Yummy Oven-Baked “Fried” Chicken Recipe
If you love fried chicken but don’t want to deal with the grease, splattering oil, and calories of deep-frying, then oven-baked fried chicken is your new best friend. This recipe gives you all the flavor and crunch of traditional fried chicken but with a lighter, healthier, and easier twist.
By using a simple coating of seasoned flour, paprika, and butter, this chicken bakes up with a crispy golden crust that tastes just like it came out of the fryer—without ever touching a drop of hot oil. It’s crispy on the outside, juicy on the inside, and so delicious you’ll want to make it every week.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons paprika (for color and flavor)
- ¾ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- ½ stick (¼ cup) butter
- 6–8 pieces of chicken (drumsticks, thighs, or breasts—bone-in works best)
Step-by-Step Directions
1. Prepare the Chicken
- Preheat your oven to 400°F (200°C).
- Pat the chicken pieces dry with a paper towel—this helps the coating stick better.
2. Make the Seasoned Coating
- In a large zip-top bag or mixing bowl, combine the flour, paprika, pepper, and salt.
- Add the chicken pieces one at a time, shaking until each piece is evenly coated in the flour mixture.
3. Prep the Pan
- Place the butter into a large 9×13 baking dish and put it in the oven just until the butter melts.
- Once melted, remove from the oven and carefully swirl the pan so the bottom is coated. This will help crisp up the chicken.
4. Bake the Chicken
- Place the coated chicken pieces in the buttered pan, skin-side down.
- Bake for 30 minutes, then flip the chicken pieces over.
- Continue baking for another 20–30 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C).
5. Serve and Enjoy
- Let the chicken rest for 5 minutes before serving.
- Pair it with mashed potatoes, coleslaw, or a fresh salad for the ultimate comfort meal.
Cooking Time & Servings
- Prep Time: 10 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour – 1 hour 10 minutes
- Servings: 4–6
Tips for the Crispiest Oven-Fried Chicken
- Don’t overcrowd the pan: Leave space between each piece so they crisp instead of steaming.
- Add spices: Try garlic powder, onion powder, or cayenne pepper for extra flavor.
- For extra crunch: Double-dip the chicken—coat in flour, dip quickly in milk or buttermilk, then coat again in the flour mixture.
- Healthier option: Use skinless chicken, but keep in mind it won’t be quite as crispy.
Variations
- Spicy Version: Add hot sauce to the butter or cayenne pepper to the flour mixture.
- Buttermilk Chicken: Soak the chicken in buttermilk for a few hours before baking for an extra tender result.
- Parmesan Crust: Mix grated Parmesan cheese into the flour mixture for a cheesy, crunchy coating.
- Gluten-Free: Use gluten-free flour or crushed cornflakes instead of regular flour.
Frequently Asked Questions (FAQ)
1. Can I use boneless chicken?
Yes! Boneless chicken breasts or thighs work great—just reduce the cooking time by about 10–15 minutes.
2. Can I make this ahead of time?
Yes. Coat the chicken, cover, and refrigerate for up to 8 hours before baking.
3. How do I reheat oven-fried chicken?
Reheat in a 375°F (190°C) oven for 10–15 minutes to bring back the crispiness.
Final Thoughts
This Yummy Oven-Baked Fried Chicken gives you all the comfort of fried chicken without the guilt of deep frying. It’s a family-friendly dinner that’s easy enough for weeknights yet delicious enough for Sunday supper. With its golden crust and tender, juicy meat, it’s bound to become one of your go-to chicken recipes.
Once you try this oven-baked version, you may never go back to deep frying again!