pieces are tossed in a mixture consisting of panko bread crumbs, corn flakes, cornmeal, and spices to give you a new family staple and a lot of crunch!

We serve this along side our favorite Garlic Ranch Mashed Potatoes with some Crock Pot Corn on the Cob for the perfect meal!

Oven Fried Chicken in a bowl

In this easy Oven Fried Chicken recipe, I use a whole chicken that is cut into pieces. If you prefer to make oven fried chicken breasts (bone-in) or oven fried chicken thighs or drumsticks, you can certainly use either of those!

How To Make Oven Fried Chicken

I make a crispy baked parmesan chicken, but for this recipe I really wanted to get a lot of good crunch!  This oven fried chicken is tossed in a coating made from Panko, corn flakes, corn meal, and a delicious blend of my favorite spices.

To make fried chicken nice and crispy, you want to make sure it is properly coated. To do this, skin on chicken is dredged in flour which helps the egg to adhere to the chicken. This ensures you get a nice thick coating on it which will crisp well.

Oven Fried Chicken on a sheet pan

When you work with flour, egg, and breadcrumbs (my mom actually taught me this trick), use one of your hands for dipping in the egg, and one for the flour and breadcrumbs. This prevents you from breading your fingers. Alternatively, using a pair of tongs for each round can really save you the hassle of messy hands!

Of course you can use any kind of bowls for breading.  To keep the mess to a minimum, either set it on a tray or use a set of breading trays which attach together.  This really helps with clean up by keeping the crumbs all contained!

Once the chicken is dredged, you’ll want to either add a pat of butter on top of each piece or spray it with olive oil spray or cooking spray.

Oven Fried Chicken with parsley

How long to cook oven fried chicken

Once the chicken is breaded (this is for bone in chicken), it should cook it for about 45-55 minutes in a 375°F oven, or until a meat thermometer inserted into the chicken reads 165°F.

Serve this crispy chicken hot out of the oven with some Twice Baked Potatoes, a Caesar Salad and your favorite roasted veggies (and I sometimes add a big side of Buffalo Sauce)!

Oven Fried Chicken in a bowl
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Oven Fried Chicken

Tender juicy chicken with an easy crispy crust baked to golden perfection.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
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  • 1 whole chicken cut up, 3-4 pounds⅔
  • 3 eggs beaten
  • 2 tablespoons milk
  • 1 ½ cups Panko Bread Crumbs
  • 1 cup cornflake crumbs
  • ½ cup cornmeal
  • 1 ½ cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper


  • Preheat oven to 375°F.
  • Crush the corn flakes and pour into a shallow dish. Add the Panko and cornmeal and set aside.
  • Combine the flour and seasonings in a bowl. Beat egg with milk in a separate bowl.
  • Dip chicken in flour first and then egg and finally in the crumb mix pressing the crumbs to adhere.
  • Place on a pan sprayed with cooking spray. Spray the top of the chicken with cooking spray (or dot the tops with butter).
  • Bake 45-55  min or until juices run clear and chicken reaches 165°F.


Nutrition information includes ⅔ of the crumb mixture (as you will likely have some leftover) and will vary based on white meat/dark meat.
4.96 from 23 votes

Nutrition Information

Calories: 386 | Carbohydrates: 33g | Protein: 23g | Fat: 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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. Crispiest oven fried chicken I’ve ever made.
    Even my wife liked it.
    Will definitely use your recipe again, but would like to try skinless and marinating in buttermilk with spices to add flavor to the meat. Will also bake on a rack so that the bottom will crisp up too.
    Crushed corn flakes ,great idea!!!4 stars

  2. Whoa! Those fried chickens looks so amazing! I am super hungry now! Gonna try making it this weekend!

  3. I have tried making chicken in the past and I’m just no good at it :( I think my mistake has been using big chicken breasts and wither it turns out undercooked, or is dry and not very good! I think this recipe sounds DELICIOUS So I am going to try but maybe just with chicken legs wings and thighs. Anything i should do differently?

    1. This should be the same Brittany. Cook until the temperature of the chicken reaches 165F.

    1. I don’t have corn flakes. Can I use crushed saltines or ritz in stead? I will not salt any of the chicken.

      1. I haven’t tried it but it should work just fine. You’ll want to ensure the crumbs are fairly fine. Let us know how it goes.