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

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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
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 : 296 calories, 7g fat (2g saturated fat), 103mg cholesterol, 523mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 40g 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.

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Amy the Midwife User ID: 2816815 184780
Reviewed Jul. 1, 2012

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

CWOCN User ID: 4346648 168267
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..."

hal47 User ID: 1058650 187591
Reviewed Feb. 24, 2011

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

Aquarelle User ID: 985301 172765
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."

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