Marinated Oven-Fried Chicken

Marinated Oven-Fried Chicken

Ready in 45 minutes

This Oven-Fried Chicken was one of my maternal grandmothers favorite dishes. It's delicious, simple to make, and turns out perfectly moist and tender every time. This dish makes a perfect week night meal because not only is it easy to prepare, it tastes great too. Whip up some mashed potatoes and gravy and you've got a real comfort meal!

"We really liked this recipe. I didn't add salt to the marinade but I did add about a teaspoon to the bread crumbs. My husband really wanted fried chicken so we decided to pan fry them in a half and inch of oil for about 5 minutes on each side. It solved the crust issue and the result was delicious!"

- Mrsswill

Top-ranked recipe named "Marinated Oven-Fried Chicken"

4.4 avg, 47 review(s) 80% would make again


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2 1/2 pounds Skinless chicken pieces
3/4 cup Mayonnaise; (I use Hellmann's) (you can use lowfat if desired)
1 tablespoon Lemon juice; freshly squeezed
1/2 teaspoon Salt; or to taste
1 teaspoon Worcestershire Sauce
1/2 teaspoon Louisiana-Style hot sauce; or to taste (I use Frank's or Crystal)
1/2 teaspoon Garlic powder
1/2 teaspoon Celery salt
1/2 teaspoon Dry mustard
1/4 teaspoon Black Pepper; freshly ground
1/4 teaspoon Sweet paprika
1 1/2 cups Dry bread crumbs
2 tablespoons Flat leaf parsley; chopped

Original recipe makes 6 Servings



In a large bowl, combine mayonnaise, lemon juice, salt, Worcestershire sauce, hot sauce, garlic powder, celery salt, dry mustard, pepper and paprika and mix well. Add chicken pieces and toss to coat. Cover bowl with plastic wrap and refrigerate for at least 4 hours (or up to 24 hours).

After marinating, remove chicken from refrigerator and toss to coat in marinade mixture once again (to make sure pieces are well-coated). Preheat oven to 350 degrees F. Place breadcrumbs and parsley in a shallow dish, mixing together well. Roll marinated chicken pieces in crumb mixture to coat evenly on all sides. Place chicken pieces in a single layer on a large baking pan.

Bake, uncovered, about 45 to 55 minutes (depending on size of chicken pieces you're using) or until juices run clear when tested with a fork, gently turning pieces halfway through cooking time. Remove to a warm platter and serve. We like to serve this with mashed potatoes and gravy.


Sometimes, I like to add a little cayenne (about 1/8 teaspoon) to kick this up a bit.


Added on Award Medal
Verified by stevemur

photo by mogriff1 mogriff1

photo by alvinia alvinia

photo by sgrishka sgrishka

Calories Per Serving: 376 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  " stevemur stevemur

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Reviews for Marinated Oven-Fried Chicken All 47 reviews

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This recipe was horrible. The coating came completely off the chicken resulting in a soggy mess. Can't believe I wasted 2 lbs of chicken on this. Threw the whole thing in the trash.
KeriaTafara 1 month ago
Loved this! I used leg quarters and bone in breasts because they were on sale. Kept the skin on and didn't turn in oven. They were juicy and had a great flavor. I love your other recipes, thanks for another keeper!
mischa42 2 months ago
Very good.
Jackiechan042003 2 months ago
Made it & love it
johnsmith8 6 months ago
Chicken was moist but really lacked flavor. I will try recipe again but probably tinker with it.
Lab1119 11 month ago
Kids loved it. Will have it again.
mjsumner 11 month ago
easy and a delicious family dinner
meldrum56 11 month ago
jeannemasur 1 year ago
Delicious, thank you for sharing.
Heatherferg 1 year ago
This was delicious. I love the marinade. Chicken was so tender, you could cut it with a fork. I cooked mine on the George Foreman (using chicken tenders) for five minutes. Thanks for sharing :) I love this app!
meganspit 1 year ago
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