Learn how to make crispy, succulent chicken in the oven, without sacrificing flavor or texture! This simple recipe for Oven Fried Chicken is a winner on busy weeknights, lazy weekends, or any time you want delicious fried chicken without a lot of work.
I love serving this crazy good chicken with Deviled Egg Pasta Salad and warm Cornbread Muffins for an easy Southern-style dinner.
In This Post
Oven Fried Chicken: A Game Changer
I might be stirring things up a bit, but sometimes, that’s called for. As a true Southerner, I don’t think there is anything better than simple ingredients making crispy, juicy pieces of fried chicken. The thing is, sometimes, I just don’t have the time it takes to make traditional Southern fried chicken. So, what do I do? I oven fry it.
Can You Make Fried Chicken In The Oven?
Oh, you sure can, and it’s easy! The combination of the right breading, preheating the oven, using the right pan, and flipping the chicken during cooking ensures that crunch that we all yearn for in juicy and tender fried chicken. Oven cooking is much easier than deep-frying and makes clean-up effortless. This is Southern-style chicken done right!
Ingredients For This Recipe
- Chicken – chicken drumsticks, chicken breasts, chicken thighs, or chicken tenders are great to use,
- Panko Bread Crumbs – seasoned or homemade breadcrumbs can be used.
- All-purpose Flour
- Butter and Olive Oil – or Avocado Oil
- Garlic Powder – onion powder can also be added.
- Montreal Seasoning – I use my homemade blend of Montreal Steak Seasoning but other seasoning mixes like paprika, lemon pepper, or Dan-O’s are also tasty.
- Egg
- Black Pepper and Salt
How To Season Fried Chicken
Start with salt and pepper. These are the foundational seasonings that provide basic flavor. After that, it’s all up to you. I like keeping things fairly simple with garlic powder and a homemade seasoning blend. You can change things by adding more spice with cayenne or citrus flavor with lemon pepper.
Easy Steps To Make Fried Chicken In The Oven
- Heat oven to 425 degrees. Put butter in a large cast iron skillet, then place in oven till the unsalted butter melts.
- In a pie pan or shallow dish, beat egg and water until mixed. Place breadcrumbs, and seasoning in a zip-top bag and shake until blended.
- Dip chicken pieces into the 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 chicken and place in the oven.
- Cook on one side, then turn each chicken leg and cook until golden brown. Chicken is done when an instant-read meat thermometer reads 165 degrees internal temperature.
- Remove the skillet from the oven and sprinkle the chicken with additional kosher salt if desired.
Why Is My Chicken Not Crispy?
If your oven-fried chicken is not as crispy as you’d like, there are several possible reasons for this issue. Here are things to check:
- Make sure your oven is set to the right temp and is preheated.
- Coat the chicken evenly with a single layer of breadcrumb mixture.
- My best advice on baking crispy chicken drumsticks or chicken thighs is to avoid overcrowding the pan.
- Flip the chicken pieces halfway through cooking so both sides get crispy.
- Make sure to put the chicken on a wire rack on a rimmed baking sheet so the oil doesn’t sit on it, making it soggy.
How To Store
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.
What To Serve With Oven Fried Chicken
Whether it’s a salad or a side dish, there are so many dishes that go well with baked chicken in the oven:
Salads: Tomato Cucumber Salad, Caprese Pasta Salad, Easy Spaghetti Salad.
Side Dishes: Air Fryer Baked Potatoes, Southern Fried Corn, Skillet Green Beans.
More Chicken Recipes
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!
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
Notes
- Make sure your oven is set to the right temp and is preheated.
- Coat the chicken evenly with the breadcrumb mixture. Press the coating onto the chicken firmly to ensure it adheres properly.
- Avoid overcrowding the pan. Leaving enough space between the chicken pieces allows for proper air circulation so that the chicken can get crispy.
- Make sure to flip the chicken pieces halfway through the cooking time so that both sides get crispy.
- Store any leftover chicken in an airtight container in the fridge for up to three days. You can reheat it in the oven or air fryer or serve at room temperature.
Nutrition
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carol watts
I only have a small cast iron skillet. Can I use a Dutch oven pot?
You can also use a skillet or sheet pan. A Dutch oven might be too deep.
~Donya
carol watts
Thank you! I used my cast iron skillet and a casserole dish and they both came out amazing! This recipe is awesome. Sharing it with my friends and family!
Thank you, Carol! I’m thrilled you are cooking with me.
~Donya
Stewball
So sorry. It’s me again. Last time I hope. It’s 0.20am.
Do you take the skin off the chicken 🐔 ?
No. Skin on, bone in.
~Donya
Molly
It was so, so good! I’m in the muddle of chemo treatments, and I was able to eat this without getting suck. And the taste was just fantastic! Thank you!!!
Thank you, Molly.
I’m sending prayers and lots of love,
~Donya
Cathy
I was skeptical at first, but your recipe is awesome !! I used bone in thighs next time I’ll try legs. We can’t stop eating!! My 6 yr old granddaughter had seconds, which isn’t usual for her. Thank you for sharing.
Thank you, Cathy!
I love this. And you’ve made my day letting me know about your sweet granddaughter.
XO,
~Donya
Dana Drennan
So delicious and simple! My family is addicted!
Sandra Oravec
love your recipes – you should write a cookbook and put all these in there!
Thanks, Sandra!
~Donya
Ben Buszka
Hi Donya, can this recipe be used for chicken wings ?
Yep!
Ben Buszka
Thank you… I have several wings that are vacuumed packed along with a rack that holds them…
Ben Buszka
Thank you… I have several wings packs that are vacuumed packed along with a rack that holds them…
Lisa
Can you use bone in skin on Chicken thighs?
Donya
Hey there Lisa!
That’s a great question! I’ve honestly never tried using Chicken Thighs for this recipe, the oven temperature and times stated in the recipe wouldn’t work since it’s a different cut of meat. You can definitely give a try, I’m sure it would taste delicious you’d just have to adjust the cook time for the cut of meat, but if you try it let me know how it works out I’m curious. If you have extra Chicken Thighs on hand you want to use, you should check out my Crock Pot Chicken Thighs recipe or my Balsamic Chicken Thighs recipe, both are delicious. I hope this helps, let me know if you have any other quesitons!
~Donya
Carolyn McElroy
I have many times. Just check temperature (165⁰F). It’s really good.
Jenifer
This was so good and so easy! Not a greasy mess, it was tender and flavorful. Won’t fry it again any other way!
Pat Frankovich
This was the best fried chicken ever. I have burned more chicken cooking in pans ofmessy oil and this was crispy, brown and will never co o k it any other way.
WOW! Thank you, Pat. You have made my day. Thanks for being part of the Southern Soul family.
~Donya
Shirley
What about having no cast iron skillet?
Hey Shirley.
You could also use a metal pan, like a baking sheet. That should work too.
Enjoy!