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Cherri’s Baked Fried-Like Chicken Recipe

Cherri's Crispy Baked Chicken

I’m going to let you in on a little family secret recipe. Ok, you got me, it’s not much of a secret, but it really is the best. This chicken has 3 ingredients. that’s it.  So simple, so easy, and is simply the best. My mom’s Baked Fried-Like Chicken will become a regular dish on your family dinner table.


Main Dishes: Chicken
Crispy Baked Chicken

Crispy Baked Chicken

Ingredients
Directions
Step 1

Preheat oven to 350 degrees. Setup a baking tray with a wire rack or a silicon baking sheet that will allow the fat drippings to fall away from the chicken. If using a wire rack, spray the rack with Pam to keep the chicken from sticking to it.

If you don't have this, no worries, it just means your chicken will be a little less crispy on the bottom. Just use a 9x9 inch baking dish sprayed with pam.

Step 2

Add a couple dashes of salt & pepper to the milk (optional). Then, dip the chicken in the milk, then into the cornflake crumbs. Place on the wire rack or baking tray. Bake at 350 degrees for 30-45 minutes or until chicken reaches 165 degrees. Remove from oven and serve.


Main Dishes: Chicken

Baked Fried-Like Chicken (Original)

Ingredients
Directions
Step 1

Marinate chicken overnight in clam juice.

Step 2

Pound chicken to tenderize. (This step doesn't make sense when dealing with bone-in skin on chicken. Do this only if using boneless chicken breasts)

Step 3

Bread chicken with bread crumbs and place in a shallow baking dish (coated with pam).

Step 4

Cover and bake at 325 for about 25 to 30 minutes or until chicken is no longer pink inside.

Step 5

Remove from pan and serve.


I remember my mom bringing this to many potlucks, and it was always the first dish to go. It was, and still is, one of our go to Sunday night dinner dishes. It’s perfect because you can bread the chicken, put it in a dish, and then refrigerate until you are ready to cook and serve.

Below you’ll find two recipes.  The first is the way we’ve been making this over the last 10-15 years.  The second is the original recipe my mom used.  Notice the only difference is marinating the chicken in clam juice first vs just dipping it in the milk.  I think the milk came later when my mom needed to make this chicken at the last minute.  Both are great ways to make this dish.



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