In the mood for some oven baked chicken? Here are three really good recipes. The first, Parmesan Cornflake Chicken, was in a Taste of Home Magazine from several years ago. This is my personal favorite of any oven baked chicken recipe I have ever tasted. It is awesome! If you want something a little healthier, you might try the third Oven Baked Chicken recipe which uses the Kraft Oven Fry crumbs. Also good is French’s Crunchy Onion Chicken.
So pick a recipe and whip up some oven baked chicken. If you have time, serve with mashed potatoes, green beans and rolls for an awesome meal that will wow your family.

Parmesan Cornflake Chicken
-
½ cup crushed cornflakes
- 1/3 cup grated parmesan cheese (from the can is best)
- ¼ cup seasoned bread crumbs
- 1-1/2 tsp. dried parsley flakes (you can omit this if you don’t have any)
- ½ tsp. salt
- 1/8 tsp. pepper (I always forget to put the pepper in – don’t know why)
- 6 tbsp. melted butter
- 4 or 5 chicken breasts
Directions:
- Combine first six ingredients.
- Place butter in a shallow bowl.
- Dip chicken in butter and then roll in cornflake mixture.
- Place in greased 13×9 baking dish and bake uncovered at 350 for 45 to 50 minutes.
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French’s Crunchy Onion Chicken
- 1-1/3 cup French Fried Onions
- 1 lb. boneless skinless chicken breasts
- 1 egg, beaten
Directions:
- Crush French Fried Onions in plastic bag.
- Dip chicken in egg, then coat in onion crumbs.
- Bake 20 minutes at 400 until cooked through.

Oven Fried Chicken
- 1 lb. boneless, skinless chicken breasts (I like to use chicken tenders)
- Kraft Oven Fry, Extra Crispy
- Egg
Directions:
- Preheat oven to 400 degrees.
- Pour 2 tablespoons oil onto cookie sheet and brush to cover surface.
- Dip chicken in egg*, then coat in crumbs.
- Place on prepared cookie sheet with a little space between each piece.
- Bake at 400 for 25 minutes.
This chicken is good served hot or cold.
It is also really good chopped and served in a salad.
*You can also cut the chicken into cubes and make chicken nuggets.









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