Best 8 Eatingwells Oven Fried Chicken Recipes

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Crispy and flavorful, oven-fried chicken is a healthier alternative to traditional fried chicken. This collection of recipes offers a variety of options to satisfy any craving, from classic Southern-style chicken to healthier baked versions. Our EatingWell Test Kitchen has developed recipes for oven-fried chicken that are not only delicious but also easy to make. Whether you're looking for a quick weeknight meal or a special occasion dish, you're sure to find a recipe here that you'll love. Try our classic Oven-Fried Chicken recipe for a crispy, golden-brown chicken that's perfect for any occasion. Or, for a healthier option, try our Baked Parmesan-Crusted Chicken Tenders, which are coated in a flavorful Parmesan cheese crust and baked until tender. If you're looking for something a little different, try our Asian-Inspired Oven-Fried Chicken, which is coated in a sweet and savory sauce and baked until caramelized. And for a fun twist on a classic, try our Oven-Fried Chicken and Waffles, which features crispy chicken served on top of fluffy waffles. No matter which recipe you choose, you're sure to enjoy the delicious flavor of oven-fried chicken.

Let's cook with our recipes!

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.

Provided by Ina Garten

Categories     main-dish

Time 10h55m

Yield 6 servings

Number Of Ingredients 6

2 chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening

Steps:

  • Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
  • Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

SOUTHERN-STYLE OVEN-FRIED CHICKEN



Southern-Style Oven-Fried Chicken image

A blend of dried spices gives the crispy panko coating on these oven-fried chicken thighs plenty of flavor, and marinating the chicken in buttermilk makes it moist and juicy. If you don't have an oven-safe skillet, you can roast the chicken in a baking dish in Step 5. Serve with your favorite vegetables (bake them alongside the chicken to make it easy) for a healthy comfort food dinner that requires just 20 minutes of active prep time.

Provided by Andrea Kirkland, M.S., RD

Categories     Baked Chicken Thigh Recipes

Time 2h45m

Number Of Ingredients 11

2 cups nonfat buttermilk
¾ teaspoon salt, divided
4 bone-in, skinless chicken thighs (about 1 1/2 lbs. total)
¾ cup panko breadcrumbs
1 tablespoon cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground pepper
3 tablespoons canola oil, divided

Steps:

  • Combine buttermilk and 1/2 tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
  • When ready to cook, preheat oven to 475 degrees F.
  • Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining 1/4 tsp. salt.
  • Heat 1 1/2 Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
  • Add the remaining 1 1/2 Tbsp. oil to the pan; cook until heated, about 1 minute.
  • Return the chicken, browned-side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 14 to 16 minutes.

Nutrition Facts : Calories 389.1 calories, Carbohydrate 20.4 g, Cholesterol 88.1 mg, Fat 19.9 g, Fiber 0.6 g, Protein 30.1 g, SaturatedFat 3.4 g, Sodium 642.7 mg, Sugar 6.4 g

EATINGWELL'S OVEN-FRIED CHICKEN



Eatingwell's Oven-Fried Chicken image

My husband misses fried chicken....we're closely watching what he eats due to his heart problem. I found this recipe in EatingWell magazine and prepared it tonight. He was so happy! I changed a few things....the original called for just chicken legs but I used a whole, cut up fryer, with all skin and fat removed, and so I doubled the flour mixture. We had this with oven baked fries and string beans for a great meal. I'm not adding the marinading time to the prep time because you can marinate from 30 minutes to 8 hours, your choice!

Provided by Hey Jude

Categories     Chicken

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup buttermilk
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon hot sauce, such as Tabasco
2 1/2-3 lbs skinless chicken pieces, trimmed of fat
1 cup whole wheat flour
1/4 cup sesame seeds
2 teaspoons paprika
2 teaspoons dried thyme
2 teaspoons baking powder
1/4 teaspoon salt (optional)
fresh ground pepper, to taste
olive oil flavored cooking spray

Steps:

  • Whisk buttermilk, mustard, garlic and hot sauce in a bowl until well blended. Place chicken in a heavy-duty zip-loc bag, add the buttermilk mixture and smush it around to coat the chicken well. Refrigerate for at least 30 minutes or up to 8 hours.
  • Preheat oven to 425°. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
  • Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper, then add to a large paper or plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time to the bag and shake to coat. shake off excess flour and place the chicken on the prepared rack. Discard leftover flour mixture and marinade. Spray the chicken pieces with cooking spray.
  • Bake the chicken until golden brown and no longer pink in the center, about 45 minutes.

Nutrition Facts : Calories 323, Fat 9.4, SaturatedFat 1.9, Cholesterol 87.4, Sodium 385, Carbohydrate 27.7, Fiber 5.5, Sugar 1.9, Protein 33.5

OVEN FRIED CHICKEN II



Oven Fried Chicken II image

I love fried chicken, but it takes so long and is such a big mess. I came up with this one, and have been making it ever since! Everyone I have given the recipe to has loved it as well.

Provided by COOKIE240

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Yield 10

Number Of Ingredients 7

12 chicken thighs
3 eggs
1 cup all-purpose flour
1 cup Italian seasoned bread crumbs
salt and pepper to taste
1 teaspoon paprika
½ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
  • Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from oven and drain on paper towels. Enjoy!

Nutrition Facts : Calories 309.8 calories, Carbohydrate 18 g, Cholesterol 126.1 mg, Fat 15.1 g, Fiber 1 g, Protein 23.8 g, SaturatedFat 4.1 g, Sodium 295.8 mg, Sugar 0.9 g

OVEN FRIED CHICKEN



Oven Fried Chicken image

Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.

Provided by Ellie Krieger

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
2 tablespoons sesame seeds
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 egg whites
1 cup lowfat, plain yogurt
1 tablespoon Dijon mustard
1/2 teaspoon salt
Olive oil cooking spray
4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)

Steps:

  • Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
  • Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
  • In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  • One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
  • Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.

Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams

OVEN-FRIED CHICKEN



Oven-fried Chicken image

The taste of fried chicken without all the mess and calories of frying!

Provided by Marianne Gleason

Categories     Chicken

Time 1h

Number Of Ingredients 8

2 c flour
1 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 stick butter, melted
12 chicken thighs (or as many as you need to feed your family)

Steps:

  • 1. Arrange chicken on a foil-lined baking sheet. Salt chilcen on both sides, to taste. Brush boths sides of the chicken with the melted butter.
  • 2. In a large zip bag, mix the flour, salt, pepper, garlic powder, onion powder and paprika. Dredge a couple pieces of the chicken at a time in the flour mixture. Place coated chicken back on the baking sheet and bake at 350 degrees for 45-60 minutes, until the chicken is cooked through.
  • 3. You can use whatever pieces of chicken you prefer, just remember, you may have to adjust the cooking time accordingly. You will sear that this is fried chicken!

EASY OVEN-FRIED CHICKEN



Easy Oven-Fried Chicken image

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.

Provided by KALDIRRIS

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 8

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • 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 calories, Carbohydrate 13.3 g, Cholesterol 109.5 mg, Fat 40.4 g, Fiber 0.6 g, Protein 18 g, SaturatedFat 11.2 g, Sodium 310.1 mg, Sugar 0.4 g

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you're on your way to a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 6

1/4 cup butter
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

Steps:

  • Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
  • In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
  • Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Nutrition Facts : Calories 330, Carbohydrate 8 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 0 g, TransFat 1 g

Tips:

  • To achieve crispy and evenly cooked chicken, ensure the chicken pieces are dry before coating them in the breadcrumb mixture.
  • Use a combination of bread crumbs and grated Parmesan cheese for a flavorful and crispy coating.
  • Add a tablespoon of olive oil to the breadcrumb mixture for extra crispiness.
  • Use cooking spray to lightly grease the baking sheet before placing the chicken on it; this prevents sticking and promotes even cooking.
  • Bake the chicken at a high temperature (425°F) for a shorter duration (20-25 minutes) to achieve a crispy exterior and juicy interior.
  • Flip the chicken halfway through the baking process to ensure even cooking and a golden brown color on both sides.
  • Let the chicken rest for a few minutes before serving; this allows the juices to redistribute evenly throughout the meat, resulting in a more flavorful and tender chicken.

Conclusion:

EatingWell's Oven-Fried Chicken is a healthier alternative to traditional fried chicken, offering a crispy and flavorful coating without the added fat and calories. By following the tips mentioned above, you can easily prepare this delicious and healthier version of fried chicken at home. Enjoy it as a main course with your favorite sides or incorporate it into your favorite chicken recipes for a healthier twist. Remember, cooking should be an enjoyable experience, so have fun in the kitchen and experiment with different flavors and techniques to create your own culinary masterpieces!

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