Oven-fried Chicken
SERVES: 6 - 8

Take pride, it’s oven-fried. If you want to eat crispy chicken on a more frequent basis, we recommend this oven-fried version. Southern Living Test Kitchens staffers Julia Dowling and Vanessa Ward developed this recipe. The results speak for themselves. The secret is baking the chicken at a high temperature, ensuring that almost-fried crispness.


  • 1 quart water
  • 1 tsp salt
  • 6 chicken drumsticks
  • 4 bone-in chicken breast halves, skinned
  • ½ cup nonfat buttermilk
  • 3 cups cornflake crumbs
  • 2 to 3 tsp Creole seasoning
  • 2 tsp dried Italian seasoning
  • ½ tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground red pepper (optional)
  • Vegetable cooking spray

Combine water and salt in a large bowl; add chicken pieces. Cover and refrigerate 8 hours or overnight. Drain chicken; rinse with cold water, and pat dry. Place chicken in a shallow dish; pour buttermilk over chicken, turning pieces to coat. Combine cornflake crumbs, Creole seasoning, Italian seasoning, garlic powder and ground black pepper in a gallon-size, heavy-duty, zip-top plastic bag. Add red pepper, if desired. Place 2 pieces of chicken in bag; seal. Shake to coat completely. Remove chicken, and repeat procedure with remaining pieces. Place coated chicken, bone side down, in a 15-x 10-x - 1-inch jellyroll pan coated with cooking spray, and spray chicken with cooking spray. Place pan on the lowest rack in oven. Bake at 400 degrees F for 45 minutes (do not turn).


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