Spicy Oven Fried Chicken Recipe
Spicy Oven Fried Chicken Recipe photo by Taste of Home

Spicy Oven Fried Chicken Recipe

Read Reviews
4.5 4 5
Publisher Photo
My family loves this chicken recipe. The coating keeps the chicken nice and moist, and with the taste enhanced by marinating, the result is delicious.
TOTAL TIME: Prep: 25 min. + marinating Bake: 35 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + marinating Bake: 35 min.
MAKES: 8 servings


  • 2 cups buttermilk
  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt
  • 2 teaspoons hot pepper sauce
  • 1-1/2 teaspoons garlic powder
  • 8 bone-in chicken breast halves, skin removed (8 ounces each)
  • 2 cups soft bread crumbs
  • 1 cup cornmeal
  • 2 tablespoons canola oil
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley flakes

Nutritional Facts

1 chicken breast half equals 296 calories, 7 g fat (2 g saturated fat), 103 mg cholesterol, 523 mg sodium, 15 g carbohydrate, 1 g fiber, 40 g protein.


  1. Preheat oven to 400°. In a large resealable plastic bag, combine the first five ingredients. Add chicken; seal bag and turn to coat. Refrigerate 1 hour or overnight.
  2. Drain chicken, discarding marinade. In a large resealable plastic bag, combine remaining ingredients; seal bag and toss to combine. Add chicken, one piece at a time, and shake to coat. Place on a parchment paper-lined baking sheet. Bake 35-40 minutes or until a thermometer reads 170°. Yield: 8 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Oven Fried Chicken in Reminisce February/March 2010, p50

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Spicy Oven Fried Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 1, 2012

"I used Panko breadcrumbs instead to make the coating more crunchy."

Reviewed May. 7, 2012

"I used Italian bread crumbs instead of "soft bread crumbs." It is an excellent recipe, esp for chicken that isn't very tender and moist to start with..."

Reviewed Feb. 24, 2011

"Very good. Made with baked potato and veggies. Great meal. You will love this."

Reviewed Oct. 17, 2010

"The long soak in buttermilk results in very moist chicken, and the coating is very well-seasoned without being too spicy."

Loading Image