Oven Fried Chicken

Crispy, with a perfect crust, and juicy meat. This Oven Fried Chicken is my go-to. Perfect for family dinners, or bringing to a pot luck!

Course Dinner, Lunch, Picnic

Cuisine American

Prep Time 5

Cook Time 35

Brining Time 30

Total Time 40

Servings

Calories 430kcal

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.