I did NOT NAME this Man-Catching Oven Baked Fried Chicken, I’m just putting that out there right now off the bat! This is one of the oldest and most popular oven baked fried chicken recipes on my website and this was named Man Catchin’ chicken by someone on Facebook years and years ago and the name has STUCK with everyone! Sorry not sorry, I find it hilarious!
The Best Oven Baked Fried Chicken Recipe
I have been meaning to re-shoot the photos and republish this recipe for years now. I think it is one of the most under-loved recipes on my entire website, I keep thinking to myself ” If only everyone knew how delicious and easy this chicken is!” So now I’m bringing my oven baked chicken back, with a brand new name.
I’d like to thank Kristina’s husband ( I’ll fill this in with a name if he comes forward later) for the name. When she told me on my Facebook Page that she was making my oven baked chicken that her husband called ” Man Catching Chicken” and everyone started calling it that….. I knew that it was getting a new name. Who’s going to argue with a bunch of my readers on Facebook? Not this blogger!
How to Make Oven Baked Chicken
- Whisk together the first five ingredients in a medium sized bowl. Grease a baking sheet large enough for 8 pieces of chicken and set aside.
- Beat the eggs in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet.
- First, dip your chicken into the flour mixture and cover it completely. Dip it into the egg mixture, then into the flour mixture again for a second coat.
- Place on the baking sheet. Repeat with all chicken pieces. Place in fridge for half an hour.
- Preheat your oven to 400 degrees F.
- Melt the margarine ( or butter!) and drizzle evenly over the top of the chicken pieces.Bake for 30-40 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat) Remove and serve!
Oven Baked Chicken Breasts Recipe
You are all probably aware that my least favorite cut of chicken to bake is chicken breasts, but this chicken recipe makes the BEST oven baked chicken breasts, bar none. The batter keeps in the moisture and bakes up perfectly. You can even make chicken breast tenders if you want, simply follow the instructions and use strips of chicken breast and reduce the cooking time. I would use skin on chicken breasts for this recipe for the best results, skin off would have a coating and work as well, but it won’t be crispy.
Important Tips & Cooking Advice For Oven Fried Chicken
- I USED to tell everyone not to use butter because it would burn. I LIED hahaha! Thank you to all my readers that tested this recipe over the past 8 years and have weighed in. Hey, I was a fledgling blogger, what did I know way back then? Heck, what do I even know now….
- MAKE SURE to let the chicken sit in the fridge for half an hour. This guarantees a crispy skin that doesn’t fall off right away! This I have never, ever been wrong on and I will stick by my advice! This is the scientific magic that helps this be the best oven fried chicken ever!
- This recipe is probably the best one to make oven fried chicken breasts. Chicken breasts are my least favorite cuts of chicken to oven bake, to be honest. They dry out so easily. This recipe helps prevent chicken breasts from being too dry.
What are the best chicken pieces to use in this recipe?
You can use any and all chicken pieces from chicken thighs, to chicken breasts and even chicken drumsticks! I would dare say that you can even try making chicken wings with it and I think I’ve been inspired to try! Whatever cut of chicken you have on hand, you can use and this recipe will be a success!
So here is an oldie goldie of a recipe you guys! I love a good walk down memory lane – it’s quite the long memory lane when you have been blogging for almost a decade now! Sheesh. We are getting old together, aren’t we?
Here are some other chicken recipes that you might like to try:
- Air Fryer Fried Chicken
- Chex Oven Fried Chicken ( Gluten Free)
- Rosemary Lemon Oven Baked Chicken Thighs
- Crispy Oven Baked Chicken Thighs
- Oven Fried Potato Chip Chicken
Love you more than chocolate,
Karlynn
Man Catching Oven Fried Chicken
Ingredients
- 1 1/3 cups of flour
- 1 tablespoon garlic powder
- 2 tablespoons seasoning salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 2 large eggs
- 1/3 cup of margarine ( or butter!! it works!)
- 8 pieces of your choice of chicken, SKIN ON
Instructions
- Whisk together the first five ingredients in a medium sized bowl.
- Grease a baking sheet large enough for 8 pieces of chicken and set aside,
- Beat the eggs in a small bowl.
- Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet.
- First, dip your chicken into the flour mixture and cover it completely.
- Dip it into the egg mixture, then into the flour mixture again for a second coat.
- Place on the baking sheet.
- Repeat with all chicken pieces.
- Place in fridge for half an hour.
- Preheat your oven to 400 degrees F.
- Melt the margarine ( or butter!) and drizzle evenly over the top of the chicken pieces.
- Bake for 30-40 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
- Remove and serve!
Video
Notes
Tips and Tricks
- I USED to tell everyone not to use butter because it would burn. I LIED hahaha! Thank you to all my readers that tested this recipe over the past 8 years and have weighed in. Hey, I was a fledgling blogger, what did I know way back then? Heck, what do I even know now….
- MAKE SURE to let the chicken sit in the fridge for half an hour. This guarantees a crispy skin that doesn’t fall off right away! This I have never, ever been wrong on and I will stick by my advice! This is the scientific magic that helps this be the best oven fried chicken ever!
- This recipe is probably the best one to make oven fried chicken breasts. Chicken breasts are my least favorite cuts of chicken to oven bake, to be honest. They dry out so easily. This recipe helps prevent chicken breasts from being too dry.
Nutrition
DON’T FORGET TO PIN THIS RECIPE to your Chicken Recipes or Dinner Ideas Boards and REMEMBER TO FOLLOW ME ON PINTEREST!
Jess says
I had to leave a comment on how aweseom this is! Who knew oven baked fried chicken was THIS GOOD>!? MAke sure you cover those chicken parts int he margarine or butter ( I used butter) so that it crisps up nicely!
Julie Rose says
Can you refrigerate it longer than 30 minutes prior to baking?
Karlynn says
You bet! The 30 minutes is a minimum.
Christina says
Hi – trying this out tonight. Am I supposed to flip chicken after 25mins or so?
Karlynn Johnston says
Nope just let it cook!
Teresea Heard says
I didnt really like it the crust was too thick and the butter was unnecessary i could have did better with my basic baked chicken recipe just waisted my ingredients?
Jessica Rasmussen says
Turns out perfect every time! Absolutely love this recipe!! Its way better in my opinion than pan fried! And they only way I’ll be trying my chicken. ? Thank you very much!
Cathie Hawa says
Wonderful recipe. The chicken was crspy on outside and moist inside. My husband loved it.
Johanna says
Hi, have you tried it with boneless skinless chicken breasts or tenders at all? Thanks!
Katie S says
I have! I thought it was good! I just trimmed the boneless skinless breasts into smaller strips, like tenders, because then they cook faster and you get more surface area for your breading and makes them easier to dip into sauces like BBQ and ranch.
SEZ60089 says
Outstanding and easy! Best oven fried chicken ever. Only suggestion — you may need more than two eggs. But outside of that – -chicken looks like “real fried chicken” and it is amazingly tender!
Lyn Gallihawk says
Can you cook this recipe in an airfryer
Andrea says
Absolutely gorgeous chicken! Man catching/keeping/loving/worshipping/admiring you chicken!
The salt amount is perfect! LOVE IT and all the results that came from my man…. WAHOOO!
This will be my new Hockey Night in Canada (Saturdays) staple…. along with maple bacon cinnamon popcorn…. of course!
CHEERS from Edmonton Alberta, Canada
Xoxo ??
Joe says
Would love to know the answer??
Michael S says
Like somebody else before me wrote,best oven fried chicken ever. Just like fried chicken and healthier. I also needed the 3rd egg just barely. I’ve never rested the breaded chicken in refrigerator before for the 30 minutes , very important !! Breading holds together so good, again BEST OVEN FRIED CHICKEN EVER?
Kelly says
Tried it, LOVED it!!! Husband loved it! Doesn’t hurt to surprise him every now then with a tasty meal 😉
i used onion salt instead of seasoning salt and added extra paprika and added a few drops of hot sauce to the egg mixture but the point is it’s a great recipe you can mess around with. Made a large batch for a BBQ and served it with roasted corn and coleslaw. It’s an amazing dish that made me look like a rockstar! You’re awesome. Thanks!
Karlynn says
Glad you loved it!
Amelia Sims says
This looks like a great recipe to try. However, even without making it, I know that is WAAY too much seasoned salt for 8 pieces of chicken. For those unfamiliar with it, it is literally flavored salt. Using that much in a recipe would be more like Man Repelling Oven Fried Chicken. Do yourselves a favor if you plan to try this recipe and only use half the amount at most. Also, what I like to do instead of seasoning the flour, is to season the chicken itself before coating it. This keeps you from wasting the seasoning in the flour which will not all be used.
Karlynn Johnston says
There’s a reason for using flour and spices even though yes, you do throw out the flour mixture when you are done. It coats the chicken better in the end and works. There’s a reason that so many people give this 5 stars, it’s been tested over and over again. You can’t tell by looking at it that there is too much salt , you would have to actually taste it. Now if you had TRIED the recipe, I would love your feedback but as countless others who have actually MADE the recipe have said this is perfect as is, I would say that only lessen the salt if you are concerned about sodium.
Do NOT season the chicken directly, follow the recipe as is!
Lauri says
Use the remaining seasoned flour to make a gravy for the mashed potatoes you’re already having as a side!
Kristina Sandie says
Way too much salt. I would use half as much.
Sara vanengen says
Do you leave the skin on or off? I dont like skin on unless I know it will get very crispy.
Cant tell in the picture. Looks great!
Karlynn Johnston says
SKIN ON! And it get AMAZINGLY crispy!!
Anita says
I love this recipe and have made it many times but I reduced the salt after the first time I made it. I love salty food but I thought it was WAY to salty and so did my family.
Robin says
Delicious recipe! Super easy and worked perfectly with butter. Thank you! ??⭐
Mary Harlan says
Karlynn, Would like to know, if wanting to make this a Keto chicken, could you mix almond flour and coconut flour for the flour.. I’m going to try this using those flours mixed. Can’t use regular flour in Keto. Will let you know my results. ?
Shannon says
Mary, how did that work out? I was thinking of using just almond flour.
KBrew says
Fantastic!! Needed something just a bit different then a regular type of baked chicken. I did not have time to keep in the refrigerator but still good. Light crispy around the edges- used my own seasoning blends to reduced salt content. Tasted great with mashed potatoes and peas for sides?
Emily Foster says
Is it possible to bring down the sodium content?
Karlynn Johnston says
Use unsalted butter and yes, you can use less salt in it for low-so diets!
Barbara says
This was a great recipe and easy to make. I did use butter instead of margarine. The chicken was very crisp and moist. I used the drippings to make country gravy by adding flour and half and half.
Karlynn Johnston says
The country gravy sounds amazing!
Pat says
While this chicken had a good flavor, it wasn’t crispy at all and i followed the directions correctly.
Susan says
Great chicken but I won’t be making it again the sodium content is just too high. Is there a way to get the great crispy skin and taste without all the sodium?
Barb says
I make my own seasonings using garlic powder, onion powder, paprika, sage and a little oregano and I use u unsalted butter. Comes out nice and crisp and juicy
Karlynn Johnston says
Great idea Barb!!!
Jean says
I have made this recipe countless times… My children absolutely love it!! I always use boneless, skinless chicken breasts that have been rinsed, trimmed of fat, and usually cut into strips for the ease of dipping into various sauces. However, we also eat eat it as is and have had tried it chopped up in wraps and tacos, which was wonderful as well. The batter clings to the chicken well and comes out of the oven crispy, flavorful, and without the unpleasant oil flavor or greasiness of fried chicken. We have added this to our recipe book!
Important things to note: Butter is better, in any recipe! I ignored the “Do NOT ignore Magpie and use butter on the chicken instead of margarine, the smoke point isn’t high enough and it will burn. You have to use margarine on it.” instruction and used butter because I hate the taste, texture, and general unhealthiness of margarine. I have never had any issues with burning it lol! I have also found that using a basting brush is much more effective than drizzling the butter. Not only do you get better coverage, but it requires less butter.
I encourage everyone to try it!!!
Kathy says
Of coarse you have no problem with your butter burning. Cutting your chicken breasts into strips means they don’t stay in the oven as long as full size chicken breasts!
sharon says
Can’t wait to try this recipe. Great recipe title as well…bravo.
Hilary Leah Thibodeau says
Curious will this be as effective on boneless/skinless (my family is squeamish about those parts of the bird)?
Mark Wicklund says
Don’t know about the “man catchin” thing lol
robin says
Mark i think you’re right! i’m a great cook and if all it took to catch a man was my cooking he’d be mine for sure! but, you’ve got to find the man first that’s the hard part
Ross Bellwood says
Gonna try it!
The Kitchen Magpie says
You will love it!!
Mark Read says
Do you have a woman catchin recipe?
The Kitchen Magpie says
Same thing! Cook meals like this and cleans the kitchen? That man’s a keeper 😉
Shay says
Any man that cooks will be an attractive quality to a woman. At least in my opinion!
Louise Gray says
Yuck, margarine …
I won’t even have it in my house
So, have to pass on this one Magpie
Louise Gray says
Heather Pollock if you read the method for this recipe it clearly says margarine as it has higher smoke point
The Kitchen Magpie says
I don’t tell people to use butter because it can smoke and then I’ll SO hear it from everyone lol.
Heather Pollock says
You can use butter!
Jessica says
Easy and tasty recipe! The name is fitting because my boyfriend thought it was the best chicken I’ve ever made! And he’s not a big chicken guy. Thanks for sharing!
Kristina Craig says
I use butter and it works great!
The Kitchen Magpie says
You can use butter, just watch it! It can smoke and burn!
Jean says
I use butter every time. It doesn’t smoke or burn at all! The only way it would be a problem is if you “drizzle” the butter as the recipe suggests instead of using a basting brush. Drizzling the butter or margarine often results more of it running down the sides and pooling at the bottom of the pan than what actually soaks into the breading. Use a basting brush and butter!!
Keri Edison Clifford says
I used butter….this is seriously yummy chicken!
Heather Pollock says
The Kitchen Magpie could she drizzle with olive oil?
Kristina Craig says
I even used coconut oil once! Just to try it. It didn’t get as crispy but was still delicious.
AshleyAldrich says
Do you bake skin side up or down?
Keri Edison Clifford says
I made this chicken last week – so good! And the oatmeal raisin muffins, tasty and not too sweet. Yum!
The Kitchen Magpie says
Awesome! I worried about those, I don’t like muffins that are super sweet but a lot of people do! I need to get on a great bran muffin next!
Elisa Boyce says
This is excellent recipe !!!
The Kitchen Magpie says
It’s a favorite!
Renata Vlaho says
I’ll have to try this recipe out!!
The Kitchen Magpie says
OH it’s very, very good!
Renata Vlaho says
It’s on my menu this weekend 🙂 I’ll let you know how it turns out. And I promise to use margarine (even though I never use the stuff !!)
The Kitchen Magpie says
Renata Vlaho LOL! Yes, it’s the whole smoke point.. some people have commented that they use butter, but I never want to risk it….
Renata Vlaho says
When I read your instructions I had a good chuckle. I have to go and buy some margarine, because it’s just not something we eat, never have. But I did read your instructions, and I’m a good listener (or reader???) and I’ll trust that margarine makes the difference.
Donna Taylor says
Can you use foil o. The pan so it won’t stick
The Kitchen Magpie says
Renata Vlaho you are a very good reader ;). Freeze the margarine and save it for later! I never have it either so I have a little chunk in my freezer for cases like this!