Baked Fried Chicken

I grew up on oven-baked chicken, and I’ve always been a fan, but fried chicken has always been a special treat for my mouth. The crispy texture of the rendered skin and breading makes it just that much more fun to eat, and baked chicken falls short on that level. My mother’s anxiety about ‘fatty foods’ looming ever-present in the back of my mind, however, I have reservations about cooking chicken from start to finish in hot oil. I decided to fry my chicken pieces until they reached a nice golden brown, and finish them in the oven, for my conscience. The result was chicken that was moist and flavorful inside, and crispy outside.


Baked Fried Chicken

  • 6 pieces of chicken (thighs and drums)
  • 3 eggs
  • 1/2 c sriracha
  • 1/3 c water
  • 1 c Bisquick
  • 1 tsp onion powder
  • 1 tbsp garlic powder
  • salt, pepper

Sprinkle chicken with salt, pepper and a little garlic powder. In a gallon bag, mix eggs, water and sriracha. In a second bag, combine bisquick, garlic powder, onion powder and a 1/2 tsp of salt. Dip chicken pieces in sriracha mix, then Bisquick mix, and place on a rack to dry for 10 minutes. In a deep pan or fryer, heat some oil to 350°F. Preheat your oven to 350°F as well. Fry the chicken until the breading is a rich golden brown, and then transfer to a rack on a cookie sheet. Place in oven and bake about 30 minutes or until juices run clear. Place on a paper towel to drain extra oil before serving.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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