Incredible Oven Fried Chicken

  • Prep Time: 30 mins
  • Total Time: 1 hrs 50 mins
  • Servings: 6

    • About This Recipe

    “This recipe is the most flavorful home made fried chicken I have ever had. Also great picnic food.”

    Ingredients

  • 1 1/4 cupsbuttermilk
  • 1/4 cupolive oil
  • 3tablespoonsDijon mustard
  • 2clovesgarlic, minced
  • 3tablespoonshot pepper sauce( louisiana is good)
  • 2teaspoonssalt
  • 1/2 teaspoonpepper
  • 1largeonion, sliced
  • 12chicken pieces
  • 1cupunseasoned breadcrumbs
  • 1/3 cupparmesan cheese
  • 1/4 cupflour
  • 2teaspoonsthyme
  • 1/2 teaspoonpaprika
  • 1/2 teaspooncayenne pepper
  • 1/2 cupmelted butter

    • Directions

  • Whisk buttermilk, oil, hot pepper sauce, mustard, garlic, 1 tsp salt and 1/2 teaspoon pepper in a large bowl.
  • Add the onion and then the chicken turning to coat each piece with the marinade.
  • Cover; chill at least three hours or up to one day turning the chicken occasionally.
  • Combine breadcrumbs, cheese, flour, thyme, paprika, cayenne and 1 tsp salt in a large baking dish.
  • Remove the chicken from the marinade and roll in the breadcrumb mixture.
  • Set chicken on a rack to dry for about 30 minutes.
  • Preheat oven to 400F degrees.
  • Place chicken in large baking dish and pour butter over the chicken.
  • Bake until crisp and brown, approximately 50 minutes.

    • Reviews

  • “Great recipe! Cut the cicken into 10 instead of 8.Just replaced half the drizzle butter with olive oil.Just make sure the bread crumbs and parmesan don’t come out of green cans!”

  • “This is delicious! I only used 6 pieces of chicken and cut back a little on the hot sauce and butter, we really enjoyed it, thanks for posting.=)”

  • “this was awesome… i’ve got other “oven fried” recipes… but this one beats them all.”

  • “I make a similar recipe, but use NO oil to soak the chicken. Instead, I use spray oil just before putting it in the oven. Seems healthier to me.”

  • “hmmm …. great!”

  • “The chicken came out very moist and tender. The fam liked it. I soak, clean, and season big batches of chicken and freeze in 12-15 piece batches.I used a bag that was pre-seasoned so the flavor of the chicken was good.The only problem I had was the breading became soggy while baking. So broiled for a few minutes each side at the end. The thyme was a little strong so will cut back next time and add more hot sauce.Otherwise it was good.”

  • “Tastes great right out of t he oven, and even better the next day.I cut chicken breasts into thick strips, and marinated for 2 hours.They took exactly 18 mins at 375 F to bake.These are the best for a quick on the go lunch the day after”

  • “My baby girl got an apron for Christmas and wanted to make fried chicken; not a family norm.We found this and it fit our needs.This is sooo good!!I recommend to all and it was so easy, my 6 six year old did it all.Thanks.”

  • “I wish i could give this recipe 10 stars- it was really that good!! I ran into a few faults which were of my own and not of the recipe that I know how to fix. After it came out of the oven and before i could even pack it to go take to a dinner party, 4 pieces had already vanished.It was a beautiful golden brown in color, crunch on the outside, incredibly tender and juicy on the inside and very flavorful.Whenever I try bake chicken recipes I’m always a little worried the chicken will be too dry, but this was not the case here! I put it to marinade overnight, popped it in the oven and forgot about it for exactly 50 mins. Everyone at dinner loved it and split the leftovers to take home for the next day. Since your recipe has now raised the bar of expectations on my cooking, I can’t show up with mediocre dishes to dinner anymore.This chicken really is incredible and fabulous!”

  • “WOW!Just adding to the rave reviews.I made this last night and my son and I loved it!I had the boneless/skinless chicken soak all day while I was at work and only used 1 Tbsp of Tobasco sauce and didn’t use the onion.I used panko breadcrumbs and less than 1/4 cup butter.Mine still took about 50 minutes.I’ll definitely be making again in the very near future – Thanks!!”

  • “This recipe is great. I used chicken breast tenders and only had time to let the chicken marinate for about 30 minutes. The flavor was great. I did have some trouble with the bottom of the chicken getting soggy, so I turned the oven up to 425 and popped the chicken back in for about 15 mins. Next time I make this I would put the chicken on a rack to keep the bottom crispy. Great Recipe!! Thanks Minxkat1!”

  • “I had to try this because of all the rave reviews…but we did not care for the heavy thyme flavor. If I make it again, I’ll use half or even less. We love hot sauce but I feared 3 TABLESPOONS would set our mouths on fire [I buy Sriracha Hot Chili Sauce & a little of that goes a long, long way!]. So I substituted 3 Tblsps hot wing sauce. That was the only substitution. Also, I had to make 2 batches of the bread coating to coat the 8 chicken breasts I used, but I think that is because I cut the breasts in half. I didn’t know what I was supposed to do with the onions, so I drained off the marinade & sautedthem [we loved them!]”

  • “this is the second time |I have made this. Wonderful results both times. The first time I made it it was for a “chicken party” and I was serving 40…it was a big hit!This time a made it for a picnic of 12…Thank you!!!!!”

  • “It was WOW WOW’s all round between the flavour of the marinade imparted to the chicken and the crumb mix (I used panko crumbs and finely grated cheddar cheese instead of parmesan) other wise made as per recipe baking at 175C fan forced for 45 minutes for one of the best oven fried chickens we have had.I used bone in thighs and drumsticks.Thank you Minxkat1, made for Name that Ingredient tag game.”

  • “Excellent!”

  • “Just delicious!I made only 4 big bone-in thighs and cut down the ingredients. I sliced the onion into 3 thick slices and soaked it with the chicken and then rolled it in the breading and baked it along with the chicken.Kind of like onion rings…so good.”

  • “Great oven-fried chicken recipe. The chicken coating was nice and crispy and very flavorful. I will tuck this recipe away to make again. Thank you! Made for Cookbook Tag in the Games Forum.”

  • “100 stars!Oh my gosh!Minxkat1 I am so happy you posted this recipe!I have been looking for this recipe for so long!My dear departed Aunt Betty used to make this dish for me all the time when I was a kid and I would always be waiting anxiously while it baked for dinner to be served!The aroma of this chicken baking is indescribably wonderful! And it is even more delicious to eat!I was just a kid when she first introduced this dish to me and I never forgot it.She gave me a special recipe card for it but . . . sadly it was lost & found & lost again forever.I could not remember all the ingredients and mistakenly looked for a recipe with keywords “Crispy Baked Parmesan Chicken” and never found it anywhere.Then today I saw the word Dijon in another recipe and BINGO!A light went on!So then when I used that as a key word another recipe came up & while it was close I was not satisfied.I kept looking and . . . viola! your recipe here came up!!!!!!And it is EXACTLY my Aunt Betty’s recipe to the T!THANK YOU THANK YOU THANK YOU!!!! 😉 Hurray!!!”

  • “Divine!! So yummy and my husband enthusiastically agrees. Usedhuge chicken breaststhat I cut into “tenders”.”

  • “Oh my god.So good. i had meant to set the chicken marinading the night before and completely spaced it off so I ended up only marinading for about an hour and a half. But it was still some of the best chicken i’ve ever made.Thank you!”

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