This oven fried chicken is fried to crispy, golden, buttery perfection with an easy 3-ingredient coating. With just 5 minutes of prep, you’ll ask, “where has this recipe been my whole life”?
Oven Fried Chicken Overview
We love this easy fried chicken recipe! Ingredients are simple, and you’ll get crispy skin every time.
First, raw chicken thighs are tossed in a coating of flour and spices. Next it’s placed in a casserole dish with melted butter. The secret is in cooking the chicken upside down first, then flipping it over to finish cooking.
I love this recipe because it is easy to make with an inexpensive, short list of ingredients required. It’s Shake ‘N Bake made at home with easy ingredients!
Recipe Ingredients
- 4-6 chicken thighs
- ½ cup salted butter
- ½ cup all-purpose flour
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- nonstick cooking spray – optional
How To Make Oven Fried Chicken
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 425°F. Spray a baking dish with nonstick cooking spray. Set aside.
STEP 2: Pat 4-6 chicken thighs dry with paper towel. Spray the chicken with nonstick cooking spray and season with salt and pepper.
STEP 3: Add ½ cup all-purpose flour, 1 tsp paprika, ½ tsp salt, ¼ tsp ground black pepper to a bag or container with a lid. Seal and shake until mixed.
STEP 4: Add one piece of chicken at a time, seal, and shake until the chicken is coated. Repeat with all chicken thighs.
STEP 5: Add ½ cup salted, melted butter to the casserole dish. Add all the coated chicken thighs skin-side down. Fry for 20 minutes, then use a pair of tongs to flip the chicken over.
STEP 6: Fry for 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 for 5-10 minutes, then serve and enjoy!
Recipe Tips
- This recipe will work for 4-8 chicken thighs. You may want to add more butter for frying if using 8.
- For crispy golden chicken, pat the raw chicken dry with a paper towel first before spraying with cooking spray.
- Turn the oven to broil for the last 3-5 minutes for an even crispier skin. Keep a close eye on the chicken because it can burn quickly.
- If gluten-free flour is required, it will work for this recipe. I used a gluten-free flour blend and it turned out beautifully.
- Cooked chicken should reach 165°F when poked with a meat thermometer.
- Drippings left in the pan can be drizzled over mashed potatoes or rice. They can also be used to make a simple gravy.
How to store leftovers
- Refrigerate – Once the chicken has cooled down, leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Reheat – Leftovers can be reheated in a microwave or oven. To make the skin crispy again, broil for 3-4 minutes carefully watching so that it doesn’t burn.
🎉 Grab Your Free Recipe Guides! 🎉
Hey, foodie friends! Don’t miss my Free Recipe Guides featuring all my popular dishes, ready for you to print and enjoy! Sign up for my member’s library for instant access to over 20 delicious guides, and I’m always adding more!
✨ And while you’re at it, come hang out with me on Pinterest and Facebook for even more tasty inspiration!
Tried this recipe? I’d love it if you shared it with your friends! 💖 And don’t forget to leave a review using the stars in the recipe card below—I can’t wait to hear what you think! ⭐⭐⭐⭐⭐
Oven Fried Chicken
Ingredients
- 6 chicken thighs - bone-in, skin on
- ½ cup salted butter
- ½ cup all purpose flour
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- nonstick cooking spray - optional
Instructions
- Preheat the oven to 425°F. Spray a baking dish with nonstick cooking spray. Set aside.
- Pat 4-6 chicken thighs dry with paper towel. Spray the chicken with nonstick cooking spray and season with salt and pepper.
- Add ½ cup all-purpose flour, 1 tsp paprika, ½ tsp salt, ¼ tsp ground black pepper to a bag or container with a lid. Seal and shake until mixed.
- Add one piece of chicken at a time, seal, and shake until the chicken is coated. Repeat with all chicken thighs.
- Add ½ cup salted, melted butter to the casserole dish. Add all the coated chicken thighs skin-side down. Fry for 20 minutes, then use a pair of tongs to flip the chicken over.
Recipe Notes:
- Once the chicken has cooled down, leftovers can be stored in an airtight container in the fridge for 3-4 days.
- 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
The nutritional information provided is an estimate and is per serving.