Oven Fried Chicken Recipe
Crispy oven fried chicken made with simple pantry ingredients and baked in butter for a golden, crunchy coating. Juicy, flavorful, and family-approved without the mess of deep frying.
Servings 6
Calories 235kcal
Ingredients
- 1½ lb chicken thighs trimmed
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1 ½ teaspoons salt
- 1 ½ teaspoons paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup butter
Instructions
- Preheat oven to 425°F. Place the butter in a 9×13 baking dish and put it in the oven for about 5 minutes, or until fully melted and hot.
- While the butter melts, add the flour, panko, and all seasonings to a large zip-top bag. Shake to combine.
- Add the chicken to the bag, seal, and shake until each piece is evenly coated.
- Carefully remove the hot pan from the oven. Place the coated chicken in a single layer in the melted butter.
- Bake for 15 minutes.
- Flip the chicken and continue baking for 15–20 minutes more, or until the internal temperature reaches 175–185°F and the coating is golden and crisp.
- Remove from the butter to a wire rack and let rest for 3–5 minutes, then serve warm.
Video
Notes
- Make sure the butter is hot before adding the chicken for the best crispy texture.
- Don’t overcrowd the pan. Give each piece space to crisp.
- Chicken thighs are best cooked to at least 175°F for maximum tenderness.
- For extra crunch, you can lightly press the coating onto the chicken before baking.
Nutrition
Serving: 1thigh | Calories: 235kcal | Carbohydrates: 6g | Protein: 25g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 749mg | Potassium: 290mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 542IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 2mg