Save Recipe Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.

IF YOU'RE STOPPING HERE:

Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.

WHEN YOU'RE READY TO EAT:

Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Potato Chip Chicken Tenders

Recipe courtesy of Geoffrey Zakarian

Crunchy Parmesan Chicken Tenders

Recipe courtesy of Giada De Laurentiis

Tony's Chicken Tenders with Honey Mustard Sauce

Recipe courtesy of The Neelys

Lemon and Herb Marinated Grilled Chicken Thighs

Recipe courtesy of Anne Burrell

Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw

Recipe courtesy of Marcela Valladolid

Lemon and Herb Roast Chicken and Vegetables

Recipe courtesy of Food Network Kitchen

Chicken Marsala

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories