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Baked “Fried” Chicken

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This is the crispy chicken that we all know and love but it’s baked instead of fried. This means it requires a lot less oil, but it doesn’t sacrifice crunchiness, juiciness or flavour!

Baked Southern Chicken

The chicken is dusted in spices before being dredged in yoghurt and egg, which keep the chicken tender. Baking the breadcrumbs for the final coating ensures the end result is golden brown and super crisp. This is a meal you can feel good about eating and that your family will love. Serve this Baked “Fried” Chicken with a simple coleslaw as in the recipe, or substitute with your salad of choice.

Watch how to make Baked “Fried” Chicken

Baked Southern Chicken

Baked “Fried” Chicken

Author: Nicole
5 from 1 vote
“Made this last night and it was a winner! So crunchy and the chicken was nice and juicy. That salad dressing is magic too.”
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For lovers of fried chicken who want to keep things a little healthier, try my Baked “Fried” Chicken recipe. Panko breadcrumbs are first toasted in the oven to make them extra crispy, before the chicken is dredged in flour, yoghurt and egg, then in the toasted breadcrumbs. The result is beautifully cooked chicken in a super crisp coating. The recipe includes a simple coleslaw salad, which makes the perfect side.
Prep 20 minutes
Cook 1 hour
Total 1 hour 20 minutes
Servings: 4

Ingredients

CHICKEN
  • 180 g (3 cups) panko breadcrumbs
  • Spray olive oil (see note 1)
  • 125 g (½ cup) Greek yoghurt
  • 2 eggs, whisked
  • 150 g (1 cup) plain (all-purpose) flour
  • 2 tsp sweet paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp sea salt flakes
  • 8 chicken drumsticks
SALAD
  • 60 g (¼ cup) whole-egg mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 75 g (1 cup) shredded green cabbage
  • 75 g (1 cup) shredded red cabbage
  • 30 g (1½ cups) finely chopped kale
  • 1 carrot, julienned or finely sliced

Instructions

  • Preheat – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
  • Toast the panko – Line a baking tray with baking (parchment) paper and arrange the panko breadcrumbs on the tray so that they are spread out, covering the whole tray. Spray with olive oil all over. Bake for 5–8 minutes or until the breadcrumbs are golden, stirring halfway through (see note 2).
  • Reduce the oven to 200°C (400°F) (180°C/350°F fan-forced).
  • Coat the chicken – In a medium bowl, whisk together the yoghurt and eggs. Set aside.
  • On a large sheet of baking paper (it makes clean-up easier!), or on a large plate, combine the flour with the paprika, garlic powder, onion powder and salt.
  • One by one, dredge the chicken drumsticks in the flour, followed by the egg/yoghurt mixture (allowing any excess to drip off), followed by the breadcrumbs. Press the breadcrumbs onto the chicken so that they are firmly packed all over.
  • Bake the chicken – Place the chicken on a wire rack (spray the wire rack with the olive oil spray first to stop the chicken sticking). Spray the chicken all over liberally with the olive oil spray.
  • Place in the middle rack of the oven and bake for 45–50 minutes until golden and cooked through. There is no need to turn the chicken.
  • Make the salad and serve – To make the salad, combine the mayonnaise, apple cider vinegar, salt and pepper in a large bowl. Add the remaining ingredients, toss to combine and serve.

Nutrition information

Nutrition Facts
Baked "Fried" Chicken
Amount per Serving
Calories
754
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
10
g
Cholesterol
 
229
mg
76
%
Sodium
 
2422
mg
105
%
Potassium
 
709
mg
20
%
Carbohydrates
 
69
g
23
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
44
g
88
%
Vitamin A
 
4242
IU
85
%
Vitamin C
 
26
mg
32
%
Calcium
 
202
mg
20
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can find a refillable oil spray dispenser here.
Note 2 – You can skip this step but the drumsticks will not be as golden.

MAKE AHEAD

Baked “Fried” Chicken is best made and eaten immediately.

LEFTOVERS

Leftovers can be refrigerated in an airtight container for up to 3 days. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course chicken, dinner, entrée, Main Course
Cuisine American

  1. 5 stars
    Made this last night and it was a winner! So crunchy and the chicken was nice and juicy. That salad dressing is magic too.

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.