Easy Oven Fried Chicken

This low-fat recipe for Easy Oven Fried Chicken makes a delicious, crispy coating that’s baked making a healthy alternative to deep-fried.

Serve with a side of  Crispy Roast Potatoes and Garlic & Parmesan Roasted Brussels Sprouts for a meal everyone will love!

Don’t you just love fried chicken?  I know I do, but dragging out the deep-fryer every time I want to make it is not ideal.  Plus, who needs all that fat? 

Why This Recipe Works

• It’s a low-fat oven-fried chicken that’s really tasty with virtually no added fat.
• Using low-fat cooking spray allows the crispy coating without deep frying.
• Using legs and thighs assures the chicken is moist and juicy.

This recipe is probably one of the recipes I make the most for my family out of all my recipes.  I make it with most with Rice Pilaf, Roasted Broccoli or Roasted Brussels Sprouts. It’s so quick, easy and unbelievably good, that my family asks for it on a regular basis.

I probably make this chicken 3 or 4 times a month and for a food blogger that has to constantly cook new dishes – that’s a lot!

Other Chicken Recipes You’ll Love

• Crispy Breaded Chicken Cutlets
• Creamy Chicken & Bacon with Mushrooms
• Sweet Chilli Chinese Sticky Chicken
• Sticky Chinese Chicken

The Breading

For the breading, I use a layer of flour and a layer of plain breadcrumbs that I season with oregano, garlic powder, paprika Parmasean Cheese, salt and pepper. 

You can alter the recipe in any way that suits you and your family.  Make it your own – use pre-seasoned breadcrumbs or any herbs and spices you want.    If you like a little kick, add some cayenne pepper.  Don’t like Parmesan cheese?  Take it out – the choice is yours!

How to make Oven-Fried Chicken

Put the bread crumbs in a bowl with the oregano, garlic powder, paprika, Parmesan cheese, salt & pepper.

Mix it together and add it to a large food storage bag.

Beat the eggs with the milk and salt and pepper in a bowl and add the flour to a dish and season with salt and pepper.  Line them up next to each other to easily coat the chicken in each.

Dredge the chicken piece by piece in the flour.

Followed by the egg.

Then add it to the bag with the bread crumbs (I usually add three pieces to the bag at a time).  Seal the bag well, and shake the bag to coat.

Place on a baking sheet (I line mine with nonstick foil). and spray with low-fat cooking spray.

Bake in the preheated oven for 30 minutes. Check to see if the chicken has browned. If needed, spray with more cooking spray and bake another 15 minutes. Remove from oven and rest on paper towels. Enjoy!

Cook’s Tips:

• Use Chicken pieces that are uniform in size.  When oven frying chicken, use one cup of chicken or two similar-sized cuts so they have the same cooking time.
• Always use bone-in chicken pieces with the skin on.  Using boneless chicken without skin will come out dry.
• Season Generously.  When making oven-fried chicken, season your chicken with salt at every stage. Add salt and pepper to the flour and egg mixture. It’s hard to get any seasoning into the meat, but seasoning throughout the entire process will help ensure it’s extra flavorful.
• Don’t Crowd the Pan. Overcrowding the pan will cause steam and make your breading soggy.  If necessary, cook on two sheets.
• Don’t Cover with Foil.  Many people think that covering a pan with foil during cooking will keep it from browning too much, but this will create a seal and cause condensation which will make the chicken soggy.

Variation

• For a spicy kick, add cayenne pepper to the coating.
• For an extra crispy coating, try using panko breadcrumbs in place of regular breadcrumbs.

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