Cheesy & Spicy Oven Fried Chicken
Submitted by KASSIDYSMOM1
Cheesy spicy oven fried chicken coats skinless pieces in a parmesan, cornmeal and red pepper crust, then bakes crisp without a drop of frying oil. Lighter than the skillet version.
YIELD
14 servingsPREP
10 minCOOK
35 minREADY
45 minThis is a healthier take on fried chicken that delivers the crunch without the deep-fryer mess. The coating combines breadcrumbs, parmesan and a touch of cornmeal, which is the technique that mimics the texture of skillet-fried chicken in the oven.
The parmesan does two things: it adds salty cheesy depth, and it crisps up dramatically in the high-heat oven, contributing to the golden brown shell. The cornmeal gives the gritty, gravelly crunch you get from a proper Southern fry without needing any actual frying.
Egg white instead of whole egg is intentional. The white provides all the glue you need to hold the coating in place but skips the fat of the yolk, keeping the calorie count lower. The protein in the white also crisps in the oven for extra crunch.
Skin-removed chicken pieces are the right call here. The coating sticks better to bare meat than to slippery skin, and removing the skin eliminates most of the saturated fat that defines traditional fried chicken.
A generous spritz of cooking spray over the coated chicken before baking is what mimics the frying oil. It bastes the crust as it heats, helping it brown and crisp instead of staying pale and dusty.
The 425°F (220°C) oven is non-negotiable. Lower temperatures give soft, soggy coatings. High heat sets the crust fast while the chicken cooks through to clean juices.
Chef Tips
- Use a wire rack set inside the jelly roll pan if you have one. Air circulates underneath and the bottom crust stays crispy instead of steaming.
- Adjust the red pepper to taste. Half a teaspoon is mild. Push to one full teaspoon for serious heat.
- The chicken is done when juices run clear and internal temperature hits 165°F (74°C) at the thickest part.
- Spritz with cooking spray once more halfway through baking for extra browning.
Variations
- Add 1 teaspoon of garlic powder and paprika to the coating for more dimension.
- Substitute crushed cornflakes for the breadcrumbs for an even crunchier crust.
- Serve with hot honey drizzle for sweet-heat Nashville-style oven fried chicken.
Ingredients
Directions
Preheat oven to 425 degrees F.
Spray 15 ½×10½ inch jelly roll pan with cooking spray.
On waxed paper mix bread crumbs, cheese, cornmeal, and ground red pepper.
In a pie plate beat egg white and salt.
Dip each piece of chicken in egg white then coat with bread crumb mixture.
Place chicken in pan; spray lightly with cooking spray.
Bake chicken 35 minutes or until coating is crisp and juices run clear when chicken is pierced with tip of knife.
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