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Oven Fried Chicken

This Oven-Fried Chicken recipe is super easy and SO delicious -- perfect for entertaining on a budget!

Guest post from Brigette Shevy

Crystal and I grew up in a family of seven children. Given our family size, and the fact that we had company over for meals at least once a week, our Mom was (is!) the Queen of simple, budget-friendly, crowd-pleasing meals. Crystal and I were reminiscing recently about different recipes we grew up on (yum!), and thought it would be fun to share some of those with you.

Oven Fried Chicken was one of my Dad’s favorite main dishes. My Mom got the recipe out of the church cookbook from the church my parents attended the first years of their marriage, and it has been a regular in our family for as long as I can remember. I love that it requires only a few basic ingredients, and is less time-consuming and healthier (since it is baked) than regular fried chicken. Depending on what you serve with it, this can be a “fancy” special occasion dinner, or a hearty recipe for any night of the week!

Oven Fried Chicken

Oven Fried ChickenOven Fried Chicken

Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.

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  • Andy says:

    The chicken looks tender and delicious! I can’t wait to try this.

  • I recently tried Oven Fried Chicken for the first time and it is absolutely fabulous. It’s super simple to make I loved the fact that it’s a bit healthier than traditional fried chicken!

  • Becky says:

    MMMM Thank you for this! It will come in handy for our church potlucks.

  • Cheryl says:

    I’ve used almost this exact recipe for years. I do omit the butter. If you use an assortment of pieces equal to a whole chicken, there will be enough fat there without the butter. I just spray the pan with nonstick spray or lightly grease it as you would for a cake pan.

  • Amy f;) says:

    Anyone ever tried an alternate flour for this? My toddler was carrying around the grocery ad this morning asking for the cooked chicken on the front, lol but we don’t do gluten or nuts or rice.

    • Brigette says:

      I have not personally tried it (I’m the only one in my family right now with wheat sensitivities), but based on other recipes I’ve seen, you SHOULD be able to replace the flour with your favorite all purpose gf flour blend (like Bob’s Red Mill – anything that is not coconut-flour based). All the other ingredients would stay the same. Let me know if you do try it!

    • Tabitha says:

      If you don’t have an all purpose flour that fits your family, you could try sunflower seed meal and tapioca starch. This is pretty similar to the KFC tenders copycat recipe at Real Sustenance. I don’t think Bob’s Red Mill AP flour has rice so that could work.

      For nuggets, i use a tamed version of Chicken Pakora. It uses besan (chickpea flour) and the crust is similar to a tempura batter. That has to be fried though.
      HTH and good luck.

    • Jennifer B. says:

      I make this recipe with Bisquick instead of flour (one of their own Bisquick recipes) and would think the gluten free Bisquick would also work.

  • Need A Nap2 says:

    Thanks for the tips, it looks *really* good! I’m looking forward to hearing about more recipes from your family. 🙂

  • Janet says:

    Thank you so much for sharing! I’m gonna try this next week.

  • Charity says:

    My husband loves my fried chicken. I make it the way my great-grandmother taught me…in a cast iron skillet, but am always getting popped with the oil (ouch!). Your recipe looks delicious, and so much easier (not to mention better for you) than my fried chicken. Wondering if I can convince my husband that it’s “fried” chicken? We shall see. 😉

  • Thank you for posting. I miss fried chicken, but the last time we tried to eat it out, we felt ill afterwards. Healthier and cheaper at home!

  • Tammy says:

    To replace the butter, you can dip the chicken in milk. It gets just as crispy.

    For those who have asked about alternatives to flour, I have a recipe that uses oat meal, which is ground in a blender till it is like flour (courser, though). It comes out nice as crispy.

    • Stephanie says:

      Could I just use water? Get the chicken pieces wet and then coat with flour, etc. Seems like that would work just as well, and be healthier, too.

  • Athena Reynolds says:

    I would worry that with that high of an oven temp and using butter, that it wouldn’t burn easily…
    I am going to try it from my usual OFC. Thanks for the idea.

  • Tammy says:

    Thanks so much for sharing, looks like a dish the whole family will like!! Can’t wait to try it.

  • Julie C says:

    Memories…… We made this once or twice every week while growing up in my parents home; yes, it was a mainstay on the menu using chicken legs to stay on budget.

  • Valerie says:

    Ever made this with boneless pieces? What would the cooking time be? This sounds easy and great!

    • Brigette says:

      I have not, but I’m sure it would work other than adjusting the cooking time. If you buy the bagged frozen kind, go with the cooking time on the bag. If you are using fresh, I would just google it for the answer. 🙂

    • Cheryl says:

      10-15 minutes per side for boneless.

  • Sharon says:

    Ooo. This looks really good and very similar to a recipe I have used, but better than mine because you coat the chicken with the melted butter first. I’ll bet it would be good with lemon-pepper seasoning mixed with the flour also. Mmmm. Going to have to try this soon! 😀 Thanks!

  • Hailey says:

    We are picking up our Zaycon chicken this week, I’m going to have to try this with the breasts! Looks like it would be simple enough to get going for dinner while we’re prepping/dealing with 40lbs of chicken.

  • Mariah says:

    I tried this tonight and it turned out great! I was using about 5 lbs of chicken legs, but instead of adding more flour I added 1/2 cup of crushed up cornflakes. It turned out great and my family wants a repeat. 🙂

    • Cherie says:

      I tried this recipe tonight with Chicken wings and it was good. It was a little on the bland side for my taste, but will keep this in rotation in my house. Adding more seasonings really will make this dish stand out. Thanks for sharing

    • Brigette says:

      Cornflakes sound like a great addition!

  • Sarah says:

    Thanks for posting this! I actually made it tonight for my family. Because we’re a young family (my husband and I and a four-year-old son and one-year-old daughter), I only made three chicken breasts. It turned out great! We generally have meat only as a side dish or in casseroles or pastas, so my husband was really excited. With some mashed potatoes and veggies, it looked like I’d spent a long time on supper!

  • I’m so happy to find this recipe. I was looking for just this type of recipe through ALLRECIPES this weekend. I found a good one but it used bread instead of flour. This will be a great recipe to have as a back up. Thanks again! I always enjoy visiting your website!

  • Debbie says:

    Don’t rinse the chicken! We are now being told that is a bad thing to do. Contaminated water will end up on surfaces where you don’t want it. And I cut the amount of butter in half also. I can’t taste a difference either.

  • Carla says:

    I will be trying this! I am pretty sure we will like it a lot and it may become a company meal.
    Thanks so much for sharing it.

  • Sherry says:

    I have a recipe very similar to this only it uses whole wheat flour! The whole wheat adds a nutty taste once it’s crispy. It is SO good! Thanks for sharing.

  • Annette says:

    I like this recipe, but I don’t understand why 3/4 lb of chicken is considered one serving size! Twelve ounces of chicken (even bone-in) is a substantial portion. Isn’t 3-4 ounces of protein (deck of cards) considered one serving size?

    • Brigette says:

      I agree that it does sound like a substantial portion, ounce wise. However, in reality, it doesn’t work out that way, at least for me (maybe my chicken pieces have extra heavy bones!). 3lbs of bone-in chicken usually works out to 6ish pieces for me – and that’s including some legs. I don’t know many adult men that would only eat one leg of chicken and call it a meal. 🙂 But hey, if you can get more servings out of this recipe, that’s great for you! I think I come from a family of big eaters. 🙂

  • Rachel says:

    I cannot tell by the photos if you left the skin on or not. It looks so good… just debating on leaving the skin on or taking off 😉

    • Brigette says:

      Ha! Well, to be perfectly honest, when I made this recipe this last time and took the pictures, I left the skin on half of the pieces and took it off the rest. I wanted to compare the two side by side to make sure we didn’t have a strong preference (even though I’ve made it both ways, I’ve never made it both ways at the SAME time to get a really accurate comparison :)). So it’s very likely a mix of skin on/skin off in these photographs!

  • Rae Evans says:

    My Mom used to make something similar, but she used yogurt rather than butter. It was the most divinely moist chicken I have ever eaten!

  • I made this last night and all 8 of us loved it! We used about 5lbs of chicken and there was a little left over – but only because both my husband and 19 yr old son ate really late lunches. I did’t have paprika and so just substituted some seasoned salt. By the way, I’ve never made fried chicken because of the mess, but now I think this will be on our monthly menu. Thanks for sharing!

    • Brigette says:

      I’m so glad it was a hit! It IS much less mess than real fried chicken, and healthier too – a win/win situation. 🙂

  • stefanie says:

    I made this recipe last night, followed the recipe exactly and it came out great. I was worried the flour wouldn’t crisp up, but it was very good. My husband who normally only eats chicken cutlets enjoyed the skinless legs/thighs cooked this way! Thanks for a great EASY recipe 🙂

  • This looks amazing! I’ll be trying this really soon!

  • Renee says:

    Thank you so much for sharing this recipe Brigette and Crystal. I have been looking for a oven-fried chicken recipe and this one was perfect. I have to admit when I looked at the pictures in the post, I thought “no way is the chicken going to look like that” but I tried it anyway. Dinner was a BIG hit in my house last night. The chicken looked almost exactly like the pictures. I did tweak a little bit – oven temp at 375 for a little over an hour. I loved the sound of the chicken “frying” in the oven. This recipe is already in my collection. Thank you!!!

  • TopPic says:

    I made the chicken today and really enjoyed it. It was so simple to make and all the ingredients I already had so I thought why not try it. If you have any other simple and inexpensive recipes which requires few ingredients, please post them .

  • Sarah says:

    Hmmm… I made this tonight with drumsticks and it did not turn out for me. I’m not sure what I did wrong. I took the skin off the chicken. I didn’t have paprika so I just left it out but other than that I followed everything else. There was a good amount of chicken fat and the flour ended up all soggy and not crispy at all. I was really hoping this would turn out because it looked so good and is an affordable meal.

  • Jo Rellime says:

    Have you ever tried this in a cast iron skillet instead of a baking dish? I am guessing that would be even more crispy … I LOVE it super crispy. I think I will try that variation tonight. I will let you know if it worked.

  • TopPic says:

    Last night, I made the chicken without the skin. When you 1st posted the recipe, I made it with the skin. The winner is….without the skin. Had more flavor and crust (hmmm. not much of a cook so I do not know how that would happen) Used thighs both time and used the same recipe. I really enjoyed it. So thank you again for the recipe.

  • Angela says:

    This is one of my go-to meals! The chicken comes out SO crunchy and tastes like it was fried {without all the YUCKY fried “Feeling” afterwards!}.

    This recipe was featured in Wee Share’s Top 5 FAVORITE Chicken Recipes! Check it out!

  • Lindsey G says:

    Thanks for the recipe! It looks yummy. Has anybody tried using boneless chicken breasts? I am guessing the time and temp would be different… ?

  • I really enjoy making chicken this way!

  • Sarah says:

    This is a phenomenal tasting recipe for oven fried chicken. My family gobbles it up in no time flat! It’s become one of our favorite meals!

  • Tyerra says:

    My recipe for oven fried chicken is a lititle different. I coat the chicken in flour and seasonings and cook it in a baking dish with melted margarine in it, my family eats it up. Never any leftovers and always requests that I make extra chicken next time.

  • Nancy says:

    I have tried so many oven fried chicken recipes, this one by far is the best. My daughter is very picky and she loved this chicken. I kept the skin on and I really liked the flavor.
    5 stars all the way. Thank you for sharing.

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