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Saturday Stirrings – Oven Fried Chicken

I do miss doing this on Saturday.  Since I’ve gotten back into the swing of cooking for my family again, I’m finding a number of recipes I’ve been wanting to share.

As you know, I grew up with deeply southern women, who shared the same motto, “The lard is good.”

Whether it be in the kitchen, or in the church pew.

Anyhoo.  Needless to say, I was raised on a steady diet of fried everything, with a heavy helping of butter and a side of gravy.  Oh, and a glass of tea so sweet your spoon would stand at attention.

Good times.

I’m considerably more health conscious now.  And I’m always on the hunt for recipes that taste like comfort food, but without all the artery hardening capabilities.  This week, I put together a little something by combining a few recipes.  The result was fantastic.

Oven Fried Chicken


  • Skinless, boneless chicken breasts, cut lengthwise to make them thin (I used 3)
  • 1 Cup of plain Yogurt in a bowl (can also substitute Sour Cream)
  • Salt, Pepper, Garlic Powder to taste
  • 2 Cups Corn Flakes, mashed, and placed into a bowl

I want to say something about using corn flakes.  I have gone the organic route when cooking with corn, because of how it has been seriously modified.  It’s just a personal thing with me.  I find organic corn flakes in Wal Mart, and they may only be about a $1 more than a regular brand.

Also, you could run them through a processor, but I just throw them into a plastic ziploc and pound the heck out of them with the business end of my kitchen mallet.

Goodbye pent up aggression.

After I slice the chicken in half to make it thin, I go ahead and season it with salt, pepper, and garlic powder.  I also added one of my favorite Weber seasonings, but you could add whatever you want at this point.

There’s no measuring here.  Just don’t overdo it.

Then I dip the chicken into the yogurt, and then dredge it through the corn flakes.  Place the coated chicken into a pre-greased (a shot of Pam would do it) 9 x 13 glass baking dish.

After you’ve finished with all the chicken pieces, place the glass dish into a pre-heated 425 degree oven for 25 to 30 minutes.

This week I served this with a side of whole grain rice and green beans.

My nanny, who loved the lard very very much, would have been proud of me.

Have a fantastic weekend, my friends!

13 Responses to Saturday Stirrings – Oven Fried Chicken

  • We make this too. It really is good. 🙂 As one who grew up in Texas and on “all things fried” I can relate. 😉 Many members of my family just about had a cow the first time I asked for UNSWEET tea. LOL…

  • Someone has Fiestaware!

  • “The lard is good” just tickles me to pieces.

  • Well now I’m hungry!!

  • I have a similar recipe that calls for Rice Krispies instead of Corn Flakes. Just sayin’ in case you want to make this one night and the pantry is bare of flakes, but plentiful of krispies.

  • Yum! I make oven “fried” drumsticks that my family loves. I use homemade bread crumbs coarsely ground up (like panko) and add seasonings. It’s so yummy. I will have to try this.

  • Perfecto! Guess what I’ll be doing with the chicken that’s thawing for tonight? Thanks!!

  • This looks fabulous! I just added cornflakes to our grocery list. I haven’t bought them in ages. It’s nice to know there is a better option available. Thanks!

  • I grew up eating oven-fried chicken, but it always had a Bisquick coating and wasn’t especially crispy. I’ll have to give this a try – it looks lovely and crunchy!

  • This reminds me of my favorite blog title EVER from you a while back: Thanks Be to the Lard. Makes me giggle every time I think of it, which is usually every Sunday in church when the congregation is supposed to respond with “Thanks be to the Lord.”

    The chicken sounds wonderful. When David is off of his no-chicken-please kick, I’ll definitely try this one.

  • Looks yummy! and sounds like a great way to fix chicken a different way which is something the hubby is asking for!

  • We make this a lot. I’m not sure where the original recipe came from but we call them “Western Chicken Chunks” (they’re nugget sized). Instead of yogurt, we use ranch dressing. Yummy!

  • Oh my, Dee Dee! I made this for supper last night. My family always turns green when they ask “What’s for supper?” and my reply is “I tried a new recipe!” They are not very adventurous with their taste buds. It was not exactly a hit. As a matter of fact, my eldest buried his under his napkin. My youngest doused his with Tobasco. My husband was noble and said “this has an interesting taste.” I couldn’t figure out why it was so sweet, nor could I figure out why you liked it so much. I thought maybe you just like different things. Then, I rechecked the recipe. I used VANILLA yogurt instead of plain. Vanilla yogurt does not work with this recipe!!!! As a matter of fact, that is all we could taste. I will try it again soon the right way!!!!!