Easy Oven-Fried Chicken Recipe
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Crispy, with a yummy crust, and juicy meat. This Easy Oven Fried Chicken Recipe is my go-to. Perfect for family dinners, or bringing to a pot luck!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
I do love me some fried chicken. I regularly try and get others in the family to agree to the chicken place near our house whenever takeout decisions come up.
Crispy, flavorful skinned chicken thighs or drumsticks, with all the sides just screams YUMMY to me, and feels like a real meal, instead of a burger, fries and a drink.
This Easy Oven Fried Chicken Recipe without buttermilk isn’t the traditional brined chicken that we are all well versed in. Instead, I use non-fat Greek yogurt and spices to marinate the chicken in first, then a flour blend and spices crust.
This chicken is also not deep fried! I bake in the oven instead of using a deep fryer.
Just 30 minutes, but up to an hour for marinating – and you’re ready to shake and bake!
The first time I made this, my family loved it. They’ve loved it the 100th time too, for the record. I make it so regularly, my family just asks for “the good chicken”.
The next time I need a dish for a potluck, I’ll make a big batch of these, and claim my crown as Queen of the Potluck. There probably isn’t a crown for that, but there totally should be.
Why you’ll love this
- Make ahead. It’s great to marinate overnight or in the morning, but you can make this ahead and eat it cold. Think “picnic basket”.
- Easy. No worries about 3rd-degree burns and hot oil. We simply marinate, shake in the coating, and bake.
What to serve with fried chicken
I serve these little lovelies with some sneaky skillet mac & cheese (go check it out for why it’s sneaky!), red lobster biscuits, homemade coleslaw, and sometimes I throw some wedges in the oven too. Because who doesn’t need more carbs in their life? Clearly I need to work on the “balance” in a meal… mmhmm.
Or, I serve them with some mac & cheese and whatever green veggies I have floating around. That works too.
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
Note. This recipe skips the buttermilk and uses Greek yogurt instead. It still tenderizes the chicken and helps the coating stick, while giving you that crispy oven-fried texture.
- Plain Greek yogurt. This is the base of the marinade and helps tenderize the chicken while keeping it juicy. It also helps the coating stick really well. Nonfat is what the recipe uses, but regular Greek yogurt will work too.
- Dijon mustard. Adds tang and a little sharpness to the marinade. It helps wake everything up without making the chicken taste mustardy.
- Garlic. Fresh minced garlic gives the marinade more flavor. It’s simple, but it matters here.
- Kosher salt and cracked pepper. These season both the marinade and the crust, so the chicken has flavor all the way through. Don’t skip seasoning the coating too.
- Chicken pieces. The recipe uses 5 to 8 pieces, and thighs or drumsticks both work well. Bone-in pieces stay juicy and give you that classic oven fried chicken situation. Bake until the thickest part reaches 165°F (74°C).
- Whole-wheat flour and flour. Using both gives the crust a little more texture and flavor. If needed, you can use all flour, but Kylee notes it will change the texture of the coating a bit.
- Sweet paprika. Adds color and a mild warmth to the crust. This helps give the chicken that golden, fried-look finish.
- Dried thyme. Adds a subtle herby flavor that works really well with the paprika and garlic.
- Baking powder. This is one of the little tricks in the coating. It helps the crust bake up lighter and crispier in the oven.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpMarinate the chicken
- Combine yogurt, mustard, garlic, pepper in a bowl. Mix it really well, then add the mixture to a Ziploc bag.
- Add chicken pieces and turn to coat so they’re completely covered on all sides.
- Zip the bag closed, and refrigerate for at least 30 minutes, up to 12 hours.
Prepare
Preheat oven to 425°F and line a rimmed baking/cookie sheet with foil, add a wire rack and spray with olive oil (lightly).
Crusting the chicken
- Blend together the flour, paprika, thyme, baking powder salt and pepper in a large Ziploc bag.
- Take the chicken out of the marinade bag, shake off excess marinade, and add a piece to the flour bag.
- Coat the chicken by shaking each piece separately. Remove and shake off excess coating and place on an oiled rack set over a baking sheet.
- Repeat with the remaining chicken. Throw away the remaining marinade and flour mixture (it’s touched raw chicken).
- Lightly spray chicken with olive oil using a mister. If you don’t have a mister, melted butter or vegetable oil drizzled over the top will be just fine.
Baking the chicken
Bake until golden brown and when you get a reading of 165°F on a digital thermometer (test the thickest part of the meat).
It will take around 45-60 minutes for thighs, around 30-35 for drumsticks.
Remove from oven, and allow to cool a little.
Devour.
Kylee’s Notes
Want to make this recipe even juicier? Marinate it for a full 24 hours before breading.
How do you fry in the oven?
Technically speaking? This is BAKED chicken, with breading and a mist of oil to get it crispy.
How do you keep fried chicken crispy in the oven?
Set it on a rack on a baking sheet – to keep it from getting soggy. It will release juices as it cooks, which will go underneath the rack, keeping your chicken crispy and delicious.
How long do you cook raw chicken in the oven?
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
How to store leftovers
Store covered, in the refrigerator for 3 days.
More recipes to love
Want more chicken recipes?
- How about Chicken Pot Pie (made in 1 skillet)? It’s super easy, and an absolute family favorite!
- This Italian Style Mozzarella Chicken is the stuff of DREAMS. Try it!
- Oven Roasted Chicken Thighs – with some delicious root vegetables, cooked all together on one sheet pan. Then drizzle with a gorgeous balsamic glaze.
- Sheet Pan Chicken Dinner – super fast, super easy and SUPER tasty! Make-ahead for lunches for the week, or just feed the family!
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Oven Fried Chicken
Ingredients
For the Marinade
- 1 cup plain greek yogurt
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- 1 teaspoon cracked pepper
- 5-8 chicken pieces
For the Crust
- 1/2 cup whole-wheat flour
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon sweet paprika
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
Instructions
- Combine 1 cup plain greek yogurt, 1 tablespoon Dijon mustard, 2 cloves garlic, 2 teaspoons kosher salt and 1 teaspoon cracked pepper in a bowl, add mixture to a Ziploc bag. Add 5-8 chicken pieces and turn to coat.
- Zip the bag closed, and refrigerate for at least 30 minutes, up to 12 hours.
- Preheat oven to 425°F
- Line a rimmed baking/cookie sheet with foil, add a wire rack and spray with olive oil (lightly)
- Blend together 1/2 cup whole-wheat flour, 1/4 cup all-purpose flour, 1 1/2 teaspoon sweet paprika, 1 teaspoon dried thyme, 1 teaspoon baking powder, 1 teaspoon kosher salt and 1/2 teaspoon cracked pepper in a large Ziploc bag.
- Take the chicken out of the marinade bag, shake off excess marinade, and add a piece to the flour bag.
- Shake each piece until fully coated, then remove and shake off excess coating and place on an oiled rack set over a baking sheet.
- Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.
- Lightly spray chicken with olive oil (using a mister) and bake until golden brown and when you get a reading of 160°F on a digital thermometer (test the thickest part of the meat). It will take around 45-60 minute for thighs, around 30-35 for drumsticks
- Remove from oven, and allow to cool a little.
- Devour.
Video
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!UPDATE: I originally posted this recipe in October of 2014, but it badly needed an update – and some new photos and a video, so here it is!
About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Do you need wheat flour or can you use all purpose flour?
You can use all purpose, but it will affect the texture of the coating.
That was the best chicken ever!! It was so juicy. Great to keep in fridge for cold snack too.
Is there something I could use instead of the yogurt? I don’t have any at the moment?
Buttermilk, or sour cream mixed with a little milk?
I make these on a regular basis. Great to get organized in the morning and know a wonderful full flavored tasty meal will be on the table that night. Thanks for this awesome recipe