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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!
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!
I do love me some fried chicken. Iregularlytry and get others in the family to agree to the chickenplace 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 buttermilkisn’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 recipe
- 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.
Nothing fancy, things you probably already have in your kitchen! This list contains affiliate links.
- Oil Mister. This will help you get oil evenly spread across the chicken for the ultimate crispy crunch
- Baking rack and sheet. This keeps your chicken from cooking in its own juices and remain crispy. Set the rack over the sheet, to catch the chicken juices!
- Ziplock bags. You can use bowls if you wish, but I love to shake up my coating in a bag, and then just throw it away
What to serve with fried chicken
I serve these little lovelies with some sneaky(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.
Kylee’s Notes & FAQs
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 should be cooked to 165 degrees F when tested with a digital thermometer in the thickest part.
How to store leftovers
Store covered, in the refrigerator for 3 days.
Ingredient Notes
The full list of ingredients and quantities is found in the printable recipe card below.
How to make this recipe
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The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Marinate 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 160°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.
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
5 from 13 votes
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!
Author: Kylee Ayotte
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Brining Time: 30 minutes minutes
Total Time: 40 minutes minutes
Yield: 4
Ingredients
For the Marinade
- 1 cup plain greek yogurt
- 1 Tbs Dijon mustard
- 2 cloves garlic (minced)
- 2 tsp kosher salt ( )
- 1 tsp cracked pepper
- 5-8 chicken pieces
For the Crust
- 1/2 cup whole-wheat flour
- 1/4 cup all purpose flour
- 1 1/2 tsp sweet paprika
- 1 tsp dried thyme
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp cracked pepper
Directions
Combine yogurt, mustard, garlic, pepper in a bowl, add mixture to a Ziploc bag. Add 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 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.
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.
Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!
Nutrition Facts
Calories: 430kcal | Carbohydrates: 20g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 1908mg | Potassium: 541mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 2.8mg | Calcium: 138mg | Iron: 2.9mg
Disclaimer
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.
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. Read More
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Comments
Ileen Dachman says
Do you need wheat flour or can you use all purpose flour?
Reply
Kylee says
You can use all purpose, but it will affect the texture of the coating.
Linda Cook says
That was the best chicken ever!! It was so juicy. Great to keep in fridge for cold snack too.
Reply
Judy Mack says
Is there something I could use instead of the yogurt? I don’t have any at the moment?
Reply
Kylee says
Buttermilk, or sour cream mixed with a little milk?
Jan Forbes says
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
Reply
Brittany says
I’m super excited to try this, thank you for posting this recipe. I found this post by searching pot luck ideas!
Reply
Alissa says
This recipe looks amazing. We have a dairy/nut allergy. Can I use coconut or soy yogurt?
Reply
Kylee says
I have not tried it with those products. The reason for the yogurt is that it tenderizes the chicken as it marinates. But I don’t know if coconut or soy yogurt have the same properties!
2pots2cook says
Glad you showed the old photo too; so good to find how great progress one could make ! 🙂 Thank you and enjoy the day !
Reply
Kylee says
thank you! I try to keep things real, my early posts from 2008-2016 leave much to be desired, but learning as I go and constantly striving to be better is what keeps me going!
Danielle says
Interesting that you used greek yogurt – I’ll have to try that. Fried chicken is one of my favs. I’m sitting here at work just wishing I was home eating this chicken instead. And oven baked is always a plus in my book.
Reply
Kathy says
Like you, I rather eat fried chicken over most other fun foods. I love that crispy crust and the fact that you marinade the chicken in yogurt. Yumminess for sure! and yes to all the carb side dishes!!
Reply
Katie says
Mine is in the oven right now, smells really good! I really appreciated the easy clean up instructions. Quick question, would this work with panko?
Kylee says
It absolutely WOULD work with panko. The texture of the crust on the chicken will be slightly different though.
Kate says
I totally grew up on yogurt chicken in the oven (without the breading!)
Reply
Rachael DeBruin says
These are so tasty!! Remind me of a southern recipe that you'd find at a church potluck 😉 Super yummy!
Reply
Lou @ Mommy Sanest says
Found you through the Manic Monday blog hop. This sounds fantastic. Chicken thighs are my favorite.
Reply
Eva @ Eva Bakes says
This looks great, Kylee! I love that it uses Greek yogurt too – so much healthier than the fried buttermilk fried chicken!
Reply
Ashley Lecker says
I love your recipe! I have some thighs in my freezer and can't wait to try!
Reply
