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Oven Fried Chicken

This is an easy and wonderful change from traditionally baking your chicken.

Chicken thighs are tossed in an easy 3-ingredient coating, then fried in the oven in melted butter. The result is crispy, flavorful skin and meat.

With just 5 minutes of prep, this recipe is an easy addition to your family-friendly meal rotation.

Oven fried chicken stacked on top of eachother on a plate.

A Perfect Oven Fried Chicken Recipe

There are lots of reasons why I love this recipe.

  • Preparation is so easy that you might be surprised at the delicious outcome.
  • The result is juicy chicken meat with extra crispy skin.
  • This method will also work with chicken drumsticks, wings and any other cuts with the skin-on.
  • While I do love Shake n Bake chicken, this is a wonderful from-scratch alternative made with wholesome ingredients.
  • It’s so versatile and can be served with almost any side dish like potato wedges and greek salad.
Recipe ingredients on counter including bowl of raw chicken, bowl of flour, melted butter, paprika, salt and pepper.

Recipe Ingredients

CHICKEN: The recipe uses 6 chicken thighs. Feel free to use 4-8 depending on how many people to serve. There’s enough coating mix for 8 chicken thighs, but you might need to use a bit more butter for frying.

FLOUR: You can use all-purpose flour or a gluten-free flour blend. I used a gluten-free blend and it turned out beautifully.

BUTTER: This is what the chicken will be fried in while baking. I suppose you could use oil for this step but I haven’t tried it personally. I used salted butter.

SPICES: This recipe keeps things simple with a bit of paprika, salt and pepper used for the chicken coating.

COOKING SPRAY: For crispier results, I do recommend using a cooking spray on the chicken before tossing it in the coating. This is optional, but I find that the skin is more crispy golden when I do this step. You can use any kind of cooking spray for this step.

Four images of white casserole dish sharing recipe steps: first with melted butter inside, second with coated raw chicken face-down, third with cooked chicken thighs face-down, fourth with cooked chicken thighs face up.

How To Make Oven Fried Chicken

This is such an easy way to try fried chicken without a deep fryer or air fryer.

  1. Pat chicken dry, then spray with cooking spray and season with coating mix.
  2. Bake chicken thighs face down in melted butter according to the full recipe instructions below.
  3. Flip halfway through.
  4. Chicken is cooked when it reaches 165°F internally. Let sit 10 minutes, serve and enjoy!
Looking down at white casserole dish with six oven fried chicken thighs.

Recipe Tips

  • For crispier results, pat the chicken dry with paper towel before spraying with cooking spray.
  • Drippings can be drizzled over mashed potatoes, chicken meat, or rice. They can also be used to make a simple gravy.
  • Turn the oven to broil in the last 3-5 minutes for an even crispier skin.
  • Cooked chicken should reach 165°F when poked with a meat thermometer.
  • Let the chicken rest 10 minutes before serving.
  • Leftovers can be reheated in microwave or oven. To make the skin crispy again, broil for 3-4 minutes carefully watching so that it doesn’t burn.
Close up of cooked chicken thighs in baking dish.

More Easy Chicken Recipes

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Oven Fried Chicken

Chicken thighs are tossed in an easy 3-ingredient coating, then fried in the oven in melted butter. The result is crispy, flavorful skin and meat.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

Instructions

  • Preheat the oven to 425°F. Spray a baking dish with nonstick cooking spray. Set aside.
    baking dish and cooking spray.
  • Pat chicken dry with paper towel. Spray the chicken with nonstick cooking spray and season with salt and pepper.
  • Add flour, paprika, salt and pepper to a bag or container with a lid. Seal and shake together until mixed. Add one piece of chicken at a time, seal and shake until chicken is coated. Repeat with all chicken thighs.
    Two images of a large freezer bag: first held open with bag holder and flour inside, second looking into bag with chicken and flour mixture.
  • Add melted butter to the casserole dish (melt in microwave first). Add each coated chicken thigh skin-side down. Bake for 20 minutes, then use a pair of tongs to flip chicken over.
    Two images of casserole dish: first with melted butter, second with raw chicken facing skin-side down in dish.
  • Bake an additional 20-25 minutes, or until chicken is fully cooked and reaches an internal temperature of 165°F with a meat thermometer. Let cool 5-10 minutes, then serve and enjoy!
    Two images of chicken in casserole dish: first with cooked chicken thighs upside down, second with chicken fully cooked skin side up.

Recipe Notes:

  • For crispier results, pat the chicken dry with paper towel before spraying with cooking spray.
  • Drippings can be drizzled over mashed potatoes, chicken meat, or rice. They can also be used to make a simple gravy.
  • Turn the oven to broil in the last 3-5 minutes for an even crispier skin.
  • Cooked chicken should reach 165°F when poked with a meat thermometer.
  • Let the chicken rest 10 minutes before serving.
  • Leftovers can be reheated in microwave or oven. To make the skin crispy again, broil for 3-4 minutes carefully watching so that it doesn’t burn.
Nutrition
Calories: 339kcal | Carbohydrates: 8g | Protein: 13g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 374mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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