Tantalizing Baked Chicken (Quaker's)

If you grew up in the ‘80s or ‘90s, there’s a good chance this recipe was taped to the inside of your mom’s kitchen cabinet.

It’s a Quaker Oats classic for a reason: rolled oats get blended with grated Parmesan and paprika into a coarse coating that crisps up in the oven into a golden, crunchy shell around every piece of chicken.

The double-dip method (coat, dip in milk, coat again) locks in the crust so it stays put during baking.

A drizzle of melted butter over the top before it goes into the oven is the finishing touch that turns the coating deeply golden and irresistible.

No deep fryer, no splatter, no guilt.

Variations

• Italian herb version. Add a teaspoon each of dried oregano and basil to the oat mixture for a Mediterranean spin.
• Spicy kick. Stir in a half teaspoon of cayenne pepper and a pinch of garlic powder for a coating with some heat.
• Boneless option. Use chicken tenders or boneless thighs for a faster bake time. Check for doneness around 25 minutes.

Kitchen Tips

• Blend the oats to a coarse texture. You want something between whole oats and flour. Too fine and you lose the crunch; too coarse and it won’t stick.
• Don’t skip the double coat. The milk dip between oat layers is what builds that thick, crispy crust.
• Use a jelly roll pan. The low sides let hot air circulate around the chicken so the bottom crisps up too instead of steaming.