Our recipe for oven-fried chicken makes chicken that is crispy and crunchy on the outside and tender, moist, and juicy on the inside.
Made with simple ingredients, this easy chicken recipe is perfect for busy weeknight dinners, game day celebrations, or family get-togethers.
You can say goodbye to deep frying with our oven fried chicken reicpe.
This healthier version of a Southern classic (deep-fried chicken) is sure to become a family favorite. Perfectly seasoned and baked till golden brown, with a crunchy crispy coating makes it one of my favorite easy chicken recipes!
If you love crispy fried chicken, make sure to try my Fried Chicken Tenders and Crispy Fried Chicken Wings.
Ingredients to make Oven-Fried Chicken
Let’s start by gathering the ingredients we need to make our Easy Oven-Fried Chicken recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I need to use a whole chicken to make the recipe?
No, you don’t. We used a whole chicken and cut it ourselves but you can use any precut pieces you prefer.
I like using bone in chicken pieces because the bone and skin adds flavor, but you can use boneless skinless chicken thighs, boneless skinless chicken breasts or chicken tenders to make the recipe. You’ll just need to reduce the cooking time.
How to make Oven Fried Chicken
Using a sharp knife, cut the whole chicken into pieces. You can also use precut pieces of your choice to make the recipe.
- Preheat the oven to 350F.
- Line a baking sheet with alumninum foil or parchment paper. Place a wire rack on top and spray it with cooking spray. Set aside until needed.
- Add the chicken, buttermilk, salt, and pepper, to a large mixing bowl.
- Mix to combine and let it sit for 15 minutes.
- Add the flour, cornstarch, salt, pepper, and paprika to a large bowl and whisk to combine.
- Using tongs, remove the chicken pieces from the marinade and let the excess buttermilk drain off. Then, place the chicken in the breading mixture, coating it completely.
*You can use regular milk for the marinade but for best results use buttermilk. Buttermilk helps create the crunchy coating.
*For a touch of heat add a little cayenne pepper or hot sauce to the marinade.
- Place the breaded chicken in a single layer on a wire rack over the prepared baking sheet and spray each piece with cooking spray.
- Place the baking pan on the center rack of the preheated oven and bake for 45-60 minutes, turning the chicken over halfway through the baking process.
- Remove the chicken from the oven when it has reached an internal temperature of at least 165F and is golden brown.
If you don’t have a wire rack you can place the chicken directly on a foil lined baking sheet.
You’re going to love every bite of this crispy, juicy, oven fried chicken. Serve it green beans and mashed potatoes or roasted potato wedges for a delicious soul warming meal.
Store any leftover chicken refrigerated in an airtight container for up to 4 days. To freeze, place the pieces on a tray in the freezer. When the pieces have frozen solid, place them infreezer bags, pushing the excess air from the bag, and freeze for 2-3 months.
Defrost overnight in the fridge before reheating.
Recipe FAQ’s
Reheat the leftovers in a 350-degree oven until an internal temperature of 165 degrees has been reached. To crisp it up, turn on the broiler for the last two minutes. Don’t reheat the fried chicken in the microwave, as it will become soggy.
Absolutely. Follow the recipe as written, but reduce the cooking time to 20 minutes.
More Recipes You’ll Love!
Oven Fried Chicken
Ingredients
- 2 ½ pounds chicken one whole chicken cut into pieces
- 1 ½ cups buttermilk
- 1 teaspoon table salt
- ½ teaspoon black pepper
Breading
- 1 ½ cup all-purpose flour
- ¾ cup cornstarch
- 1 ½ teaspoon table salt
- ¾ teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Using a sharp knife, carefully cut the whole chicken into pieces. You can also use precut pieces of your choice to make the recipe.
- Preheat the oven to 350F.
- Line a baking sheet with aluminum foil or parchment paper. Place a wire rack on top of the baking sheet and spray it with cooking spray. Set aside until needed.
- Add the chicken, buttermilk, salt, and pepper, to a large mixing bowl.
- Mix the ingredients together and let it sit for 15 minutes.
- Add the flour, cornstarch, salt, pepper, and paprika to a large bowl and whisk to combine.
- Remove the chicken pieces from the marinade using tongs and let the excess buttermilk drain off.
- Place the chicken into the flour mixture, coating the chicken pieces completely.
- Place the breaded chicken on the prepared baking sheet and spray each piece of chicken with cooking spray. If you don't have a wire rack you can place the chicken directly on a foil lined baking sheet.
- Place the pan on the center rack of the preheated oven and bake for 45- 60 minutes, turning the chicken over halfway through the baking process.After turning spray each piece more cooking spray, then return the pan to the oven.
- Remove the chicken from the oven when it has reached an internal temperature of at least 165 degrees F. and is golden brown.
CB says
Can I make this with skinless pieces of chicken?
Chef Dennis Littley says
Yes you can.
Sandi says
Looks exactly like what I’ve been looking for! Non fried chicken!
One question please, before baking you say place chicken on rack and spray. Directly on the chicken ? And once again when you turn to the other side?
Chef Dennis Littley says
Yes spray each piece with cooking spray. When you turn them, spray them again.
Lisa says
That chicken looks delicious! I can’t wait to make it.