Simplify your dinner with this Oven Fried Chicken that comes out crispy & delicious in about an hour. Less mess & clean up, the best-baked chicken recipe. Ever!
My mom was a baker. She did a great job making sweets. But that is where it really ended for her in the kitchen. She didn’t really cook much that I can remember & so when I got out on my own I lived on things like toast & hamburger helper. Easy stuff.
So when I met the hubs we ate a lot of what he calls bachelor food. But I knew we couldn’t live on that forever.
So I started learning the basics & one of the first things I perfected was fried chicken. I make it in a handful of different ways – all equally as good as the next.
But the one that I make the most – this Oven Fried Chicken.
oven fried chicken recipe
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It’s so simple to make. I like to coat my chicken using a zip-top bag. Just toss in there with my favorite flour– close & shake. It keeps the mess to a minimum & it does a great job.
I have been making this recipe for 20 years & I can tell you that each & every time we marvel at not only how easy it is to make but just how tasty it is after a long day.
Oh & did I mention that it takes less than 10 minutes to prep & a little over an hour to cook. That’s it! I told you it was easy!
It really is no wonder this recipe has been pinned several-hundred thousand times & shared on Facebook over 1 MILLION TIMES. It is CRAZY EASY!
This recipe is the one that even my son makes now that he’s out on his own. He can cook once & live off the leftovers all week, which is so great considering how busy he is with work and classes.
Here are some commonly asked questions
Can this be made with drumsticks?
You can do that. Just cook for about 40-45 minutes, turning them over after about 30 minutes. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
How do you think this would be using Almond Flour to make this recipe Keto-friendly?
I don’t think it would hurt to give it a try. If you make it, please let me know how it turns out.
What is the best way to store leftover chicken?
After serving, place leftover chicken in a shallow airtight container. Be sure to label with the date before refrigerating. The chicken should keep for up to 2 days. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature. As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
So, if the deep container of food takes several hours to finally get to that 35 degrees, the bacteria has been growing in your leftovers for those several hours. Not exactly what you want to happen.
How many can this serve?
This will depend greatly on portion sizes & the appetites of your crowd. I typically buy the large pack of chicken thighs that contains 8-10 pieces. So if all 5 of us in our family has 1-2 pieces each, it can feed us for 1 dinner.
oven baked fried chicken
Can this recipe be doubled?
Yes, you can double this recipe. But due to constraints on how much the pan can hold, you might have to do 2 baking pans and bake them side-by-side.
HOW DO YOU MAKE OVEN FRIED CHICKEN?
- Preheat oven to 425 degrees.
- Spray a 9×13 metal, stoneware or enameled cast iron baking dish with cooking spray & set aside.
- Combine chicken & flour in a large gallon size zip top bag- seal & shake well until chicken is coated in flour.
- Remove each piece of chicken from the bag & place skin down in prepared baking dish.
- Sprinkle with seasonings & bake 30-35 minutes.
- Remove & turn each piece of chicken over to skin side up- sprinkle with more seasonings.
- Bake an additional 30-35 minutes.
- Remove from oven & transfer chicken to a plate lined with paper towels.
- Sprinkle with additional salt.
- ENJOY!
Can this be made with frozen chicken?
I don’t recommend trying to make this recipe with frozen chicken. It would drastically increase the cooking time and result in the skins burning while trying to get the internal temperature to a safe level.
***NOTE: Due to some safety concerns with baking glass cookware at high temperatures, please use a Metal Baking Dish, Corningware or Enameled cast iron dish.
How to Oven Fry Chicken
To make this recipe you will need…
- chicken thighs with skin
- all-purpose flour
- salt
- pepper
- smoked paprika
Products I love when making this fried chicken recipe…
This chicken recipe is so EASY and delicious – and if you’re like me, then you probably already have many of these items on hand OR maybe you have never made fried chicken in the oven before, & you might be a bit nervous – but you’re going to love the how simple this recipe is. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner.
- Metal Baking Dish
- Corningware
- Enameled cast iron dish
- all-purpose flour
- table salt
- pepper
- smoked paprika
- zip-top bags
Look at that! OH it is SO GOOD!!
Scroll to the bottom for the Printable Recipe
Oven Fried Chicken Thighs
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Crispy Oven Fried Chicken
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Oven Fried Chicken
Ingredients
- 8-10 pieces chicken thighs with skin
- 3 cups all-purpose flour
- 1 tbsp paprika
- 3 tsp table salt
- 2 tsp pepper
Instructions
- Preheat oven to 425 degrees.
- Spray a 9x13 metal, stoneware or enameled cast iron baking dish with cooking spray & set aside.
- Combine chicken, flour, paprika, salt and pepper in a large gallon-size zip-top bag- seal & shake well until chicken is coated in flour.
- Remove each piece of chicken from the bag & place skin down in the prepared baking dish.
- Sprinkle with additional seasonings to taste if desired.
- Bake 30-35 minutes.
- Remove & turn each piece of chicken over to skin side up- sprinkle with more seasonings.
- Bake an additional 30-35 minutes.
- Remove from oven & transfer chicken to a plate lined with paper towels.
- Sprinkle with additional salt if desired.
Jessy @ The Life Jolie says
I LOVE fried chicken but I’ve never made it- I cannot wait to try this- it looks amazing! Pinning!
Blair says
Now THIS is my kind of recipe! Easy, and only a few simple ingredients! Plus, LOOK at that coating!! Delicious, Gina!
Miz Helen says
This sure is an easy recipe for a favorite Fried Chicken. Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen
Bruce Deniger says
I’m sure this wanna gonna taste awesome and can’t wait to try it as its too easy to prepare too.
art says
I have made this and it turns out well. Sometimes I either use a misto or buy olive oil spray and spray the outside of the chicken. Also I find that if I mix a little cornstarch into the flour I get more crispness . I also find that if I use a meat thermometer and cook it enough but not too much then I get moister results art
Gina Kleinworth says
Those are all fantastic tips for making this chicken. We have tried them all at one time or another & agree with you on how they do make the recipe even better. Thank you so much for trying it & coming back to share your ideas. We really appreciate it.
BF says
This chicken is everything it claims to be and MORE- DELICIOUS!!!!!!!
Patti Fischer says
This is the best oven fried chicken I ever made. My husband loves it. It is really easy and comes out great every time. Delicious?
Amber says
Would this taste just as good using drumsticks instead?
Gina Kleinworth says
You can do that. Just cook for about 40-45 minutes, turning them over after about 30 minutes. You’ll know they are done when the meat is no longer pink at the bone and the juices are clear. A meat thermometer inserted near the bone should register 165 degrees.
LaTisha says
I make fried chicken all the time. This is an easier way to make it if you never have and the cleanup can be much faster. I used foil on the bottom of the pan. Also, I browned the chicken for another 5-8 minutes so that it was very crispy on the top.
Sara says
How do you think this would be using Almond Flour to make this recipe Keto-friendly?
Gina Kleinworth says
I don’t think it would hurt to give it a try. Please let me know how it turns out.
Patti Fischer says
This chicken recipe is absolutely delicious! I have made it quite a few times. Exactly the way it is written. Never disappoints.
Vanessa says
I do wonder what the dangers are with using a glass pan? I have used it to bake chicken so many times and I have never encountered a issue.
Marie Osterhout says
I made this chicken yesterday & it came out perfect! Just like you fried it in a pan,very tasty. So good. If you like it seasoned you might want to add the extra spices.
Winnie says
I’ve made this recipe for years, but I use a stick of butter instead of spraying pan. Give the skin a good taste. We also drizzle a little butter over the chicken after we cut it! Ok not good for the diet, but the taste is amazing.