Garlic Crumb Chicken

Are you ready to make oven fried chicken, moist and juicy on the inside and crispy crunchy on the outside? I hope that the answer is yes. It’s easy, you can make a double recipe and freeze half of it to be baked at a later time. It’s mouth watering delectable fresh baked from the oven or eaten at room temperature the next day. 

Crumb Chicken

Pans of crumb chicken have graced party meals and holiday meals as well as plain old Wednesday night supper as long as I can remember. This recipe is from a cookbook that has been a favorite on my bookshelf for about 40 years entitled Welcome to my Kitchen by Sandra Ruben Temes.

The beauty of this recipe is it’s simplicity and versatility. The chicken can be prepared until it’s ready to bake and stored in the freezer. Running short of time on a busy work day? Pull out a pan of frozen crumb chicken and bake it for just over an hour. You’ll have just enough time to make a nice big bowl of garlic mashed potatoes to go with it. Dinner nirvana! This chicken can also be prepared fresh in minutes. Make this chicken soon; you won’t be disappointed.

The ingredient list for this recipe is very simple. I bet you have every single one of these things in your pantry at home now. I always remove the skin when I make this chicken. The chicken exterior crisps up very nicely without it and the interior stays moist and juicy.

Set up your dipping stations: oil and seasoning in one plate and corn flake crumbs and granulated garlic in the other.

Cover each piece of chicken thoroughly with crumbs. Well coated means extra crispy.

The chicken can be baked now or frozen for baking on another day. If you are continuing with the recipe at this point, spray the top of the chicken with vegetable oil spray or cooking spray and bake uncovered for 60-75 minutes. The chicken should appear a beautiful shade of golden brown when it’s done.

Print Recipe

Garlic Crumb Chicken

Meat, Chicken and Fish

By Welcome to my Kitchen by Sandra Ruben Temes with slight modification by me – Serves: 8

Prep Time: 15 minutes – Cooking Time: 75 minutes – Total Time: 90 minutes

Easy crisp and moist oven fried chicken. Make it for supper tonight!

Ingredients

• 8-10 skin on, bone in chicken thighs
• 1 cup corn flake crumbs
• 2 tablespoons granulated garlic
• 1/4 cup oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• a few grinds of freshly ground pepper

Instructions

1

Preheat the oven to 375 F.

2

Remove the skin from the chicken.

3

Combine oil, smoked paprika, salt and pepper in a plate.

4

Combine corn flake crumbs and garlic in another plate.

5

Dip the chicken pieces into the oil mixture and then into the corn flake mixture.

6

Place chicken pieces in a single layer onto a parchment paper lined baking sheet or a 9 X 13" pan that has been sprayed with cooking spray. At this point you can freeze the chicken for later use or you can bake it.

7

If cooking now, spray the tops of the chicken with vegetable oil spray or cooking spray and bake the chicken for one hour at 375 F. uncovered.

8

The chicken should be crisp and golden brown when ready to eat.

Notes

If you freeze the raw crumb chicken you can bake it straight out of the freezer. Spray the top of the chicken with cooking spray or a vegetable oil of your choice and bake uncovered at 375 for 75 minutes. Now wasn't that easy?