5-Star Reader Comment
Absolutely delicious! I have tried lots of fried chicken baked in oven recipies. This is by far the best! Easy prep also.
Anne Marie
The Crunch…It’s A Game Changer!
I might be stirring things up a bit, but sometimes, you’ve just got to do it. As a proper Southerner, I don’t think there is anything better than crispy, juicy pieces of fried chicken. The thing is, sometimes, I don’t have the time it takes to make traditional Southern fried chicken. So, what do I do? I oven fry it.
With a quick breading, a hot oven, and my trusty cast-iron skillet, I can serve up chicken that’s crunchy on the outside and tender and juicy on the inside. It’s one of my most beloved recipes because it tastes like comfort without all the fuss of deep frying or standing over the stove.
Donya’s Tips for the Best Oven Fried Chicken
Preheat the skillet – Starting with a hot cast iron skillet and melted butter gives the chicken an instant sizzle and helps the coating stick to make it crispy.
Don’t crowd the pan – Leave space between each piece so the heat can circulate and crisp the breading instead of steaming it.
Flip halfway through – Turning the chicken ensures both sides turn golden brown and crunchy.
Use a thermometer – Chicken is perfectly cooked when it reaches 165°F. This way, you won’t have to guess if your chicken is thoroughly cooked.
Love easy chicken dinners? Try my baked BBQ chicken breasts or melt-in-your-mouth chicken next.
Ingredients You’ll Need
- Chicken – I love drumsticks for this recipe, but thighs, breasts, or tenders all work.
- Panko Breadcrumbs – for a light, crunchy coating (you can use seasoned or homemade).
- All-Purpose Flour – helps the coating stick.
- Butter – melted in the skillet for flavor and browning.
- Olive Oil – adds crispness to the coating.
- Egg + Water – the binding step that helps the breading adhere.
- Montreal Seasoning – I use my homemade blend, but lemon pepper, paprika, or cayenne are also delicious.
- Garlic Powder – for a subtle savory boost.
- Salt + Black Pepper – the foundation for all good fried chicken.
Make It Your Own: Seasoning and Flavor Ideas
Spicy Kick – When I’m in the mood for heat, I stir a little cayenne or my homemade taco seasoning into the breadcrumb mix. It’s just enough to wake things up.
Citrusy Twist – If I want something bright, I reach for lemon pepper instead of Montreal seasoning. It adds a little zing that feels fresh and light.
Herb Lovers – I love mixing in dried thyme, oregano, or parsley. It gives the coating a savory, almost Italian-style flair.
Lighter Version – For a leaner take, I’ll swap in skinless chicken breasts or tenders and bake them on a wire rack. They come out golden and still taste classic Southern fried chicken.
Easy Steps To Make Fried Chicken In The Oven
Here’s the quick run-down:
- Melt butter in a hot cast-iron skillet, dip the chicken in an egg wash, then coat it with seasoned breadcrumbs.
- Bake in the oven, flip once for even crispiness, and pull it out when the chicken is golden and cooked through. That’s it—crispy, juicy chicken without the fryer.
(Full measurements and step-by-step instructions are in the recipe card below!)
How To Store and Reheat
Any leftover chicken can be stored in an airtight container in the fridge for up to three days. You can reheat it in the oven or air fryer or serve it at room temperature.
Craving More? Get These Chicken Recipes
Ingredients
- 8 chicken legs
- 1 large egg
- 2 tablespoons water
- 4 tablespoon butter
- 1 cup Panko breadcrumbs – crushed
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 teaspoon Montreal steak seasoning
- Olive oil
Instructions
- Heat oven to 425 degrees. Put butter in a large cast iron skillet then place in oven till butter melts.
- In a pie pan or shallow dish, beat egg and water until mixed.
- Place breadcrumbs, flour, salt, pepper, garlic powder and steak seasoning in a zip top bag and shake until blended.
- Dip chicken legs into egg mixture then into the dry ingredients. Press breadcrumbs into the chicken then place into skillet with melted butter. Drizzle a small amount of olive oil over each piece of chicken then place in the oven.
- Cook for 30 minutes on one side then turn chicken and cook for an additional 15 to 20 minutes until golden brown.
- When done, remove skillet from oven and sprinkle chicken with additional kosher salt if desired. Serve hot or enjoy at room temperature.
Video
Nutrition
What To Serve With Oven Fried Chicken
This chicken goes beautifully with Southern favorites like Deviled Egg Pasta Salad, Cornbread Muffins, Air Fryer Baked Potatoes, or Southern Fried Corn. And for Sunday supper, I go all out with Skillet Cinnamon Apples, Green Beans and Potatoes, Baked Tennessee Onions, and warm rolls.
FAQ And Answers
Yes! Boneless breasts or thighs work beautifully. Just shorten the cooking time since they’ll bake faster than bone-in pieces.
Not necessarily. Cast iron is my favorite because it holds heat so well, but a rimmed baking sheet with a wire rack will also give you that crispy coating.
It is. You still get that golden crust and juicy inside, but with much less oil and no mess from a fryer.
If you tried this Oven Fried Chicken Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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Hi,
Can you use thighs and breasts with this recipe instead of legs?
Absolutely — you can use thighs and/or breasts in this Oven‑Fried Chicken recipe, Just keep an eye in the temperature to make sure you don’t over/under cook! Enjoy! ~Donya
This was honestly the best oven fried chicken recipe! I also think the cast iron skillet cooked it perfectly too.
So glad to hear that! Cast iron really does make all the difference — it holds heat beautifully and gives that perfect golden crisp. I’m thrilled you enjoyed the recipe, and I appreciate you taking the time to share!
~Donya
Going to make this for supper tonight. Can I use Montreal Chicken in place of steak. Your thoughts please. Thanks
Yes, you can definitely use Montreal Chicken seasoning in place of Montreal Steak seasoning—especially if you’re working with chicken instead of beef. The flavor profiles are similar, with bold spices and herbs, but the chicken version is typically a bit lighter and slightly less peppery.
~Donya