Oven Fried Chicken

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 8
  • About This Recipe

    “yum”

    Ingredients

  • 1/4 cupbutter
  • 1chicken, cut in pieces
  • 1/2 cupflour
  • 1teaspoonsalt
  • 1teaspoonpaprika
  • 1/4 teaspoonpepper
  • Directions

  • Preheatoven to 425°F.
  • Heat butter in9 x 12 pan until melted.
  • Mix:flour, salt, paprika and pepper in bag.
  • Shake chicken in, coating well.
  • Place in pan; bake 30 min, turn chickenover and bake approx 15 minute more.
  • Reviews

  • “This recipe is good, but add a little more of the spices.”

  • “I gave this 5 stars. I love this chicken. The recipe I have is a bit different it’s called Mother’s Oven Fried Chicken it’s from the Picnic Cookbook. Ingredients are the same but a few different amounts. My copy is 1/2 cup butter, and 1 cup flour. My copy says oven temp is 375. The bake time is 30 minutes then flip and bake another 30-45 minutes. Thanks for posting a great recipe! christine (internetnut)”

  • “Nice and easy way to cook chicken, but it made a mess in my oven.Should the dish been covered?”

  • “This is a wonderful, easy way to bake chicken.We used boneless, skinless breasts and only cooked them about 30 minutes total (flipped after 15 minutes).Very nice, moist chicken.So easy…my husband fixed dinner tonight!Thanks ~ we will definitely use this recipe again.”

  • “This chicken is really good for being oven-fried. It almost reminds me of Tyson chicken breast fillets. Since use boneless chicken breasts and pound them before I cook them, I’ve found that, for me, it’s best to only cook them for fifteen minutes on each side so it doesn’t get too dry. Thank you!”

  • “Yum! What a nice simple recipe for oven fried chicken. I used legs and thighs and had a great meal. Thanks LH for a nice keeper. Made for Chef Alphabet Soup Tag.”

  • “Wow!!This recipe really delivers the crunch of fried chicken.Instead of melting butter in the baking pan, though, I poured the butter over the pieces in a bowl, put the pieces into the dry mix, and then put them on a broiler pan to bake.I also added some onion powder to the mix.I think next time I may try panko crumbs instead of flour to really kick up the crunch factor.What I like about this preparation is that you get crunchy chicken without the leftover smell of cooking oil in the house after frying foods.Thanks, LH, for a great recipe.”

  • “Fabulous! We added some other spices too, like garlic and a little chili powder, but this cooked up fabulously!”

  • “Easy and delicious recipe. My personal preference is a little more flavor so I added a little onion flakes & garlic powder.The result was delicious and moist chicken.Served with garlic mashed potatoes and green beans.A terrific supper which we will be making again.Thanks for posting.”

  • “I did what another reviewer suggested and added more paprika and salt, and used boneless, skinless chicken breast. I turned the temp. down to 375 to cook with cheesy potatos. This was excellent! Happy Belly Food!!”

  • “I’ve used this recipe for years for our chicken wings. I’m sure this is how the original was written but I use a LOT more paprika in mine, (3tbsp per 1 cup of flour). The flour mixture keeps well too so if you make lots the first time, you won’t have to make it up fresh everytime. Highly recommend this and thanks for posting.Update: I just noticed that this recipe doesn’t call for oil but the one I use calls for a 1/4 cup of butter and 1/4 cup of oil heated in oven until sizzling.Also chicken should be cooked skin side down for 25 mins, turned and oven reduced to 375 for another 15 mins.”

  • “I’ve made this recipe for years from my betty crocker cookbook.Was about to post when I found yours.This is such a great recipe.I urge everyone to try it.Thanks for posting!”

  • “This was VERY good. I used boneless chicken breasts and they came out nice and tender on the inside and crispy on the outside. And this was waaaayy too easy, I will definitely be making this again! Thanks LH.”

  • “I thought this was great! I use boneless chicken breasts and add some garlic powder and onion powder to the mix. I have made this many times. My family loves it.”

  • “I’ve already made this a couple of times and found it to be fast and yummy. I use a small pkg of legs and a sm pkg of wings and it’s just the right amount of seasoning.”

  • “Ridiculously easy and so tasty! I can’t believe with so few ingredients how wonderful this was! My DH and I agree this is the best Oven Fried Chicken recipe out there – and I’ve tried several! THANK YOU LH!”

  • “I’ve made this basic recipe for years – it’s always great.In place of the salt, pepper and paprika, I add the flour and then garlic salt and grated parmesan cheese.I meant to add that I use 1/2 cup of butter when I make this recipe.If you put some potatoes to bake in the oven at the same time you have a nice dinner.”

  • “This recipe was awesome..taste wise and in making. I used Kentucky Kernel Seasoned flour and added some poultry seasoning for my variation of this recipe. Thanks again for a quicker way to have fried chicken without standing over a hot frying pan of oil.”

  • “I use only about at tablespoon of butter and Bisquick instead of the flour.Also, I am generous with my seasonings.This is a great base recipe that can be adjusted to suit your own personal tastes.I have added Italian seasoning, chili powder, garlic powder, parmesan cheese, sage, parsley, thyme…whatever flavor I am craving can be added to this basic mix.”

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