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.
Craving More? Get These Chicken Recipes
You Might Also Like
- Game Day Ready: Best Recipes for Tailgating, Parties, and Football Watching
- Best Chicken Recipes for Family Meals and Entertaining
- A Southern Soul’s Top Recipes of 2025 + A Look Ahead
- Most Popular Southern Soul Recipes Of 2024
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!
My New eBook!
Top 25 Viral Recipes
Whether you’re cooking for two, feeding a busy family, or filling your home with friends, I’m cheering you on from my kitchen. I hope this eBook brings you comfort, creativity, and plenty of delicious moments around your table.
Southern Traditions: Timeless Recipes to Make, Share, and Love!
GET THIS FREE GUIDE: Southern dishes with easy prep and timeless flavor in every bite.
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
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
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
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
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
So delicious and simple! My family is addicted!
love your recipes – you should write a cookbook and put all these in there!
Thanks, Sandra!
~Donya
Hi Donya, can this recipe be used for chicken wings ?
Yep!
Thank you… I have several wings that are vacuumed packed along with a rack that holds them…
Thank you… I have several wings packs that are vacuumed packed along with a rack that holds them…
Can you use bone in skin on Chicken thighs?
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
I have many times. Just check temperature (165⁰F). It’s really good.
This was so good and so easy! Not a greasy mess, it was tender and flavorful. Won’t fry it again any other way!
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
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!