Oven-Fried Chicken Recipe -

Enjoy all the incredible crunch and savory flavor of traditional fried chicken with a fraction of the mess and effort.

By baking instead of deep frying, this recipe keeps the kitchen clean while delivering wonderfully juicy chicken thighs coated in a golden, seasoned crust.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6

Ingredients

Chicken: 12 chicken thighs, patted completely dry
Coating Base: 1 cup all-purpose flour
Seasoning (Flour): Salt and black pepper to taste
Crust: 1 cup Italian seasoned bread crumbs
Binder: 3 large eggs, beaten
Cooking Fat: 1/2 cup vegetable oil
Finishing Spice: 1 teaspoon paprika

Step-by-Step Instructions

1. Preheat and Prepare

Set your oven to 350°F (175°C) so it reaches the proper temperature while you prep.

2. Set Up the Breading Station

Arrange three separate shallow bowls or plates in a row.

Bowl 1: Combine the all-purpose flour with salt and pepper to taste.
Bowl 2: Beat the eggs thoroughly until smooth.
Bowl 3: Add the Italian seasoned bread crumbs.

3. Coat the Chicken

Take each chicken thigh, pat it dry once more if needed, and dredge it piece by piece:

First, coat thoroughly in the seasoned flour, shaking off any excess.
Next, dip it into the beaten eggs, letting any heavy drips fall away.
Finally, press it firmly into the bread crumbs until the entire surface is evenly coated.

4. Arrange in the Pan

Pour the vegetable oil directly into a large baking dish, swirling to cover the bottom evenly. Place the breaded chicken thighs into the dish in a single layer, then sprinkle the paprika evenly over the top of the pieces for color and flavor.

5. Bake to Perfection

Place the baking dish into the preheated oven and bake for 30 minutes. Carefully flip each piece over, and bake for an additional 30 minutes until the chicken is cooked through and the crust is crisp and golden.

6. Drain and Serve

Remove the baking dish from the oven and transfer the chicken thighs to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!

Helpful Cooking Tips

Dry the Chicken Thoroughly

Use paper towels to pat the chicken thighs as dry as possible before starting. Removing surface moisture ensures that the flour and egg adhere properly, preventing the breading from sliding off during baking.

Even Breading

When pressing the chicken into the bread crumbs, use one hand for the dry ingredients (flour and crumbs) and your other hand for the wet ingredient (egg) to keep your fingers from getting excessively caked in batter.

Pan Placement

Ensure the chicken pieces are not overcrowded in the baking dish. If they overlap too much, the crust may steam instead of crisping up in the oil.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value*
Calories	310	—
Total Fat	15g	19%
Saturated Fat	4g	21%
Cholesterol	126mg	42%
Sodium	296mg	13%
Total Carbohydrates	18g	7%
Dietary Fiber	1g	4%
Total Sugars	1g	—
Protein	24g	48%
Vitamin C	1mg	1%
Calcium	41mg	3%
Iron	3mg	14%
Potassium	234mg	5%