Granny’s Oven Fried Chicken
This crispy Oven Fried Chicken recipe comes straight from Granny Jordan! The chicken gets dunked in Italian dressing for a boost of flavor. It comes out tender, juicy, with crispy skin and a golden brown finish.
Fried Chicken, Without the Mess
Regular fried chicken is delicious, but deep frying can be an absolute mess. With this oven-fried chicken, you still get that delicious crispy coating without all the fuss of a big ol’ pot of hot oil. Just a handful of simple ingredients, and you’re winning dinner!
This easy recipe came from Granny Jordan’s file of handwritten recipe cards, and as soon as I saw the ingredients, I knew I’d love it. Dipping it in Italian dressing makes a key difference, and the jazzed-up breading locks in moisture while baking, giving it a super crispy texture.
This really is the best oven-fried chicken. Give it a try for dinner tonight!
Ingredients
- Bread crumbs
- Parmesan cheese
- Dried parsley
- Garlic salt
- Pepper
- Italian dressing
- Boneless, skinless chicken breasts
What if I don’t have garlic salt?
If you don’t have garlic salt, just use a mix of garlic powder and salt instead. You can also experiment with different seasoning blends to customize the flavor of your chicken. Some options include paprika, onion powder, chili powder, and cumin.
How to Make Granny’s Oven-Fried Chicken Breasts
1. Preheat your oven to 350°F and lightly spray a 9×13 baking dish with cooking spray and set aside.
2. In a shallow dish or pie plate, stir together bread crumbs, cheese, parsley flakes, garlic salt, and pepper. Then pour Italian dressing into a separate shallow bowl.
3. Dip each chicken breast first in the dressing on both sides, then dredge it in the breading mixture and transfer it to a plate.
4. Now place your chicken breasts in the prepared baking dish. Bake until they are cooked through, about 30-40 minutes.
My Favorite Fried Chicken Sides
Fried chicken just goes so well with so many sides, doesn’t it? Some of my favorite side dishes include Homemade Mashed Potatoes and Baked Velveeta Mac and Cheese when it comes to carbs. Pair either of these with my Broccoli with Cheese Sauce and Fresh Green Beans to round out the meal perfectly.
Storage
Have leftover chicken? Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked chicken for up to 4 months. When ready to eat, thaw the chicken in the refrigerator overnight and reheat in the oven to maintain crispiness.
Granny's Oven Fried Chicken
This oven-fried chicken brings all the comfort of Grandma’s cooking with a crispy coating and juicy, tender chicken. A dunk in Italian dressing gives it an extra boost of flavor!
Ingredients
- 1/2 cup plain bread crumbs
- 1/3 cup grated parmesan cheese
- 1 tablespoon dried parsley flakes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- 1/2 cup Italian dressing
- 3-4 pounds boneless, skinless chicken breasts
Instructions
- Preheat oven to 350. Lightly spray a 9x13 baking dish with cooking spray and set aside.
- In a shallow bowl or pie plate, stir together bread crumbs, cheese, parsley flakes, garlic salt, and pepper. Pour Italian dressing into a separate shallow bowl.
- Dip each chicken breast into the salad dressing to coat both sides, then dredge it in the bread crumb mixture and transfer it to a plate.
- Place chicken breasts in the prepared baking dish and bake until they are cooked through, 30-40 minutes.
I may try this one, but without sounding like “too” much of a party pooper . . . I “still” must have that good old, down home, out of the woods, country “fried,” chicken!! Just a sucker for all the crispy crunchy crust, Better to drain on brown paper bags… YUM!! Blessings to ya Christy!
I also marinate chicken in the Italian dressing with a mixture of Hot sauce. Does not make chicken spicy but adds flavor.. Another twist is pat mayonnaise on chicken before dredging in bread mixture. A little Parmesan cheese adds zest as well. So many varieties of tastes to choose from….
Made this for supper last night and my family loved it. I added some crushed corn flakes to the bread crumbs for crunch. Great recipe !!
Tender, tasty, easy, delicious — and my family liked it (they are picky)!
Thanks Christy!
I am so glad to hear that they liked it Angela!!
Oh my goodness, ssooo good & moist. I made it for supper tonight along with my home canned green beans, and mashed potatoes. My husband enjoyed it and he is hard to please outside of the fry in the skillet kind of chicken. This will become one of our favorites so tasty and the clean up was so easy. Another homerun hit at our house. Thanks Christy
I am so glad to hear that Debora!!!!
I make talapia and chicken strips like this and mix up the seasonings or marinade, sometimes I even add some marinade to the dry ingredients, coats them better and adds so much more flavor, bake at 400 or 425 for only 12 minutes for fish, 15 – 18 for chicken then test internal temperature. Big hit in our house. Thanks for reminding me about the dressing part, might try that soon.
🙂
Oh, I know I will be fixing this!
I hope you enjoy Peggy!!