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 with the butter inside: Put the butter right in the cast iron skillet and let it melt in the oven while it preheats. When the chicken hits that hot pan, it sizzles immediately — and that sizzle is what starts building your crust.
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: Turn the chicken at the 30-minute mark and leave it alone the rest of the way. One flip gives both sides equal time against the hot pan. More than that and you risk pulling off the crust you worked to build.
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.
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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 well with this recipe. Just shorten the cooking time since boneless pieces bake faster than bone-in legs. Check the internal temperature at the 25-minute mark and pull them as soon as they hit 165°F so the coating stays crispy and the meat stays juicy.
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.
The key is a hot cast iron skillet, Panko breadcrumbs, and space in the pan. Preheat the skillet with butter melting inside so the chicken sizzles the moment it touches the pan. Press the Panko coating firmly into the meat, and make sure the pieces are not crowded — steam is the enemy of crispy coating.
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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This recipe was a 10 out of 10!
The flour mixed with panko was a revelation, and the cast iron provided the heat necessary to crisp. Thank you!
So glad you loved it! The flour and panko combo really does give it that perfect crunch, and cast iron makes all the difference. Thanks so much for sharing!
~Donya
I rate it a ten
I’ll happily take a ten — thank you! That really means a lot. ~Donya
This is DELICIOUS. I used bone in chicken thighs and recommend baking skin side down for 30 and then flipping. Flour seasoning can literally be whatever. Super easy and everyone loved it.
I’m so glad you loved it! Bone-in thighs are a great choice, and I love that tip about flipping halfway for even cooking. And you’re right — that seasoned flour is super forgiving. Thanks so much for sharing how it worked for you!
~Donya
Very thorough, can’t wait to try it.
So glad it was helpful! Hope you love it when you make it — thanks for being here.
~Donya
The best and easiest recipe ever!!!! Thanks so much for sharing.
That makes my day! I’m so glad you loved it and found it easy to make. Thanks so much for sharing the love!
~Donya
I made this recipe tonight and both my husband and I absolutely loved it. So much easier and even better than deep frying and not as big of a mess. It was so good! Since I read the ingredients in the steak seasoning,( which I did not have), I just added paprika and onion powdered along with the other ingredients. So very good! I do have one question. My cast iron skillet is 12 inches. No way would I have been able to put 8 chicken legs in my skillet. What size is shown in the picture please?
Thank you so much for the kind words — I’m thrilled you and your husband loved the chicken!
Regarding your question, the skillet shown in the photos on the Oven Fried Chickenrecipe is a 14-inch cast iron skillet. Do glad to hear you enjoyed the recipe! ~Donya
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