Better-than-KFC Baked Oven Fried Chicken – You’ll never want takeout fried chicken again!
While we don’t eat a ton of baked oven fried chicken, there are just those days when all you want is some finger lickin’ good chicken
This recipe will definitely satisfy those cravings – though, be warned, you might be tempted to make it even more frequently.
Over the years, I’ve tested this recipe time and time again, and I finally feel as if I’ve gotten it down to an art. For the best crispy oven fried chicken, keep these tips in mind:
- Use chicken thighs – these yield FAR better results than does chicken breast. I think the chicken stays juicier
- Rice Flour – this is a tip I learned from “Help our Yelp.” Rice flour can help make your fried chicken just a little crispier and more delicious. You can still be successful with all purpose flour…but the rice flour is worth getting.
- Broil if needed – I think over the years, the biggest complaint that comes from this recipe is that it can get a bit soggy. This does happen on occasion. I usually find it happens to the side of the chicken that is facing the butter for the last half of the baking time. To combat this, you can flip it over after the 40 minutes is up – put the oven on broil for 30 seconds to 1 minute – watching it carefully. It can really help to crisp it up just a little bit more.
This recipe really is so simple – it doesn’t require a ton of ingredients or a ton of skill. I think it’s one that just about anyone can enjoy and make.
When we most recently made it, Forrest couldn’t stop talking about how perfectly the chicken was cooked inside. I totally agreed! This was due to using the chicken thighs – another way to make sure your chicken stays juicy and not dry is to use an oven thermometer.
Here are the ingredients and tools you need for this recipe:
- Chicken thighs
- Rice flour
- Butter
- Milk
- Season-all – you can make this at home!
- Paprika (we love smoked paprika)
- 9×13 baking dish
- Meat thermometer
Please let me know if you try this recipe and what you think. It’s one our entire family really loves!
Better-than-KFC Baked Oven Fried Chicken
This baked oven fried chicken is crispy and easy - and SO delicious!
Ingredients
- 1/2 cup butter
- 3-4 chicken thighs
- 1 1/2 cup rice flour
- 1.5 Tablespoons Season All
- 1 teaspoon pepper
- 2 teaspoon paprika
- 1.5 cup milk
Instructions
- Soak chicken breasts in milk for at least 30 minutes.
- Preheat oven to 400 degrees. In a 9x13 baking dish, slice the butter into about 8-10 pieces and place around dish. Melt in oven while other steps are completed.
- In a large bowl, place flour, season all, pepper, and paprika and mix with a wooden spoon. Take each piece of chicken and shake off excess milk, and dip into flour mixture. Flip it until it's covered in the mixture. Place each piece of chicken in prepared baking dish, making sure not to overlap pieces.
- Bake for about 20 minutes, then flip each piece. Bake for another 20 minutes, or until chicken is no longer pink. Cut into a few pieces to ensure they are cooked thoroughly, and the juices run clear - internal temperature should be 165 degrees. If any side of the chicken is soggy, broil for 30 seconds to 1 minute (watch carefully).
Greg Dickens says
Mine turned out perfect. To address the possibility of having soggy crust, after recommended cooking time I placed mine on a wire rack that fits into a cookie sheet and cooked it an extra 5 minutes. This is a keeper.
Katie says
Thanks for sharing!! I’m so glad it turned out well for you.
Roberta Fisher says
If butter isn’t good for me can I use oil instead and get the same response? Also someone mentioned not lying it directly
On the pan by using the rack, do recommendations doing it that way?
Katie says
Hmm I haven’t tried it with oil…I’d be worried it may not taste the same, but you could certainly try and report back!
Taraji says
Hi, im about to make this but i have cooking spray no butter, will it still come out crispy?
Katie says
Hmm I’m not totally sure what the results of that would be!
Peter Styles says
The butter is there as much for flavor as for chemical reaction. If you want to use spray oil, obviously use a Butter Flavoured one. Treat both sides of each piece of chicken, and you should be fine.
Patti says
Just 2 questions;
– You soak in milk when most sites call for buttermilk. Have you tried both and found milk to be superior?
– Have you ever tried white pepper in this dish instead of black?
Thanks – will be making this tomorrow!
Katie says
Hi! I haven’t actually tried buttermilk. Milk always works well for us – but I’m sure buttermilk would be fine. 🙂 I’ve never tried white pepper, either. Let me know if you do – I can’t imagine it would hurt the recipe 🙂
carol says
This was good oven fried chicken, I’ll make it again but I’m sorry folks, it doesn’t even come close to tasting like KFC.
Katie says
Haha, to each their own. I definitely think it tastes better (but I’m also not the biggest fan of KFC 😉
Melissa Weldon says
The easiest, most delicious chicken ever. I did 3 split bone in breast and 5 chicken legs. Added more almond milk. I cooked both sides for 30 minutes. Very juicy!!!
Katie says
Hooray! I’m so glad you loved it! I’ll have to try with chicken legs sometime. Yum!
Brittany says
This is great! I’ve never tried making fried chicken in the oven, but the butter is a fantastic idea. Mine turned out amazing, thank you!
Katie says
I’m so glad you loved it! It’s definitely one of our favorite recipes.
Elisabeth Mount says
Found this recipe through Pinterest! Prepping to make it tonight, but I’m VERY new to cooking in general. What kind of dish should I use? (I don’t think I can put any of my pans in to the oven) I have glass, dark metal and I grabbed 2 of the disposable aluminum ‘roaster’ pans. I have the chicken soaking in butter milk right now, in the two disposables. (Which was suggested in the comments of the recipe site that links to this page) I really want this to turn out well! If I cook them in the two pans, how much butter should I use in each?
Katie says
Hi! If you use two pans, but you aren’t doubling the recipe, I would just divide the butter among the two – maybe add just a little bit more to each. I always use a glass baking dish like this:
http://www.bedbathandbeyond.com/store/product/pyrex-4-qt-rectangular-baking-dish/1010174171?skuId=10174171&mcid=PS_googlepla_nonbrand_bakeware_&adpos=1o2&creative=43742625349&device=c&matchtype=&network=g&gclid=Cj0KEQjw98mvBRD-_ciSovKhq7gBEiQAEvsBZ-pKXhXmYng0npDLG6K_L7wcdvdgoG4L3afzUQwUSukaAjWM8P8HAQ
If you look on the bottom of your pans it should say if they are oven safe, but if you aren’t sure, the aluminum pans should be fine!
I hope it turns out well!
kc says
Is the bake time different if you use boneless, skinless breasts?
Katie says
I use boneless and skinless chicken breasts quite often, and I usually do about 15 minutes on each side.
Pam . says
Why do you think that the chicken would end up soggy? maybe too much butter or was there too much milk left on the chicken before dipping? I am going to try this cuz I love KFC flavor but my husband doesn’t like the greasiness of it and baking sounds great
Katie says
I would say if someone had too much milk left on the chicken it would be the main cause of it being extra soggy. Ours always turns out nice and crispy (just made it a few sundays ago for a big family dinner. It was delicious!)
ruth barry says
which seasoned salt do you use?
Katie says
I use Morton’s season all
Michele says
Do you use skinless and boneless chicken breasts? And could you use thighs instead of breasts?
Katie says
I have used both of those with success!
Jo Ann says
Does the butter just sit in the pan? Or do you roll the chicken in it?
Katie says
Yep! After it’s melted, just put the chicken on it and cook. No need to roll the chicken in it.
sandra Medeiros says
Just thought I would let you know that my malaware software says your site is malicous….
Katie says
Hmm that’s very strange – I just ran a malware check and there doesn’t appear to be any viruses on my computer. I know sometimes that will pop up if there’s a virus in the browser you are using (and makes it look like it’s the website.) I”ll be putting some extra security in place, just in case!
Katie says
This recipe is great and absolutely delicious, my 7 year old loves that we can have a healthy KFC at home! I sometimes add some Tabasco to the chicken before I dip it in to the flour mix and add a bit of cayenne pepper to the mix to just to add a spice, lovely thanks for the inspiration 🙂
Katie says
THanks for your comment! I’m so glad you like it 🙂 We always enjoy making it! Tabasco is a great idea!
Deborah says
I was really excited about this, but all I got was a bunch of soggy chicken with half the breading peeled off… I’ll try it again, with less butter, but I was pretty disappointed.
Katie says
I’m sorry to hear that! I haven’t had that happen whenever I make it, but hopefully it will work better for you next time. Good luck!
Kristine says
use a cooling rack to bake it on, so it’s not sitting in all those juices.
Katie says
Great tip!
Debra says
what is season all? Is it salt?
Katie says
Hi Debra — it is a seasoned salt. This is the kind I buy:
http://www.mortonsalt.com/for-your-home/culinary-salts/food-salts/28/morton-season-all-seasoned-salt/
Kristalyn Ford says
Yum, thanks! This looks delicious and simple – exactly my type of recipe. I will definitely be trying this!
Katie says
I think you guys will like it. It’s super yummy.