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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?
- Split Fryer Chicken
- Flour
- Salt
- Paprika
- Pepper
- Cooking Spray
That’s all you need, no oil is necessary.
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.
I have made this recipe though with boneless, skinless chicken thighs and it’s still tasty that way as well!
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.
Now, are you ready for a tasty dinner?
Oven Fried Chicken
Ingredients
- 2 1/2 Pound Broiler- Fryer Chicken, Cut
- 1/2 Cup All Purpose Flour or Gluten Free All Purpose Flour
- 1 Tsp Salt
- 1 Tsp Paprika
- 1/4 Tsp Pepper
- Cooking Spray
Instructions
- Preheat oven to 425*
- Mix the flour, salt, paprika, and pepper. Coat the chicken with the flour mixture.
- Spray a 13x9x2 pan with cooking spray. Then, place the chicken skin sides down. This should cook uncovered for 30 minutes then turn the chicken and cook for additional 30 minutes.
Mia says
August 15, 2013 at 10:33 pmHi! 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!
Kristy Still says
August 16, 2013 at 8:52 amYou 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!
Mia says
August 19, 2013 at 11:30 pmThanks so much for the clarification!
Rosemary Clark says
March 29, 2016 at 9:36 amI 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.
Kristy says
March 29, 2016 at 9:59 amI typically make it like breakfast gravy too. This is the recipe I use – http://allrecipes.com/recipe/65104/moms-country-gravy/