Succulent, tender chicken is coated in a perfectly seasoned panko coating, and then baked to crispy perfection. Yes, crispy! If you crave fried chicken without all the grease and mess, our finger lickin’ recipe is just what you need! It’s tough to beat good old fashioned fried chicken. It really is one of the ultimate comfort foods. But all those calories! And the clean up. What to do with all that oil? Well worry not, one bite into this Oven Fried Chicken and you’ll be wishing you’d been cooking chicken this way all along.
What Cut Of Chicken to use for Baked Fried Chicken?
Our number one is bone-in skin on thighs. Dark meat is much more forgiving, and won’t get tough and dried out as easily as breasts. Also, bone-in chicken comes out more flavorful and juicy than boneless. The skin helps to retain the moisture, and tastes delicious. However, you can remove it to reduce calories. If breast is your preference, you will want to be very careful with the cooking time. Only cook to 165 degrees internal temperature. Past that it can become dried out. Drumsticks and wings are also great options.
Helpful Tips
Ingredients Needed
Chicken – Bone-in, skin-on thighs. Flour – All-purpose. Egg and buttermilk – For dredging. Panko – Our preferred breadcrumbs for this recipe. Seasonings – Paprika, garlic powder, thyme, salt and pepper. Olive oil
Oven Fried Chicken Recipe
- Prep: Gather three bowls. Add flour to the first. Whisk together egg and buttermilk in the second. In the third, combine panko, all of the seasoning, and oil until well mixed.
- Dredge: Take each chicken thigh and first dredge it in the flour, then the egg mixture, then in the panko mixture. Arrange the thighs on a wire rack over a baking sheet.
- Bake: Bake the chicken thighs in an oven preheated to 400°F for about 50-60 minutes, or until the internal temperature reaches your desired doneness.
Baked Chicken Internal Temperature
If cooking chicken breast, the correct internal cooking temperature is 165°F. That is the minimum safe internal temperature, but beyond that it can become dry and tough. We prefer cooking with dark meat. In that case, use the following guidelines, based on your preferred doneness: 165°F – Minimum safe temperature. Very moist, with a slightly chewy texture.175°F – Moist and flavorful, with a more tender texture.185°F – Slightly drier, but still moist. Fall off the bone tender.
Possible Serving Suggestions
Like regular fried chicken, our top choice is Mashed Potatoes. It’s a match made in heaven. If you’re having a potluck or picnic, Coleslaw, Macaroni Salad, Cowboy Caviar and Watermelon Salad pair great. For some veggie sides, think roasted Asparagus or Broccoli, Creamed Spinach, Green Beans Almondine, or Southern Squash Casserole. Other nice options are Cheese Grits, Cornbread, Steak Fries, Sweet Potato Fries, or Dirty Rice.
Leftovers and Storage
You can refrigerate leftover oven fried chicken in an airtight container or zip top bag for 3-4 days. Just remember that it won’t be as crispy when reheated. Reheat in an oven preheated to 350°F for about 15-20 minutes, or until it reaches an internal temperature of 165°F. Enjoy your fried chicken night in lightened up style with this great recipe. Skip all that grease and labor, and let your trusty old oven do the work. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Oven Fried Chicken, on our Gypsy Plate… enjoy!
Try these other great chicken recipes!Grilled Chicken ThighsBaked BBQ ChickenPollo AsadoSheet Pan ChickenSouthern Braised ChickenChicken CacciatoreCaldo de PolloPeruvian ChickenCoq au Vin
