Baked Crispy Chicken
- SERVES
- 4
- CHILL TIME
- 2 Hr
- COOK TIME
- 55 Min
Just 'cause you're trying to eat healthier doesn't mean you have to cut out fried chicken! Our Baked Crispy Chicken is an oven-fried chicken recipe that delivers the same amount of crispy yumminess as the deep-fried kind, but without all the guilt!
What You'll Need
- 1 egg, slightly beaten
- 5 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot pepper sauce
- 1 1/2 teaspoon onion salt
- 1/2 teaspoon celery salt
- 1 (3- to 4-pound) chicken, cut into 8 pieces
- 2 tablespoons butter
- 1 1/2 cup instant mashed potato flakes
What to Do
- In a small bowl, combine egg, vinegar, Worcestershire sauce, hot pepper sauce, and onion and celery salts.
- Place chicken pieces in a large bowl and pour vinegar mixture over it. Cover and marinate 2 hours or overnight in the refrigerator, turning chicken several times.
- Preheat oven to 400 degrees F. Melt butter in a large shallow baking dish in oven.
- Place potato flakes in a shallow dish and roll chicken pieces in flakes until well coated. Place chicken pieces skin-side down in baking dish into melted butter.
- Bake 30 minutes. Turn chicken pieces and bake 25 to 30 more minutes, or until cooked through.
Check This Out!
- We suggest serving these with a side of our Best Mashed Potatos Ever, our Sweet Onion Casserole, or our Thyme Roasted Mushrooms.
- This is one great-tasting baked chicken, but if you're looking for even more chicken recipes be sure to check out our collection of Tasty, Quick, & Easy Chicken Recipes!
- Feel like something fried? Try our Homestyle Fried Chicken, or Mom's Fried Chicken!
Read NextOld-Fashioned Chicken
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 494
- Calories from Fat 147
- Total Fat 16g 25 %
- Saturated Fat 6.3g 31 %
- Trans Fat 0.3g 0 %
- Protein 70g 141 %
- Amount Per Serving % Daily Value *
- Cholesterol 262mg 87 %
- Sodium 1,459mg 61 %
- Total Carbohydrates 16g 5 %
- Dietary Fiber 1.2g 5 %
- Sugars 1.2g 0 %
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Jmodelmac 4955052
Aug 10, 2019
I have been to many, many supermarkets in Warner Robins. I refuse to go to Macon due The the high crime and begging. You cannot get a 3-4 lb chicken here in normal town. Only 5-6 lb.
bojigal1 6991153
Aug 10, 2019
Just buy chicken pieces of choice to equal 4 # or so. No need to buy a whole bird to cut up in 8 pieces.
Rnbowgrl
Sep 25, 2018
I have to admit, I'm a little intrigued by this recipe...although the mashed potato flakes kinda threw me for a loop on this one. It's definitely a method I've never heard of or tried before but I love the idea of using vinegar in the marinade and can only imagine how much it's going to add to the flavor. I'm thinking this would be an awesome recipe for chicken nuggets or tenders as well and what's even better...is that it's baked and not fried!
rac7431 2877525
Jul 22, 2018
OOOOOPS I should have said half and half of vinegar and apple juice.
rac7431 2877525
Jul 22, 2018
If there is too much vinegar use 1 vinegar and 1 apple juice. Sounds good from the reviews I have read. I like crisp AND juice.
lynannemoon 061724 3
Mar 13, 2018
My family didn't like the vinegar taste. They loved how moist crispy it was. I think this would taste good w/o the vinegar marinade however.
lynannemoon 061724 3
Jan 17, 2018
I made this recipe precisely as written. I liked how moist and crispy it came out...but didn't care much for the vinegar taste. I guess I thought it come out sweeter...but the family and I thought it was rather sour tasting. I will do the recipe again...but when I marinate it...I'll be using apple juice.
Test Kitchen Team
Jan 18, 2018
Hi there! We're sorry there was too much of a vinegar taste for you. When you try using apple juice, we would love to know how that worked out for you! Have a great Thursday.
carolynmckie 66230 72
Jan 27, 2019
just made it was good but vinegar was strong would cut down on vinegar and perhaps use poultry seasoning instead of onion and celery salts I would add salt and garlic powder to taste which will give you similar taste to Brook's BBQ Chicken recipe without the oil and without putting on the grill Recipe below Cornell Chicken Marinade INGREDIENTS egg cup vegetable oil cup cider vinegar - teaspoons salt teaspoon poultry seasoning teaspoon ground black pepper DIRECTIONS This recipe's Ingredients were scaled to yield a new amount The directions below still refer to the original recipe yield of cups Crack the egg into a medium bowl and whisk until beaten Slowly whisk in the oil until fully blended Then whisk in the vinegar salt poultry seasoning and ground black pepper Set some of the sauce aside to use for basting while grilling Place chicken in shallow baking dish and coat…Read More with sauce Cover and marinate in the refrigerator for hours
J Keith
Jul 25, 2017
I do like to use Cider Vinegar. Is it needed? If so, is there something I can use instead of Cider Vinegar?
Test Kitchen Team
Jul 27, 2017
Hi there! The Test Kitchen has not made this recipe without the vinegar as it is needed to marinate the chicken in this recipe.
grannytina1 272961 6
Oct 20, 2016
I melted 6 Tablespoons butter 2 T for a whole chicken is not enough also used some salt and garlic powder, onion powder ( not onion salt) omitted the hot pepper and used crushed rice krispies for coating
J Keith
Oct 19, 2016
To help prevent the Chicken from Sticking to the pan, can you use A flour based oil spray like Baker's Joy? This works great with Cakes, I'm not sure it will work of Chicken.
elephantlover 7381 704
Feb 05, 2017
Or just use spray or olive oil spray. I always use those when baking.
cmdeescott 1469217
Feb 12, 2015
I tried this. When I turned the chicken over, everything stuck to the pan. And the chicken was then bare on one side. Would not make this again. Interesting marinade though.
Test Kitchen Team
Feb 16, 2015
We're sorry you had difficulty with this recipe! We have tested it several times with no problem. We suggest making sure the melted butter covers the entire surface of the pan. You may also try using a glass baking dish. We hope this solves the problem!
suzismith2014 9842 556
Oct 11, 2014
Would MrFood consider adding nutrition values to recipes? (Calories, carbs, sodium .... etc)
Goodfood
Sep 25, 2014
Made the Crispy Baked Chicken..... was dry, very little flavor, and rather boring. will not make this again.
jfranklin37 934819 1
Sep 25, 2014
I have a bag of drumsticks. How do I adjusts the recipe accordingly especially the cooking temp and time?
Test Kitchen Team
Sep 26, 2014
Hello! The cooking temperature will be the same, but your cooking time will be about 25 minutes on each side, or until there is no pink in the center. Enjoy!
tiffanyaok 7316581
Sep 24, 2014
Can i make this with chicken breast tenders?
Test Kitchen Team
Sep 25, 2014
Hello Tiffany! You can make this with chicken breast tenders, but you will have to change the cooking time, and the chicken will not get as brown as the one in the photo. To make this with chicken tenders, try increasing the oven temperature to 425 degrees, and cooking for 15 to 20 minutes. Let us know how it turns out!
wearsbernadette 83 14180
Sep 22, 2014
I do not have the instant potato flakes. I have Italian bread crumbs and Ritz crackers that I can grind up. What can I use instead so I have a nice crunchy batch of chicken?
bojigal1 6991153
Sep 22, 2014
Try crushed cornflake crumbs for crispiness. You can also buy small pouches of instant potato flakes to use instead of a larger box.
Test Kitchen Team
Sep 23, 2014
Hi there! Ritz crackers will work fine, just be sure to coarsely crush them. Do not grind them up! Cereal also works great for crispiness if you have that in your pantry. Enjoy!
old laughing lady
Sep 22, 2014
This is the best oven-fried chicken I have ever made! Others never quite got crispy, but this is like out of the fryer without all the fat! A+++++++++
bepx0203 4196976
Aug 13, 2013
how about rollong the chicken in panko crumbs ? would that come out crispy I will try this very soon .....
theresa4601
Nov 17, 2012
put checken and marinade in a zip loc baggie large enough to hold, MUCH easier to do overnight. let come to room temp, should be crunchy when baked as recipe recommends...
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