This post may contain affiliate links. Please see our disclosure policy.
This easy Oven Baked Fried Chicken is crispy, juicy, and full of Southern-inspired flavor without the mess of deep frying. It’s seasoned to perfection, covered in buttery toasted panko breadcrumbs, and baked until crispy on the outside while staying tender and juicy on the inside. It’s everything you love about fried chicken, just made a lot easier!
I know this might ruffle a few feathers, but hear me out. I love a batch of down-home, traditional Southern fried chicken as much as the next person. But sometimes, I don’t have the time or energy to stand over a pot of hot oil and fry chicken piece by piece. So when the craving hits and I still want that crunchy, deep fried chicken – I take it to the oven.
Oven Baked Fried Chicken
This oven-fried chicken recipe gives you everything you love about deep-fried chicken but in under an hour and less the work. I’m talking juicy, crispy chicken with plenty of flavor. This version is a lighter take, with no sacrifice on flavor and comes together in just three simple steps.
It gives you all the cozy, Sunday-supper goodness of fried chicken without the deep frying, the splatter, or the extra fuss. And honestly, that’s a win in my kitchen!
How To Get Crispy Oven-Fried Chicken Every Single Time
We’re not using a traditional all-purpose flour breading here because it can get soggy in the oven while baking, even at a high temperature.
The trick to getting that fried-chicken look in the oven is to toast the panko breadcrumbs in a little butter first. Since the oven doesn’t brown breading the same way hot oil does, this gives the coating a head start. This is the best way to get that crispy coating, golden “fried” look without deep frying
Also, placing chicken on the wire rack matters because it keeps the bottom from steaming and becoming mushy. The panko stays light and crisp, which helps give this oven baked fried chicken that golden, crunchy coating. It’s less mess too – win win. 😉
Ingredients Overview
(full list of ingredients can be found in the recipe card)
- Bone-In Chicken Thighs are ideal for this recipe because they stay tender and juicy while baking. The dark meat has so much flavor, and the bone helps keep the chicken from drying out in the oven.
- Panko Breadcrumbs – You can use plain breadcrumbs, but panko breadcrumbs are going to give you that extra crunch.
- For Seasonings, we’re using a flavorful blend of Cajun seasoning, Sazon, onion powder, garlic powder, Old Bay, smoked paprika, and kosher salt. This gives the chicken that savory, well-seasoned flavor in every bite without being bland. Because if we’re making fried chicken, oven fried or not, it has to be seasoned, okay?
- Chicken Marinade is made with mayonnaise, yellow mustard, an egg, and hot sauce. Together, these ingredients help the seasoning stick to the chicken, keep the meat juicy, and give the breadcrumbs something to cling to. I do this with my hot honey wings and it gives me the crispiest results every time!
- Butter is used to toast the panko breadcrumbs. You can also use olive oil for this.
How To Make Oven Fried Chicken
Prep: Preheat the oven to 425°F, line a rimmed baking sheet with foil, and place a wire rack on top.
Step 1: Prep the chicken. Pat the chicken dry, then add it to a large bowl with mayo, egg, mustard, hot sauce, and the seasoning blend until every piece is fully coated. Pro Tip: Patting the chicken dry first helps the marinade cling better, prevents the bread crumbs coating from sliding off, and gives the chicken that crispy texture.
Step 2: Toast the breadcrumbs. Melt butter in a skillet, then add the panko breadcrumbs and cook until golden brown, stirring often so they don’t burn. Transfer the toasted breadcrumbs to a shallow bowl and mix in the Cajun seasoning.
Step 3: Coat and bake. Let the excess marinade drip off each piece of chicken. Then press it firmly into the seasoned breadcrumbs on both sides. Place the chicken on the wire rack, spray lightly with cooking spray, and bake on the middle rack for 40–45 minutes, or until the internal temperature reads 165°F with a meat thermometer.
Storing: Just like traditional fried chicken, this recipe is best eaten fresh out of the oven. Store any leftovers in an airtight container.
Pro Chef Tips
- Use room temperature chicken – this allows the chicken to cook evenly in the oven.
- Don’t overcrowd the baking sheet. Space the chicken about 2 inches apart so that it can crisp up.
- If you have time, marinate the chicken in the seasonings/mayo mixture for at least 30 minutes, up to overnight for best results.
Serving Suggestions
Serve this crispy oven baked fried chicken with the traditional Southern-style sides – 3 cheese mac and cheese, slow cooker collard greens, and stove top candied yams or garlic mashed potatoes.
For a more takeout style meal, enjoy with sweet potato fries, cajun coleslaw, and a bog cold glass of peach iced tea, and hot sauce on the side. And don’t forget the buttermilk biscuits on the side!
More Easy Chicken Recipes
Main Course
Honey Garlic Chicken Thighs
Main Course
Buttermilk Fried Chicken
Main Course
Baked BBQ Chicken Thighs
Main Course
Smoked Chicken Thighs
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Oven Baked Fried Chicken
Equipment
- Large Skillet
Ingredients
- 2 lbs Bone-In Chicken Thighs, (6-7 pieces)
- 3 tbsp Mayonnaise
- 1 large Egg
- 1 tbsp Yellow Mustard
- 1 tbsp Hot Sauce
- 1 tbsp Cajun Seasoning
- 1 packet Sazon
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Old Bay
- 1 tsp Smoked Paprika
- 1 tsp Kosher Salt
Breadcrumb Coating
- 5 tbsp Salted Butter
- 2 1/2 cups Panko Breadcrumbs
- 1 1/2 tsp Cajun Seasoning
- Cooking Spray , (like Pam)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil and place the wire rack on top.
- In a small bowl, whisk together the seasonings – 1 tbsp Cajun Seasoning 1 packet Sazon 2 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Old Bay 1 tsp Smoked Paprika 1 tsp Kosher Salt Whisk until combined.
- Pat chicken dry with a paper towel. In a large bowl, add mayo, egg, yellow mustard, and hot sauce. Whisk together to ensure everything is combined, then add chicken and seasoning blend. Mix everything together to ensure the chicken is fully coated. Set aside. 2 lbs Bone-In Chicken Thighs 3 tbsp Mayonnaise 1 large Egg 1 tbsp Yellow Mustard 1 tbsp Hot Sauce
- In a large skillet over medium heat, melt butter. Once melted, add breadcrumbs and cook until the breadcrumbs turn golden brown, about 5-7 minutes, stirring frequently to prevent the breadcrumbs from burning. 5 tbsp Salted Butter 2 1/2 cups Panko Breadcrumbs
- Add breadcrumbs to a shallow bowl and add cajun seasoning. Mix together to ensure the seasoning is evenly dispersed. 1 1/2 tsp Cajun Seasoning
- Remove the chicken from the marinade and let excess marinade drip off. Dip into the breadcrumbs on both sides. Press the breadcrumbs into the chicken to ensure it's fully adhered and place onto the wire rack on top of the baking sheet. Repeat with all of the chicken pieces. Spray with cooking spray just before placing into the oven.
- Bake on the middle rack of the oven for 40-45 minutes, until the internal temperature of the chicken is 165 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
