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Oven Fried Chicken
4.8 from 52 votes

Oven Fried Chicken

Oven Fried Chicken uses boned-in, skinless drumsticks coated with a seasoned crushed bran flakes crust, then baked until golden and cooked through. A mayonnaise and Dijon mustard coating helps the crust adhere and adds moisture. This method produces a crispy exterior without deep frying, with a flavorful crunchy texture and well-seasoned taste.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 servings
Calories: 184 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 6 large chicken drumsticks skin removed, bone-in
  • 2 1/2 cups bran flakes (4 1/2 ounces* (use gluten-free corn flakes for GF))
  • 3 tsp kosher salt (less if you are using regular salt)
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper fresh
  • 1/4 tsp cayenne pepper
  • 1/4 cup mayonnaise Hellman's light
  • 1 tsp Dijon mustard
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat oven to 400F. Season chicken with 1 teaspoon kosher salt.
  2. Spray the tops of the chicken with oil and air fry 370F 22 to 24 minutes, turning the chicken halfway and spraying the top again, until the crumbs are golden and the chicken is cooked through.
  3. Line a baking sheet with foil and set a rack above. Spray rack with oil.
  4. Crush the bran cereal in a food processor or chopper until fine.
  5. In a mixing bowl combine the crushed cereal with the remaining salt, paprika, garlic powder, black pepper and cayenne pepper.
  6. Place in a shallow dish or ziplock bag.
  7. Combine mayonnaise and Dijon mustard.
  8. Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture.
  9. Place chicken on wire rack and spray with oil.
  10. Bake 40 to 45 minutes, or until the chicken is cooked through in the center and golden brown on the outside, and reaches an internal temp of 165F.

Notes

  • Use gluten-free corn flakes as bran flakes substitute for gluten-free version.
  • Removing chicken skin and using mayonnaise coating keeps meat moist during baking.
  • Cook chicken to an internal temperature of 165°F for safety and doneness.
  • Some of the bran flakes and mayonnaise quantities are reduced after mixing to maintain proper coating consistency.

Nutrition Information

Serving 1drumstick Calories 184kcal (9%) Carbohydrates 12g (4%) Protein 21g (42%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 91.5mg (31%) Sodium 861.5mg (36%) Fiber 0.5g (2%) Sugar 1g (2%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 184

% Daily Value*

Serving 1drumstick
Calories 184kcal 9%
Carbohydrates 12g 4%
Protein 21g 42%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 91.5mg 31%
Sodium 861.5mg 36%
Fiber 0.5g 2%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.