Crispy Baked Chicken
My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas
My siblings and I couldn't wait to sit down to supper when Mom was making this delicious chicken. The cornmeal in the coating gives each juicy golden piece a wonderful crunch. -Karen Wingate, Coldwater, Kansas
I have made this several times & it is yummy every single time! The only thing I change is I add in garlic powder & also I made it once with chicken thighs & it turned out greasy. The other times I made it with drumsticks & leg quarters & both times, it turned out soo crunchy & yummy. It was better than going to a KFC or Popeyes chicken place. Extremely happy with this recipe!Read More
I have made this several times & it is yummy every single time! The only thing I change is I add in garlic powder & also I made it once with chicken thighs & it turned out greasy. The other times I made it with drumsticks & leg quarters & both times, it turned out soo crunchy & yummy. It was better than going to a KFC or Popeyes chicken place. Extremely happy with this recipe!
This recipe was very good, I used boneless chicken breasts and I crushed up some corn flakes to add an extra crunch to the chicken. It turned out to be a great choice! Instead of drizzling butter on top of the chicken I used a low fat butter spray to evenly coat the chicken and to control the amount of butter I used. I then placed wire racks (used for cooling baked cookies)on top of cookie sheets so the chicken cooked evenly. We were very pleased with the taste. This dish was a success with the family!
This was an amazing coating, crispy with just enough of a hint of a kick. I didn't change a thing. I also made this with flounder fillets the following week. Works with baked fish too. 10 minutes same oveen temp.
I made this using boneless, skinless breasts cut into strips and cooked at 350 for 35 minutes. I meant to check them earlier, but forgot and they were still very juicy. I also forgot to drizzle the butter over and the coating was a little "undone" looking, but still very tasty. I'm sure the butter would have made it better, but at least it was lower in fat this way. Great recipe and I can't wait to try it with the butter.
I followed this recipe to the T except for using buttermilk to dip the chicken in, and it turned out just a crispy and flavorful as fried chicken!
This was really good and the chicken came out crispy on the outside and moist on the inside. My family really liked it. I didn't drizzle the butter on top - too much added calories that aren't really needed. Other than that I followed the recipe.
I think that anyone that didn’t get there chicken to turn out crispy did not bake it long enough. I had to bake ours for 1 hour and turned it on convection for the last 15 minutes. It was surprisingly crispy. Great homemade version on shake and bake. We also added ¼ tsp each of garlic powder and onion powder. Definitely a keeper.
A very quick and easy recipe. If you are making comfort food and trying to avoid a little of the fat, try this with skinless boneless chicken breasts. Very good.
Great recipe, My husband is a health nut so we always remove the skin. It came out perfect, very juicy and crunchy. For those who wrote in and said theirs did not get crispy, try removing the skin, cuts way down on the fat so less fat- crispier chicken
Could not believe how great this turned out. I also used boneless chicken breasts, and will never fry chicken again! (and forget about that oven fry stuff).
Delish Chicken! I didn't even miss it NOT being fried! I used 4 huge bone in chicken breast, baked at 400 degrees for 1 hr. 10 min. and they were perfect and crispy! I'd advise lining your baking sheet w/ foil, use a wire rack if you have one, keeps the chicken off the bottom of the pan and allows for bottom crisping. You can use less butter, just make sure to spray the chicken w/ some cooking spray/canola oil before baking. Also, if you dust a little cornstarch onto the raw chicken first, before dredging into your wet, then then the coating mixture, it will STICK much better for you overall. This would also be great to make a spicy version~ I can't wait to try it spicy!
Chicken was ok, a little dry, I do not think I will make it again
Fantastic!! Best baked chicken we've had! I used evaporated milk in place of regular milk and I spiced up the cornmeal a bit - added more salt, garlic salt, and cajun seasoning. I also sprinkled a tiny bit of salt and pepper on the raw chicken before putting it in the milk and coating. I didn't drizzle butter on top before cooking - I just put little cold butter dots on top before cooking. Will use again!!!
Used crushed cornflakes instead of cornmeal and didn't drizzle the butter as I wanted to cut down on the fat -it was still good. This is an excellent alternative to fried chicken - the whole family loved it!
Delicious! Followed ingredients exactly, but also added a little bit of shredded parmesean. I also baked on a cooling rack on top of a cookie sheet. This helped from the juices making the chicken soggy. But be sure to spray your cooling rack so the chicken doesn't stick. Very crispy and golden brown!
I tried this recipe last night and I want to thank you so much for sharing this fabulous tasting treat!!!
This recipe was very easy and good for you. I opted not to use the butter on top...instead sprayed with a nonstick cooking spray. I didn't spray enough so it was a little floury tasting.
This oven fried chicken is closer to regular fried chicken than any I have ever made. Awesome recipe, thanks! note to self: use large bone in breasts cut into pieces
Really delicious crispy moist chicken. I used chicken thighs because it's what I had on hand. I added garlic powder to the mix for a little extra flavor and turned up the heat to 400 for the last 10 minutes of cooking to really crisp the skin.
Very good! I was surprised how crispy the chicken turned out. The cornmeal was the trick. I did add additional seasonings..garlic powder, onion powder, and alittle more salt. This is much better than the Shake N' Bake stuff and you can make this for pennies compared to the store bought coating that you never have enough coating to do the whole chicken. My family really enjoyed this and will add this to my dinner rotations.
I used this with Chicken strips & thought it was rather bland. Maybe I didn't measure the spices correctly. I did substitute garlic powder for the oregano. It was only slightly crispy.
The reason I gave it 4 stars was because it needed a little seasoning of the chicken before hand. Also I think you need to put the chicken on a metal cooling rack so that the side resting on the bottom of the baking dish doesn't get soft or soggy. Otherwise it was a good recipe - and very simple. I'll make it again.
Skin was extra crispy! Chicken was extremely juicy ! Will make this many times in the future!! was wonderful :)Followed recipe exactly as written
I made this gluten free by substituting the all-purpose flour with sweet white sorghum flour and it was delicious!
Yummy!! I soooooooo needed some comfort food. . . this and some smashed potatoes and sauteed green beans. My mouth is watering just thinking about it, and I had it for dinner only hours ago! Thanks for the recipe!
There was NO flavor to this dish!! I would definitely recommend removing the cornmeal all together. I will definitely rub all the dry ingredient together before coating it in flour. The milk does nothing, dont even bother with it. The only reason why I'm giving it a 2 stars is because its baked...lol.
Love it Love It Love it eight thumbs up from my family.
This is a great way to make crispy baked chicken! If using a pan, it would be a good idea to turn the chicken halfway through baking, so that the chicken does not get soggy on one side. Make sure to oil the pan well, or else the chicken will stick.
Made this tonight. Used completely different seasonings, but followed the 1:1 ratio of cornmeal to flour and all other directions. This was great!! Nice and crisp on the outside, tender and juicy on the inside. Definitely a keeper.
This was very good. I used B/S breasts. They were tasteyand moist.
Wonderful coating! We had a chicken malfunction one night and used it with pork chops the next night instead. Yum! Also, the mix can be made ahead of time and stored for future use - time savings! I forgot to drizzle the butter on top, but it turned out just fine. I also used it on a boneless, skinless chicken breast, which turned out wonderful, too.
I made this last night and my family absolutely loved it. My husband is still talking about it today and that never happens. I made it gluten free by using half cup Pamela's baking mix with the cornmeal. I also added a 1/2 tsp more of chili powder. Very moist and crispy! I served it with sweet potato cornbread - yum!
This chicken recipe was okay, nothing special and something I probably will not be making again.
Good quick easy recipe. Did not have chili powder, substituted Mrs Dash, (chicken grilling blends).
In my opinion, this was nothing special. It was okay, but nothing noteworthy.
My wife and I enjoyed eating this baked chicken. It was great and we had easy side dishes to go with it. It's an economical meal and does not require a lot of gadgetry or ingredients. It's a winner!
Reminds me a lot of "Shake 'N Bake" ... we also added garlic powder, and it was a hit! ALSO ... I experimented with the leftover milk and coating and came up with a wonderful treat for the dogs! I added one small egg, mixed everything together, dropped spoonfuls on a baking sheet and popped it in the oven along with the chicken. Presto! Homemade "biscuits" for the pups. :-)
Followed the recipe exactly using chicken legs and thighs. Turned out delicious, crispy, and even good when reheated in the microwave.
This is so fast and easy. It turned out delicious on boneless skinless breasts and the only change I made was using not using milk, but just running the chicken under water. Fave reviews from my family. Will try it on fish fillets next time.
by far the best oven fried chicken I have ever made, everyone loved it. This is a keeper
The only change I made was to add a little garlic powder to the seasoning. Otherwise, made it exactly as written and served with Roasted Garlic Mashed Potatoes and Old-Fashioned Green Beans (both from this site.) Fantastic!
I followed recipe exactly. It was good but not great. The great thing is most ingredients are always on hand! I will keep it for days when grilling just isn't an option.
I had a cut up fryer in the frig that I needed to use up, so I baked this for lunch. Went by the recipe except for the addition of 1/2 teaspoon of garlic powder. I didn't drizzle butter on the chicken and it did look powdery as some have reviewed, so I took butter flavored cooking spray and lightly sprayed it on the chicken. This turned out delicious, tender on the inside and crispy on the outside. Will definitely do this again as it was an easy way to make chicken that was crispy like fried chicken.
I love chicken with a crispy skin, and this recipe offered that with a nice moisty inside. The smell was delicious, and the taste was quite nice. I used large chicken legs so the rolling was tricky but sprinkling worked perfectly.
This recipe was really easy. Be sure to cover chicken completely with butter. After 50 minutes I opened the oven and noticed there were a few splotches of batter that had not been drizzled with butter. However it was an easy fix, just add more butter and bake a little longer. The chicken came out crispy and delicious. Plus the leftovers were good too.
Did not care for this recipe. The coating was not crispy at all. Was sort of soggy. Thank you for taking the time to share your recipe though:)
I made this with chicken legs. It was pretty good but I think it would have been better with boneless, skinless breasts. I'll try that next time.
I finally found a recipe that's crispy enough for me. I followed the recipe exactly plus onion powder to taste. I always spray a cooling rack and bake meat,chicken or fish on it(NOT SOGGY ON BOTTOM-DOESN'T STICK).PERFECT! On to the fish next. Thanks for the keeper.
fast and easy but not very juicy. kicking it out of my recipe box.
Made this last night as I wanted something new to try with chicken and I had all the ingredients. PERFECT alternative to frying! Moist, juicy and awesome! Thanks!
my family really really liked this delicous and crispy chicken.
I used b/s thighs because that's what I had and made it into nuggets. This was awesome. I had intended to spray with cooking spray before cooking and not drizzle with butter because of diet constrictions, but even forgot to spray and it was still great. Wonderful flavor...grandsons from young to old loved it. I used another suggestion to cook on racks and glad I did. Really tender and crispy. Thanks so much for the recipe and it's a keeper in this house.
I used boneless skinless chicken breasts and doubled the seasonings. They baked up nice and crispy and delicious! Very good, especially since it came from the oven!
I liked this recipe it definately needs more seasoning though. I also think the drizzle of butter takes away the crispyness. I sprayed it with cooking oil and it was crispy that way at least the top was. Thanks for sharing.
It was pretty good. I like the crunchy outside.I added garlic powder, but maybe next time I will only add 1/2 tsp or less.
It was very good, I used bone in chicken breasts and the chicken came out juicy. Instead of chili powder, I used garlic powder. I can't have fried food so this was a treat for me.
I liked the crispy coating, but I did soak in buttermilk.
Great recipe! I used chicken breast instead of a whole chicken, and I baked it at 350 for an hour, so that I could accomodate other items in the oven, and it turned out wonderfully! Thank you!
Chicken was moist, breading was crisp, but bland. I think next time I will replace the chili powder with other spices( Paprika, more garlic powder, etc.)Easy but dissapointing taste wise.
This recipe was amazing, a definate keeper. I forgot the oregano and added garlic powder. My grandma can't have salt so I substituted in Mrs. Dash Table Blend. I'll definatly make this again soon!
To make the breading thicker, I mixed an egg into the milk, lightly floured the chicken, then dipped in egg/milk mixture then the cornmeal mix. Don't drizzle too much butter on top, as the juices collect under the chicken and make it soggy. I might skip the butter altogether next time. Used drumsticks, cooked for 1 hour, turned out very juicy and tastey
This was a delicious surprise! I marinated the chicken pieces in buttermilk overnight, without skins. For the crust, I substituted 1/4 cup cornmeal with 1/4 cup panko (japanese bread crumbs). This was very crispy and tasty. My husband loved the thighs especially! And we love that it's baked.
I was in shock when I tasted this chicken and it tasted just like fried chicken. The best part was that it was not oil at all. Very tasty. The only thing I would recommend is cooking it a little bit longer. I cooked it for the 50 minutes the recipe says and I found that I should have probably left it in the oven for a full hour. Other then that it was great.
I don't usually rate recipes, but this recipe was excellent. The coating stayed on the chicken and it was crunchy just like fried chicken. The only thing I might do different next time is try a few spices that are bolder to give it a little more zip! I did use boneless, skinless chicken breasts.
This was great! super easy.I made double the recipe and had leftovers.
This was so good! My boyfriend raved over it. He said it was a cross between fried chicken but has the health factor of baked. The only thing I changed was I drizzled olive oil instead of butter on top before & again during baking, and I used Italian Seasoning instead of Oregano.
I just made this recipe for dinner tonight. And while it was tasty (I added tons more of spices) it was not anything different. I added Spanish seasonings both on the chicken directly and some in the mix with the cornmeal such as garlic& Parsley salt, sazon, and adobo. While baking the breading was just crumbling off so I ended up with chicken drums that were partially breaded. Taste was good, but nothing to spectaculiar. Prob wont try again anytime soon.
This was good. It reminded me of shake n bake but better flavor.
Quick and easy, and my kids loved it!
End result was not as crispy as I would have liked but very tasty.
What an excellent and easy recipe. My husband (and kids) wouldn't stop ranting and raving about. This is definately a keeper. Thanks!
I made this but instead of drizzling with butter I melted half the amount reccomended and added to dry mixture. Nice and crunchy but less butter and easy !!!
5 star for flavor...but,,,chicken and real butter can't be beat, IMO. Mine didn't crisp up very much, so I broiled for a few minutes at the end (and i always use a cooking rack over a sheet pan). Tasted great but, I am still looking for a baked chicken that is a little more heart-healthy and that doesn't need real butter to be delicious and crispy. I will try with a butter- substitute, next time. However, this is a delicious homestyle recipe, as is, and we loved the little grit/crunch that the cornmeal gave it.
I made these with chicken breasts. They tasted a little bland...next time I will make with a little more salt and probably use chicken with skin.
This dish was wonderful. My children loved it, and a few even want if for their "birthday dinner" which I always prepare for them. I would give this more than 5 stars if I could. Very tender, flavorful, juicy, with crisp skin. Definitely a keeper that I will make a lot.
I thought the flavor of the coating was absolutely delicious! But for some reason mine didn't 'crunch up' very much. It wasn't soggy...just not as crispy as I was expecting. Followed the recipe exactly..and will most likely make again. Thanks!
i did everything according to the original recipe except i added italian breadcrumbs to the flour mix,makes it a little crispier
The texture of this recipe is not good, and the flavors were bland. Add more spices if you want to risk the texture element.
Very crispy when using less butter! Also used drummettes/wings. For the taste, I felt it was a bit bland so maybe adding more seasonings would work. We'll see next time. I'd probably use a wired rack as well.
This recipe is traditional and been in the family for years. Its flavorful and moist. It turned out Fantastic!!! I would not change a thing. Thanks for sharing your family tradition. :-)
This was excellent--I'll use this recipe from now on!! The cornmeal gave it a great crunch and flavor--this would be great for a big batch of oven baked wings, because the smaller pieces are the best---Thanks!!
I made this w/ chic.leg. (hsbd likes only) I changed amounts and added Panko for added crunch. It was so good. I added 30 additional mins. (partially frozen legs) will use it again.
There's always room in my recipe collection for another chicken dish. This one is delicious! You're family will love it, and company will be impressed by it! I used fresh ground cornmeal bought at a local festival. Sure beats the over processed corn meal found at the grocery store.
This recipe is good. I baked my chicken for 2 and 1/2 hours, making sure I baked it on both sides. Next time I make this I will season the drumsticks with seasoning salt after I dip them in the milk and then roll it in the cornmeal mixture. I will also use more seasonings to my tastebuds in the cormeal mixture. The drumsticks were not greasy or dry. I loved that this recipe was easy. Who would have thought cornmeal?? for baked (fried) chicken.
So crispy on the outside and tender on the inside. YUMMY!!! This is better than pan fried and without the grease. This is going to be a new family favorite. PS I added a dash of garlic.
Delicious! My dad loves baked chicken but my mom's recipe leaves the chicken soggy and greasy. I followed this recipe exactly except I didn't have plain cornmeal so I used a seasoned cornmeal and left out the salt. I also dredged the chicken in the cornmeal mix before dipping in the milk and then back into the flour. It helps the breading stay on. This recipe was wonderful and I will definitely use it again. This time for company and not just my family.
Was great!! This is my new "oven baked chicken" recipe. I upped the spices some from reading the past reviews. Tasty!
I used boneless skinless chicken tenders for this recipe and they turned out great! I did add a little bit of grill seasoning to the breading mixture to give it a little bit of kick. Thanks for the recipe!!
The first time I made this I was impressed. The second time I altered the recipe a little. I like a lot of flavor so I doubled the seasoning and subsituted garlic powder for the oregano. I used boneless skinless chicken pieces for chicken nuggets. very tasty and the kids LOVE them!
This was so good!!! It was a big hit with my family. I will continue to use this recipe. I liked it better then KFC chicken and I am sure it was 100% healthier then KFC. Thankyou!!!
This chicken was just alright. It's good in a pinch if you want breaded chicken but don't have breadcrumbs. However the pieces were powdery even after being cooked. I sprayed them with some cooking spray and cooked them a little longer trying to get them to crisp up, but they were still all powdery.
This turned out great! I subbed half of the cornmeal with fine bread crumbs, and as I didn't have any chili powder, I just used a pinch of cayenne. I also added some garlic powder. The chicken was cooked perfectly and wonderfully crispy. Thanks so much!
Great recipe! I loved the flavor. And finally, my kids ate it too. This will be a new addition to the family meals.
Good, healthy and crispy!! I also add garlic powder and onion powder to the dry mixture and omit the oregano.
I liked the texture. It was very crispy, with the additon to cornflakes. But I didn't like the flavor. I think the chili didn't go well.
I have used this recipe for years and incorporated it into my lineup of food offerings when I was a chef. People loved that it was baked instead of fried and a healthier option on the menu. Many never knew it wasn't real fried chicken! I have now opened my own restaurant and this simple homestyle recipe made it on to the menu. Even in mass quantities I don't change a thing as it appeals to the masses with its flavor, texture, and right amount of spice.
This was excellent! The only change I made was to add crushed corn flakes to the coating. The chicken was moist with a wonderful flavor.