Coming from a Mississippi bred family, learning how to fry chicken around the same time I learned how to ride a bike is not only considered normal but proper. Nowadays, I love to have the OG but with a lighter twist. My oven fried chicken is giving all that flavor, juiciness and crispiness without the pot of grease. Trust me, that crunch factor in this oven baked fried chicken is still next level. Get at it.
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Video Tutorial
How to Make Oven Fried Chicken
Step 1: Preheat oven to 425 degrees.
In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
Step 2: Next add flour, seasoned salt, cornstarch, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well. Drizzle milk into the flour and use a fork to mix it into the flour and create crumbs.
Step 3: Dip each piece of chicken into flour mixture.
Step 4: Then dip into the egg wash coating both sides.
Step 5: Then dip back into seasoned flour thoroughly coating each piece. Then add piece to parchment lined baking sheet that’s liberally sprayed with cooking spray to rest. Finish coating all chicken and let sit for 10-15 minutes until coating has set.
Step 6: Liberally spray the tops of chicken tenders with non stick spray and drizzle the tops of chicken with tablespoons of vegetable oil.
Bake for 20-25 minutes or until chicken is cooked throughout.
Oven Fried Chicken Recipe
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Ingredients
- 1 pound chicken I used tenders here
- 3 large eggs beaten
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire
- 2 1/2 cups all-purpose flour
- 2 1/2- 3 tablespoons seasoned salt
- 3 tablespoons cornstarch
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons milk
- Non-stick cooking spray
- 2 tablespoons vegetable oil
- Optional: Lemon wedges for garnish and serving
Instructions
- Preheat oven to 425 degrees.
- In a medium sized bowl, whisk together eggs, hot sauce and worcestershire and set aside.
- Next add flour, seasoned salt, cornstarch, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.
- Drizzle milk into the flour and use a fork to mix it into the flour and create crumbs.
- Dip each piece of chicken into flour mixture and then egg wash coating both sides then dip back into seasoned flour thoroughly coating each piece. Then add piece to baking sheet lined with parchment paper that's been sprayed with oil spray to rest.
- Finish coating all chicken and let sit for 10-15 minutes until coating has set.
- Liberally spray the tops of chicken with non stick spray and drizzle the tops of chicken with tablespoons of vegetable oil.
- Bake for 20-25 minutes or until chicken is cooked throughout. Serve with lemon wedges and sprinkle lemon on chicken if you wish.
Video
Notes
How to Store
Store the chicken in an airtight container in the fridge for up to 3 days. For reheating, pop them in the oven at 375 degrees or use an air fryer until they’re crispy and heated through, about 10 minutes.Nutrition
Recipe Tips
- Crumb Action: I also create some cool crumb action by doing something I learned from the Pioneer Woman. I add a drizzle of milk to my seasoned flour and then use a fork to create crumbs in the mixture.
- Spray it down: Really spray the chicken with the oil spray thoroughly so you don’t end up with dry spots once baked.
- Chicken options: You can use whatever chicken you like. I used chicken tenders that had skin removed for easy and smaller portions. If you use white meat, keep in mind to not over bake it and dry it out.
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Serving Suggestions
- Weeknight Dinner: I love this easy pairing of the chicken with sour cream mashed potatoes and chicken gravy.
- Soul Food Meal: This is perfect served with collard greens or mustard greens, candied sweet potatoes and a little hot water cornbread.
More Fried Chicken Recipes
- Buttermilk Fried Chicken
- Sweet Tea Fried Chicken
- Fried Chicken Gizzards
- Air Fryer Fried Chicken
- Hot Honey Chicken
Find more Fried Chicken recipes HERE
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I’ve wanted “fried chicken tenders” for awhile. I’ve been reading so many recipes that don’t make sense, until I read this one.
The only change I made was to marinate the chicken in buttermilk all day, draining it and patting it dry with paper towels. Used seasonings we enjoy in the flour mixture. They turned out really well.
Thank you for sharing your recipe with us, it is wonderful!
So glad you enjoyed it, Tracy!
Flavorful tenders. I used 3/4 cup of flour, forgot the milk and the cooking spray but they came out really tasty. Definitely a keeper.
So glad you liked it!
I made this recipe for dinner tonight and it was excellent!
Thank you so much!
Thank you for this amazing recipe!
Mine turned out so nice! Extra crispy and full of flavor!
I cannot stress enough how much I love this recipe and I will be using it very often from now on.
Awe, you’re so welcome! Thank you for making them!
There was too much breading, I had a pound & a half of tenders, used 2 cups of the flour & used only 2 eggs for the dipping part, had enough breading to dip the chicken twice. The breading was not crispy, even though I sprayed heavily with the olive oil. I will fry the chicken next time.
So sorry the recipe did not turn out as expected for you, thank you for the feedback.