I did NOT NAME this Man-Catching Oven Baked Fried Chicken,ย 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!

Crispy Oven Baked Fried Chicken

This is literally the best Oven Baked Fried Chicken.

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!

This recipe is SO OLD I didn't even have it in a print format!It was called Oven Crispy Chicken and look at how little my Rose is! She's sooo cute just chowing down on that drumstick! ย Oh my goodness, that recipe was one of my first ever on my website, so it is definitely due for a reboot!Oven Baked Fried Chicken Breast

The pictures for this chicken always make me drool, but the best part is that YOUR oven baked chicken should turn out exactly like the photos, heck, maybe even better!

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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 favourite 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:

  1. Air Fryer Fried Chicken
  2. Chex Oven Fried Chicken ( Gluten Free)
  3. Rosemary Lemon Oven Baked Chicken Thighs
  4. Crispy Oven Baked Chicken Thighs
  5. Oven Fried Potato Chip Chicken

Love you more than chocolate,

Karlynn

Readers have declared this " Man Catchin" Fried Chicken - I'd dare say it would catch anyone! This is the BEST oven fried chicken you will ever make, guaranteed! #chicken #chickenrecipe #ovenbaked #friedchicken #ovenbakedchicken #chickenbreast #chickenthigh

4.38 from 80 votes
Man Catching Oven Fried Chicken
Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
 
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!
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Calories: 338 kcal
Author: Karlynn Johnston
Ingredients
  • 1 1/3 cups of flour
  • 1 tbsp garlic powder
  • 2 tbsp seasoning salt
  • 1 tsp paprika
  • 1 tsp pepper
  • 2 large eggs
  • 1/3 cup of margarine ( or butter!! it works!)
  • 8 pieces of your choice of chicken, SKIN ON
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 ( or butter!) and drizzle evenly over the top of the chicken pieces.

  12. Bake for 30-40 minutes or until the chicken reaches the appropriate temperature (165 for Breast meat, 180 for dark meat)

  13. Remove and serve!
Nutrition Facts
Man Catching Oven Fried Chicken
Amount Per Serving (4 servings)
Calories 338 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 10g 50%
Cholesterol 135mg 45%
Sodium 3662mg 153%
Potassium 121mg 3%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Protein 8g 16%
Vitamin A 17.8%
Calcium 2.5%
Iron 14.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

315
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

84 Comments

  1. Amelia Sims Reply

    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.

    • 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!

  2. Sara vanengen Reply

    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!

  3. Delicious recipe! Super easy and worked perfectly with butter. Thank you! ๐ŸŒผ๐Ÿ’โญ

    • Mary Harlan Reply

      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. ๐Ÿ˜€

      • Mary, how did that work out? I was thinking of using just almond flour.

  4. 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 sides๐Ÿค“

  5. 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.

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

  7. 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?

  8. 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 isnโ€™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!!!

    • Of coarse you have no problem with your butter burning. Cutting your chicken breasts into strips means they donโ€™t stay in the oven as long as full size chicken breasts!

  9. Hilary Leah Thibodeau Reply

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

    • 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

    • The Kitchen Magpie Reply

      Same thing! Cook meals like this and cleans the kitchen? That man’s a keeper ๐Ÿ˜‰

    • Any man that cooks will be an attractive quality to a woman. At least in my opinion!

  10. Louise Gray Reply

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

    • Louise Gray Reply

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

    • The Kitchen Magpie Reply

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

    • The Kitchen Magpie Reply

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

      • 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!!

    • Kristina Craig Reply

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

  11. Keri Edison Clifford Reply

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

    • The Kitchen Magpie Reply

      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!

    • Renata Vlaho Reply

      It’s on my menu this weekend ๐Ÿ™‚ 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 Reply

      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 Reply

      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.

    • The Kitchen Magpie Reply

      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!

  12. DeeDee2003 Reply

    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.

  13. Elizabeth Personeni Reply

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

  14. Kristina Craig Reply

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

  15. Lori Bergman Reply

    I love the title…and boo to all those that can’t have a laugh!! ๐Ÿ™‚

  16. BeckyAdams Reply

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

  17. The Kitchen Magpie Reply

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

  18. The Kitchen Magpie Reply

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

  19. Kimberley Tremblay Reply

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

  20. The Kitchen Magpie Reply

    Haha Eileen Bulger!!! Well, it IS sinfully good ๐Ÿ˜‰

  21. Eileen Bulger Reply

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

  22. This recipe is so delicious, yet very simple! It’s so simple in fact, that my 10 yr. old son made these! ๐Ÿ™‚ We did them with chicken tenders and baked them only 20 minutes. We all loved them!! This is a new favorite! ๐Ÿ™‚ Thanks for sharing! 

    • thekitchenmagpie Reply

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

  23. 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!

  24. 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!!

    • thekitchenmagpie Reply

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

  25. MichelleMLittle Reply

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

    • thekitchenmagpie Reply

      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.

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

  26. 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

    • thekitchenmagpie Reply

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

  27. 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

  28. Nicole Ebbesen Rowan Reply

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

  29. Kristina Craig Reply

    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!

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