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Spicy Oven Fried Chicken

Rated as 4.35 out of 5 Stars

"Juicy oven baked chicken breasts with a spicy crumb coating."
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Ingredients

9 h servings 394 cals
Original recipe yields 4 servings

Directions

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  1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
  4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
  5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 394 calories; 10.6 g fat; 37.8 g carbohydrates; 35 g protein; 71 mg cholesterol; 1463 mg sodium. Full nutrition

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Reviews

Read all reviews 170
  1. 221 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or ...

Most helpful critical review

Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. I...

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One way to avoid a soggy crust is to bake the chicken on a rack. Take the rack out of a roasting pan or use a self standing a cooling rack. Set it on top of or inside (depending on whether or ...

We love spicey food, (including the kids) so this recipe was right on target for us. I didn't have any buttermilk in the house, so I used ranch dressing. The flavor was great, so the next time I...

I make this all the time so glad I found it and tried it. IT'S A KEEPER!!! My family and I love it. I dip the chicken in egg before dredging in dry mixture, coating sticks to chicken better also...

Wow, talk about a GREAT recipe!!! I didn't marinate the chicken in the buttermilk mixture. (I didn't have time) So, I just put some of the hot sauce (Chicken wing hot sauce is what I used) in a ...

This recipe was a winner at out house! I refrigerated the chicken after breading as another reviewer suggested. If you still are having trouble making your breading stick, you may not be get...

Very yummy. I used Frank's hot sauce with this recipe. I took the advice of Linda McLean and let the chicken sit in the fridge after I coated it with the breadcrumbs, and they cooked perfectly...

This recipe was an excellent combination of flavors. I will make this one again. I did add an egg to the mixture so that the bread crumbs would stick better and it worked out very well.

Delicious and easy -- my husband loved it!

Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. I...