Incredible Oven Fried Chicken

Great recipe! Cut the cicken into 10 instead of 8. Just replaced half the drizzle butter with olive oil. Just make sure the bread crumbs and parmesan don't come out of green cans!

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this was awesome... i've got other "oven fried" recipes... but this one beats them all.

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This is delicious! I only used 6 pieces of chicken and cut back a little on the hot sauce and butter, we really enjoyed it, thanks for posting. =)

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I make a similar recipe, but use NO oil to soak the chicken. Instead, I use spray oil just before putting it in the oven. Seems healthier to me.

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hmmm .... great!

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The chicken came out very moist and tender. The fam liked it. I soak, clean, and season big batches of chicken and freeze in 12-15 piece batches. I used a bag that was pre-seasoned so the flavor of the chicken was good. The only problem I had was the breading became soggy while baking. So broiled for a few minutes each side at the end. The thyme was a little strong so will cut back next time and add more hot sauce. Otherwise it was good.

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Tastes great right out of t he oven, and even better the next day. I cut chicken breasts into thick strips, and marinated for 2 hours. They took exactly 18 mins at 375 F to bake. These are the best for a quick on the go lunch the day after

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My baby girl got an apron for Christmas and wanted to make fried chicken; not a family norm. We found this and it fit our needs. This is sooo good!! I recommend to all and it was so easy, my 6 six year old did it all. Thanks.

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I wish i could give this recipe 10 stars- it was really that good!! I ran into a few faults which were of my own and not of the recipe that I know how to fix. After it came out of the oven and before i could even pack it to go take to a dinner party, 4 pieces had already vanished. It was a beautiful golden brown in color, crunch on the outside, incredibly tender and juicy on the inside and very flavorful. Whenever I try bake chicken recipes I'm always a little worried the chicken will be too dry, but this was not the case here! I put it to marinade overnight, popped it in the oven and forgot about it for exactly 50 mins. Everyone at dinner loved it and split the leftovers to take home for the next day. Since your recipe has now raised the bar of expectations on my cooking, I can't show up with mediocre dishes to dinner anymore. This chicken really is incredible and fabulous!

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WOW! Just adding to the rave reviews. I made this last night and my son and I loved it! I had the boneless/skinless chicken soak all day while I was at work and only used 1 Tbsp of Tobasco sauce and didn't use the onion. I used panko breadcrumbs and less than 1/4 cup butter. Mine still took about 50 minutes. I'll definitely be making again in the very near future - Thanks!!

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This recipe is great. I used chicken breast tenders and only had time to let the chicken marinate for about 30 minutes. The flavor was great. I did have some trouble with the bottom of the chicken getting soggy, so I turned the oven up to 425 and popped the chicken back in for about 15 mins. Next time I make this I would put the chicken on a rack to keep the bottom crispy. Great Recipe!! Thanks Minxkat1!

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I had to try this because of all the rave reviews...but we did not care for the heavy thyme flavor. If I make it again, I'll use half or even less. We love hot sauce but I feared 3 TABLESPOONS would set our mouths on fire [I buy Sriracha Hot Chili Sauce & a little of that goes a long, long way!]. So I substituted 3 Tblsps hot wing sauce. That was the only substitution. Also, I had to make 2 batches of the bread coating to coat the 8 chicken breasts I used, but I think that is because I cut the breasts in half. I didn't know what I was supposed to do with the onions, so I drained off the marinade & sauted them [we loved them!]

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100 stars! Oh my gosh! Minxkat1 I am so happy you posted this recipe! I have been looking for this recipe for so long! My dear departed Aunt Betty used to make this dish for me all the time when I was a kid and I would always be waiting anxiously while it baked for dinner to be served! The aroma of this chicken baking is indescribably wonderful! And it is even more delicious to eat! I was just a kid when she first introduced this dish to me and I never forgot it. She gave me a special recipe card for it but . . . sadly it was lost & found & lost again forever. I could not remember all the ingredients and mistakenly looked for a recipe with keywords "Crispy Baked Parmesan Chicken" and never found it anywhere. Then today I saw the word Dijon in another recipe and BINGO! A light went on! So then when I used that as a key word another recipe came up & while it was close I was not satisfied. I kept looking and . . . viola! your recipe here came up!!!!!! And it is EXACTLY my Aunt Betty's recipe to the T! THANK YOU THANK YOU THANK YOU!!!! ;-) Hurray!!!

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Divine!! So yummy and my husband enthusiastically agrees. Used huge chicken breasts that I cut into "tenders".

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Oh my god. So good. i had meant to set the chicken marinading the night before and completely spaced it off so I ended up only marinading for about an hour and a half. But it was still some of the best chicken i've ever made. Thank you!

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This turned out so good. The skin got nice and crisp and the cheese in the breading gave it so much flavor. Thank you for sharing.

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Pretty good. Just pretty good. We enjoyed it. Pretty good.

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I only did two chicken breasts cut into four strips each. Good flavor but something was bitter. Not sure if it was paprika or cayenne. Will have to get new spices and try again. I left the chicken on the rack and put it onto a jelly roll pan and baked the strips that way. Served with twice baked potatoes (Best Twice-Baked Potatoes) and KFC coleslaw (Kfc Coleslaw).

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Best oven fried chicken I have tasted

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This is a wonderful easy to make recipe. I made some gravy out of the yum yum drippings in the bottom of the dish to put on the mashed potatoes. Other than that I followed the recipe and it was wonderful. Thanks for a great dish!

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