Oven Fried Chicken

Easy oven fried chicken: skin-on pieces rolled in bottled Italian dressing and corn flake crumbs and baked at 375°F for 45 minutes.

Gluten-free with swapsDairy-freeNo added sugar

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Platter of crisp golden oven-fried chicken pieces with a corn flake crust
  • Prep 10 min
  • Cook 45 min
  • Total 55 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's note says it best: this chicken recipe is easy and delicious! Skin-on chicken pieces are rolled in bottled Italian dressing, which seasons them and helps the coating stick, then in corn flake crumbs.

They bake on a sheet pan until crisp and golden. No frying, no mess.

Ingredients

  • Chicken pieces, quarters or eighths, skin on
  • Bottled Italian dressing
  • Corn flake crumbs

To make it gluten-free

  • For the corn flake crumbs, use corn flakes labeled gluten-free (regular corn flakes contain barley malt).

See all our gluten-free recipes.

Instructions

  1. Coat. Roll the chicken in Italian dressing and then in corn flake crumbs.
  2. Bake. Place on a baking sheet with sides and bake at 375°F for 45 minutes. Enjoy!

Dairy-freeGluten-free with swapsNo added sugar

Tips

  • Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
  • Set the chicken on a rack over the sheet pan for crispier bottoms.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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