Simple Oven-Fried Chicken Recipe
Full disclosure, I love fried chicken. There, I said it! This is a healthier version of the old classic. There are a few non- negotiable steps that you must take in order for the chicken to taste crispy on the outside and juicy on the inside— specifically, brining the chicken. Make sure you plan ahead. Feel free to double this recipe; you will need two baking sheets because you do not want to crowd the pan. This recipe was inspired by Amanda and Judy Hesser.
Ingredients
- For the Brine
- 3 tbsp kosher salt
- 1 cup warm water
- Lots of cold water
- 1 tray of ice
- For the Coating
- ½ cup all purpose flour
- ¼ cup cornstarch
- 1½ tbsp kosher salt
- Heaping tsp of coarsely ground black
- pepper
- 8 large pieces of chicken or 16
- drumsticks or a mix of wings and
- drumsticks
- 2-3 tbsp butter or vegan butter
- replacement
Instructions
- 1
For the Brine: Combine the salt with about 1 cup of warm water, stir to dissolve the salt. Add this salt water to a large bowl, one that will accommodate the chicken and lots of water. Place the chicken in the bowl with the salt water and cover with cold water and an entire tray of ice. Place in the fridge all day (or overnight).
- 2
When you are ready to cook the chicken, place a baking sheet or large shallow roasting pan in the oven while the it preheats to 400˚F.
- 3
In the meantime, make the chicken coating. In a zip-top bag, combine the flour, cornstarch, salt and pepper, and shake to mix.
- 4
Add the chicken pieces, one or two at a time, to the flour mixture in the bag and toss so that the chicken is completely coated in the mixture. Then shake off each piece so that all excess flour is shaken off. Place each coated piece of chicken on a prep tray, plate or parchment paper.
- 5
When all the chicken is coated, remove the baking sheet or roasting pan from the oven and spread the butter all over it (be careful, the baking sheet is hot). Place the coated chicken pieces skin-side down.
- 6
Cook the chicken on the first side for 40 minutes. Remove the baking sheet from the oven (close the oven door so you don’t lose the heat) and, using a thin metal spatula to assist, flip the chicken; you want to make sure you get the crust up with the chicken. Bake on the second side for 20 minutes.
- 7
Enjoy hot or at room temperature. Serves 4-6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Simple Oven-Fried Chicken?
This Simple Oven-Fried Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 16 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this simple oven-fried chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.