Oatmeal-Crusted Chicken

The crust on this chicken is the first thing you’ll notice: golden, rugged and full of toasty oat flavor. A quick dip in milk helps the oat-spice mixture cling to every cranny of the meat, forming a savory shell that crisps up in the oven while the chicken stays juicy underneath. Paprika and chili powder give it depth, garlic powder sharpens the edges and a drizzle of melted butter ensures the whole thing browns. It’s like a lighter, easier fried chicken—no dredging station, no splattering oil, no cleanup headache.

The oats do double duty as a crust and flavor carrier, catching the melted fat and locking in the seasoning. Once the chicken is out of the oven, give it a few minutes to rest before cutting it so the juices don’t spill out too soon. Serve it straight from the pan with side dishes that can soak up whatever’s left.

Oatmeal-Crusted Chicken Ingredients

• Quick-cooking oats
• Paprika
• Chili powder
• Salt (optional)
• Garlic powder
• Ground cumin
• Pepper
• Broiler/fryer chicken
• Milk
• Butter or margarine

Directions

Step 1: Prepare the oat coating

Preheat the oven to 375°F. Coat a 13×9-inch baking dish with cooking spray and set it aside.

In a shallow bowl or large resealable plastic bag, combine the oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper.

Step 2: Bread the chicken

Dip the chicken in the milk, then coat it with the oat mixture. Place the coated chicken in the prepared baking dish.

Step 3: Bake the chicken

Drizzle the chicken with butter. Bake, uncovered, until the juices run clear and a thermometer reads 170° when inserted into the thickest part of the chicken, 45 to 50 minutes.

How to Store Oatmeal-Crusted Chicken

Store any leftover oatmeal-crusted chicken in a food storage container in the refrigerator for up to four days. For the best results, let the chicken cool completely before sealing it, to avoid trapping excess moisture, which can soften the crust. To reheat the leftovers, warm them in a 350° oven until heated through to help restore some crispness.

Oatmeal-Crusted Chicken Tips

Can I swap in rolled oats for quick-cooking oats in this oatmeal-crusted chicken recipe?

You can swap in rolled oats for quick-cooking oats in this recipe, but pulse them briefly in a food processor first. This helps them better adhere to the chicken and form a more even crust.

What can I substitute for the milk in this oatmeal-crusted chicken recipe?

To make this oatmeal chicken recipe dairy-free, substitute unsweetened plain nondairy milk such as almond, soy or oat milk for the regular milk. Just be sure to avoid flavored or sweetened varieties, which may affect the taste.

Can I use boneless chicken instead of a whole cut-up chicken in this oatmeal-crusted chicken recipe?

You can swap in boneless chicken breasts or thighs for the whole cut-up chicken in this recipe. Just reduce the baking time to 25 to 30 minutes, and do still confirm doneness with a thermometer.

What side dishes go well with oatmeal chicken?

For a complete meal, serve the oatmeal-crusted chicken with creamy mashed potatoes, roasted green beans or a crisp creamy coleslaw. The mildly spiced chicken pairs especially well with fresh, crunchy textures and classic comfort-food sides.