Oven Fried Chicken

4 chicken breast 1/2c. flour 2 tsp. salt 1 t. pepper 2 tsp. paprika 1 tsp. curry powder 2 tsp. poultry seasoning 1/2 cup butter

Heat oven to 400 degrees. Combine flour and seasonings in a ziploc bag. Put butter in a 9x13 dish. Put in oven until butter is melted. Shake chicken in flour until well coated. Place in butter. Bake uncovered 30 minutes,turn and bake 20 minutes more or until tender.

served with a green salad and South of the Border Hashbrowns

Dear Horselover…just a quick question about the oven chicken…does it turn out kind of crispy? I’ve tried so many “oven fried” recipes and they never turn out very good for me…so I’m looking for a good one. I even tried one from the cooking channel that used an oatmeal outer coating…pretty dry! Just wanted an extra comment from you!
Dainty Dish

Hi Vicky,
I tryed that one with the oatmeal also, my family and I did not like
it at all! However Iam sure it is very good for you.
I have fixed my chicken in flour, then an egg bath, then back into
the flour mixture, fryed it on both sides until brown, but not done yet,
then into the oven for 30 minutes on 325 degrees.

The way this turns out depends on your ovens performance and how you go about the order of cooking… I have used this recipe many times.

To make it crispy heat the butter in the baking dish in the hot oven until it starts to brown, then add the chicken skin side down… the remainder of the directions can be followed from there.

Shake 'N Bake Coating Mix works great for me !!! LOL It’s guaranteed to be crispy. Have also tried homemade versions of oven fried chicken but didn’t care for it, so decided to stick to the old Shake 'N Bake stuff.


Shake and Bake!?!? Yuk! My opinion only.

You say you prefer cows over science yet you cook your chicken in a chemical contoction?

I don’t understand!

Here is one that works every time!

                     Cajun Oven-Fried Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry,
Amount Measure Ingredient – Preparation Method

8 each Thighs, chicken – broiler/
fryer, boned – skinned
1/3 cup Hot pepper sauce
1/4 cup Water
1 tablespoon Mustard – Dijon
1/2 teaspoon Pepper – cayenne
1 cup Breadcrumbs – French
1/2 cup Flour
3 tablespoons Oil, olive – light
2 teaspoons Garlic powder
2 teaspoons Onion powder
2 teaspoons Poultry seasoning
1 teaspoon Cornstarch
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Paprika


In a large bowl, make the marinade by mixing together hot pepper sauce,
water, mustard, and pepper.

Add chicken; cover and marinate in refrigerator for 1 hour.
While chicken is marinating make the coating.


In a blender, place the breadcrumbs, flour, oil, garlic powder, onion
powder, poultry seasoning and cornstarch, salt, sugar and paprika; blend
until thoroughly mixed.

Put the bread crumb mixture in a shallow dish.


Remove the chicken from the marinade and add to the crumb mixture, one
piece at a time, turning to coat.

Place chicken in single layer, in a shallow foil lined baking dish. Bake
in 400 F for 20 minutes.

Reduce temperature to 350 and bake 20 minutes more or until chicken is fork

Cook: Joan M. McCormick, Yorktown, Virginia
Source: “Chicken Cookery” - 1994 Delmarva Chicken Cooking Contest :
Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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You don’t get a crispy coating like you do with fried, but I keep basting mine with the butter and it turned out with a nicely browned coating. To me nothing compares with old timey black skillet fried chicken but since we have been trying to watch the weight and cholesterol we don’t fry much anymore!

Here is a great recipe My mother uses it for Christmas every year beacuse everybody loves it.

1/3 C. Flour
1 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1 tsp paprika
1/2 c Butter
21/2lbs Chicken Pieces (10)
Turn oven to 400 degrees. In a medium size brown paper bag or plastic bag combine all ingredients except butter. Put aluminum foil on a cookie sheet put 1/2 c butter on cookie sheet and melt in oven. Then add chicken to dry ingredients in bag and shake until well coated. Put chicken skin side down on cookie sheet. Bake about 20 minutes ; turn chicken and sprinkle any leftover seasoning. You can baste with butter but I usually don’t , continue baking 25 minutes longer. I take the skin off for lower fat and I use smart balace (Margarine) which helps with cholestrol instead of butter. Enjoy