Lindy Boggs’s Oven-Fried Chicken Recipe (2024)

My husband is from Richmond. His grandmother fried her chicken in a cast iron skillet... And this was the best, non-greasy chicken he's ever eaten. Like Boggs, and co*kie too no doubt, working women need a reliable recipe they can do in an hour and still focus on the children while editing reports and fielding phone calls. The lemon and paprika provide a necessary tartness and spice in opposition to the rich butter. I used Panko and achieved a lovely golden brown, even crust. Thank you!!

Dry out the chicken in the fridge or with a paper towel, then run it through a round of flour, well-shaken off, before going to the egg step.

I made this by the recipe last night using oyster crackers and baking it for an hour. Had planned on doing a different recipe, so the chicken was marinated in buttermilk. It turned out great! Forgot how much easier (and less messy) "frying" chicken in the oven is. This will be my go-to recipe from now on.

Loved this. I used a half-sharp paprika which added a bit of interest and panko crumbs as suggested below.

This very close to my Mom's recipe with one very yummy addition. After taking the cooked chicken out of the pan, she then dropped biscuits in to the grease and baked them.

I used panko mixed with a seasoning blend of salt, pepper, onion, shallot, and green pepper. I also added a little paprika. Delicious, fast, and easy!

this is delicious. i add a huge spoonful of dijon mustard to the eggs for extra flavor.

I used panko bread crumbs and the breading turned out crispy and delicious, but the overall seasoning was too bland. Will definitely add more spices, like garlic, and maybe parmesan cheese as I do when making chicken cutlets on the stove.

What kind of cracker crumbs? Saltine? Ritz? My Mom would use crushed up corn flakes (she was from the South--South Chicago but my Dad was from Texas so she did it his way) I would use Panko

Used boneless, skinless chicken breasts and didn't need to adjust the cooking time. Also used a half and half mix of crushed corn flakes and unseasoned bread crumbs to coat the chicken. This is an easy recipe which will certainly appeal to entire family.

I used Bob's Red Mill gluten-free flour and gluten-free, seasoned bread crumbs by 4C. Really loved this. Easy and not messy and very, very tasty!

I love this recipe -- efficient, ingenious, and yummy from the butter. I used panko cuz that's what I had. I seasoned every element the same but lightly -- chicken, flour, egg mixture and panko -- with salt, pep and paprika. An absolutely delicious, golden outcome. I had a 4-lb. Bell & Evans chicken butchered into eight pieces at Citarella, and though crowded in the pan, no mushiness, just crispiness. So easy for after-school supper. Total baking time about an hour, turned twice.

I used Panko and added some toasted sesame seeds.

My Mom made this every Sunday in the 50’s and 60’s. She used crushed saltines, and mixed the egg with 1 teaspoon cider vinegar, 1 teaspoon paprika, and 1 teaspoon dry mustard. My family loves it.

Do you know which brand of crackers Lindsey Boggs preferred? My guess is that Ritz would deliver a different flavor than Wheat Thins or Saltines. Thanks!

I love this idea, and I see that a lot of people had success, so I'm going to try again. I found the chicken bland, though. Next time I will season the dredging flour and try whole wheat Ritz crumbs instead of panko. I will also buy a smaller chicken (more tender meat).

For a larger chicken -- mine is just over four pounds -- you will need more cracker crumbs -- maybe another cup-ish. I ran a little short so my chicken is less "crackered" than I would like. But the two eggs plus lemon quantity was enough. I have made this more than a few times and it is always delicious.

Why this did not work with fish is a mystery to me? Any ideas? Fish was slimy. Is it the acid from the lemon juice in the eggs? The chicken is fabulous. Did corn flake crumbs with panko, Bay seasoning, crumbled thyme, and granulated garlic in the crumbs.

I love making this recipe. It's easy and fast. The chicken has a crunchy tasty crust. The chicken itself is hot and moist when you pierce the crust. A winner.

This is the only way I will ever “fry” chicken again. Best to soak chicken in a buttermilk bath first 2 - 24 hours and drain well on a rack before seasoning and breading.

Love this recipe as I don't want all that hot oil in my kitchen. I soak the chicken pieces covered in a buttermilk of about 4-6 hours, and use panko. Other than that follow as stated. Might be the best fried chicken I've ever had, and so easy. Heartfelt thanks to Ms. Boggs and the Times!

Made as directed, adding some garlic salt. Used Panko and some plain crumbs. Could add even more spice, such as the mix I use for fried chicken.

I've made this twice, and found that Penzey's roasted garlic powder is nicer than paprika. I've used both panko breading and cracker crumbs and found both to be equally delicious.

Like most chicken recipes, this one is improved immensely by brining the chicken. This makes sure that the meat is juicy and seasoned correctly. I suspect that complaints of the chicken missing "zing" is due to this!You can wet-brine in salted water, or dry-brine. Some fried chicken recipes also do brining in salted buttermilk.

Noted the many comments re: blandness, so I'll be adding some of Trader Joe's tasty "Everything but the Elote" seasoning to the crumbs when I make it tomorrow.

I used panko and my chicken did not get crispy. It was more soggy. I cooked it at 375. It was tasty, but I would have preferred crispiness.

Tried this with catfish. Crumb coating was corn flake crumbs and panko mixed. Came out beautifully crisp but call Harold McGee for me plz! The catfish got a sliminess to it after the egg dip that did not go away with baking. Family did not notice, I did. Could it have been the lemon-egg mix? Still delicious.

Has anybody made this the day before and served cold or at room temperature? Would it stay crispy, or at least good?

Good but reduce butter. Add 1 tsp garlic powder and 1 tsp pepper to spice mixture