Baked Southern Chicken

This is the crispy chicken that we all know and love but it’s baked instead of fried. This means it requires a lot less oil, but it doesn’t sacrifice crunchiness, juiciness or flavour! The chicken is dusted in spices before being dredged in yoghurt and egg which keep the chicken tender. Baking the breadcrumbs for the final coating ensures the end result is golden brown and super crisp. This is a meal you can feel good about eating and that your family will love. Serve this Baked “Fried” Chicken with a simple coleslaw as in the recipe, or substitute with your salad of choice.

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Baked Southern Chicken

Baked “Fried” Chicken

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  • Total Time: 1 hour and 20 mins
  • Yield: 4 1x


  • 3 cups (180 g) panko breadcrumbs
  • Spray olive oil (see note 1)
  • ½ cup (120 ml) Greek yoghurt
  • 2 eggs, whisked
  • 1 cup (120 g) plain/all-purpose flour
  • 2 tsp regular paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 8 chicken drumsticks


  • ¼ cup (60 g) whole egg mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup (70 g) green cabbage, shredded
  • 1 cup (70 g) red cabbage, shredded
  • ½ cup (30 g) kale, finely chopped
  • 1 carrot, julienned or finely sliced


  1. Preheat the oven to 220°C/425°F (200°C fan).
  2. Line a baking tray with baking paper and arrange the panko breadcrumbs on the tray so that they are spread out, covering the whole tray. Spray with olive oil all over. Bake for 5-8 minutes or until they are golden, stirring halfway through (see note 2).
  3. Reduce the oven to 200°C/400°F (180°C fan).
  4. In a medium-sized bowl, whisk together the Greek yoghurt and eggs. Set aside.
  5. On a large sheet of baking paper (it makes clean-up easier!) or on a large plate, combine the flour with the paprika, garlic powder, onion powder and salt.
  6. One by one, dredge the chicken drumsticks in the flour, followed by the egg/yoghurt mixture (allowing any excess to drip off), followed by the breadcrumbs. Press the breadcrumbs onto the chicken so that they are firmly packed all over.
  7. Place the chicken on a wire rack (spray the wire rack with the olive oil spray first to stop the chicken sticking). Spray the chicken all over liberally with the olive oil spray.
  8. Place in the middle rack of the oven and bake for 45-50 minutes until golden and cooked through. There is no need to turn the chicken.
  9. To make the salad, combine the whole egg mayonnaise, apple cider vinegar, salt and pepper in a large bowl. Add the remaining ingredients, toss to combine and serve.


Note 1 – You can find a refillable oil spray dispenser here.


Note 2 – You can skip this step but the drumsticks will not be as golden.


Baked Fried Chicken is best made and eaten immediately.


Leftovers can be refrigerated for up to 3 days. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: chicken
  • Method: baked
  • Cuisine: American