Oven Fried Chicken
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Delicious oven fried chicken is spiced with paprika, garlic, salt, and pepper and is rolled in flour then baked to a crispy golden brown in the oven.
This recipe originally published in July 2013.
I love chicken. It’s probably my favorite meat and I like it fried, I like it baked, I like it sauteed, and I like it grilled. It’s just so versatile and you can do just about anything with it.
One of my favorite ways to make it is to fry it. While I love fried chicken it’s such a mess to make and it’s full of fat and calories. I recently saw a recipe makeover where the chicken is oven fried and it sounded pretty good.
What is oven fried chicken?
Oven fried chicken is a dish where the chicken is cooked in the oven using techniques that mimic traditional deep frying. This results in a crispy exterior and juicy interior. It’s a healthier alternative to deep fried chicken because it uses less oil and fat.
Note that the chicken is marinated in Greek yogurt, Dijon mustard, and garlic for 8 to 12 hours so you either need to marinate it the night before or first thing in the morning. I actually forgot to marinate mine so we had to have it the next day.
I like the combination of yogurt and Dijon mustard. It makes a nice base layer underneath the flour mixture before it is oven fried.
I used all purpose flour and a bunch of spices in the seasoning. You can use other flour and spices if you prefer.
What other spices can I use?
Feel free to add in whatever spices you like with your fried chicken. Some people like a bit of cayenne pepper for heat. Other spices like mustard powder, celery salt, oregano, or seasoned salt are all good additions to the flour mixture. Use your favorite spices!
The chicken is baked on a wire cooling rack that’s placed in a cookie sheet. Make sure to spray the wire rack before placing the chicken on it or else it will stick. I am speaking from experience.
Why do you bake it on a wire rack?
Baking chicken on a wire rack in the oven is a great way to ensure even cooking and a crispy texture. Having a wire rack on a baking sheet allows air circulation which makes food crispy. The elevated position on the wire rack allows the chicken to brown better and develop a nice crispy exterior instead of being trapped in moisture.
Ingredients:
- Boneless, skinless chicken breasts
- Plain Greek yogurt (you can use full fat or fat free)
- Dijon mustard (this gives the chicken an extra kick of flavor)
- garlic cloves
- all purpose flour (you can also use gluten free flour or whole wheat flour in this recipe)
- paprika
- garlic powder
- salt
- black pepper
To make the chicken combine the Greek yogurt, Dijon mustard, and garlic cloves in a large container. Add the chicken breasts and spread the mixture over top of the chicken. Cover and refrigerate for 8-12 hours.
Preheat the oven to 425 degrees. In a dish combine the flour, paprika, garlic powder, salt, and pepper. Spray a wire rack and place it in a baking dish or cookie sheet with sides.
Remove the chicken from the marinade and dredge it through the flour. Place it on the wire rack. Repeat with remaining chicken.
Bake for 30 minutes, flipping once during baking. The chicken should be crisp and the internal temperature 170 degrees.
This chicken isn’t as crispy as fried chicken but it is flavorful enough that I didn’t have to dip it in anything. The yogurt marinade also keeps the chicken super moist which is nice.
Can I make it crispier?
If you want the chicken to be crispier you can let cook for an additional 10 minutes. You can also broil it for 3-4 minutes at the end of baking.
You can use this technique with chicken thighs or drumsticks as well. If you want to use a different type of meat you can use pork chops in this recipe instead.
How do you store this chicken?
Store the chicken in an air tight container in the refrigerator for up to 3 days. To reheat it I recommend heating in the oven, an air fryer, or toaster oven at 350 degrees to help make the coating a little crispier.
If you’ve tried my Oven Fried Chicken or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
Oven Fried Chicken
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts, cut in half
- 1 cup plain Greek Yogurt
- 1 Tablespoon Dijon mustard
- 4 garlic cloves minced
- 1/2 cup all purpose flour
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Instructions
- In a large zip top bag or container with a lid combine the yogurt, mustard, and garlic. Add the chicken, seal the bag or close the lid and move around to coat the chicken. Refrigerate for 8-12 hours.
- Preheat the oven to 425 degrees. In a shallow dish combine the flour, paprika, salt, pepper, and garlic powder.
- Place the wire rack inside of a baking sheet with sides. Spray the wire rack with cooking spray.
- Remove the chicken from the marinade a piece at a time and dredge in the flour mixture. Place the chicken on top of the wire rack. Repeat with remaining chicken pieces.
- Bake for 30 minutes or until the chicken is crisp and a thermometer reads 170 degrees.
Notes
I saved this to my recipe file because it looked really good and, most of all, easy. I enjoy friend chicken but lack the time and resources to do chicken that way. This looks like it will fit the bill. Thanks for taking the time to post this.