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Oven Fried Chicken Recipe

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4 from 5 reviews

This Oven Fried Chicken recipe offers a healthier twist on classic fried chicken by baking instead of deep-frying. Coated in a flavorful blend of seasoned flour and cooked to a crispy, golden-brown perfection using olive oil, it delivers juicy, tender chicken with all the satisfying crunch without the extra grease. Perfectly cooked in the oven with easy-to-follow steps, this recipe yields a deliciously crispy chicken that's ideal for family dinners or gatherings.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Chicken

  • 3 pounds skin-on, bone-in chicken pieces (breasts, thighs, drumsticks, wings)

Seasoned Flour Coating

  • 1 cup unbleached, all-purpose flour
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt (fine sea salt or table salt can be used)
  • 1/4 teaspoon black pepper

Oil

  • 1/3 cup extra virgin olive oil, neutral oil, or a combination

Instructions

  1. Preheat and Prepare: Pat the chicken pieces dry with paper towels to ensure a crisp crust. Position an oven rack in the middle of the oven and preheat it to 400°F (204°C). Line a rimmed baking sheet with aluminum foil for easy cleanup and pour the entire 1/3 cup of oil onto the foil, spreading it evenly to coat the surface.
  2. Season the Coating: In a deep or wide bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper to make the seasoned flour mixture. This will add a flavorful crust to the chicken.
  3. Dredge the Chicken: One piece at a time, dredge each chicken piece in the prepared seasoned flour mixture, coating it thoroughly but shaking off any excess flour. Place each coated piece on the oiled baking sheet, turning them gently to coat all sides in the oil. Arrange the chicken in a single layer, placing pieces snugly but not overcrowded.
  4. Baking: Bake the chicken in the preheated oven for a total of 45 minutes. After 20 minutes, use tongs to carefully turn each piece over to ensure even cooking and browning on both sides.
  5. Optional Convection Browning: For a deeper golden brown finish, if your oven has a convection setting, switch it to 400°F convection mode for the final 10 minutes of roasting.
  6. Check for Doneness: Use an instant-read meat thermometer inserted into the thickest part of the largest piece to check that the internal temperature has reached 165°F (74°C). The chicken should be deep golden brown and the juices run clear when pierced.
  7. Handling Dark Meat: Since dark meat pieces (thighs, wings, drumsticks) tend to need more time to render the fat and cook fully, you may remove white meat pieces like breasts earlier once they reach temperature and continue baking dark meat for an additional 10-15 minutes if needed.

Notes

  • Patting the chicken dry before coating helps achieve a crispier crust.
  • Using a combination of oils or neutral oil can prevent olive oil’s flavor from overpowering the dish.
  • Turning the chicken halfway through baking ensures even browning and crispy texture.
  • If you don’t have a convection oven, increase the baking time slightly for crispiness.
  • Meat thermometer ensures perfectly cooked chicken without overcooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/oven-fried-chicken-recipe/