The Best Oven Fried Chicken
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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.
Originally published on April 13, 2008.
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.
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.
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.
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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.
Ingredients
- 3 pounds chicken
- 3 tablespoon canola oil
- 2 eggs
- 2-3 tablespoon water or milk
- ⅓ cup flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 2 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon powered thyme
- 1 tablespoon powdered sage
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried marjoram
- 1 tablespoon dry mustard powder
- 1 tablespoon powdered ginger
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper
Instructions
- Preheat oven to 375 degrees F.
- Combine all of the ingredients in the flour and spice dredge.
- Dip the chicken pieces in egg wash of 2 eggs beaten together with 2 tablespoon water, then dredge thoroughly in the flour and spice mixture to coat the pieces evenly.
- Coat the bottom of a cookie sheet or large baking pan with the canola oil.
- Place the coated chicken pieces in the pan and lightly spray the tops with olive oil from a spray bottle.
- 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.
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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
6Serving Size
gAmount 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.
I made this for my family Sunday night dinner and it turned out great! The flavor and tenderness of the chicken combined with the crispy coating was delicious! Thank you and I can't wait to try more recipes!
Wow this looks soooo good and sounds easy to make. A perfect combination! Pinned it ... making it SOON!
This is the ABSOLULTE BEST for that fried chicken taste without the mess or the fat. Thank you! Do you think this recipe would work also for fish?
Never used it for fish but it's worth a try!
This recipe sounds delicious, and I can't wait to make it. I have all the ingredients except the marjoram, would it be ok to leave that out? Also, I don't have olive oil in a spray bottle, will that alter the recipe if I skip that step?
Leaving out the marjoram is fine. You can use a spray bottle from the dollar store if you like but if not, a thin drizzle of oil over the pieces is needed. You may also want to turn the pieces a couple of times to ensure even browning.
Thank you Barry.
going to try this for supper can't wait
This has been a staple recipe since I stumbled across it about two years ago. I make it very often and have a jar of the flour spice dredge sitting on my kitchen top which is an essential part of my kitchen now. Thank you so very much for this amazing recipe. Five stars just don't do it justice.
Thanks so much Claire.
Just wondering if his is spicy...with the cayenne pepper
Not to my taste, but you can start by trying half the amount if you don't like spicy.
Wondering if you can use coconut or almond flour instead of the wheat flour?
I've never tried either of those, I'm afraid.
I tried it with coconut flour and it came out great!
Skin on or off?
I leave it on.
Hi Barry
I have a pellet grill I wonder if this would work on it and be crispy?
Never tried that. You mean on a pan with the lid down?
Thank you so very much for these most amazing recipes.
Each and everyone that I have made, has turned out so well.
A Newfoundlander, living out west, I miss good seafood and the best blueberries from Spaniards Bay!!
I look forward to making some of these Christmas cookies.
Keep up the good work.
Bev.Sheppard
Thanks, Bev.
Omg this chicken looks so good, have to try it for sure.
Hi Barry, I tried this recipe last night and my wife took one bite and said don't lose this recipe. I have to agree. I had everything except marjoram and mustard but made it anyway although I chickened out and cut pepper and cayenne by half ( wife is allergic to really spicy food). Next time I'll add the marjoram and mustard. Keep em coming!!
Stu