Oven fried chicken: 3 easy steps for amazing

If you think you have to haul out the deep fryer or stand over a greasy stovetop to get that satisfying, loud crunch from your chicken, stop right there! I’m Anna, and I’m a total food lover who believes everyday cooking should be easy and bring you joy. That’s why I’m sharing my absolute favorite method for oven fried chicken. Seriously, this recipe is tested, tweaked, and perfected in my kitchen so you get that golden crust and juicy interior without all the mess.

We are talking about seriously crispy oven fried chicken that tastes like a weekend treat but comes together on a Tuesday night. This method uses simple cornflakes—yes, cornflakes!—to create a crust that holds up beautifully in the heat. It’s proof that you don’t need tons of oil to make dinner exciting. I promise, once you try this baked version, it’ll become your go-to way to serve chicken.

Gathering What You Need for Perfect Oven Fried Chicken

Before we dive into the magic of making incredible oven fried chicken, let’s make sure we have everything ready to go. Preparation is half the battle, right? You don’t want to be scrambling for the garlic powder when the chicken is waiting in the buttermilk bath. This whole process moves fast once the oven is hot, so getting your ingredients lined up makes the entire cooking experience smooth and enjoyable.

We’re making two main things here: the incredibly crispy chicken and a bright, zesty slaw to cut through that crunch. Make sure your cornflakes are ready to be crushed—no cheating with food processors if you want that perfect texture!

Essential Ingredients for Oven Fried Chicken

For the chicken itself, we need about a pound and a half of boneless, skinless chicken breasts or thighs. It’s important they are boneless and skinless so they cook evenly and soak up that buttermilk marinade properly. For the coating, you’ll need 1 and a half cups of cornflakes, which absolutely must be crushed—I like mine a bit chunky myself. Then we mix in the spices: smoked paprika, garlic powder, onion powder, salt, and pepper. Don’t forget the olive oil to drizzle on top to help everything brown up!

Components for the Honey Mustard Apple Slaw

The slaw is the perfect partner for this crispy chicken. You’ll grab about three cups of pre-shredded coleslaw mix, but the star is the apple. Make sure you pick a variety that stays crisp, like a Honeycrisp or a firm Pink Lady, and chop it finely. For the dressing, we’re using Greek yogurt for creaminess, a little mayonnaise for richness, honey for sweetness, Dijon mustard for that necessary tang, and apple cider vinegar to brighten everything up. Don’t skip seasoning this part well!

Equipment Check for Your Oven Fried Chicken Success

You’ll need a few simple things from your kitchen arsenal. Make sure you have a good baking sheet—lining it with parchment paper is a must for easy cleanup. Crucially, you need a wire rack to sit on top of that sheet; this lets the air circulate underneath so the bottom gets crispy, too! Grab a couple of shallow dishes for the marinade and the coating, and of course, a reliable meat thermometer. Seriously, trust me on the thermometer!

Step-by-Step Guide to Making Oven Fried Chicken

Okay, this is where the fun starts! Getting the best results for your oven fried chicken is all about setting up the right environment for the chicken to crisp up beautifully without drying out. We’re moving quickly now, so have your oven preheated and your baking sheet ready to go before you even start the coating process.

Preparing the Chicken Marinade

First things first, we need to tenderize that chicken. Place your boneless, skinless chicken pieces right into a bowl. Pour the buttermilk—or your milk mixed with a teaspoon of lemon juice—all over them. This acidic soak is crucial; it tenderizes the meat and gives the coating something amazing to stick to later. You need to let this sit for at least 30 minutes, but honestly, if you can let it go for up to four hours in the fridge, the flavor and tenderness get even better. Just cover it up!

Creating the Crispy Cornflake Coating for Oven Fried Chicken

While the chicken is getting happy in the buttermilk, let’s tackle the crust. Grab that shallow dish—this is where the magic happens for our oven fried chicken. Dump in your crushed cornflakes. I like a mix of fine crumbs and larger flakes for texture. Now, add your spices: the smoked paprika for color, garlic powder, onion powder, salt, and black pepper. Whisk it all together really well with a fork. You want those spices evenly distributed so every bite has that savory kick. Set this dish right next to your chicken station.

Coating and Arranging the Chicken

Time to get your hands a little messy! Pull the chicken out of the buttermilk bath, letting the excess drip off—we don’t want soggy chicken here! Then, take one piece at a time and dredge it thoroughly in the cornflake mix. Don’t just roll it; you need to press that coating onto the chicken firmly with your hands. This pressing action locks the crust on tight during baking. Once it’s fully coated, place it onto the wire rack that’s sitting on your oiled parchment-lined baking sheet. Make sure there’s a little space between each piece so the hot air can circulate. Finally, take your two tablespoons of olive oil and lightly drizzle or brush it right over the top of the coated chicken. This helps achieve that deep golden color.

Baking Time and Temperature for Oven Fried Chicken

Get that sheet pan into your preheated 400°F oven. We bake this fantastic oven fried chicken for about 30 to 35 minutes. Now, here’s the non-negotiable part for food safety and quality: you must check the internal temperature. Use your thermometer, inserted into the thickest part of the breast or thigh—it needs to read 165°F (74°C). If it’s not there, give it five more minutes and check again. Nothing ruins a great meal faster than undercooked poultry!

Mixing the Bright Honey Mustard Apple Slaw

While the chicken is baking away, we whip up the slaw! In a separate large bowl, start with the dressing. Whisk together the Greek yogurt, mayonnaise, honey, Dijon mustard, apple cider vinegar, salt, and pepper until it’s totally smooth and creamy. Taste it! Does it need more zing? Add a tiny splash more vinegar. Once the dressing is perfect, toss in your three cups of coleslaw mix and those finely chopped crisp apples. Toss everything gently until that slaw is perfectly coated. Cover it and pop it in the fridge to chill while the chicken finishes up.

Tips for Achieving the Best Oven Fried Chicken Crunch

We all want that shatteringly crisp crust when we make oven fried chicken, and it’s totally achievable without submerging the pieces in oil! The secret isn’t just the cornflakes; it’s all about controlling moisture and maximizing air flow around the chicken while it bakes. Follow these two simple rules, and you’ll never go back to the stovetop for a weeknight dinner again. Trust me, these tiny steps make a huge difference in the final texture.

Why Marination Time Matters

Don’t rush the buttermilk bath! That soaking time isn’t just for flavor, although it certainly helps tenderize the meat. The acid in the buttermilk starts to break down the proteins just enough, which creates a slightly sticky surface once you pull the chicken out. That stickiness is exactly what helps the dry cornflake coating adhere so well. If you skip the minimum 30 minutes, your coating might fall off in patches during baking. I usually aim for at least an hour if I can manage it!

The Importance of the Wire Rack

This is probably the most critical tip for true crunch. If you lay the chicken directly on the parchment paper, the bottom steams and gets soggy—we hate soggy bottoms! Placing the chicken on a wire rack allows the hot air from the 400°F oven to completely surround every piece. This means you get that lovely golden crunch top, bottom, and sides. Plus, it lets any excess moisture drip away onto the baking sheet below. Never skip the rack!

Serving Suggestions for Your Oven Fried Chicken Dinner

Now that you have this incredible, crispy oven fried chicken, you need sides that match its energy! Since the chicken has that rich, savory crunch, I always like to balance it out with something light and fresh. The apple slaw we made is perfect, but you can certainly add more greens to the table.

Think about a simple cucumber and dill salad—the cool crunch of cucumber is fantastic against the warm crust. Or, if you want something slightly heartier but still bright, try some roasted asparagus tossed with just a little lemon juice and flaky salt. These fresh pairings ensure your entire meal feels balanced and satisfying, keeping that homestyle dinner feeling easy and joyful!

Storing and Reheating Leftover Oven Fried Chicken

If you manage to have any of this amazing oven fried chicken left over—which is tough because it’s so good—you need to handle the leftovers carefully to keep that crunch alive. The biggest enemy of crispy coating is condensation, so tight sealing is key. Don’t just toss it in a plastic container! For reheating, we are going back into the oven. A microwave will instantly turn that cornflake crust sad and soft, and nobody wants that.

When reheating, you want to bring the temperature up fast without steaming the chicken. Placing the pieces directly on a clean wire rack set over a baking sheet in a hot oven—around 375°F—works wonders. Give it about 10 to 12 minutes, and that crispness should return beautifully. Keep the slaw separate, of course, since it’s best fresh.

Storage Guidelines Table

Item	Refrigerator Storage (Airtight)	Freezer Storage (Airtight, wrapped well)
Oven Fried Chicken	2 to 3 days	Up to 2 months
Honey Mustard Apple Slaw	3 to 4 days	Not recommended

Quick Answers About Oven Fried Chicken

I get so many questions about adapting recipes, which I totally understand! When you find a good thing, you want to make it work every night of the week. Since this is my go-to recipe for easy, flavorful chicken, I thought I’d tackle a few of the most common things people ask me about making this oven fried chicken.

Can I use chicken pieces with bones?

You absolutely can, but you’ll need to adjust your cook time significantly! If you use bone-in thighs or drumsticks, remember that the bone acts as an insulator, meaning the meat near it cooks slower. Since this recipe is designed for thinner, boneless cuts, if you use bone-in pieces, start checking them around 40 minutes and continue until they hit that safe 165°F internal temperature. You might even need to bump the heat up slightly toward the end to help that cornflake crust really crisp up.

How long does the slaw stay fresh?

Because we used Greek yogurt in the dressing instead of all mayonnaise, the slaw holds up pretty well in the fridge for about three to four days. However, the apples will start to soften after day two, so for the best crunch, I always recommend making the slaw the day you plan to eat it. If you want to prep ahead, just keep the dressing and the apple separate from the cabbage mix until right before serving!

What temperature is safe for baked chicken?

This is the most important question, honestly! For any poultry, including this baked chicken, you must use a meat thermometer inserted into the thickest part of the meat, avoiding the bone. The safe internal temperature for chicken is 165°F, or 74°C. That’s the magic number that guarantees it’s cooked through and safe to eat, but not so overcooked that it turns dry!

Share Your Oven Fried Chicken Experience

I truly hope this recipe makes your weeknight dinners easier and more joyful! I put a lot of love into testing this crunchy, juicy oven fried chicken. If you loved the results, please take a moment to leave a rating right here on the page. I always read your comments and love hearing how you adapted things in your own kitchens! Share Your Oven Fried Chicken Experience

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