Oven Fried Chicken

Fried chicken in the oven needs to be on your radar! This oven fried chicken is a lighter twist that doesn’t compromise on flavor.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 322kcal

Author John Kanell

Equipment

Large rimmed baking sheet
Parchment paper
Oven-safe wire rack
3 shallow bowls or dishes

Ingredients

¾ cup all-purpose flour (90g)
2 teaspoons paprika
½ cup whole milk (120mL)
1½ cups panko breadcrumbs (150g)
3 tablespoons unsalted butter melted
2 large eggs
1 teaspoon salt
½ teaspoon ground black pepper
4 bone-in, skinless chicken thighs
4 skinless drumsticks
Chopped fresh parsley for garnish

Instructions

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and place a wire rack on top. Spray the wire rack with cooking spray.
In a shallow dish, combine the flour and paprika, stirring until well blended. In a second shallow dish, whisk together the milk and eggs. In a third shallow dish, combine the breadcrumbs and butter, stirring with a fork until well blended.
Rub the salt and pepper over the chicken pieces. Working with one chicken piece at a time, dredge in the flour mixture until coated all over, then dip in the milk mixture, and lastly dredge in the breadcrumbs mixture. (Press breadcrumbs firmly on the chicken with your hands to help coat evenly.)
Place the breaded chicken pieces on the wire rack.
Bake for 45 minutes or until golden brown and crispy, and the thickest portion of each piece reaches an internal temperature of 165°F on a meat thermometer. Remove from oven and let stand 5 minutes before serving. Garnish with parsley, if desired.

Notes

Instead of just sprinkling the salt and pepper over the chicken, rub it in with your fingers for more even seasoning. For a punch of extra flavor and heat, sprinkle the chicken parts with a generous amount of garlic powder and spicy cayenne pepper.
Make it a family event! Enlist the members of your household to help with the different stages of breading the chicken! It’s a fun way for everyone to be involved, and it will move the process along faster.
Pressing the breadcrumb and butter mixture firmly onto the chicken helps it stick to the pieces better. It will also form a nice crust.
The chicken is cooked at a high temperature. So if you notice that it is browning too fast, tent it loosely with foil.

Nutrition

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