Wait, fried chicken in the oven? Yes, you read right! Oven-”frying” chicken is a great recipe to consider when you don’t want to deal with oil temperatures and watching the chicken like a hawk. Simply bread it and let your hot oven do the rest! This easy recipe results in crispy, tender chicken in less time with less mess. For best results and for chicken that is crispy on the outside and moist and juicy on the inside, I recommend using chicken drumsticks and thighs. Chicken breasts can work as well, but they are more prone to drying out, especially since you’ll need skinless pieces. Serve oven-fried chicken with your favorite side dishes, like classic mashed potatoes, homemade cornbread, or easy potato salad.
What You Need to Make This Recipe
Flour — all-purpose flour helps to seal in moisture so the chicken doesn’t dry out.Paprika — paprika adds some flavor and color to the flour. For a slightly smoky flavor, use half sweet (regular) paprika and half smoked paprika. Whole milk and eggs — this easy milk and egg wash will help the breading stick to the chicken. Panko breadcrumbs and butter — combining the breadcrumbs with melted unsalted butter gives the breading a richer flavor. Butter also helps give the chicken a crispy coating. Chicken pieces — I used drumsticks and thighs, all skinless. Salt and black pepper — to season the chicken before dredging it in flour. Fresh parsley — chop up some Italian parsley to use as a bright garnish.
How to Make Oven Fried Chicken
- Combine all-purpose flour and paprika in a shallow dish. Make sure they are mixed together well. A shallow dish is the best choice here to make it easier to coat the chicken.
- In another shallow dish, whisk together milk and 2 large eggs. Set aside for now.
- Grab yet another shallow dish and mix the melted butter and panko breadcrumbs together with a fork.
- Pat each piece of chicken dry with paper towels and rub salt and pepper onto them to generously season.
- Using a pair of tongs, dredge one piece of chicken into the flour mixture so it is coated all over. (Complete the entire breading process with one piece of chicken at a time. Don’t dredge all in flour and then move onto the next step.)
- Dip the dredged chicken piece into the milk and egg wash.
- Dredge the chicken in the panko breadcrumbs mixture. To coat the chicken evenly, press the breadcrumbs into the chicken with your hands.
- Line a rimmed baking pan with parchment paper for easier cleanup. Place a wire rack on top. Spray the rack with cooking spray so the chicken doesn’t stick. Arrange the breaded chicken on the wire rack and bake at 425°F. The oven fried chicken is fully cooked when the internal temperature reaches 165°F on a meat thermometer. Cooking time will vary depending on your oven, but it should take around 45 minutes for oven fried chicken thighs and drumsticks to cook.
Pro Tips for Making This Recipe
Instead of just sprinkling the salt and pepper over the chicken, rub it in with your fingers for more even seasoning. For a punch of extra flavor and heat, sprinkle the chicken parts with a generous amount of garlic powder and spicy cayenne pepper. Make it a family event! Enlist the members of your household to help with the different stages of breading the chicken! It’s a fun way for everyone to be involved, and it will move the process along faster. Pressing the breadcrumb and butter mixture firmly onto the chicken helps it stick to the pieces better. It will also form a nice crust. The chicken is cooked at a high temperature. So if you notice that it is browning too fast, tent it loosely with foil.
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
