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.

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: 6 servings

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.

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.

The nutritional information provided is an estimate and is per serving.

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