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Oven-Fried Chicken

oven-fried chicken Entree
Oven-Fried Chicken
  • Prep 10 min
  • Total 60 min
  • Servings 6

Sheet pan cooking is the easiest way to get deep, rich flavors without a lot of fuss. This easy oven fried chicken recipe is sheet pan cooking at its finest. Spend just ten minutes pulling together a simple coating, and then pop the sheet in the oven and you’re on your way to a delicious dinner. MORE+ LESS-

December 7, 2018

Ingredients

1/4
cup butter
1/2
cup Gold Medal™ all-purpose flour
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon pepper
3- to 3 1/2-lb cut-up whole chicken

Steps

Hide Images
  • 1
    Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
  • 2
    In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
  • 3
    Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Expert Tips

  • This is a good technique for achieving crispy chicken without deep-frying it. To take it one step farther, make the chicken even more heart-healthy by swapping in monosaturated canola, olive, or even avocado oil for the butter. Or use a combination of butter and oil, which is a great way to keep butter from burning.
  • Cutting up your own whole chicken (or breaking it down, in chef lingo) is not only cheaper by the pound but it’s surprisingly easy. Just lay the whole bird, breast-side up, on a cutting board and get to work. Using a large sharp knife, concentrate on cutting through the joints first by slicing off the wings and whole legs. Then cut through the breast bone, which is basically cartilage, separating the breast into two pieces. You can then separate the legs and thighs (again, find the joints). Now you have 6 pieces. Cut the breasts in half crosswise. Now you’ve got 8 meaty pieces and no waste. If you’re lucky to have the neck bone and giblets inside the chicken, set them aside for making chicken broth or gravy.
  • Turn this into a hearty sheet pan meal. Line a large rimmed baking sheet with baking parchment. Prep the chicken, coat it, and arrange it on half of the baking sheet. Slide it into the oven for 20 minutes while you toss some chunks of sweet potato, one-bite baby potatoes, or halved Brussels sprouts with olive oil. Spoon them onto the baking sheet next to the chicken, season well with coarse salt and freshly ground pepper, and continue baking with the chicken for about 40 minutes longer or until the chicken is golden, crisp and cooked through (the juices run clear and is 165°F in the thickest part of the meat) and the veggies are tender and browned.
  • If it matters to you, drop the calorie count significantly by removing the skin (or not eating it) after baking—you still get the benefits of the skin on the bone-in pieces, keeping the meat ultra-moist in the oven.
  • For really crispy chicken, substitute 1 cup crushed cornflakes or Panko breadcrumbs for the flour. Dip the chicken into melted butter before coating with the crumb mixture.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
8g
38%
Trans Fat
1g
Cholesterol
105mg
35%
Sodium
330mg
14%
Potassium
240mg
7%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
0g
Protein
28g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Whether you’re choosing oven fried chicken thighs or oven fried chicken breast, this recipe offers a foolproof, no-fuss way to get a delicious chicken dinner on the table. While your oven is preheating, add butter to a pan and pop it into the oven. Then get busy coating your chicken in the flour mixture. By the time you’re done, the butter will be melted, your pan and oven will be preheated, and it’s as simple as putting the chicken in and giving it time to bake to perfection. Do remember to turn the chicken halfway through—after about 30 minutes—which will ensure that it crisps up nicely on both sides. If you’d like to review the basics before you begin, check out Betty’s guide on How to Bake Chicken. While we think this oven fried chicken recipe is the only one you’ll ever need, we don’t want to play favorites. Betty’s got you covered for every occasion in her Best Baked Chicken Recipe Collection.

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