Make a delicious treat dinner with this Oven Fried Chicken!
Oven Fried Chicken is one of the easiest ways to make a delicious chicken dinner. Of course, if we aren’t having oven-fried chicken then this air fryer chicken is next on the list.
This recipe was passed on to me by my aunt. I actually kept so many of her recipes just in a drawer thinking maybe one day I’d learn to cook and use them. That day did finally come, but I sure wish I had tried them YEARS before that.
They are all so good, I share each of them now on the blog and they are some of the most popular recipes that I have shared. There is a reason too, they are so good, each one of them.
What do you need for Oven Fried Chicken?
- Whole Chicken, Split
- Flour
- Salt
- Paprika
- Pepper
- Lemon Pepper, Optional
- Olive Oil Cooking Spray
That’s all you need, no deep-frying needed!
What type of chicken should you use for oven fried chicken?
The best type to use if you want that fried chicken taste from the restaurant, is a split fryer chicken. That means a whole chicken that has been cut, to make it easier to pull apart and cook.
It’s also best to keep the skin on, that really makes it crispy.
If your grocery store does not sell a “split fryer”, simply grab the whole chicken and head to the meat counter and ask them to cut it for you.
They can easily cut the whole fryer chicken for you, which is much easier done at the meat counter instead of at home due to the bones in the chicken, they are able to easily cut through these.
Can you make this gluten-free?
Yes! It’s super easy to make gluten-free Oven Fried Chicken, simply swap the flour for gluten-free all-purpose flour.
Can you make this Lemon Pepper Oven Fried Chicken?
If you prefer to make this with a lemon pepper twist, just use some No-Salt Added Lemon Pepper to the seasoning and flour mixture.
Now, are you ready for a tasty dinner?
Oven Fried Chicken
Ingredients
- 2 1/2 Pound Whole Chicken, Split
- 1/2 Cup All Purpose Flour or Gluten Free All Purpose Flour
- 1 Tsp Salt
- 1 Tsp Paprika
- 1/4 Tsp Pepper
- 1/2 Tsp Lemon Pepper, Optional
- Olive Oil Cooking Spray
Instructions
- Preheat oven to 425*F.
- Line a sheet pan with foil and spray with olive oil cooking spray.
- Mix the flour, salt, paprika, and pepper. Add in the Lemon Pepper if using as well.
- Coat the chicken with the flour mixture. Place on the prepared sheet pan, skin side down.
- Cook the chicken for 30 minutes at 425*F, then carefully flip the chicken and cook an additional 20-30 minutes or until the internal temperature reaches at least 165*F.
Notes
Nutrition
did you make this recipe?
Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking
Comments & Reviews
Hi! This recipe looks great and I’m looking forward to trying it (as well as the Lemon Pepper version!). I hope you can help me with a quick question even though this is an old post – it’s about the direction to “place the chicken skin sides down.” Where I am, whole chickens are sold with the skin still on all over, so I’m not sure what you mean? Thanks in advance!
You will want to cut up the fryer chicken so that you have individual pieces. You could also use an already split up fryer chicken. I updated the recipe to clarify. I hope you enjoy it!
Thanks so much for the clarification!
I am married to a southern guy (I’m from Canada. Talk about culture differences!) and learned to make southern fried chicken early on in our marriage. I like this recipe, but I know my husband would miss his white gravy.
Any ideas on how I would make that, without frying the chicken. I won’t buy the ready-made jar stuff. That’s gross! I was thinking maybe making it like a breakfast gravy (with bacon fat as it’s base) and adding a little chicken bouillon. Or maybe using cream of chicken soup without adding too much milk/water. Better ideas? Any of these ideas kind of defeats the reason for baking the chicken! ugh.
I typically make it like breakfast gravy too. This is the recipe I use – http://allrecipes.com/recipe/65104/moms-country-gravy/