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Home / Recipes / Dinner / Chicken / Crispy Oven Fried Chicken

Crispy Oven Fried Chicken

40 mins
| 137 Comments |
4.8 from 254 votes
Jump to Recipe 03/21/21 | Updated: 03/21/21 | by Nora
Oven Fried Chicken Image Pin

This is my way of making oven fried chicken – and I think it is the best method out there to get it crispy on the outside and juicy on the inside. Better than KFC!

overhead close up photo of a piece of oven fried chicken on a black sheet pan

A few years back I loved getting chicken from KFC as a Sunday night treat. Now that I have my own family, I much prefer to stay home and cook a homemade meal. And I especially prefer to have less greasy traditions! That’s why I figured out how to make “fried” chicken at home.

Everyone will love this crispy oven fried chicken recipe – it’s so simple to make but full of flavor! We love to serve it with mashed potatoes, potato wedges or a quick mac and cheese, plus a vegetable on the side. But it’s also delicious in a burger or a sandwich!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for oven fried chicken with text labels
Ingredients for Oven Fried Chicken: Chicken, buttermilk, egg, flour, breadcrumbs, baking powder, salt, pepper, ground paprika, garlic & onion powder and butter.

Ingredient notes

  • Chicken parts: I usually use skinless, boneless chicken breast because it’s easiest for me to make and everyone will eat it. You can use whatever pieces you want, though – many readers have successfully made it with thighs and drumsticks!
  • Buttermilk: It’s not mandatory to use actual buttermilk. If you don’t keep any on hand, feel free to use either just regular milk or regular milk with 1 teaspoon white or apple cider vinegar stirred in.
  • Breadcrumbs: I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
  • Salt and spices: I reduced the salt by half from a previous version because some people felt it was too salty; if you’ve made this before and the saltiness was right for you, feel free to increase. And I know it sounds like a crazy amount of spices… But trust me here, your chicken will turn out bland if you don’t season it enough. If you want to add some heat, try using some cayenne pepper or chili powder.
  • Baking powder: This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it!
  • Butter: While this is a baked recipe, it still needs fat to crisp up and brown right. If you prefer to stay away from butter for whatever reason, I have also made this with canola oil before and it turned out well.

How to make Oven Fried Chicken

1. Start by heating the oven. You want to place your baking sheet in the oven as it preheats, it needs to be hot when you add the breaded chicken later for best results.

2. Prepare the breading ingredients: Whisk the buttermilk and egg in a medium bowl, and combine all of the dry ingredients in a shallow dish (I use a small-ish baking dish so there’s enough room to properly coat the chicken).

I also cut the chicken into pieces (about 2-3 per breast). If you leave yours whole or leave chicken thighs whole, you’ll need to increase the baking time.

breading mix, egg wash and chicken on plates and in bowls

3. To bread the chicken, proceed as follows:

  • pile of chicken breast in white dish with flour
  • pile of chicken breast in glass bowl with egg wash
  • pounding chicken with breading with kitchen tongs
  • pile of breaded chicken breast on white plate
  • Toss the chicken in the breadcrumb mixture (I do them all at once for more efficiency).
  • Shake off any excess flour, then coat with egg wash (again, I do all of the chicken pieces together here because it’s faster and works just as well).
  • Finally, thickly coat each chicken piece with dry mix again (this needs to be done for each piece individually). You’ll want to pack on a lot of breading and then pound it onto the chicken with kitchen tongs or a large spoon to make it stick.

4. Melt the butter on the prepared, pre-heated pan (careful, hot, use oven gloves and keep kids/pets away!), then add the chicken.

  • melting butter on dark pan
  • unbaked breaded chicken on dark pan
  • flipping oven fried chicken on black pan
  • oven fried chicken on pan

Bake for 10-12 minutes, then very carefully flip. Add more butter if need and finish baking for another 8-10 minutes. I always finish the chicken under the broiler for 1-2 minutes for the ultimate crispy result!

overhead view of black pan with oven fried chicken

Recipe tips

  • Use a dark pan: A dark pan reflect the heat best, which results in the crispiest chicken. A silver pan is acceptable and yields good results, too.
  • Use kitchen tongs plus spoons: Use kitchen tongs to toss the chicken in the flour mix initially, and to pound on the breading. Use one large spoon to stir the chicken in the egg mixture and to remove single pieces to drop back into the dry mix (this is your “wet spoon”). Then use a second, separate spoon to pile breading mix onto the chicken (this is your “dry spoon”). This is the easiest way to keep the mess to a minimum.
  • Breading: Do not skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking.
  • Flip it VERY carefully: Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
  • Let the chicken rest for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy.

In full disclosure: While I do love this recipe 100% (I wouldn’t have shared it otherwise!) it is important to me to tell you that you shouldn’t expect the same results from baking as you should from deep-frying.

This recipe here does make a crispy oven fried chicken, but it’s not identical to regular deep fried chicken. It’s very delicious though (I do really do like it better than KFC!) and your family will probably fight for the last crunchy oven fried chicken piece. I know mine does 😉

pile of oven fried chicken in parchment lined basket

Reheating leftovers

If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good.

Check out my step by step instructions for reheating fried chicken here!

Freezer instructions

Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken).

Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze.

Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating.

close up photo of inside of oven fried chicken

Side dish ideas

Finally, I want to show you just how versatile this recipe is. There are lots of ways to have fried chicken and these are some of our favorites:

  • Sautéed green beans and mashed potatoes
  • In a bun topped with sliced avocado and coleslaw on the side (I had this at a restaurant with regular fried chicken and it was so good!)
  • Corn on the cob, baked beans and sweet potato fries
  • Baked Potato Wedges and Cucumber Salad

Really, this is THE recipe you’ve got to try. It’s what my kids want for their birthday dinner every single year, so you know it’s a good one 😉 

Watch the recipe video

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!

Printable Recipe Card
overhead close up photo of a piece of oven fried chicken on a black sheet pan
Save Recipe Saved!

Crispy Oven Fried Chicken

Everyone will love this crispy oven fried chicken recipe – it's so simple to make but so full of flavor! We love to serve it with potato wedges or mac and cheese, or add your family's favorite sides for an all-around comforting meal.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.8 from 254 votes
Print Add Review

Recipe details

Prep 15 mins
Cook 25 mins
Total 40 mins
Servings 6 servings
Difficulty Medium

Equipment

  • roasting pan (dark colored)

Ingredients
 

For the egg mix:

  • 1 large egg
  • ⅓ cup buttermilk OR regular milk; see notes

For the breading:

  • 1 cup all purpose flour
  • 4 tablespoons plain breadcrumbs Panko or Italian seasoned work as well
  • 1 teaspoon baking powder
  • ½ tablespoon salt
  • 2 teaspoons ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground pepper

For the chicken:

  • 2 pounds skinless, boneless chicken breast cut into strips (I do 2-3 per breast)

For the pan:

  • ¼ cup butter or more as needed

Instructions
 

  • Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
  • Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
    breading mix, egg wash and chicken on plates and in bowls
  • Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well – press the breading well on the chicken to make it stick.
    pounding chicken with breading with kitchen tongs
  • Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray – leave enough space in between, I usually bake it in two batches.
    unbaked breaded chicken on dark pan
  • Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.
    oven fried chicken on pan
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Notes

Ingredient notes

  • Chicken parts: I usually use skinless, boneless chicken breast because it’s easiest for me to make and everyone will eat it. You can use whatever pieces you want, though – many readers have successfully made it with thighs and drumsticks!
  • Buttermilk: It’s not mandatory to use actual buttermilk. If you don’t keep any on hand, feel free to use either just regular milk or regular milk with 1 teaspoon white or apple cider vinegar stirred in.
  • Breadcrumbs: I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
  • Salt and spices: I reduced the salt by half from a previous version because some people felt it was too salty; if you’ve made this before and the saltiness was right for you, feel free to increase. And I know it sounds like a crazy amount of spices… But trust me here, your chicken will turn out bland if you don’t season it enough. If you want to add some heat, try using some cayenne pepper or chili powder.
  • Baking powder: This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it!
  • Butter: While this is a baked recipe, it still needs fat to crisp up and brown right. If you prefer to stay away from butter for whatever reason, I have also made this with canola oil before and it turned out well.

Recipe tips

  • Use a dark pan: A dark pan reflect the heat best, which results in the crispiest chicken. A silver pan is acceptable and yields good results, too.
  • Use kitchen tongs plus spoons: Use kitchen tongs to toss the chicken in the flour mix initially, and to pound on the breading. Use one large spoon to stir the chicken in the egg mixture and to remove single pieces to drop back into the dry mix (this is your “wet spoon”). Then use a second, separate spoon to pile breading mix onto the chicken (this is your “dry spoon”). This is the easiest way to keep the mess to a minimum.
  • Breading: Do not skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking.
  • Flip it VERY carefully: Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
  • Let the chicken rest for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy.
In full disclosure: While I do love this recipe 100% (I wouldn’t have shared it otherwise!) it is important to me to tell you that you shouldn’t expect the same results from baking as you should from deep-frying.
This recipe here does make a crispy oven fried chicken, but it’s not identical to regular deep fried chicken. It’s very delicious though (I do really do like it better than KFC!) and your family will probably fight for the last crunchy oven fried chicken piece. I know mine does 😉

Reheating leftovers

If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good.
Check out my step by step instructions for reheating fried chicken here!

Freezer instructions

Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken).
Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze.
Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating.

Nutrition

Serving: 1servingCalories: 436kcalCarbohydrates: 21gProtein: 52gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 181mgSodium: 836mgFiber: 1gSugar: 1g
Nutrition is an estimate.

More recipe information

Course: Main Course
Cuisine: American

Recipe first published in 2016. Updated with new video, photos, step-by-step photos and better text on 03/21/2021.

More crispy chicken recipes

  • Air Fryer Fried Chicken
  • Easy Chicken Parmesan
  • Healthy Baked Chicken Nuggets
  • Crispy Garlic Chicken

More oven frying

  • Truly Crispy Buttermilk Oven Fried Chicken
  • Garlic Parmesan Crispy Oven Fried Chicken
  • Oven Fried Coconut Chicken
  • Crispy Oven Fried Fish

Check out our Oven Fried Chicken Breast Recipes collection for more ideas!

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Bertie says

    May 01, 2022 at 12:08 am

    5 stars
    I’ve been cooking for quite a few decades and I have to say that this is the best “knee slapp’in good” fried chicken recipe I’ve ever found. I was looking for something using less cooking oil and stumbled upon your recipe. It turned out better than fantastic! (I did put some heavy shakes of “Slap Ya Mama” Cajun seasoning in the flour ’cause that’s how we roll here in SE Texas, but otherwise followed your directions to a “T”. Oh, and I definitely went the Panko route … I LOVE Panko crumbs!) There’s always time and room for a new “best-est favorite recipe”. Great job, Nora! It’s so dang good I’m gonna have to fight with myself to admit it’s not MY recipe! Blessings to ya …. this is the best!

    Reply
    • Nora says

      May 04, 2022 at 11:34 am

      I’m so glad, Bertie! Thanks for your glowing review – and what a great idea with the seasoning, sounds like such a great match for this recipe.

      Reply
  2. Roxanne says

    April 06, 2022 at 2:43 am

    4 stars
    Great recipe.

    Reply
    • Nora says

      April 08, 2022 at 9:27 pm

      I’m glad to hear it, Roxanne!

      Reply
  3. Sandy S says

    February 25, 2022 at 1:47 pm

    5 stars
    Excellent. The chicken was very moist and everyone loved it. This is a keeper!

    Reply
    • Nora says

      February 26, 2022 at 5:42 pm

      I’m so glad, Sandy!

      Reply
  4. Lynn Hellers says

    February 22, 2022 at 5:27 pm

    4 stars
    I recently made this recipe and was quite impressed with the results. The chicken was crispy and not at all dry. I will tweak the recipe to suit my family’s taste but a definite do again dinner!

    Reply
    • Nora says

      February 22, 2022 at 8:29 pm

      I’m so glad, Lynn! And I’d love to hear your tweaks when you make this next time. It’s always good to get new ideas for switching up an old favorite 🙂

      Reply
  5. Marcia Brown says

    January 24, 2022 at 2:29 am

    Any suggestions to adapting for bone-in pieces? Sounds yummy.

    Reply
    • Nora says

      February 05, 2022 at 2:31 pm

      Marcia, bone-in pieces just tend to need a little longer in the oven. If you own a meat thermometer, I suggest using it to check your chicken for doneness.

      Reply
  6. Christa says

    January 18, 2022 at 7:19 pm

    4 stars
    So excellent without all of the fat from frying. The time to make it is well worth it!

    Reply
    • Nora says

      February 05, 2022 at 2:35 pm

      I’m so glad, Christa!

      Reply
  7. Jamie K says

    October 29, 2021 at 1:14 am

    5 stars
    I’m definitely making this again!

    Reply
    • Nora says

      November 01, 2021 at 5:03 pm

      I’m glad to hear it, Jamie!

      Reply
  8. Carole Meads says

    September 19, 2021 at 3:49 pm

    5 stars
    This was really good and the coating browned and got a little crispy just like I hoped it would. Thank you. I will use this recipe often.

    Reply
    • Nora says

      September 25, 2021 at 5:17 pm

      I’m so glad, Carole!

      Reply
  9. Jude Garvey says

    May 24, 2021 at 7:26 pm

    Thank you Nora for this receipe I will try
    It this week, I can’t wait to taste it 😋

    Reply
    • Nora says

      May 26, 2021 at 4:56 pm

      I hope you’ll enjoy it, Jude!

      Reply
  10. Chuck says

    May 21, 2021 at 8:21 pm

    5 stars
    This chicken recipe is the bomb! My son was tearing it up! He loves him some fried chicken. When I told him it was oven fried, he was like, “Get the f**k outta here. Seriously?!” So thank you very much for putting it out. My family really liked it.

    Reply
    • Nora says

      May 24, 2021 at 3:49 pm

      Ha, now that’s some great feedback 😉 I’m so glad, Chuck!

      Reply
  11. sally d. says

    May 16, 2021 at 2:51 pm

    5 stars
    I have made this so many times over the last few years, more than I could ever count. It’s an absolute staple for our family, even my teenage sons can prepare it by themselves now. thank you for the recipe!

    Reply
    • Nora says

      May 16, 2021 at 2:52 pm

      I’m so glad, Sally! And thank YOU for trusting in my recipe, it’s always an honor.

      Reply
  12. karen meyerhoff says

    March 22, 2021 at 5:45 pm

    There is not an oven temp anywhere in the recipe I could find. Please let me know temp to cook chicken with. Thank you

    Reply
    • Nora says

      March 23, 2021 at 10:36 am

      Karen, the oven temperature is the first line in the recipe card instructions? “Prep: Heat the oven to 410°F (210°C). ” I didn’t put the temperature in the post because most people use the post as detailed tips with lots of helpful photos to read through, then cook from the card (most print the recipe). Would it be better to include the temperature in the post, too? Let me know, I’m always happy to hear feedback.

      Reply
  13. Mojoblogs says

    March 11, 2021 at 1:31 am

    5 stars
    Looks really good. I am excited to try this! Thanks for sharing! 🙂

    Reply
  14. judy says

    February 12, 2021 at 2:14 am

    5 stars
    Made this recipe tonight with thin chicken breast steaks. Shortened the cooking time a little but the seasoning was amazing! Absolutely make this again.

    Reply
  15. Donna Peretic says

    September 23, 2020 at 7:51 pm

    5 stars
    I made this recipe today for about 26 people (made around 40 lbs) and it was absolutely amazing! I received so many compliments that it was so flavorful and so crispy, very, very close to pan fried! I will definitely make this again! Thank you for sharing😊

    Reply
  16. Sandy Moran says

    May 30, 2020 at 2:11 am

    5 stars
    Delicious! I do not change anything but use 1/4 cup hot and spicy breading from House of Autrys as a replacement for flour. We love spices! I have pork chops in the oven right now and I use this recipe too! Thanks so much

    Reply
  17. Cheryl says

    May 13, 2020 at 1:41 am

    4 stars
    Really good flavor and loved the crust. Will definitely make this again!

    Reply
    • Nora Rusev says

      May 13, 2020 at 9:03 pm

      I’m so glad, Cheryl. Thanks for your review, I appreciate it!

      Reply
  18. Debbie says

    April 27, 2020 at 6:54 pm

    does it have to be real butter? I use margarine made from yogurt. or can possibly use olive oil?

    Reply
    • Nora Rusev says

      April 28, 2020 at 11:04 pm

      Debbie, it depends. Make sure to read your margarine container to see if you can use it heated. Olive oil only if it says it’s for cooking – raw olive oil shouldn’t be heated this much. Hope that helps!

      Reply
  19. Terri says

    April 17, 2020 at 12:32 am

    5 stars
    Wonderful! A bit on the greasy side because I didn’t know how much to butter the pan, but good flavor. Didn’t have bread crumbs so I substituted Ritz crackers in the same amount. Worked well. Will make again

    Reply
  20. Wendy says

    April 11, 2020 at 12:29 am

    5 stars
    Loved it!!!!

    Reply
  21. Lori says

    March 27, 2020 at 4:46 pm

    5 stars
    Exceeded my expectations. I will definitely make this again. I added a little cayenne pepper for a kick!

    Reply
    • Nora Rusev says

      March 30, 2020 at 9:19 pm

      Love your addition of cayenne pepper, Lori! I’ll have to try that sometime. Thanks for sharing!

      Reply
  22. Esha says

    March 16, 2020 at 7:48 pm

    5 stars
    What a great recipe! Completely delivered as promised. Crunchy and not bland (I added some extra paprika and oregano in the flour). So so good – really provides the satisfaction of fried chicken.

    Reply
  23. Reem says

    February 12, 2020 at 5:12 am

    5 stars
    So easy and so delicious, thank you for sharing. Definitely a staple here!

    Reply
    • Nora Rusev says

      February 13, 2020 at 10:03 am

      I’m so glad to hear it, Reem!

      Reply
  24. Chinazor says

    January 28, 2020 at 4:48 pm

    5 stars
    This recipe is so amazing and totally different from the oven fried chicken I used to know.

    Family dinners will never be the same again.

    Can I replace all-purpose flour with almond flour instead?

    Reply
  25. Sara says

    January 06, 2020 at 12:58 am

    I tried the recipe using the rack as a previous reviewer did, without using butter. Mistake! The flour coating was crispy, but unappetizing in (flour) color at the end of cooking, even after a stint under the broiler! (and was the flour sufficiently cooked w/out the butter?) Desperate, at the end, I browned the chicken briefly in butter in the skillet to brown the coating. I had also added cayenne pepper. Delicious!

    Reply
    • Nora Rusev says

      January 06, 2020 at 7:24 am

      Sara, I’m sorry that didn’t work out for you! I guess people who bake it this way must use some kind of cooking spray on it? I’m glad you figured out how to fix it and ended up enjoying the chicken!

      Reply
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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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