This Oven Fried Chicken recipe is a family favorite. Quick to prepare and with perfectly cooked pieces of crispy coated chicken every time, this easy chicken recipe is sure to be a hit.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This oven-fried chicken was inspired by my air fryer fried chicken recipe, as I like the idea of "fried chicken" without frying it in oil. Using the oven allows you to cook more pieces than you can in an air fryer. I prefer to break a whole chicken into pieces for this recipe.
I made this oven-fried chicken without breadcrumbs or flour and used potato flakes, an idea I got from a favorite mystery novel of mine. Seriously, the book has recipes and an excellent storyline. The use of potato flakes results in crispy chicken, making this a gluten-free fried chicken recipe suitable for celiacs or anyone following a gluten-free diet. However, you can keep it traditional by using panko breadcrumbs instead.
Ingredients
Here's what you will need to make the best oven-fried chicken:
- Chicken - I use one whole chicken (roughly) 3-4 lbs and cut it into eight pieces.
- Buttermilk - for brining. Buttermilk helps keep the chicken tender and juicy.
- Hot sauce - I use Texas Pete Hot Sauce, but you can use your favorite brand.
- Potato flakes - this gives the fried chicken texture.
- Seasonings - Seasoned salt, garlic powder, onion powder, dried mustard, Italian seasoning, cayenne pepper
- Spray oil - I use an avocado oil spray.
How to make my Oven Fried Chicken recipe
Combine the chicken, buttermilk, and hot sauce in a large bowl. Mix well and refrigerate for at least 1 hour or overnight.
Preheat the oven to 400 degrees Fahrenheit (200C). Spray a baking rack and place it on a rimmed baking sheet.
Combine the potato flakes, seasoned salt, garlic powder, onion powder, dried mustard, Italian seasoning, and cayenne pepper in a shallow dish.
Remove the chicken from the buttermilk mixture and allow the excess buttermilk to drip off, then dredge it in the potato flake mixture until evenly coated.
Place the chicken pieces on the prepared baking rack and allow the chicken to sit for 15 minutes before placing it in the oven. This will allow the coating to stick.
Then lightly spray the chicken with oil and place it in the preheated oven.
Bake for 55-60 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
Expert Tips
These tips will help you make the best oven-fried chicken recipe you've ever tried.
- For moist and tender pieces of chicken, don't skip the brining.
- The chicken pieces should reach an internal temperature of 165 degrees Fahrenheit.
- For ease when cooking any meat, I recommend using a quick-read thermometer to check the internal temperature.
- Once cooked, allow the chicken to rest for 5 minutes, as this will allow the juices to settle and result in juicy, tender pieces of chicken.
- This recipe is easily doubled up to serve a larger group of diners, making this the perfect oven-fried chicken recipe for when you next have family and friends around for dinner.
Flavor variations
- You can use a different type of breading for this recipe. Some popular options include panko bread crumbs, crushed crackers, or cornmeal.
- I use Texas Pete hot sauce in this recipe. Reduce the hot sauce if you are sensitive to heat.
- If you like your chicken extra spicy, add some red pepper flakes or chili powder to the seasoning mix or use a spicier brand of hot sauce.
What to serve with Oven Fried Chicken
I love to serve my Oven Fried Chicken Pieces with a few easy vegetable side dishes. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.
Salads make a tasty option, too; try my Southern Potato Salad, Southern Cucumber Salad, Fresh Corn Salad, or my Quinoa Avocado Salad.
How to store
Make ahead: Make this recipe up ahead of time. To reheat, bake it in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes or until heated through.
To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken pieces back into a hot oven to warm through.
To freeze: Once cooked and cooled completely, wrap the chicken tightly in plastic wrap and place it in the freezer for up to 3 months.
FAQs
Yes, you can use boneless, skinless chicken breasts for this recipe. Just make sure to pound them out to an even thickness before breading them, as this ensures an even cook. Also, adjust the cooking time in the oven.
To reheat frozen oven-fried chicken, thaw it overnight in the refrigerator. Then, bake it in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes or until heated through.
Brining is the easiest way to tenderize and add moisture to the meat, as well as add flavor. I like to brine the chicken pieces in buttermilk and hot sauce for at least one hour before cooking, but ideally overnight. The longer the brine, the more tender the meat. Brining allows the meat to absorb moisture, which means it won't dry out as much during cooking.
If you have tried this Oven Fried Chicken recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Oven Fried Chicken Recipe
Ingredients
- 1 whole chicken 3-4 lbs, cut into 8 pieces
- 1 cup buttermilk
- ¼ cup hot sauce
- 1 ½ cup potato flakes
- 2 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- spray oil
Instructions
- In a large bowl, combine the chicken, buttermilk, and hot sauce. Mix well and refrigerate for at least 1 hour, or overnight.
- Preheat the oven to 400 degrees Fahrenheit (200C). Spray a baking rack and place it on a rimmed baking sheet.
- In a shallow dish, combine the potato flakes, seasoned salt, garlic powder, onion powder, dried mustard, Italian seasoning, and cayenne pepper.
- Remove the chicken from the buttermilk mixture and allow the excess buttermilk to drip off, then dredge it in the potato flake mixture until evenly coated.
- Place the chicken pieces on the prepared baking rack and allow the chicken to sit for 15 minutes before placing it in the oven. This will allow the coating to stick. Then lightly spray the chicken with oil and place in the preheated oven.
- Bake for 55-60 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.
Notes
- You can use a different type of breading for this recipe. Some popular options include panko bread crumbs, crushed crackers, or cornmeal.
- I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the hot sauce.
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