Chicken in the Oven

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Chicken in the Oven

Cut down on oil by making “fried” chicken in the oven. This oven-fried chicken recipe, made with simple ingredients you probably already have on hand, is as good as it gets.

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Oven-Fried Chicken Ingredients

Here’s what you’ll need to make this oven-fried chicken recipe:

This recipe calls for 12 chicken thighs, but you could also use breasts, legs, wings, or drumsticks.

All-purpose flour adds crispness, seals in moisture, and encourages browning.

Bread Crumbs
You can use store-bought Italian-seasoned bread crumbs or make your own at home.

Whole eggs add moisture and give the flour and bread crumbs something to stick to.

This oven-fried chicken is simply seasoned with salt and pepper, plus a little paprika for subtle heat and smoky flavor.

Vegetable oil keeps the chicken moist and juicy. Canola oil or olive oil would also work well for this recipe.

How to Make Oven-Fried Chicken

Meredith Publishing

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make this oven-fried chicken:

Dredge the chicken thighs by coating them in the flour (seasoned with salt and pepper), the eggs, and then the bread crumbs. Pour the oil into a baking dish, then add the coated chicken thighs. Sprinkle with paprika and bake in a preheated oven for 30 minutes. Flip the chicken and continue baking for another 30 minutes. Drain the oven-fried chicken on paper towels before serving.

What to Serve With Oven-Fried Chicken

You can serve oven-fried chicken with traditional fried chicken sides, such as mashed potatoes or mac and cheese. Looking for some delicious inspiration? We’ve got you covered. Explore our collection of 15 Classic Side Dishes for Fried Chicken.
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How to Store Oven-Fried Chicken

Store leftover oven-fried chicken in a shallow, airtight container or wrapped tightly in aluminum foil in the fridge for up to four days. Reheat in the oven or in the microwave.

Allrecipes Community Tips and Praise

“Oh goodness, is this a delicious recipe,” raves JENMI. “I just finished a piece of this chicken and it was fabulous – and I was eating cold leftovers. I used drumsticks and altered the coating a bit: I used plain bread crumbs and added garlic and red pepper flakes to the mix.”

“I used Panko breadcrumbs, added my own preference of seasonings to the flour, and baked it on a baking sheet lined with parchment paper,” according to jomom75. “It came out nicely crisp on the outside and nice and juicy on the inside, with lots of flavor.”

“This is very good,” says Jana Nelson Scheidler. “I line my baking dish with foil and use vegetable oil spray to keep from sticking and lower calories. Makes for easier clean-up.”

Editorial contributions by Corey Williams

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