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Oven Fried Chicken

   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 | #oven_fried_chicken #baked_chicken #the_best_oven_fried_chickenOven Fried Chicken


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


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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34 Replies to "Oven Fried Chicken"

  • comment-avatar
    Kim March 4, 2018 (6:08 PM)

    Was good, but I feel two cups of flour is way too much, I only used maybe 3/4 of a cup. The rest was a waste. There for the spices weren’t as flavorful as it could have been. I will make this again but less flour for sure 🙂

  • comment-avatar
    Gary Keller November 25, 2017 (4:52 PM)

    I made this and loved it. Just wondering if I could make chicken fried steak, or onion rings with the same process?

  • comment-avatar
    Jane November 21, 2017 (1:33 AM)

    I tried this tonight and though the flavors were good I had the same issue as some others – the flour taste. I think next time I’ll just lightly dredge the chicken in the flour instead of the thicker coating and drizzle the leftover spiced oil over top. Willing to give this another try 🙂

  • comment-avatar
    Mrs C September 15, 2017 (2:43 PM)

    Can I use chicken breast in this recipe?

  • comment-avatar
    Hillary July 22, 2017 (9:21 PM)

    Made this tonight and I’ll need to tweet it if I make it again. I had to extend the cooking time because it was still mushy. Also, it just tasted like flour. I think two cups was way too much for the amount of chicken in this recipe. I ended up adding a lot of salt at the end. It’s a good idea and it LOOKED really good. Just needs more spices.

  • comment-avatar
    Lydia Barnes April 29, 2017 (9:26 PM)

    Ruined my non stick baking sheet–highest temp they are supposed to be subjected to is 425, I felt 2 cups of lour was WAY too much, so only used 1 cup w/spices. Still had to throw away most of it. If I had turned the chicken half way through the first baking at 300 perhaps the coating would have adhered, however, I turned the chicken pieces half way through the second baking , at 475, and the coating stuck to the pan. Also made a mess of my oven—BUT, the flavor was exceptional, so I will “tweek ” the recipe and try again.

  • comment-avatar
    Sandi March 26, 2017 (4:01 PM)

    I made this today, using olive oil and bone-in chicken thighs. I roasted it at 425 for 45 minutes, and it was perfect! I will definitely use this super-simple recipe again.

  • comment-avatar
    CognificentKids January 18, 2017 (5:35 PM)

    I have this in the oven at this moment, hoping it turns out well. I used vegetable oil to substitute the sunflower oil…just didn’t have any. I did do a little bit of olive oil combined but still 4 tablespoons total.

    • comment-avatar
      Kate @Food For Your Good February 2, 2017 (1:35 PM)

      We hope the recipe worked out great for you! 🙂

  • comment-avatar
    Renee December 29, 2016 (8:16 PM)

    I love this recipe and I cook it often. I’ve tried both: boneless and skinless chicken thighs as per the recipe description and with bone-in and skin on. I find that boneless and skinless chicken thighs taste much better than bone-in. Also, I tried to cook a larger amount of the chicken and it needed to cook longer and it was not as tasty. So I always follow this recipe to a tee and I always have a great result and my family enjoy it as well.

    • comment-avatar
      Kate @Food For Your Good February 2, 2017 (1:33 PM)

      Thank you for taking the time to review, Renee. We appreciate it!

  • comment-avatar
    Danielle December 12, 2016 (8:16 PM)

    This is in the oven as I type. Excited to see how it comes out. Smells amazing! Thanks for sharing.

    • comment-avatar
      Kate @Food For Your Good December 14, 2016 (10:28 AM)

      Thank you, Danielle. We hope you’re enjoying it! 🙂

  • comment-avatar
    Nicole H. November 9, 2016 (5:49 PM)

    Really delicious. I cooked them on a baking sheet, lined with a non-stick aluminum foil. This turned out to be a nice alternative to fried chicken.

    • comment-avatar
      Kate @Food For Your Good November 10, 2016 (9:19 AM)

      So happy to hear that. Thank you for your review, Nicole!

  • comment-avatar
    Michelle October 28, 2016 (6:43 PM)

    I make meals for our work crew, so when I saw all the wonderful reviews I decided to try it. I’m very sorry I did, wasted a ton of chicken. For starters I added a bit more spices but other than that followed the recipe exactly. It had no flavour, and the chicken did not get crispy, I ended pan frying it at the end to try and make it less soggy looking. Needless to say it tasted like flour on seasonless chicken. Will not make again.

    • comment-avatar
      Kate @Food For Your Good October 29, 2016 (9:43 AM)

      Thank you for the review, Michelle. Sorry, it did not go well for you. I’m not sure what went wrong, especially with the flavor if you doubled the spices. Did you have more than 8 pieces of chicken? If so, adjusting cooking time and temperature will help. But I recommend to follow the exact recipe and make one batch first. Personally, I make this chicken every other week, and it’s one of my favorite recipes.

    • comment-avatar
      Laura November 8, 2016 (8:51 PM)

      Michelle, mine also tasted as you described. I followed the recipe to a tee. Flour tasting with no seasoning. 🙁

      • comment-avatar
        Kate @Food For Your Good November 9, 2016 (10:41 AM)

        I’m sorry it didn’t work for you, Laura. This recipe is so versatile you can always add more spices to your taste. 🙂

    • comment-avatar
      Haley November 20, 2016 (6:18 PM)

      I had the same issue. It was very floury. I wonder what went wrong?

      • comment-avatar
        Kate @Food For Your Good November 21, 2016 (9:01 AM)

        Haley, you may need to adjust the oven temperature/cooking time. It should not taste floury. Cook it until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.

    • comment-avatar
      Briann November 26, 2016 (12:40 PM)

      I don’t follow recipes to the T, what to do is season the chicken first with the seasoning and season salt and put the in fridge for a day or a couple hours, then follow the recipe don’t [put the seasoning in the oil only in the flour. Put in the chicken in the oven on low heat ( not high ) for 2 hours because it has bones when you start to smell the chicken aroma , you now know you have to put up the heat in the oven for about hour keep on eye on it until you are happy with it .

  • comment-avatar
    Alyssa October 17, 2016 (11:29 AM)

    Tried this recipe and it was great.. i tried to double dip and flour and it didn’t so well. Just one layer as directions say and it was really quite tasty.

    • comment-avatar
      Kate @Food For Your Good October 17, 2016 (4:13 PM)

      Thank you for your review, Alyssa. We’re glad you enjoyed it. 🙂

  • comment-avatar
    Jaymie October 16, 2016 (7:13 PM)

    Hi! Can we use any oil or is the sunflower oil imperative?

    • comment-avatar
      Kate @Food For Your Good October 17, 2016 (3:57 PM)

      Hi Jaymie, any oil for frying will work.

  • comment-avatar
    Teresa September 4, 2016 (8:53 AM)

    This looks great. Will I need to change the cooking time or temp if it is bone in?

    • comment-avatar
      Kate @Food For Your Good September 7, 2016 (9:19 PM)

      Thank you, Teresa. Each oven has a variance in cooking temperature. Please, keep the temperature and cooking time as per recipe but you can increase it if needed. Your chicken will be fully cooked at the minimum internal temperature of 165 F or greater as measured by a meat thermometer.

  • comment-avatar
    Beth August 31, 2016 (5:39 PM)

    I’m making this for the second time tonight and even my picky boys love it!

    • comment-avatar
      Kate @Food For Your Good September 7, 2016 (9:28 PM)

      Beth, we are so happy that you and your family have enjoyed this recipe!!! 🙂

  • comment-avatar
    John Chester July 10, 2016 (4:32 PM)

    Will this work with bone-in/skin-on thighs?
    It’s MUCH cheaper to buy that way.
    And… I know that the skin adds some fat, but I LOVE it!

    • comment-avatar
      Kate @Food For Your Good July 12, 2016 (12:16 AM)

      It’s a great question, John. We do love bone-in chicken too! Yes, it will work. You can give it a try.

  • comment-avatar
    Todd February 24, 2016 (9:16 PM)

    The best oven fried chicken ever. The chicken comes out so juicy and moist on the inside and crunchy on the outside. Better than take out fried chicken. Thanks for the recipe.

  • comment-avatar
    Sandra H. February 18, 2016 (3:18 PM)

    I gotta try this one! Looks like it taste so good.

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