Main Dishes/ Recipes

Man-Catching Oven Baked Fried Chicken

mancatchingchicken1

This is literally the best Oven Baked Fried Chicken out there, folks. 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” I knew that it was getting a new name.

 

This recipe is SO OLD I don’t even have it in a print format! You can see it here and look at how little my Rose is! She’s sooo cute just chowing down on that drumstick!  Oh my goodness, that recipe was one of my first ever on my website, so it is definitely due for a reboot!

mancatchingchicken

Important things to note:

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.

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!

Let me know what you think!

Love you more than chocolate,

Karlynn

Print

Man Catching Oven Fried Chicken


  • Author: Karlynn Johnston
  • Prep Time: 40 min
  • Cook Time: 40 min
  • Total Time: 80 min
  • Category: Dinner

Description

Amazing oven baked fried chicken that is as close to deep fried as you’re ever going to get! Check out the secret to a fabulous crispy skin!

Ingredients

Ingredients:

  • 1 1/3 cups of flour
  • 1 tbsp garlic powder
  • 2 tbsp seasoning salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 or 3 eggs
  • 1/3 cup of margarine
  • 8 pieces of your choice of chicken

Instructions

  1. Whisk together the first five ingredients in a medium sized bowl.
  2. Grease a baking sheet large enough for 8 pieces of chicken and set aside,
  3. Beat the eggs in a small bowl.
  4. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet.
  5. First, dip your chicken into the flour mixture and cover it completely.
  6. Dip it into the egg mixture, then into the flour mixture again for a second coat.
  7. Place on the baking sheet.
  8. Repeat with all chicken pieces.
  9. Place in fridge for half an hour.
  10. Preheat your oven to 400 degrees F.
  11. Melt the margarine and drizzle evenly over the top of the chicken pieces.
  12. Bake for 40-50 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)
  13. Remove and serve!

Nutrition

  • Serving Size: 4servings

Nutritional information is only an estimate. Actual nutritional numbers will vary due to cooking methods, your ingredient measurements and brands of products used.

 

 

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70 Comments

  • Reply
    Barbara
    October 22, 2017 at 9:25 pm

    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.

  • Reply
    Pat
    October 22, 2017 at 6:50 am

    While this chicken had a good flavor, it wasn’t crispy at all and i followed the directions correctly.

  • Reply
    Susan
    September 27, 2017 at 6:52 pm

    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?

  • Reply
    Jean
    August 12, 2017 at 11:25 am

    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!!!

  • Reply
    sharon
    July 11, 2017 at 9:15 pm

    Can’t wait to try this recipe. Great recipe title as well…bravo.

  • Reply
    Hilary Leah Thibodeau
    January 3, 2017 at 2:37 pm

    Curious will this be as effective on boneless/skinless (my family is squeamish about those parts of the bird)?

  • Reply
    Mark Read
    July 6, 2016 at 12:36 am

    Do you have a woman catchin recipe?

    • Reply
      The Kitchen Magpie
      July 6, 2016 at 4:32 am

      Same thing! Cook meals like this and cleans the kitchen? That man’s a keeper 😉

  • Reply
    Louise Gray
    July 5, 2016 at 9:53 pm

    Yuck, margarine …
    I won’t even have it in my house
    So, have to pass on this one Magpie

    • Reply
      Heather Pollock
      July 5, 2016 at 10:42 pm

      You can use butter!

    • Reply
      Louise Gray
      July 5, 2016 at 10:45 pm

      Heather Pollock if you read the method for this recipe it clearly says margarine as it has higher smoke point

    • Reply
      Kristina Craig
      July 5, 2016 at 11:41 pm

      I use butter and it works great!

    • Reply
      The Kitchen Magpie
      July 5, 2016 at 11:48 pm

      You can use butter, just watch it! It can smoke and burn!

      • Reply
        Jean
        August 12, 2017 at 11:48 am

        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!!

    • Reply
      Keri Edison Clifford
      July 6, 2016 at 12:14 am

      I used butter….this is seriously yummy chicken!

    • Reply
      Heather Pollock
      July 6, 2016 at 12:47 am

      The Kitchen Magpie could she drizzle with olive oil?

    • Reply
      The Kitchen Magpie
      July 6, 2016 at 1:32 am

      I don’t tell people to use butter because it can smoke and then I’ll SO hear it from everyone lol.

    • Reply
      Kristina Craig
      July 6, 2016 at 1:58 am

      I even used coconut oil once! Just to try it. It didn’t get as crispy but was still delicious.

  • Reply
    Mark Wicklund
    July 5, 2016 at 9:23 pm

    Don’t know about the “man catchin” thing lol

    • Reply
      robin
      May 9, 2017 at 9:22 am

      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

  • Reply
    Ross Bellwood
    July 5, 2016 at 7:43 pm

    Gonna try it!

    • Reply
      The Kitchen Magpie
      July 5, 2016 at 8:09 pm

      You will love it!!

  • Reply
    AshleyAldrich
    June 10, 2016 at 1:13 pm

    Do you bake skin side up or down?

  • Reply
    Keri Edison Clifford
    June 2, 2016 at 2:13 am

    I made this chicken last week – so good! And the oatmeal raisin muffins, tasty and not too sweet. Yum!

    • Reply
      The Kitchen Magpie
      June 2, 2016 at 3:01 am

      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!

  • Reply
    Elisa Boyce
    June 1, 2016 at 4:12 pm

    This is excellent recipe !!!

    • Reply
      The Kitchen Magpie
      June 1, 2016 at 6:12 pm

      It’s a favorite!

  • Reply
    Renata Vlaho
    June 1, 2016 at 3:22 pm

    I’ll have to try this recipe out!!

    • Reply
      The Kitchen Magpie
      June 1, 2016 at 6:12 pm

      OH it’s very, very good!

    • Reply
      Renata Vlaho
      June 1, 2016 at 7:17 pm

      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 !!)

    • Reply
      The Kitchen Magpie
      June 1, 2016 at 7:19 pm

      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….

    • Reply
      Renata Vlaho
      June 1, 2016 at 7:20 pm

      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.

    • Reply
      The Kitchen Magpie
      June 2, 2016 at 3:02 am

      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!

  • Reply
    DeeDee2003
    April 14, 2016 at 3:50 pm

    I have made this twice now. I use butter, as my family doesn’t like margarine. I have not had any issues thus far. Thanks for sharing this fantastic and easy recipe.

  • Reply
    jckm97
    March 30, 2016 at 12:39 am

    do you use skin on or skinless chicken pieces?

  • Reply
    Elizabeth Personeni
    February 25, 2016 at 3:12 pm

    Do I have to use margarine to get the same texture result? Or can I use straight up butter?

  • Reply
    BeckyAdams
    February 25, 2016 at 12:57 am

    I don’t user margarine. Thinking coconut oil would work. Sounds (and looks!) so good!

  • Reply
    The Kitchen Magpie
    February 25, 2016 at 12:11 am

    Well played Elroy!

  • Reply
    Elroy Jenkins
    February 24, 2016 at 11:33 pm

    You caught me!!!

  • Reply
    The Kitchen Magpie
    February 24, 2016 at 10:16 pm

    HA your husband? I kid, I kid…..seriously though, it’s the best name EVER!

  • Reply
    Kristina Craig
    February 24, 2016 at 6:59 pm

    I absolutely LOVE the name of this chicken! Someone really witty must have pointed you in that direction \U0001f609

  • Reply
    Lori Bergman
    February 24, 2016 at 6:04 pm

    I love the title…and boo to all those that can’t have a laugh!! 🙂

  • Reply
    Jennifer Print
    February 24, 2016 at 4:07 pm

    My hubby would totally love this ….

  • Reply
    Jen Westfall
    February 24, 2016 at 4:01 pm

    I think it’s a great title.

  • Reply
    The Kitchen Magpie
    February 24, 2016 at 3:54 pm

    Kimberley Tremblay Are you going crazy with the love emojis today?

  • Reply
    Kimberley Tremblay
    February 24, 2016 at 3:53 pm

    LOVE this! (the sarcasm!!!) And clicked the new emojiiiii to show i LOVE it!! woot lol

  • Reply
    The Kitchen Magpie
    February 24, 2016 at 3:53 pm

    Haha Eileen Bulger!!! Well, it IS sinfully good 😉

  • Reply
    Eileen Bulger
    February 24, 2016 at 3:50 pm

    So if I’m married, I better not make this. That might be adultery, right\U0001f604

  • Reply
    RosaB
    December 13, 2015 at 1:54 am

    This recipe is so delicious, yet very simple! It’s so simple in fact, that my 10 yr. old son made these! 🙂 We did them with chicken tenders and baked them only 20 minutes. We all loved them!! This is a new favorite! 🙂 Thanks for sharing! 

  • Reply
    NyteShayde
    October 16, 2015 at 1:32 am

    The recipe is interesting, but the title is repulsive

    • Reply
      thekitchenmagpie
      October 17, 2015 at 12:07 am

      @NyteShayde Pretty sure that a) you’ll get over it or b) enjoy some funny tongue-in-cheek recipe titling. 

  • Reply
    GoMa to 2
    October 9, 2015 at 5:52 pm

    I’ve been making oven fried chicken for over 50 years and husband still loves it.  Can adjust the seasonings to suit your taste.  You are right.  You have to use margarine and not butter!

  • Reply
    Faith
    September 22, 2015 at 7:36 pm

    Made this last night and it was FANTASTIC!! I used 4 chicken breasts for the husband and myself and then made a package of chicken tenders for the little one. A huge hit all around. Tasted amazing, no additional seasoning needed and the crisp crust was unreal. The best baked “fried” chicken I’ve ever made. Definitely going into my recipe rotation. Thank you for a fool-proof, outstanding recipe!!

    • Reply
      thekitchenmagpie
      October 5, 2015 at 7:57 pm

      @Faith You are welcome! I love when my recipes become favorites! Supper can be so tough sometimes! 

  • Reply
    MichelleMLittle
    March 4, 2015 at 2:16 pm

    Definitely want to try this one out!!  Yum!  Will have to by margarine though… is there really no alternative?

    • Reply
      thekitchenmagpie
      March 4, 2015 at 4:06 pm

      MichelleMLittle Other than oil, there’s nothing that has a high enough smoke point and also tastes good. It’s better than drenching it in oil LOL! Butter would taste better but burns.

    • Reply
      Faith
      September 22, 2015 at 7:37 pm

      MichelleMLittle I used regular unsalted butter and chilled it with the chicken and it worked perfectly for me. 

  • Reply
    Faye29
    February 14, 2015 at 7:24 pm

    Just cooked this today and it was fantastic, I used 4 chicken thighs and the batter indeed stayed on and it crisped up beautifully, will be making this more often now : ) thanks for a great, simple tasty recipe karlynn

    • Reply
      thekitchenmagpie
      March 4, 2015 at 4:05 pm

      Faye29 I’m so glad that you liked it! It’s my favorite!

  • Reply
    Faye29
    February 13, 2015 at 1:48 pm

    Hi karlynn, could you leave this for longer than half an hour in the fridge. Would love to know if I could prep it all then leave in fridge and bake it when ready, Thankyou Faye

  • Reply
    The Kitchen Magpie
    February 12, 2015 at 1:45 pm

    Yup!

  • Reply
    Nicole Ebbesen Rowan
    February 12, 2015 at 1:31 pm

    By “man catching” are you referring to Gerard Butler? Just need to know if I should warn Duane….

  • Reply
    Kristina Craig
    February 12, 2015 at 1:40 am

    Stupid phone. Convinced not combined. Lol.

  • Reply
    Kristina Craig
    February 12, 2015 at 1:40 am

    Hahaha! This is so funny! I did not catch my husband with this chicken though he is combined that’s how you hooked your husband, Karlynn!

  • Reply
    Lakeisha Hutton
    February 12, 2015 at 12:26 am

    http://youtu.be/AoTvaG9WLCo

  • Reply
    Lakeisha Hutton
    February 12, 2015 at 12:25 am

    http://youtu.be/yo0Sox6NiBI

  • Reply
    Lakeisha Hutton
    February 12, 2015 at 12:24 am

    Ok I will.

  • Reply
    The Kitchen Magpie
    February 12, 2015 at 12:23 am

    Not yet! If you have a favorite, send it on!

  • Reply
    Lakeisha Hutton
    February 12, 2015 at 12:18 am

    Have you tried Jamaican jerk recipes?

  • Reply
    Lakeisha Hutton
    February 12, 2015 at 12:12 am

    Dwl Man catching! Will be testing it out.

  • Leave a Reply

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