Look no further for the most delicious and easy Oven Fried Chicken recipe. Full of outstanding savory flavor, this chicken is moist on the inside and crunchy on the outside. If you love fried chicken but not all of the grease which comes with it or the extra calories. Then we got you covered. No fryer required with this one of a kind favorite recipe which is a must try. Easy to make, these delightful chicken thighs are ready in about 45 minutes and will become so tender and delicious that you will never go back to your old ways. We recommend using a non-stick baking tray for an easy and speedy cleaning. We hope you will enjoy this Oven Fried Chicken recipe from our Food For Your Good test kitchen.
Oven Fried Chicken
INGREDIENTS
8 Chicken Thighs (approx. 2 lbs.), boneless and skinless, organic
2 cups Flour, all-purpose, organic
4 tbsp. Sunflower Oil
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. Crushed Red Pepper
1/4 tsp. Oregano
1/2 tsp. Paprika
1/4 tsp. Chili Powder
INSTRUCTIONS
1. Preheat oven to 300 F.
2. Rinse the chicken thoroughly and pat dry.
3. Mix all spices together.
4. In a separate bowl add half of the seasoning mix to the Sunflower oil.
5. Add another half of the seasoning mix to the separate bowl with a flour.
6. Brush each chicken thigh thoroughly with the oil and spice mixture and rub well with the flour mix.
7. Place chicken on a non-stick baking tray.
8. Bake chicken for 30 to 35 minutes at 300 F. Then turn oven to 475 F and bake for 15 minutes (flip chicken during the middle of the cooking process) until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.
NOTE: *** This recipe was created for boneless and skinless chicken thighs ONLY. If you replace with bone-in chicken it will take longer to cook and may not come out right.
Oven Fried Chicken Recipe Video Tutorial
Also Popular
Oven Perfect Bacon
This Oven Perfect Bacon recipe is the best crunchy and crispy delicious bacon you will ever try. The most important...
Country Fried Squash
This Country Fried Squash recipe is one of our favorite comfort foods and a cherished staple in our kitchen. Not...
Syrup Optional Pancakes
Syrup Optional Pancakes INGREDIENTS 2 cups all-purpose organic Flour 1/2 tsp. Baking Soda 1 tsp. white Vinegar 1 Egg 2...
Slow Cooker Chicken
The most tender, full of flavor and aromatic chicken you will ever try. This Slow Cooker Chicken is one of...
Frozen Yogurt Buttons
Melt in your mouth refreshingly delicious Frozen Yogurt Buttons recipe. Make it ahead and keep it in your freezer for...
One Pot Garlic Parmesan Quinoa with Broccoli
If you have landed on this page you might be already excited about giving this recipe a try. The One...
Based on 4 Review(s)
Tried this tonight and while I love the convenience it was “flour” tasting. I will make it again but will likely salt and pepper the thighs and leave them in the oil for 30 mins. Also, will adjust the temperature as: 20 mins at 325; raise to 475 cook for 10 mins; turn and cook for 10 mins more. I will also use about 1/3 of the flour. I really like the ease and the bottom was crispy so with a few tweaks it will be one of my go tos! Thanks for pinning Kate!
Your helpful comments are much appreciated, Kendra! Thank you! 🙂
Was good, but I feel two cups of flour is way too much, I only used maybe 3/4 of a cup. The rest was a waste. There for the spices weren’t as flavorful as it could have been. I will make this again but less flour for sure 🙂
Kim, you can certainly adjust the amount of flour. Thank you! 🙂
I made this and loved it. Just wondering if I could make chicken fried steak, or onion rings with the same process?
Thank you Gary! I believe the same process will not work for the chicken fried steak or onion rings. Simply it will become too dry in the oven.
I tried this tonight and though the flavors were good I had the same issue as some others – the flour taste. I think next time I’ll just lightly dredge the chicken in the flour instead of the thicker coating and drizzle the leftover spiced oil over top. Willing to give this another try 🙂
We hope it was a success, Jane. Thank you kindly for your review!
Can I use chicken breast in this recipe?
Using chicken breast is not recommended, Mrs C. It tends to become out too dry.
Made this tonight and I’ll need to tweet it if I make it again. I had to extend the cooking time because it was still mushy. Also, it just tasted like flour. I think two cups was way too much for the amount of chicken in this recipe. I ended up adding a lot of salt at the end. It’s a good idea and it LOOKED really good. Just needs more spices.
Thank you for your feedback, Hillary. We appreciate it!
Ruined my non stick baking sheet–highest temp they are supposed to be subjected to is 425, I felt 2 cups of lour was WAY too much, so only used 1 cup w/spices. Still had to throw away most of it. If I had turned the chicken half way through the first baking at 300 perhaps the coating would have adhered, however, I turned the chicken pieces half way through the second baking , at 475, and the coating stuck to the pan. Also made a mess of my oven—BUT, the flavor was exceptional, so I will “tweek ” the recipe and try again.
Go Lydia 🙂 ! Thank you for your review and I hope the second try was a success! 🙂
I made this today, using olive oil and bone-in chicken thighs. I roasted it at 425 for 45 minutes, and it was perfect! I will definitely use this super-simple recipe again.
Sandi, thank you for your kind words, we really do appreciate it!
I have this in the oven at this moment, hoping it turns out well. I used vegetable oil to substitute the sunflower oil…just didn’t have any. I did do a little bit of olive oil combined but still 4 tablespoons total.
We hope the recipe worked out great for you! 🙂
I love this recipe and I cook it often. I’ve tried both: boneless and skinless chicken thighs as per the recipe description and with bone-in and skin on. I find that boneless and skinless chicken thighs taste much better than bone-in. Also, I tried to cook a larger amount of the chicken and it needed to cook longer and it was not as tasty. So I always follow this recipe to a tee and I always have a great result and my family enjoy it as well.
Thank you for taking the time to review, Renee. We appreciate it!