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Southern-Style Oven-Fried Chicken Recipe

Southern-Style Oven-Fried Chicken Recipe

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. YIELD: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


  • 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.

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

Reviews for Southern-Style Oven-Fried Chicken

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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."

Reviewed Jan. 5, 2016

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

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!"

Reviewed Dec. 18, 2014

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

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!!!!"

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!"

Reviewed Jul. 17, 2014

"Delicious! I followed the recipe exactly and I wouldn't change anything. The whole family devoured it. Will definitely make again!"

Reviewed Jul. 15, 2014

"i used this breading on chicken tenders and it was great!"

Reviewed Jul. 14, 2014

"Delicious!! So crunchy and moist. Will make this recipe again! I followed the recipe as written and I don't think I would change anything, but might add just a pinch of salt."

Reviewed Jun. 9, 2014

"Very good! The whole family enjoyed it. I used boneless, skinless chicken thighs and garlic powder instead of garlic salt. Next time I will add a little salt. Tasty!"

Reviewed Jun. 2, 2014

"This recipe was a big hit with the family. Preparation was pretty fast and simple. Next time I will probably add a little onion salt/powder and cayenne pepper to spice it up. Great recipe!"

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Wine Pairings

Full-Bodied White Wine

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