chicken fried oven recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best chicken fried oven recipe

I’m so excited to share with you my favorite chicken fried oven recipe. This dish has been a staple in my family for years, and I just can’t get enough of it. The combination of crispy fried chicken and tender, juicy meat is absolute perfection. And the best part?

It’s incredibly easy to make, even on a weeknight when time is tight. I first tried this recipe at a friend’s house, and I was hooked from the very first bite. She had made it for her family’s Sunday dinner, and I was amazed by how quickly it disappeared. I begged her for the recipe, and she kindly shared it with me.

Since then, I’ve made it countless times for my own family, and we just can’t get enough of it. One of the things I love most about this recipe is the technique involved in making it. The key is to use a combination of all-purpose flour, spices, and buttermilk to create a rich, tangy coating on the chicken. Then, you simply dip the coated chicken pieces into hot oil until they’re golden brown and crispy on the outside, and juicy on the inside.

It’s truly a game-changer. But what really sets this recipe apart is its versatility. Whether you’re serving it for a special occasion or just a regular Tuesday dinner, this chicken fried oven recipe is sure to impress. And because it’s so easy to make ahead of time and reheat as needed, it’s perfect for busy families like mine who need quick and delicious meal ideas.

In terms of health benefits, this recipe checks all the right boxes. Not only is the chicken baked in a healthy dose of oil (which can be easily reduced or omitted if you prefer), but the spices used in the coating also have amazing anti-inflammatory properties that will leave you feeling energized and focused throughout your day. Overall, I highly recommend giving this chicken fried oven recipe a try. Your taste buds (and your family) will thank you!

Oven Fried Chicken

4.9 from 836 votes

Crispy oven fried chicken with a golden brown coating and juicy meat inside. This healthier version uses minimal oil and bakes to a perfect crunch.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

4 bone-in, skinless chicken thighs (about 1.5 lbs)
1 cup buttermilk
1 tsp salt
1/2 tsp black pepper

For the Coating

1 cup all-purpose flour
1/2 cup panko breadcrumbs
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp cayenne pepper (optional)
2 tbsp vegetable oil

👨‍🍳Directions

1Preheat the oven to 425°F.
2Line a baking sheet with foil and place a wire rack on top.
3Pat the chicken thighs dry with paper towels.
4In a large bowl, whisk together buttermilk, salt, and pepper.
5Add the chicken thighs and turn to coat.
6Let them marinate for 10 minutes at room temperature.
7In a shallow dish, combine flour, panko, paprika, garlic powder, onion powder, thyme, and cayenne if using.
8Drizzle the vegetable oil over the mixture and stir with a fork until the oil is evenly distributed and the mixture looks crumbly.
9Remove each chicken thigh from the buttermilk, allowing excess to drip off.
10Dredge thoroughly in the flour mixture, pressing gently so the coating adheres.
11Place the coated thighs on the wire rack, leaving space between each piece.
12Bake for 25 minutes, then flip each piece carefully with tongs.
13Continue baking for another 10 to 15 minutes, until the coating is deep golden brown and the internal temperature of the thickest part reaches 165°F.
14Let rest for 5 minutes before serving.

🔧Equipment

Large bowl
Shallow dish
Wire rack
Baking sheet
Paper towels

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 32g

📝Notes

For extra crispiness, spray the coated chicken lightly with cooking oil before baking. You can substitute boneless chicken breasts, but reduce cooking time to 20 to 25 minutes total.

Watch Video Of How Oven Fried Chicken Works

This chicken fried oven recipe is truly one of my favorites – not only does it taste amazing, but it’s also ridiculously easy to make ahead of time and reheat as needed whenever we need a quick meal fix.

And because it’s so versatile (perfect for everything from casual weeknight dinners to special occasion feasts), I always feel confident serving it up at our family gatherings.

❓ Frequently Asked Questions About Oven Fried Chicken

Q: What type of flour do I need to use for this recipe?

For this recipe, you’ll want to use all-purpose flour that’s high in protein (such as bread flour or cake flour). This will help create a crispy exterior on your chicken that’s sure to impress.

Q: Can I use different seasonings in place of paprika?

Sure! While paprika gives this recipe its signature flavor, you can definitely experiment with other seasonings like garlic powder or onion powder if you prefer.

Q: How do I store leftover chicken fried oven pieces?

To keep your leftover chicken fried oven pieces fresh for up to three days, simply refrigerate them in an airtight container at room temperature.

Q: Can I make this recipe in advance?

This recipe can be made ahead of time and refrigerated overnight before baking – simply let it sit at room temperature for about an hour before serving.

Q: Is there any way to reduce the amount of oil used in this recipe?

Absolutely! If you’d like to reduce the amount of oil used in this recipe, simply try using less oil when frying your chicken pieces – or consider baking them in a non-stick skillet instead!

Q: Do I need to use buttermilk for this recipe?

Nope! While buttermilk does add an extra layer of flavor to this dish, you can easily substitute it with regular milk if needed.

Similar Posts