Recipes // Main Dish Chicken and Turkey // Oven-Fried Chicken

Oven-Fried Chicken


By Ellie Krieger

6 servings


  • Olive oil cooking spray
  • 1⁄2 sleeve (about 20) whole-grain or plain saltine crackers, processed into fine crumbs (about 1⁄2 cup)
  • 2 1⁄2 cups corn flakes, processed into fine crumbs (about 1⁄2 cup)
  • 2 tablespoons sesame seeds
  • 1⁄2 teaspoon cayenne pepper, or more to taste
  • 1⁄4 teaspoon garlic powder
  • 2 large egg whites
  • 1 cup plain nonfat yogurt
  • 1 tablespoon Dijon mustard
  • 1⁄2 teaspoon kosher salt
  • 4 bone-in, skinless chicken breast halves and 4 bone-in, skinless chicken thighs (3 to 31⁄2 pounds total), washed and patted dry


Prepare For baking:

  1. Preheat the oven to 375°F. Lightly coat a baking sheet with cooking spray.
  2. dredge the chicken: In a shallow bowl, combine the cracker and cornflake crumbs, sesame seeds, cayenne pepper, and garlic powder.
  3. In a large bowl, combine the egg whites, yogurt, mustard, and salt.
  4. Add the chicken pieces and coat thoroughly with the yogurt mixture.
  5. Then, one at a time, dip the chicken pieces in the cracker mixture, packing the crumbs evenly onto the chicken.

Bake the chicken:

  1. Arrange the chicken on the prepared baking sheet and spray the pieces lightly with the cooking spray.
  2. Bake until the juices run clear when the chicken is pierced with a knife, 45 to 50 minutes.
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