Recipe By Elizabeth Hinlely
Published Apr 28th
Oven Fried Chicken III
Prep - Cook - Additional - Ready In -
Servings 5 servings Calories 690.2

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

Recipe Ingredients

  • 1 (2 to 3 pound) whole chicken, cut into pieces
  • 1 cup dried bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 cup mayonnaise

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
  3. 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.

Nutrition Facts

  • Calories 690.2
  • Carbohydrate 17.9 g
  • Cholesterol 113.7 mg
  • Fat 53.2 g
  • Fiber 1.3 g
  • Protein 34.1 g
  • Saturated Fat 10.3 g
  • Sodium 966.8 mg
  • Sugar 2 g


  1. Great recipe if you're looking for "fried" chicken without all the fat! I used a pound of boneless chicken breasts for this recipe and it turned out really good. I added a little cornmeal to the bread crumb mix as well as a bit of onion powder. No matter what mix of spices you use - Read more ...
  2. 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). - Read more ...
  3. 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 - Read more ...
  4. Years ago I tasted an oven-fried chicken made with a mayo coating - and I've been searching ever since for this recipe! And here it is! I made it with chicken tenders, crushed garlic croutons for crumbs - and I baked it at 425 degrees, turning the tenders after 15 minutes, and baking them for - Read more ...
  5. 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 - Read more ...
  6. This was a great recipe. I did make changes though. I used chicken breasts instead, followed other reviewers to use less mayo and add milk, also floured beforehand. When I was getting ready to put this in the oven, I saw on the back of the bread crumb package a recipe similar to this and - Read more ...
  7. OH MY GOD!!! I read mayonaise and thought "That's crazy", then I read some of the positive reviews regarding the mayo and thought those people were crazy too but hey, I AM CRAZY!!! What a wonderful recipe. My only substitutions due to not having them around were soda crackers crushed up instead of bread crumbs - Read more ...
  8. I thought this chicken was very tender and the coating was great. It had an unusal flavor that my family did not like. Next time I make it I am going to leave out the tyme and add spices that we like.
  9. This was oh so yummy! My husband HATES fried chicken but he adored this simple recipe. I cooked 6 drumsticks (skin on, of course!) and I needed to adjust the cooking times and temps as follows: 350 for 45 minutes, then raise to 375 for 15 minutes. I believe this is what also made them - Read more ...
  10. Very easy and tasty. However 1C was too much mayonnaise - next time I will start with 1/2C.