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Oven-fried Chicken

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Servings: 6
Author: adapted from BHG
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Ingredients (click ingredient to buy it)

  • 1 egg beaten
  • 3 tablespoons milk
  • 1 1/4 cups crushed cornflakes or finely crushed rich round crackers about 35
  • 1 teaspoon dried thyme crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter or margarine melted
  • 2 1/2 - 3 pounds meaty chicken pieces breast halves, thighs, and drumsticks


  • In a small bowl combine egg and milk. For coating, in a shallow dish combine crushed cornflakes, thyme, paprika, salt, pepper; stir in melted butter. Set aside. Skin chicken. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture.
  • In a greased 15x10x1-inch baking pan, arrange chicken, bone side down, so the pieces aren't touching. Sprinkle chicken pieces with any remaining crumb mixture so they are generously coated.
  • Bake, uncovered, in a 375 degree F oven for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Do not turn chicken pieces while baking. Makes 6 servings.
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