Oven Fried Chicken

Total Time:
1 hr
20 min
40 min

4 servings

  • 1 1/3 cups rice-corn crispy cereal, (recommended: Crispex)
  • 2 1/4 cups broken bagel chips or melba toast
  • 1 tablespoon canola oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup light mayonnaise
  • 1 teaspoon Dijon mustard
  • 4 bone-in, skinless chicken pieces (about 6 ounces each) See Cook's Note

Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.

Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly. Whisk the light mayonnaise and Dijon mustard together in a medium shallow bowl. Add chicken to mayonnaise and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated. Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns and an instant-read thermometer inserted in the thickest part of the pieces registers 160 degrees F, 35 to 40 minutes.

Transfer to a platter and serve hot or at room temperature.

Cook's note:

We like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

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    128 Reviews
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    Perfect recipe, my entire family ate it up. This is the first food that I have ever been able to get everyone to enjoy! I used boneless chicken breasts and cut them in half for perfect little portions, as suggested. It made 4 chicken breasts enough food for a family of 5 with leftovers. Love that!
    Best baked chicken recipe. I used the pick of the chicken and marinated in lite mayo & Dijon mustard several hours ahead. The chicken was very moist and tasty.
    YUM. My whole family loved it even my non chicken eating nine year old son. My husband said it was the best "fried chicken" he'd ever eaten. I tweaked it a bit. I seasoned the meat with Good seasonings Salad Dressing mix as well as salt pepper and smoked paprika. I blended the remains of my bread crumbs, Italian Panko and a few saltines that I processed to crumbs. I had a lot of chicken so cooked half in cast iron half on a cookie sheet. I will make this one of the dishes in rotation. So good! Shared it Pinned it loved it
    Delicious! This was the first time I made oven fried chicken. I used thin sliced skinless boneless chicken breast and this came out nice and tender. I will definitely save this recipe.
    Loved this preparation of baked chicken breasts. As usual, did put my own spin on it. Used Crispix and roasted garlic flavored Melba toast rounds-processed spices with dry ingredients. . Used regular Hellmans and skipped mustard. Used boneless, skinless chicken breasts and cooked 35 minutes. Loved it! Served with squash, onion, tomato sautee . Will make again
    My family thoroughly enjoyed chicken prepared this way. I was only able to find bagel chips with sea salt so I cut the amoint of kosher salt in half. That was just enough. For the rest of the seasonings, I followed the recipe although I was concerned that the cayenne and papriika might be too spicy for the kids. No complaints, only rave reviews!
    This recipe was quick and easy and most importantly.....delicious.
    Best oven chicken I've ever had!!!!! I used a bit more cayenne, black pepper and salt, added some season salt as well than suggested in the coating. It was FANTASTIC. Definitely hit the nail on the head with this coating. I'll never use panko or shake and bake again.
    This was super moist and the flavor was excellent, but I must have done something wrong. The breading fell right off and was not at all cohesive. Other than that it was fantastic!
    This is an excellent recipe. We made it at my cooking club with parmesan garlic pita chips and chex mix. All of us loved it. I tried it a second time with yogurt rather than mayo. It was not as good. Stick with the mayo.
    So yummy, juicy and delicious. So easy to make. Will never make any other oven fried chicken.
    This recipe was amazing!! The chicken was very tender but crispy on the outside. My family raved over it!!
    This was great!! It was a bit spicy and some kind of special dipping sauce to make with it would be great! I sliced the chicken thinly so that it cooked within 25 minutes instead of 35 or 40. I also didn't have bone-in chicken so I just used boneless skinless chicken breasts. The best fake fried chicken I've had. I recommend this recipe 100%.
    this is the best one I tried. Still the chicken is dry. Watch out for the cooking at that high temp. It goes quick.Also the yogurt gives it a different taste, not bad, but different.
    yogurt? check the recipe, no yogurt listed
    AMAZING! This is honestly the best chicken recipe I've ever made. I love its simplicity and flavor. I used thinly sliced chicken breasts instead of bone-in, and garlic flavored bagel crisps instead of plain... It was fantastic! My husband told me to buy a new pair of shoes because this dinner was so fabulous! :
    Look no further -- this is the BEST "fried" chicken. Everyone raves when I make it. My secret -- add all of the spices to the mayo and mix well. Coat the chicken with the spiced mayo and let it marinate for 4-5 hrs. Then, I coat with the breading right before baking. Didn't have a rack and in was still crispy baked right on a baking sheet!!
    Definitely a keeper. Didnt had any dijon mustard, so I used regular mustard instead and it still came out great.
    Seriously awesome! My 18 month old broke a bowl throwing it because the chicken was gone, yeah not even kidding. I'm sure this will be a family favorite for sometime. I do want to try some of the healthier substitutions mentioned below.
    Amazing and super easy. Have already started a ripple effect with friends and family who love it too!
    Very tasty and so easy. I used Italian bread crumbs in place of the bagel/melba toast chips. Worked great. I also used some boneless, skinless breasts I had in the freezer. I cut the breasts into quarters. Yummy! Will most likey make this again and again!
    fantastic. crunchy outside, moist inside. I had to chg ingredients because I was missing several. I used chili powder and cumin (1/4 tsp ea instead of cayenne pepper, used 1/2 cup of french vanilla yogurt instead of mayo, 1 1/3 cups rice chex, 1 cup cheerios, 1 cup ritz crackers. This was the best chicken i've ever made. used skinless boneless breasts, cut into 1/3rds, and cooked about 30 min.
    Pretty good tasting. I used Panko breadcrumbs instead of Bagel crisps!!
    I worked in Youthfull Days in a International Restaurant. This is Sooo Close w/better numbers for Chicken. Tender Crumb and Tenderest Chicken I ever made since. Yes,there Are boned in Chicken Pieces. If You look in the back of Photograph~a boned in Chicken Leg. Yes,has extra steps,tho' Worth the addition. Yes,is a bit "messy",still a terrific Tender Chicken. Best to have on hand...
    this is very tasty but very gooey n not super crispy. I even cranked the oven up but the coating was too mayo coated....thought I did ok making sure it wasnt over coated since the other complaints of it being soggy but no...tasted good though
    Crowd pleaser! I used seasoned breadcrumbs and panko (50/50 mix instead. Also added some garlic salt in addition to the other ingredients, gave it a really good flavor. Will make again
    I have made this recipe a TON of times - found it useful to not just roll the chicken in the crumbs, but get the chicken coated well with the mayo and then really press the crumbs onto the chicken with your fingers. I too use half panko for the crumbs. Once I place the chicken on the rack, I spray them down generously with some canola cooking spray. Have the oven ready and up to temp before breading!! DONT LET THEM SIT too long in the crumbs before the oven because then the crumbs get soggy.
      The flavor is very yummy - the paprika really shines in it. Great chicken to use for dipping (we like Frank's Red Hot Sauce!
    This recipe was easy and very tasty. My only complaint is that the crust all fell off, even though I followed the recipe. Any suggestions?
    Delicious and so easy to make. I followed the recipe, did not make any changes and it came out perfect.
    I followed all the directions and mine was not crispy at all..it was very mushy for the most part on the outside...
    off the chain. i used the panko since i didnt have the bagel and i didnt havae mustard but it turned out perfect. super moist and super delicious. def. a keeper
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