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The Best Oven Fried Chicken

The Best Oven Fried Chicken. In only about an hour you can enjoy all the flavour and crispy deliciousness of moist, juicy fried chicken without frying or a lot of added fat.

Oven Fried Chicken on a white serving platter with salad in the background.

The Best Oven Fried Chicken.

Looking for the best oven fried chicken recipe? In only about an hour you can enjoy all the flavour and crispy deliciousness of moist, juicy fried chicken without frying or a lot of added fat.

A really terrific alternative to take-out, especially served with my Unfried Crispy Wedge Fries.

Crispy Baked Wedge Fries

Crispy Baked Wedge Fries

My Oven Fried Chicken recipe is really just my standard fried chicken recipe in a simplified, fuss-free and lighter version. I make the seasoning mixture in large batches and keep it in the freezer or in airtight containers to reuse for later.

Very little of it goes to waste at our house because we use it for chicken nuggets for the kids, fried chicken fillet sandwiches and of course good old fried chicken.

One whole chicken on a white plastic cutting board cut into 8 pieces

One whole chicken cut into 8 pieces

The dredge mix below should make enough for about 2 whole chickens. Divide it in half and store the second half in an airtight container for next before you start coating the chicken if you don’t need that much.

Originally published on April 13, 2008.

Oven fried Chicken close up photo of cooked chicken pieces.

The Best Oven Fried Chicken.

Need more chicken dinner inspiration?

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Our top Ten Chicken Recipes of the past 10 years. Image collage for Pinterest 

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Oven Fried Chicken on a white serving platter with salad in the background.
Yield: 4 to 6 servings

The Best Oven Fried Chicken

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

The Best Oven Fried Chicken - In only about an hour you can enjoy all the flavour and crispy deliciousness of moist, juicy fried chicken without frying or a lot of added fat.

Ingredients

  • 3 pounds chicken
  • 3 tbsp canola oil
  • 2 eggs
  • 2-3 tbsp water or milk
  • 1/3 cup flour
  • 1 tbsp salt
  • 1 tbsp ground black pepper
  • 2 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp powered thyme
  • 1 tbsp powdered sage
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp dried marjoram
  • 1 tbsp dry mustard powder
  • 1 tbsp powdered ginger
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine all of the ingredients in the flour and spice dredge.
  3. Dip the chicken pieces in egg wash of 2 eggs beaten together with 2 tbsp water, then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.
  4. Coat the bottom of a cookie sheet or large baking pan with the canola oil.
  5. Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle.
  6. Bake at 375 degrees for 50-60 minutes depending on the size of the chicken pieces. I use a meat thermometer to make sure the internal temperature of the largest pieces reaches 165 degrees F.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

g

Amount Per Serving Calories 664Total Fat 40gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 27gCholesterol 278mgSodium 1375mgCarbohydrates 14gFiber 3gSugar 1gProtein 60g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Sylvia

Monday 19th of October 2020

Hi Barry, Just found your site, and I see so many recipes I want to try. Could you please clarify for me, sorry... this recipe calls for only 1/3 cup of flour for 3lbs of chicken? And, the spice mix, I cut that in half, then add the 1/3 cup of flour? Thank you

Tia

Sunday 28th of June 2020

Correction! Maybe the cayenne wasn't the culprit...I realized I used hot Hungarian paprika!! Sorry. Still delicious!

Tia

Thursday 25th of June 2020

People should know this recipe is HOTTTTT!! Delicious, but very hot. Use 1/4 the amount of cayenne! Sheesh! You people didn't make this recipe. LOL you would have mentioned it. I thought this was the baked version of the KFC recipe. Nope! Hope i can eat the rest...I need milk!!!

Pat Letkemann

Wednesday 3rd of June 2020

Made this today and we are all thankful that you post your great recipes. Will just cut back on the salt next time. Will be going through the other wing recipes to make sure we have the ingredients. Thank you again!

Amer

Saturday 25th of April 2020

I just tried this recipe. I love the flavor profile, and how little flour it requires. Majority of crust is the seasoning and herbs. Few modifications I would make next time: - ground the herbs to the same consistency as the spices. This makes the herbs easier to mix, but more importantly allows the herbs to be more evenly distributed on chicken - use an oven rack instead of a pan (keep the pan underneath the rack). Chicken releases a lot of liquid that douses the side facing down and washes off much of this delicious seasoning and makes it impossible for that side to be crispy - while coating, I would dip the chicken in the beaten egg and then sprinkle the seasoning mix over the chicken rather than dip the chicken in the seasoning mix. Dipping the wet chicken in the seasoning mix caused the mix to damp very quickly and harder to stick to chicken. Besides you won’t be able to use any left over seasoning mix

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