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Oven-Fried Chicken

By Emma :

Everyday Culinary Delights👩‍🍳

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Oven-Fried Chicken recipe

Hello, dear food lovers! Today, I’m absolutely thrilled to share a recipe that has completely won over my heart—and I’m sure it will capture yours too. It’s my Oven-Fried Chicken, a dish that proves you can achieve that crave-worthy crunch without a deep fryer! Before we dive into the delicious details, let me just express my gratitude for your continuous support and enthusiasm. It’s because of your feedback and love that I keep finding joy in my kitchen experiments and sharing them with you. So, thank you from the bottom of my heart!


To get started on our mouth-watering Oven-Fried Chicken, you’ll need the following ingredients:

  • 4 large bone-in, skin-on chicken thighs (trust me, the skin is essential for that crispy finish!)
  • 1 cup buttermilk
  • 1 teaspoon paprika (smoked or sweet, based on your preference)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil (helps achieve that golden color)
  • Cooking spray (for greasing your baking tray)

How to Make

Follow these steps to create your very own batch of Oven-Fried Chicken:

  1. Marinate the Chicken:
    • In a large bowl, whisk together buttermilk, paprika, garlic powder, salt, and pepper. Add the chicken thighs, making sure they’re fully immersed in the mixture. Cover and refrigerate for at least an hour, or overnight for best results.
  2. Prep Your Coating:
    • In a shallow dish, mix the panko breadcrumbs with Parmesan cheese and a drizzle of olive oil. This combination will give you that irresistible crunch and flavor.
  3. Coat the Chicken:
    • Preheat your oven to 400°F (200°C). Remove the chicken from the buttermilk and dredge each piece in the breadcrumb mixture, pressing gently to coat thoroughly.
  4. Bake:
    • Place the coated chicken on a greased baking tray. Spray the top of the chicken lightly with cooking spray. Bake for 40-45 minutes, or until the exterior is gloriously crispy and golden, and the chicken is cooked through.

Helpful Tips

  • Ensure Even Cooking: For even cooking, allow the chicken to sit at room temperature for about 20 minutes before baking.
  • Crispiness Tip: For an extra-crisp exterior, place the chicken under the broiler for the last 2-3 minutes of cooking.


  • Gluten-Free? Swap the panko for your favorite gluten-free breadcrumbs.
  • Dairy-Free? Use almond milk mixed with a teaspoon of lemon juice in place of buttermilk.

Frequently Asked Questions

  1. Can I use chicken breasts instead?
    • Absolutely! Just keep in mind that cooking times may vary, as breasts cook faster than thighs.
  2. What sides go well with this?
    • I love serving this chicken with a light coleslaw or a fresh green salad to keep things balanced!

Storage Instructions

  • To Store: Keep leftover chicken in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Reheat in an oven at 350°F until warmed through (about 10-15 minutes). This helps maintain the crispiness!

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Thank you once again for joining me in this culinary adventure. It’s dishes like this Oven-Fried Chicken that remind us how simple ingredients can be transformed into something truly special. Don’t forget to share your cooking stories with me—I can’t wait to hear how you add your own twist to this classic dish! Happy cooking and enjoy every crispy bite!

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Oven-Fried Chicken

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  • Author: Emma
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 4


Get ready to fill your home with the aroma of comfort, because today I’m sharing a recipe that’s close to my heart: Heavenly Lemon Garlic Roast Chicken. This dish is a true feast for the senses, blending zesty lemon with aromatic garlic and herbs, all roasted to golden perfection. Whether you’re hosting a dinner party or just want a fabulous meal to unwind over the weekend, this recipe promises to be a showstopper!


  • 1 whole chicken (about 45 pounds)
  • 2 lemons, halved
  • 1 head of garlic, halved crosswise
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • Salt and pepper, to taste
  • 3 tablespoons olive oil
  • 1/2 cup chicken broth


  1. Preheat your oven to 375°F (190°C).
  2. Prepare the chicken: Remove any giblets from the chicken and pat dry with paper towels. Season the cavity with salt and pepper, and stuff with lemon halves, garlic, and half of the rosemary and thyme.
  3. Truss the chicken: Tie the legs together with kitchen twine and tuck the wing tips under the body.
  4. Season: Rub the outside of the chicken with olive oil and season generously with salt and pepper. Place the chicken breast side up in a roasting pan.
  5. Roast: Place in the oven and roast for 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh.
  6. Rest: Remove the chicken from the oven, cover with aluminum foil, and let it rest for about 10 minutes before carving.


  • Herb Variations: Feel free to experiment with different herbs like sage or marjoram to find your family’s favorite flavor combination.
  • Lemon Tip: For an extra burst of lemon flavor, zest one of the lemons before halving and use the zest to season the chicken inside and out.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Western


  • Serving Size: 1 serving
  • Calories: 510
  • Sugar: 0.5g
  • Sodium: 390mg
  • Fat: 34g
  • Saturated Fat: 8g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 45g
  • Cholesterol: 130mg

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