Southern-Style Oven-Fried Chicken Recipe
Southern-Style Oven-Fried Chicken Recipe photo by Taste of Home
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Southern-Style Oven-Fried Chicken Recipe

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I call this America’s best-loved oven-fried chicken. The secret is in the breading, which makes the chicken super moist and flavorful, herby and golden brown. —Elaina Morgan, Rickman, Tennessee
TOTAL TIME: Prep:15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep:15 min. Bake: 35 min.
MAKES: 6 servings


  • 2 cups Ritz crackers (about 50)
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon rubbed sage
  • 2 eggs
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up

Nutritional Facts

4 ounces cooked chicken: 418 calories, 22g fat (5g saturated fat), 123mg cholesterol, 638mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 31g protein.


  1. Preheat oven to 400°. Place a rack in a 15x10x1-in. baking pan; coat the rack with cooking spray.
  2. In a shallow bowl, mix the first seven ingredients. In a separate shallow bowl, whisk eggs. Dip chicken in eggs, then in cracker mixture, patting to help coating adhere. Place on prepared rack.
  3. Bake 20 minutes. Turn chicken; bake 15-25 minutes longer or until chicken is golden brown and juices run clear. Yield: 6 servings.
Originally published as Southern-Style Oven-Fried Chicken in Taste of Home June/July 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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shannondobos User ID: 5115022 255044
Reviewed Oct. 5, 2016 Edited Nov. 13, 2016

"This was so juicy! I always have all of these items on hand, and it was fantastic. I love recipes that use a whole chicken because the leftovers are great for sandwiches, salad toppings, or additions to pasta the next day. This is most definitely going to be a regular recipe in my household!"

aug2295 User ID: 4631582 250512
Reviewed Jul. 16, 2016

"Really easy, juicy chicken recipe. Perfect flavor though I did add salt."

pinkaroo User ID: 3461560 250267
Reviewed Jul. 10, 2016

"This is a great breading for chicken. I brined the chicken in salt/water and that alleviated the tad of missing salt as other reviewers stated. Definitely a keeper!"

dannalowe User ID: 8889581 250175
Reviewed Jul. 6, 2016

"Out of this world??! The chicken breasts that I did with this recipe were so succulent my son said,"Mom you out did yourself...fantastic??! Well, needless to say this recipe is a KEEPER??!

As side dishes, we had Paula's acorn squash and Green Giant's no sauced peas...What a scrumptious meal. Please enjoy it real soon??."

Cklee1403 User ID: 7760621 248229
Reviewed May. 14, 2016

"This was really easy and good.The only thing I changed was I didn't add cumin and since I used chicken breasts I baked it a little longer.Will probably make again with thighs and legs."

dschultz01 User ID: 1076910 241140
Reviewed Jan. 5, 2016

"I didn't really care for the cracker coating in this recipe. Probably will not make this again."

aldar User ID: 6518085 237331
Reviewed Nov. 14, 2015

"Followed this recipe exactly except I baked it a bit longer because my chicken was bigger.

Turned out great and definitely beats standing over a fry pan!"

SusanneM User ID: 45352 215204
Reviewed Dec. 18, 2014

"Excellent! Followed the recipe instructions exactly, which is something I don't normally do. A definite keeper."

luigimon User ID: 1692040 191860
Reviewed Aug. 10, 2014

"This is the best fried chicken recipe I've made......and it's so easy compared to real fried chicken made on the stove top. This will be my new go to for fried chicken!!!!"

dccookin User ID: 7162688 190765
Reviewed Jul. 26, 2014

"This was oh-my-word good! I was just making a small amount of drumsticks, so I halved the amount of crackers I used. I kept the seasoning quantities the same, though. It was so flavorful!"

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