Oven Fried Chicken

Oven Fried Chicken

Oven Fried Chicken



2 cups Italian-style whole-wheat breadcrumbs

1 large clove garlic

1 tablespoon Stress Free Cooking Italian Seasoning Blend

1/2 cup all-purpose flour

2 large eggs, whisked with 1 tablespoon water

4 large egg whites

8 boneless, skinless chicken thighs (about 2 pounds)


1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon celery seed

1 tablespoon fine sea salt

1 tablespoon freshly milled black pepper

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried parsley


Preheat oven to 375 degrees F convection or 400 degrees F traditional oven. Place breadcrumbs, garlic, and 1 tablespoon Stress Free Cooking Italian Seasoning Blend in food processor. Process until well blended.

Place flour in pie plate. Place eggs and egg whites in a separate pie plate. Place breadcrumb mixture in a third pie plate.

Line a large baking sheet with parchment paper.

Dip chicken in flour and coat on all sides, then in egg, and then in breadcrumbs. Coat evenly.

Place on parchment-lined baking sheet. If you have time, refrigerate the chicken for a while before cooking.

Bake chicken for 45 minutes until crispy and nicely browned. Serve with picnic condiments or salads. Can be made ahead and frozen for reheating in a very hot oven. Defrost before reheating.




Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

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