If you love fried chicken but don’t want to deal with the grease, splattering oil, and calories of deep-frying, then oven-baked fried chicken is your new best friend. This recipe gives you all the flavor and crunch of traditional fried chicken but with a lighter, healthier, and easier twist.

By using a simple coating of seasoned flour, paprika, and butter, this chicken bakes up with a crispy golden crust that tastes just like it came out of the fryer—without ever touching a drop of hot oil. It’s crispy on the outside, juicy on the inside, and so delicious you’ll want to make it every week.

Ingredients
1 cup all-purpose flour
2 teaspoons paprika (for color and flavor)
¾ teaspoon black pepper
1 teaspoon salt (or to taste)
½ stick (¼ cup) butter
6–8 pieces of chicken (drumsticks, thighs, or breasts—bone-in works best)
Step-by-Step Directions
1. Prepare the Chicken
Preheat your oven to 400°F (200°C).
Pat the chicken pieces dry with a paper towel—this helps the coating stick better.
2. Make the Seasoned Coating
In a large zip-top bag or mixing bowl, combine the flour, paprika, pepper, and salt.
Add the chicken pieces one at a time, shaking until each piece is evenly coated in the flour mixture.
3. Prep the Pan
Place the butter into a large 9×13 baking dish and put it in the oven just until the butter melts.
Once melted, remove from the oven and carefully swirl the pan so the bottom is coated. This will help crisp up the chicken.
4. Bake the Chicken
Place the coated chicken pieces in the buttered pan, skin-side down.
Bake for 30 minutes, then flip the chicken pieces over.
Continue baking for another 20–30 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C).
5. Serve and Enjoy
Let the chicken rest for 5 minutes before serving.
Pair it with mashed potatoes, coleslaw, or a fresh salad for the ultimate comfort meal.
Cooking Time & Servings
Prep Time: 10 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour – 1 hour 10 minutes
Servings: 4–6