Oven Fried Chicken
Oven fried chicken is a simple process of dredging chicken pieces in a seasoned flour mixture then baking on a sheet pan coated with oil (far less oil than frying!).
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pounds skin-on, bone-in chicken pieces (breasts, thighs, drumstick, wings)
- 1 cup unbleached, all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt, fine sea salt, or table salt
- 1/4 teaspoon black pepper
- 1/3 cup extra virgin olive oil, neutral oil, or a combination
Instructions
- 1
Pat the chicken dry. Place an oven rack in the middle position and preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat it with the entire 1/3 cup of oil.
- 2
In a deep or wide bowl, whisk the flour with paprika, garlic powder, salt and pepper. Dredge the chicken, once piece at a time, in the seasoned flour mixture just before baking. Shake excess flour off each piece and place on the sheet pan, turning to coat in the oil. Keep the chicken in a single layer and feel free to tuck them in close to one another.
- 3
Bake for 45 minutes, turning the chicken over after 20 minutes using tongs. For deeper browining, turn the oven to 400°F convection, if you have it, for the last 10 minutes of roasting. When a instant read meat thermometer in the chicken reaches an internal temperature of 165°F., is deep golden brown and the juices run clear, remove from the oven. Dark meat (thighs, wings, and drumsticks) can take longer to fully render the fatty skin; you can remove the white meat breast pieces and increase the cooking time for dark meat pieces by an additional 10-15 minutes.