By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 1
1096 cal · 55 min
Oven-Fried Chicken
Recipe GLPRb02c38760ef1a0
Crispy, golden chicken prepared without deep frying. A bone-in chicken breast and leg are coated with a curry-spiced bread crumb crust and baked until the skin is golden brown and the meat is juicy and fully cooked. The coating is made with a flavorful butter, mustard, and mayonnaise base that helps the crumbs adhere beautifully. Finished with a brief rest, this dish delivers the satisfaction of fried chicken with a lighter preparation method.
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Ingredients
3 slices firm white sandwich bread
3/4 teaspoon salt, divided (1/2 teaspoon for crumbs, 1/4 teaspoon for butter mixture)
3/8 teaspoon black pepper, divided (1/4 teaspoon for crumbs, 1/8 teaspoon for butter mixture)
2 tablespoons unsalted butter, softened
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1/2 teaspoon fresh lemon juice
1/8 teaspoon curry powder
1 bone-in, skin-on chicken breast (8 to 10 ounces)
1 bone-in, skin-on whole chicken leg (8 ounces)
Directions
Position the oven rack in the middle of the oven and preheat to 450°F.
While the oven preheats, tear the bread into chunks and pulse in a food processor until coarsely ground into crumbs. Spread the crumbs in a small shallow baking pan and bake for 2 to 4 minutes until they are dry but still pale—do not allow them to brown. Transfer the toasted crumbs to a shallow bowl, then mix in 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep the oven at 450°F.
In a small bowl, combine the softened butter, Dijon mustard, mayonnaise, lemon juice, curry powder, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Stir until you have a smooth, well-blended paste.
Pat the chicken breast and leg dry with paper towels. Brush the butter-mustard mixture evenly over all surfaces of both pieces, including the skin and any exposed meat. Working one piece at a time, transfer the coated chicken to the bowl of seasoned bread crumbs and gently roll and press to coat thoroughly on both sides, making sure the crumbs adhere well.
Place the crumb-coated chicken pieces skin side up in the shallow baking pan (the same one used for toasting the crumbs, lightly wiped clean, or a fresh one). Bake for 30 to 40 minutes until the coating is deep golden brown and the chicken is cooked through. The internal temperature at the thickest part of the thigh should reach at least 165°F. Allow the chicken to rest for 5 to 10 minutes without covering before serving.
Comments
All ingredients are stocked at every major Charlotte grocer, and the pantry staples (curry powder, Dijon, mayo, lemon juice) are cheap and universal. The real catch is the yield: a single serving with two chicken pieces means this is truly a solo dinner, not a weeknight solution for a family or leftovers, and the 55-minute claim ignores breadcrumb prep and coating time—budget closer to 70 minutes if you're starting from whole bread. Cost per serving lands under $4 because chicken thighs and breasts are always reasonably priced here, but the butter-rich binding and mayo coating push it toward indulgent rather than economical. Oven-frying beats stovetop cleanup, and the dish eats finished the night it's made, which is honest.
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