Oven Fried Chicken
Oven Fried Chicken is a great alternative to one of my all time favorite dinners, fried chicken. My mom’s fried chicken is unsurpassably delicious. But, it does take some watching and, sometimes it’s fun to switch up the method. So, if it’s cool enough outside, crank up the oven and try something different.
This Oven Fried Chicken recipe uses cracker crumbs for a great crunch. The high temperature baking produces tender and juicy meat and the leftovers are terrific for lunch the next day or a batch of chicken enchiladas.
This was adapted from a recipe from Amish 365 where we’ve found some very inspiring menu ideas. Simple and delicious, straightforward food, just the way I like it. This tasty chicken pairs well with anything but it’s pictured here with Southern greens and roasted red potatoes. But, since the oven is already on, it’s a great time to roast some brussels sprouts alongside potatoes for a quick and low maintenance dinner.
Oven Fried Chicken
Ingredients
- 2 cups saltine cracker crumbs
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 stick butter, melted
- 6 chicken thighs, drumsticks, or a mix of chicken pieces
Instructions
- Preheat oven to 450 degrees and adjust oven rack to middle position. Line a sheet pan with foil
- Crush crackers into a coarse crumb texture and add seasonings.
- Liberally coat chicken with melted butter and roll in seasoned crumbs.
- Place chicken on foil covered sheet pan. If there are any extra crumbs or butter, drizzle chicken with extra butter and pat additional crumbs onto chicken.
- Bake chicken for 20 minutes at 450 degrees until golden brown and crispy and reads 165 on an instant read thermometer.
