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Everyone has a version of crispy oven fried chicken, and this one would be mine. What you have to create to your liking is really the spices that go into the flour coating, I found I can’t stand ingredients like thyme or rosemary for my crispy chicken, but prefer garlic, seasoning salt, pepper and paprika. It takes a lot of testing and trials, but eventually you find what you like. The rest of the recipe is almost the same as most out there, the preparation doesn’t really change.
Time warning: the chicken has to sit for 30 minutes before even baking in the oven
After you try this recipe, you will never need to deep fry chicken again. I kid you not. You will be making the best oven fried chicken and not only that, one that doesn’t ha
ve a weird batter all over it. This is just pure, oven fried chicken without all the hoopla. Flour, spices and a secret trick!
Oh man, would you LOOK at this oven fried chicken! Its crispy, the flour batter stays on, the flavor is to die for and it’s so easy.
My family flips for it every single time, and my daughter is no exception, she loves the drumsticks the best, of course. You can see in this picture how the batter stays on until you bite it. I almost never post pictures of the family in my recipes, but she was having so much fun tonight eating it I had to show this picture.
The Kitchen Magpie’s Crispy Oven Fried Chicken
Ingredients
- 1 1/3 cups of flour
- 1 tablespoon garlic powder
- 2 tablespoons seasoning salt
- 1 teaspoon paprika
- 1 teaspoon pepper
- 2 or 3 eggs
- 1/3 cup of margarine or butter
- one chicken cut into 8 pieces (2 drumsticks, 2 thighs and the breasts cut into 4)
Instructions
- In a medium sized bowl, whisk the dry ingredients together.
- Grease a baking sheet really well and set aside.
- Beat the eggs and place in a small bowl. Line up your bowls and your baking sheet in this order from right to left; egg, flour, then baking sheet. This will make sense once you start dipping, for a messy cook like me, I have to try and keep things clean once in a blue moon.
- First, dip your chicken into the flour mixture and cover it completely.
- Then go to the egg mixture, and cover it again completely, this time with egg.
- Back to the flour mixture to cover it completely again, trying not to disturb the two other layers you just did.
- Place the chicken on the baking sheet, and repeat with all the pieces of chicken until they are all done. Now it is time to put them into the fridge and let them sit for 30 minutes. DO NOT skip this part, it helps the layers adhere to not only the chicken, but themselves. And make sure you let the chicken sit in the fridge, in the cold.
- After the 30 minutes, melt the margarine and pour over the chicken pieces.
- Preheat the oven to 400°F.
- Bake the chicken for 40-45 minutes until the breast meat reaches 165 °F and the thigh meat is 180 °F.
- Remove and serve!
Notes
Nutrition
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Liz says
I would have liked to have watched the video, but all I saw were ads
boo
Ray says
Could I use parchment paper instead of greasing a pan. Also does the chicken remain in the fridge before starting to coat it as well as after. Thanks.
April B says
Is the sodium really 1538?
Judy Lee says
Instead of using margarine (step 8) with its transfat or butter (Recipe Notes) with milk solids that may burn, why not make it healthier by using grass fed organic ghee or clarified butter with higher smoking points?
Lisa Lou says
My family said this was the best oven fried chicken they ever… I was really in the zone following your instructions! Thanks!
Sara says
I am from the deep south, everyone knows that we pride ourselves on our fried chicken. Truth is we would rather avoid the whole greasy process at all cost. I used legs and thighs and this surprised me, the meat was so tender and it was actually CRISPY. The recipe is awesome, but next time I will add an extra step and season the chicken before I start dipping in seasoned flour and egg. I ended up baking until golden because my oven is not very hot. We served it with rice and gravy, butter beans and garlic cheese biscuts. Yum yum, thank you so much!
Dianne Cisarano says
This is a great recipe!
Mike says
Can I use skinless and boneless chicken breasts for this recipe without sacrificing crispiness?
Sue Dixon says
Can I use boneless skinless chicken breast for this recipe.
Karlynn Johnston says
Let me know what you think!!
April says
This looks great! My chicken is in the fridge now! Only about an hour left til dinner! 🙂
Kelly says
Tried this tonight, it was great. Thanks!
Jackie says
Hi Mary
Could you add a print button to this recipe, so I don’t have to print out so many pages.