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Cheddar Oven Fried Chicken

by Betsy Carter

Inspired by


for 8 servings

  • 3 cups (185 g) cheese cracker, crushed
  • ¼ teaspoon pepper, optional
  • 2 cups (250 g) flour
  • 5 eggs, whisked
  • 4 skin-on chicken drumsticks
  • 4 skin-on chicken thighs
  • 3 cups (475 g) broccoli floret
  • 3 cups (675 g) yukon potato, quartered
  • 3 tablespoons olive oil
  • 2 tablespoons fresh rosemary, leaves, chopped
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • fresh parsley, for garnish


  1. Preheat oven to 425°F (220°C).
  2. Place cheese crackers in a resealable bag and crush with a rolling pin until they become finely ground. Add pepper, if desired.
  3. In a separate bowl, beat eggs until smooth.
  4. Roll each chicken piece into flour and then coat into eggs.
  5. Place each chicken piece in the cracker crumbs. Coat the chicken with the crumbs.
  6. Arrange chicken pieces on a parchment-lined baking sheet.
  7. In a medium bowl, combine broccoli and potatoes. Add olive oil, rosemary, garlic, salt and pepper. Toss until vegetables are well-coated.
  8. Arrange vegetables on parchment-lined baking sheet.
  9. Bake chicken and veggies for 35-40 minutes or until chicken is golden brown and cooked through.
  10. Top chicken with parsley and serve.
  11. Enjoy!
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