Recipe By KALDIRRIS
Rating
Published Jun 19th
Easy Oven-Fried Chicken
Prep 15m Cook 45m Additional - Ready In 1h
Servings 8 servings Calories 488.5

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.

Recipe Ingredients

  • ¼ cup shortening, or as needed
  • ¼ cup butter, or as needed
  • ½ cup vegetable oil, or as needed
  • 1 egg
  • 1 teaspoon water
  • 10 crackers, or as needed, crushed
  • ¼ cup cornmeal, or as needed
  • 1 teaspoon dried sage
  • dried tarragon
  • ½ teaspoon garlic powder
  • salt and ground black pepper to taste
  • 8 bone-in, skin-on chicken thighs

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 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. 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. 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).

Nutrition Facts

  • Calories 488.5
  • Carbohydrate 13.3 g
  • Cholesterol 109.5 mg
  • Fat 40.4 g
  • Fiber 0.6 g
  • Protein 18 g
  • Saturated Fat 11.2 g
  • Sodium 310.1 mg
  • Sugar 0.4 g

Chef's Notes

My Mom always used corn flakes in place of the crackers. If you choose to try this variation, omit the salt in the recipe.

Reviews

  1. Only used the oil. Chicken turned out very crispy but my family didn’t care for the cornmeal mixture. Said it was too close to fish breading. I baked it a little too long and turned up the heat to brown it and made the chicken dry.
  2. I didn't cook it hot enough in oven. I would turn it up a bit under the broiler next time. It disappeared quickly!
  3. A lot of work not a lot of flavour
  4. I loved this but I did tweek it a little. I used Texas Crutons that have the garlic and butter. I crushed what I had left over with a mallet and added 1/2 cup of flour seasoning salt pepper thyme....deeeelish.
  5. Used flour since I had no cornmeal and baked the chicken for a full hour. It was moist crispy and delicious!
  6. After coating let meat rest for 30 minutes before putting in the oven. Spray chicken with Pam instead of cooking in oil. I baked on baking rack.
  7. 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!
  8. 1 T veg oil 1 T milk no corn meal no tarragon panko and ital. crumbs.sept 27 14 5 stars
  9. 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.