Oven “Fried” Chicken
Need an easy weeknight dinner? This chicken dish is so simple! There’s no chopping and it just needs a few ingredients. Dinner will be on the table in 45 minutes!
- Serves: 4
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
Ingredients:
- bone-in chicken thighs
- butter
- flour
- garlic powder
- paprika
- salt
- pepper
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Preheat oven to 400º F. Trim excess fat from chicken. Mix flour with garlic powder, paprika, chili powder, salt, and pepper in a shallow bowl.
Step 2: Cut up butter and place in an oven-proof skillet (cast iron works great if you have it). Place skillet in oven for 5 minutes until butter is melted and pan is hot. Carefully remove from oven.
Step 3: While pan is heating, dredge chicken in flour mixture on both sides and set aside. Carefully place in hot skillet, skin side down.
Step 4: Bake for 20 minutes, flip chicken (caution: pan, chicken, and drippings will be hot), and cook for another 20 minutes or until done (chicken should be 165º F when measured with an instant thermometer and juices should run clear if pierced with a sharp knife). Remember to use oven mitts when handling the hot skillet – it will take awhile to cool off.
Tips:
- Prefer extra spice? Try substituting a Tbsp of creole seasoning for the spices.
- Chicken legs may also be used, but they may need to be turned more frequently to crisp evenly.
Serve with:
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Oven “Fried” Chicken
Equipment
- 1 oven-proof skillet
Ingredients
- 6 bone-in chicken thighs
- ½ cup all purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder
- 1 tsp salt
- ½ tsp pepper
- 2-4 Tbsp unsalted butter
Instructions
- Preheat oven to 400º F. Trim excess fat from chicken. Mix flour with garlic powder, paprika, chili powder, salt, and pepper in a shallow bowl.
- Cut up butter and place in an oven-proof skillet (cast iron works great if you have it). Place skillet in oven for 5 minutes until butter is melted and pan is hot. Carefully remove from oven.
- While pan is heating, dredge chicken in flour mixture on both sides and set aside. Carefully place in hot skillet, skin side down.
- Bake for 20 minutes, flip chicken (caution: pan, chicken, and drippings will be hot), and cook for another 20 minutes or until done (chicken should be 165º F when measured with an instant thermometer and juices should run clear if pierced with a sharp knife). Remember to use oven mitts when handling the hot skillet – it will take awhile to cool off.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
