Spice Bazaar

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Oven-Fried Chicken

Added on
Prep 10 min.
Cooking 45 min.
Total 55 min.
Yield 4-6 Servings

When our youngest daughter, Randa, was 10 years old, she wanted to make fried chicken. In order to simplify the job for her, I blended the spices in a shaker and let her have the run of the kitchen. This was my first spice blend. The following recipe is a healthy version of the old-fashioned fried chicken. It is so tasty that your family will not believe it was baked and not fried.

Preheat oven to 425 degrees. Line a shallow baking pan with parchment, or use foil and spray with non-stick spray. Drizzle the pan with half of the oil.

Rinse chicken and pat dry. Place in a bowl and sprinkle with 1 1/2 Tbsp RANDA’S SPICE and the ETHIOPIAN HOT SPICE. Turn to distribute the spice on the chicken pieces. Place the flour in a plastic bag. Place the bread crumbs and 1 Tbsp RANDA’S SPICE in another plastic bag. Shake to mix. Place the eggs and milk in a medium bowl and beat lightly.

To Coat Chicken: Shake 2 or 3 chicken pieces in the flour bag and place them on a platter. Repeat with the rest of the chicken. Next dip the chicken pieces in the egg mixture, one at a time, and place them back on the platter. Finally, shake the pieces in the bag of bread crumbs and place on the baking tray. DO NOT CROWD so they will brown well. Drizzle the rest of the oil on top. Bake for 30 minutes. Turn and continue baking for 10 to 15 minutes more until browned and finger
lickin’ good.

Variations: Boneless, skinless breasts, thighs or chicken tenders may be used. Increase baking temperature to 450 degrees. Bake for 20 to 30 minutes, turning after 15 minutes.


  • 3 1/2 lb: Pound Skinless Chicken pieces
  • 2 1/2 tbsp Randa’s Spice. Divided
  • 1 1/2 tsp Ethiopian Hot Spice (optional)
  • 1/2 c Flour
  • 1/2 c Plain Bread Crumbs
  • 2 Eggs
  • 3 tbsp Milk
  • 1/3 c Oil, Divided