3-Step Oven Fried Chicken


You all know how much I love easy recipes. I’ve never been a fan of spending lots of time in the kitchen, unless it’s a holiday and we are having the family over. One of my favorite go-to easy recipes is this 3-Step Oven Fried Chicken recipe that my uncle made years ago. It was one of those recipes that had me saying now why didn’t I think of that!

Whenever I make my 3-Step Oven Fried Chicken, I never have to worry about the kids complaining. That is a major bonus in itself. Let us all raise our glass (of wine) to mother’s all over the world who have to listen to their children complain about dinner. I feel ya. We feel ya.

If you like to prepare your meals ahead of time you can easily do the first two steps, leave the chicken in the Ziploc bag and keep it refrigerated until it’s time to bake. Hello time saver!

You will need exactly 3 ingredients for this 3-Step Oven Fried Chicken:

  • boneless skinless chicken breast
  • olive oil
  • bread crumbs


Preheat oven to 350 degrees and cut chicken into cubes. You can cut them into bite size pieces, 2 inch cubes, or even leave them whole. It’s completely up to you. My kids are dunkers so it’s easy, (and keeps the table tidier) if I cut them into cubes. They kind of have big mouths too so I don’t bother with the bite-sized pieces.


Add your choice of bread crumbs to a Ziploc bag. I like to use Gia Russa Whole Grain Italian Seasoned Bread Crumbs. I also like to line my baking pan with Reynold’s No Stick Aluminum Foil. That stuff rocks! I’m not going to list the amount of bread crumbs to add to the bag because it’s all dependent on whether you are feeding 4 or 14. I would suggest adding a little at a time so you don’t end up wasting bread crumbs (like I usually do).

Then, drizzle the olive oil over the chicken breast (which should be in a bowl) and with your hands mix it all up so the chicken is evenly coated. I usually just use one hand so I can keep the other hand chicken juice free. With that same chicken juiced hand, I add the chicken into the Ziploc bag. Then, (after I thoroughly wash my hands) shake the bag and squish it around until the chicken is coated with bread crumbs.

Dump the bag of chicken onto your baking sheet and voila! dinner is in the oven! About 30 minutes later, when you can visibly see the juices running, it’s done! Now please keep in mind that again, this is all dependent on how many pieces of chicken breast you are cooking.

I usually serve this with broccoli (because dinner wouldn’t be dinner without the kids complaining) and crusty bread. It’s a super easy weeknight meal that can be whipped up in no time.

So, what do ya think? Is this something your family would eat? Does using olive oil instead of egg scare you? In my opinion, it makes the chicken juicier.

Source: www.whatroseknows.com