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Oven Fried Chicken III

Oven Fried Chicken III

Elizabeth Hinlely

Elizabeth Hinlely

Crispy chicken that is moist even if you choose to take off the skin!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 690 kcal
  • 35%
  • Fat:
  • 53.2 g
  • 82%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 967 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
  3. Coat the chicken pieces with mayonnaise. Place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. Place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Cheryl Steck Bobbs
1164

Cheryl Steck Bobbs

4/28/2006

YUMMO!! (As Rachael would say!!) The only thing I changed was the mayo before the bread crym mixture......the mayo didn't appeal to me (seemed too thick and gloppy) so i made a mix of half mayo and half milk whisked together. I dipped the chicken into that first and then into the bread crumbs. My husband said it was better than fried, and he is PICKY about his chicken. The chicken was extremely moist and I was pleasantly surprised. My kids LOVED it and I will definately make it again!!

Jessica M.
1010

Jessica M.

5/4/2007

Really good. I used what I had on hand. I crushed ritz crackers for the crumbs I used the spices in the recipe and added a dash on cayanne for a little kick. I also thinned the mayo a bit like others did I used some Hidden Valley light Ranch dressing (I used lite mayo). I made this with a jumbo pack of thighs that I skinned and there were only three left. I served it with biscuits and country gravy. Yum! Edit: I forgot to state that I cooked the chicken on a large cookie cooling rack that was placed on a baking sheet pan. This allows the hot air to get to the bottom of the chicken and you wont get soggy bottoms.

MommyFromSeattle
845

MommyFromSeattle

3/28/2007

This is a delicious recipe but I made a few changes the second time that made it better. Instead of breadcrumbs, I used Panko breading which in can get in Asian food markets quite easily. Panko is usually used for tempura coating and gives the chicken a better taste and crunch. The thyme was also too strong so I used some poultry seasoning and Old Bay seasoning to add some spice. Also, the cooking temp. was better at 375 degrees, which cooked the chicken quicker and left it more moist. I usually like skin-on, but with the mayo coating, leaving the skin on made it a bit too greasy so the second time I took all the skin off and it tasted great. Don't overdo the mayo coating or it could get to greasy or make the bread coating soggy in some spots. My toddler and husband loved it. This one is a keeper.

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