Easy Oven-Fried Chicken

Easy Oven-Fried Chicken


"This is a very easy way to have great fried chicken, without standing over a frying pan. My family loves this and it's simply a matter of changing the seasonings to get an entirely new flavour."

Ingredients 1 h {{adjustedServings}} servings 489 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 489 kcal
  • 24%
  • Fat:
  • 40.4 g
  • 62%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt shortening and butter in a 9x13-inch baking dish in the preheating oven. Once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. Keep oil mixture in the oven while preparing remaining ingredients.
  3. Beat egg and water in a shallow dish. Combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. Season with salt and pepper; seal and shake bag to mix. Dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. Repeat with remaining chicken. Arrange chicken thighs skin-side down, in preheated baking dish.
  4. Bake in the preheated oven for 30 minutes. Flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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  • Cook's Note:
  • My Mom always used corn flakes in place of the crackers. If you choose to try this variation, omit the salt in the recipe.
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Reviews 3

  1. 3 Ratings


I didn't see the need for shortening, butter and oil so I settled on butter only, but followed the rest of the recipe as written and was happy with the moist, flavorful chicken. Not quite the same as fried, but a good substitute.


1 T veg oil,1 T milk, no corn meal,no tarragon,panko and ital. crumbs.sept 27,14 5 stars

Kelly Odoran

I freaking loved this recipe! I too omitted the butter and shortening, only because I didn't read the recipe while I made the chx. Got the concept, and was on my way. The chicken taste Exactly like the regular pan fried, and all the stuff stays on!