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Oven Fried Chicken Recipe
This crispy oven-fried chicken is baked to perfection! Juicy on the inside and wonderfully crispy on the outside, it's a healthier take on typical fried chicken.
Prep Time
10 mins
Cook Time
10 mins
Marinate
2 hrs
Total Time
45 mins
Servings: 2 servings
Calories: 517 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 6 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 ¼ stick, melted
Instructions
For the Marinade:
- In a large bowl, add yogurt and salt, mix well with a spoon.
- Add chicken drumsticks and turn to coat.
- Cover the bowl tightly with plastic wrap, and marinate for 2-4 hours in the refrigerator.
Cup of Yum
For the Chicken:
- 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.
- 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.
- Bake for 35 minutes, or until golden brown and fully cooked.
Notes
- Storage: Store oven fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- 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.
Nutrition Information
Calories
517kcal
(26%)
Carbohydrates
56g
(19%)
Protein
35g
(70%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
117mg
(39%)
Sodium
1308mg
(55%)
Potassium
602mg
(17%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
3822IU
(76%)
Vitamin C
0.2mg
(0%)
Calcium
152mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 517
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 117mg | 39% |
| Sodium | 1308mg | 55% |
| Potassium | 602mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3822IU | 76% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 152mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.