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Tender, juicy chicken is coated in panko, corn flakes, cornmeal, and seasonings then oven-baked until crisp and golden browned.
Holly’s Recipe Highlights
- Flavor: This oven-fried chicken is the perfect balance of savory seasonings with a crisp and golden skin for the perfect bite every time.
- Difficulty: This easy recipe has all the crunch without the mess from frying. Just coat and bake.
- Recommended Tools: A meat thermometer is an invaluable kitchen tool and the best way to gauge whether chicken is cooked properly. It should read 165°F when fully cooked.
- Serving: Serve with mashed potatoes, slaw, or corn on the cob for a full meal!
Ingredient Tips for Oven-Fried Chicken
- Chicken: This recipe works using a whole, deconstructed chicken. You can also use separate skin-on, bone-in pieces like chicken thighs, chicken breasts, drumsticks, wings, and legs. Simply adjust the baking times so all the pieces reach 165°F internally when finished.
- Coating: Cornflakes, cornmeal, and Panko breadcrumbs make up the light and crispy mixture for oven-fried chicken. Have time? Try making homemade panko breadcrumbs for this recipe.
- Seasonings: Garlic powder and paprika are the basics that enhance oven-fried chicken, but why not match the menu and experiment with DIY blends like a zesty Cajun blend or a spicy adobo?
- Variations: Add some cayenne pepper for a bit of heat or parmesan cheese for a kick of tangy flavor that will also help the coating adhere better.
How to Make Oven-Fried Chicken
- In three separate bowls, assemble the flour, egg, and crumb mixtures (full recipe below).
- Coat chicken in flour, egg mixture, and crumb mixture, pressing to coat.
- Place coated chicken on a prepared pan and bake.
Leftover Love!
Leftover oven-fried chicken can be kept in a covered container in the refrigerator for up to 4 days. To reheat and keep it crispy, use the air fryer or pop a piece or two in the microwave before crisping them up under the broiler. Serve leftover chicken in a burrito bowl, a Caesar wrap, or a chicken pasta salad.
To freeze, let it cool, then flash freeze it in a single layer on a baking sheet. Once solid, transfer to freezer bags, remove extra air, and seal. When you’re ready to eat, thaw in the fridge overnight and reheat in the oven or air fryer to keep it crispy.
More Crispy Chicken Favorites
Did you enjoy this Oven-Fried Chicken? Leave a comment and rating below.
Oven Fried Chicken
Ingredients
- 1 whole chicken cut up, 3-4 pounds
- 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 seasoned salt
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 3 eggs beaten
- 2 tablespoons milk
- cooking spray
Instructions
- 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 eggs with milk in a separate bowl.
- Dip chicken in flour first, 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 for 45-55 minutes or until juices run clear and chicken reaches 165°F.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I have been doing this literally for decades but stopped using corn flakes because of gmo corn.
It works well for chicken strips/ nuggets, too!
I soak the chicken in milk and water for an hour, brush with melted butter and then dredge.
Let sit in the fridge for 1/2 hour.
(Now, we know butter is essential for a healthy biome.)
Another addition to the coating is a LITTLE Parmesan: adds a kick and crunch.
You can add some Swerve for sweetness since sugar is added to the cornflake crumbs, if you leave those out.
Never bought premade because this is too easy and delicious!
AND, I always made the breading in bulk and kept it in the fridge so I was ready!
That sounds delicious, Laurie. Thank you for sharing!
Is there anyway this recipe would work with skinless pieces of chicken?
It sure does! My mom makes these skinless all of the time.
Absolutely!
I add a little Parmesan, leave out the corn flakes crumbs, add some bread crumbs (with or without seasoning but reduce the other seasonings if you use seasoned; or, you, can use Matzoh crumbs if they’re cheaper) and tiny bit of Swerve for sweetness cuz cornflake crumbs have sugar. Soak the cut up chicken in milk and water, then brush with melted butter before dredging.
Letting them sit in the fridge for half an hour once prepped makes everything bind better.
Before you bake, spray some coconut oil no stick on top and they brown better. You don’t have to do that with skin on.
My children loved my homemade chicken nuggets.
I made the coating in a big container and kept it in the fridge.
Grazie Holly
Luv u and your recipes to bits girl
All the way from Cape Town
South Africa
Yours in foodie world
Shaheed Jogee
That is so sweet of you, Shaheed! I am so glad you are enjoying our recipes.
The best oven fried chicken I ever had!
Going to make tonight-using Bone in thighs with skin-would you trim the fat?
I don’t usually but if you find they’re excessively fatty you can.
thanks holly for the recipe i love chiken
You’re welcome Jush! Enjoy!
It looks good
Thank you Ronnie, let us know how it goes if you try it!
I making pasta pizza salad Apple Pay Milkshakes
That sounds delicious Sandhyaram, enjoy!
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!!!
I am so glad your family enjoyed this recipe Mike!
Whoa! Those fried chickens looks so amazing! I am super hungry now! Gonna try making it this weekend!
Enjoy Priyanka!!
I’ve never used panko . Can I get by with out it?
The chicken will not be as crispy if you do not use panko.
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?
This should be the same Brittany. Cook until the temperature of the chicken reaches 165F.
I love it
So glad to hear George!
I don’t have corn flakes. Can I use crushed saltines or ritz in stead? I will not salt any of the chicken.
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.