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–+ servings
Oven‑fried chicken with a golden crispy crust served on a white plate beside creamy macaroni salad with peppers and red onion.

Oven-Fried Chicken

My reliable, weeknight-friendly oven-fried chicken- simple, juicy, and a no-fuss clean-up. The only thing I change is the seasoning or marinade.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Servings: 2 people
Author: Samantha

Equipment

Ingredients

  • 4 chicken thighs bone-in with skin
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoons seasoning blend of choice see the notes for my go-to blends
  • 1/4 cup flour

Instructions

  • Preheat oven to 400°. Line a 9x9 metal or Dutch oven baking dish with nonstick aluminum foil.
  • Salt and pepper the chicken, including under the skin, and let it sit for 10 minutes. Pat the chicken dry and sprinkle 1/2 teaspoon of your favorite spice blend on the top and bottom. See the notes for salting and my favorite spice blends.
  • Add the flour to a bag, then dredge each thigh, one at a time, until all sides are well coated. Place the chicken skin-side down in the prepared baking dish. See the notes for doubling this recipe.
  • Bake for 30-35 minutes. Remove the chicken from the oven and flip each piece so the skin is facing up.
  • Bake for an additional 30-35 minutes, until the internal temperature reaches 185°. I use a Chef IQ thermometer to take the guesswork out. See the notes for more information.
  • Remove from the oven and let rest for 5 minutes. Once rested, transfer to a serving platter and serve!

Notes

My top two seasoning blends are the Suckle Busters Honey BBQ Rub and Spade L Ranch for Chicken. You can explore your favorites.
Use the serving scale to easily double or triple this recipe; you'll adjust the pan size and baking time accordingly. 
Check out the Chef IQ thermometer in The Shop below. Never overcook or undercook your meat again!