Crunchy Oven-Fried Chicken - Carolina Country

Crunchy Oven-Fried Chicken

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Crunchy Oven-Fried Chicken

Like fried chicken, this dish is good hot or cold. Bonus: Unlike fried chicken, you won’t cover the kitchen in grease making it. You can substitute chicken breasts, but using bone-in, not boneless, works best.


  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • 2½ teaspoons marjoram or oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1½ teaspoons thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 bone-in chicken thighs


  1. Spray a large baking pan with nonstick cooking spray. Preheat the oven to 350 degrees.

  2. Put the eggs in a shallow pie pan. In a large bowl, combine the panko, marjoram or oregano, garlic powder, onion powder, thyme, salt and black pepper. Pour the panko mixture onto another pie pan.

  3. Dip the chicken thighs in the egg, then roll them in the panko mixture, gently pressing to help it adhere to the meat. Place the chicken, skin side up, on the baking pan.

  4. Bake for 40 minutes or until juices run clear when you prick the chicken with a sharp knife. Serve hot or at room temperature, or refrigerate to have the next day.

Recipe courtesy of

Debbie Moose ( has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.

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