I’m obsessed with this oven fried chicken because it’s crispy on the outside but juicy on the inside, and it’s way easier to make than traditional deep-fried chicken (and healthier too)! I only need 10 minutes of prep to make these perfectly-cooked chicken drumsticks, and then the oven does the rest of the work for me.
Oven Fried Chicken Recipe
Listen, I love digging into some good ol’ fried chicken! But sometimes I want the crispy, breaded skin and juicy meat without all of the grease–that’s where this easy oven fried chicken recipe comes in. With just 10 minutes of prep and a handful of simple ingredients, these baked fried chicken legs comes together so easily (and with no hot oil)!
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How to Store and Reheat
Store leftover oven fried chicken legs in an airtight container in the fridge for up to 3 days. To reheat, pop it in the Air Fryer or in a 350°F oven to make it nice and crispy!
How to Freeze
Place baked fried chicken in a freezer-safe container or heavy-duty freezer bag. For added insurance, wrap individual pieces of chicken in aluminum foil first. Store in the freezer for 3 months. Let it thaw in the refrigerator prior to reheating.
Yogurt Marinade Benefits
My simple salt and Greek yogurt marinade is essential to get the juiciest oven fried chicken. The yogurt is slightly acidic, which allows it to gently tenderize the meat with less of a chance of over-tenderizing it. It helps the chicken hold in more moisture, and it also carries flavor well. I just added salt to mine, but if you’re feeling adventurous, try adding a tablespoon of your favorite spice mix!
Top Reader Review
“Great recipe the chicken was delicious.” -Grace
Crispy Oven Fried Chicken Recipe
Ingredients
- 6 bone-in, skin-on chicken drumsticks *
- 1 cup plain Greek yogurt
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 tablespoons ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 tablespoons unsalted butter melted (¼ stick)**
Instructions
- In a large bowl, add yogurt and salt, mix well with a spoon.1 cup plain Greek yogurt, 1 teaspoon kosher salt
- Add chicken drumsticks and turn to coat.6 bone-in, skin-on chicken drumsticks
- Cover the bowl tightly with plastic wrap, and marinate for 2-4 hours in the refrigerator.
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and place a cooling rack on top. Spray rack with nonstick cooking spray. Set aside.
- In a separate large bowl, combine flour, paprika, onion powder, and garlic powder. Mix well.1 cup all-purpose flour, 2 tablespoons ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder
- Remove a drumstick from the marinade. Pat lightly with paper towels to remove excess marinade.
- Place the drumstick into the bowl with the flour, and coat it thoroughly with the flour mixture, then place on the prepared rack.
- Repeat the process with the remaining drumsticks.
- Drizzle melted butter over prepared drumsticks.2 tablespoons unsalted butter
- Bake for 35 minutes, or until golden brown and fully cooked.
Notes
- Start the baking process with the skin side down–this gives it the longest time to render the fat out in direct contact with the hot pan, ensuring that you end up with crispy skin.
- Use a rimmed baking sheet; there will be butter in the pan and chicken fat that renders out during cooking.
- You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat.
- If the drumsticks brown a bit too much, carefully remove the baking sheet from the oven, cover the drumsticks with aluminum foil, and continue baking.
- Once you remove the baking dish from the oven, remove the baked chicken from the baking pan to your plates or a baking sheet to keep it from sitting in the cooling butter as it will start to become soggy.
How to Make Oven Fried Chicken Legs Step by Step
Marinate the Chicken: Mix 1 cup of Greek yogurt with 1 teaspoon of kosher salt in a large bowl. Add 6 bone-in, skin-on chicken drumsticks to the bowl and toss to coat. Cover the bowl tightly with plastic wrap, then refrigerate for 2-4 hours.
Season the Flour: Mix together 1 cup of all-purpose flour, 2 tablespoons of ground paprika, ½ teaspoon of onion powder, and ½ teaspoon of garlic powder. Preheat your oven to 350°F, then line a rimmed baking sheet with parchment paper and place a wire cooling rack on top. Spray with nonstick spray.
Season the chicken: Remove the chicken from the marinade and gently pat them dry with paper towels. Place 1 drumstick at a time into the bowl of seasoned flour, and thoroughly coat each drumstick, then place on the prepared baking sheet. Repeat with the rest of the drumsticks.
Drizzle on the Butter: Drizzle 2 tablespoons of melted, unsalted butter directly over the chicken.
Oven Fry the Chicken: Bake the chicken at 350°F for 35 minutes, or until the skin gets crispy and golden brown.
Very good recipe.
Thank you!
Great recipe the chicken was delicious.
If I use chicken breast are the other ingredients the same .
Hi
I clicked on the video button and there is no video on this recipe.
Sometimes it can be tricky and the page needs to be reloaded!
did not like it , was not crispy will deep fry next time
I am sorry it didn’t work out for you, Mark!
This was absolute garbage, I’m sorry to say but everything about this was truly bad. I’m not trying to be rude but I want to warn anyone considering this recipe to find something else.
I am sorry it didn’t work out for you!
Bland.….. needs to be seasoned better !
Modify to your liking!
They looks delicious,
Can I put them straight into the baking paper in stead of the rack
It’s best to do the rack first!
woh I love your content, saved to bookmarks! .