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Oven Fried Chicken

Shavise Glascoe

We've all seen oven fried chicken recipes out there before. Some of us have even tried it before and were disappointed due to the dryness and lack of flavor. Well after some searching, I found a basic recipe that worked and worked well.

Over the years, I've adapted that recipe into my own by playing with a number of flavor combinations. This recipe is pretty flexible, so feel free to experiment with any other flavors that you would like to try.



  • 3lbs of Chicken: Thighs, boneless skinless or Tenderloins
  • 2 Large Eggs
  • 1 cup All-Purpose Flour
  • Kosher Salt
  • Freshly ground black pepper
  • 3 tsp Lawry's Chile & Garlic Salt (also try Lawry's Seasoning Salt)
  • 1 tsp Paprika
  • 1 1/2 cups Panko
  • 1/4 cup Canola Oil

Dipping Sauce: olive oil mayonnaise, ketchup, and mild Tabasco sauce

  • The quantity of each depends on your specific taste preferences

Flavors to Try: Rosemary, Sage, Cumin, Fresh Thyme, Tarragon, Old Bay


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper
  2. Trim off the excess fat off of the thighs, if you are using thighs
  3. In 3 separate bowls combine:
    • Bowl 1- the flour, salt and pepper
    • Bowl 2- egg, milk, Sriracha, salt and pepper
    • Bowl 3- Panko, Lawry's Chile & Garlic Salt, paprika, canola oil, salt and pepper
  4. Dip the chicken into each bowl
  5. Place on baking sheet and let it bake in the oven for about 45 minutes

Note: Recipe is adapted from Damn Delicious