Oven Fried Chicken Recipe

Our Oven Fried Chicken Recipe is the best of both worlds
all the taste, but without all the fat.

Easier and healthier, the challenge is to keep this moist and flavorful. See how we do it:

We’ll be using a chafing dish to hold and serve the chicken, with just one sterno fuel lit, instead of two. It’s also helpful to put a kitchen towel under the chicken (cloth, not paper.)

We also suggest that you don’t cover the chicken tightly with the chafer lid - instead, keep it set sideways so that the steam and heat won’t disturb the fry coating on the birds.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.


24 boneless, skinless split chicken breasts
5 cups mayonnaise
6 cups breadcrumbs
1-1/2 tablespoon garlic powder
1-1/2 tablespoon paprika
1-1/2 tablespoon salt
1-1/2 tablespoon pepper


Either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, leave them as is (better when your guests can ‘knife and fork it.‘) 
 In a bowl combine the breadcrumbs and spices. In a another bowl, have the mayonnaise. Coat the chicken with the mayo, and then cover in the seasoned crumbs. Place on a baking sheet covered with aluminum foil and sprayed with vegetable release.

Bake in a preheated 350° oven for 45 minutes, less if you cut the chicken into pieces. Check a couple of pieces with your thermometer - you’re looking for 165° .

Get your chafing dish up and running, with only one sterno fuel.

Move the finished chicken to the chafer, and serve.

Remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

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