Oven Fried Chicken Recipe

Golden brown Oven fried chicken thighs and drumsticks on a sheet pan

Oven Fried Chicken Recipe

Prep Time: 10

Cook Time: 45

Servings:

Calories: 388kcal

Author: Maureen Abood

Oven fried chicken is a simple process of dredging chicken pieces in a seasoned flour mixture then baking on a sheet pan coated with oil (far less oil than frying!).

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Ingredients

3 pounds skin-on, bone-in chicken pieces (breasts, thighs, drumstick, wings)
1 cup unbleached, all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon kosher salt, fine sea salt, or table salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil, neutral oil, or a combination

Instructions

Pat the chicken dry. Place an oven rack in the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat it with the entire 1/3 cup of oil.
In a deep or wide bowl, whisk the flour with paprika, garlic powder, salt and pepper. Dredge the chicken, once piece at a time, in the seasoned flour mixture just before baking. Shake excess flour off each piece and place on the sheet pan, turning to coat in the oil. Keep the chicken in a single layer and feel free to tuck them in close to one another.
Bake for 45 minutes, turning the chicken over after 20 minutes using tongs. For deeper browining, turn the oven to 400°F convection, if you have it, for the last 10 minutes of roasting. When a instant read meat thermometer in the chicken reaches an internal temperature of 165°F., is deep golden brown and the juices run clear, remove from the oven. Dark meat (thighs, wings, and drumsticks) can take longer to fully render the fatty skin; you can remove the white meat breast pieces and increase the cooking time for dark meat pieces by an additional 10-15 minutes.

Nutrition