Oven Fried Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
8
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Course
Main Course
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Cuisine
American
Oven Fried Chicken
Description
Oven Fried Chicken features trimmed, skinless bone-in chicken thighs coated in a seasoned panko mixture moistened with olive oil. The seasoning blend includes paprika, dried thyme, garlic powder, cayenne pepper, salt, and black pepper for balanced flavor and mild heat. The chicken is dipped in egg whites before pressing into the panko to ensure an even crust.
Cooking on a wire rack above a baking sheet in a 400°F oven allows air to circulate around the chicken, promoting crispness without frying. The chicken bakes for about 50 minutes until the coating turns golden and an internal thermometer reads 165°F, ensuring safety and juicy results.
This method can also be adapted for boneless chicken thighs or breasts by adjusting cooking time. Covering the chicken loosely with foil partway can prevent the crust from over-browning if needed. The dish serves well warm as a main course with sides of choice.
Monitoring doneness with a meat thermometer is recommended to avoid under- or overcooking, and trimming excess fat helps reduce flare-ups or greasy flavors. This preparation combines the crunch of fried chicken with oven baking convenience.
Ingredients
- 2 cups panko bread crumbs
- 2 Tbsp olive oil
- 1 tsp paprika
- 1/2 tsp thyme dried
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- salt freshly ground
- black pepper freshly ground
- 3 egg large, whites
- 8 (5 - 6 oz each) chicken thighs visible excess fat trimmed, bone-in, skinless
Instructions
- Preheat oven to 400 degrees F. Place a large wire rack over an 18 by 13-inch baking sheet, spray wire rack with non-stick cooking spray.
- Pour Panko into a shallow mixing bowl. Drizzle with olive oil and toss and rub with fingertips to evenly moisten.
- Add paprika, thyme, garlic powder, cayenne pepper and season with salt and pepper to taste then toss.
- In a separate shallow mixing bowl, whisk together egg whites, salt and pepper until slightly frothy.
- Working with one pieces of chicken at a time, dip both sides of chicken in egg white then transfer to Panko mixture and dredge both sides in mixture while pressing crumbs to adhere, sprinkle some crumbs over top as well and press.
- Transfer to prepared wire rack spacing evenly apart.
- Bake in preheated oven until golden brown and cooked through (center of thickest portion should register 165ºF on an instant read thermometer), about 50 minutes. Serve warm.
Notes
- If the coating darkens too quickly, tent the chicken with foil and continue baking to finish cooking without burning.
- This technique works for boneless thighs or breasts; adjust cooking time accordingly and verify internal temperature reaches 165°F.
User Reviews
Overall Rating
5
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