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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Perfect and easy. 3 people begged for more. I’m using an extra large pan next time!
That sounds like a win all around! Love that it was a hit — and sounds like that extra-large pan is a smart move for next time. Thanks so much for sharing your feedback!
~Donya
My husband is very particular when it comes to fried chicken. He really liked this one and it was so easy to make. Thank you
That makes me so happy to hear! 🙌 Fried chicken can definitely be a tough critic’s test, so knowing your husband enjoyed it (and that it was easy for you to make) is just the best compliment. Thank you for sharing your sweet note!
~Donya
Delicious! Crispy and perfectly seasoned.
So glad you thought so! Crispy + perfectly seasoned is exactly what I was going for — thanks for the kind words!
~Donya
grate
Excellent. Followed recipe exactly (except did not use a plastic bag for seasoning, used a bowl and made sure to roll chicken around in it.)
Great result, will make again.
Thanks, KK!
~Donya
I used to make this for the family when I was growing up and helped with the cooking, as both parents worked. As I remember, it really made a mess of the oven. Could the pan be covered with foil to avoid grease spattering?
I’ve never test it but give it a try if you want.
Enjoy,
~Donya
absolutely delicious! i have tried lots of fried chicken baked in oven recipies. this is by far the best. easy prep also.
Thanks so much! You’ve made my day, Anne Marie.
~Donya
My husband does not like chicken legs. Will only eat white meat, preferably chicken tenders. Should I adjust the cooking time since the tenders cook so fast.
Yes, I would, and just check for doneness.
~Donya
Best chicken recipe ever! Thank you!
Thank you, Kelli! I am thrilled you liked it and so happy that you are cooking with me.
~Donya
Simply put, my wife loves when I serve chicken this way. Her favorite. Thanks very much for this easy to follow, great results recipe.
Thank you so much, Bob!
~Donya