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
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Based on 4 Review(s)
Serve 8?
Put this in the oven and could tell it was going to be soggy. So the light went off and I transferred the chicken to the nuwave and crust is firming up and browning. This recipe was made for an air fryer.
I took the advice from other responses and doubled the spices and only used 1 cup of flour and still had some left over. I also used the last bit of bread crumbs i had left over. It turned out great!
I am going to try this as soon as I buy the thighs! I will brine them first because I use bone-in skin-on & don’t want them drying out. I will do as others suggest and use less flour but for my 1st try I will use the seasonings as stated.
First, I’m not a good cook. I called my son about the flour comments and he said “mom”, just use panko. I had some and followed most of the instructions substituting some spices (Italian seasoning instead of oregano and the like) and I have to say, it worked GREAT! I didn’t really measure the seasonings and took the advice from a comment that said to marinate the chicken for an hour. YUMMY!!! Thank you so much!
I followed the recipe to the T and I ended up having to throw it in the air dryer afterwards because it was soggy. Not sure what I did wrong but I’ll be sticking to the air fryer. I added a ton of my own flavors so it came out flavorful.
Made this but took some advice and reduced that flour and added more than double the spices. Marinated the thighs in the seasoned oil for an hour prior to baking. Definitely used foil for easy clean-up. Chicken was very good and moist and spicy. But even better as chicken salad the next day. Chunked the chicken, added diced red onion, worcester sauce and mayo. Amazing flavor from the flour/spices.
Thank you so much for sharing your experience with us, Elizabeth. We’re glad you enjoyed it!
I love it!
Thank you so much, Noah! We’re so happy that you loved it 🙂
I made this chicken tonight substituted the boneless for bone-in, had to cook longer but it was absolutely delicious. The seasoning was really on point.
Thank you for your review, Sonethia! We appreciate it!
Do you start counting the 15 additional minutes when you turn the oven up or when the oven gets to 425*
That’s a great question Amber. You start counting the 15 additional minutes when you turn the oven up.