Oven Fried Chicken

Course: Main Dish

Cuisine: American

Keyword: Crispy baked chicken, Crispy Fried Chicken, Fried Chicken, Oven Fried Chicken

Prep Time: 15

Cook Time: 40

Marinating Time: 12

Total Time: 55

Servings:

Calories: 514kcal

Author: Chef Jessica Anne

Oven fried chicken is not your typical modified version of Southern fried chicken. Instead, it uses a vinegar-based marinade for a tongue-tingling flavor to create the best oven fried chicken you'll ever taste.

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Equipment

Ingredients

1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 teaspoon coarse kosher salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon garlic powder
8 pieces chicken drumsticks
2 cups seasoned bread crumbs
1/2 cup Parmesan cheese , freshly and finely grated
1/2 teaspoon ground black pepper
Parsley , for garnish

Instructions

In a large bowl, combine the olive oil, red wine vinegar, salt, crushed red pepper, dried oregano and garlic powder.
Add the chicken pieces, tossing to coat. Cover and marinate in the refrigerator for 6-24 hours.
Remove from the refrigerator and pat dry.
Preheat the oven to 400°F. Line a rimmed baking sheet with cooling racks for dripping or a broiler pan. I like to use parchment paper for easier clean up. You can do this lying flat, but the chicken will crispy more uniformly on a rack.
In a shallow dish, combine the breadcrumbs, Parmesan cheese and pepper. Dredge each piece of chicken in the breadcrumb mixture, pressing into the chicken. Place on the prepared baking sheet.
Bake for 35-40 minutes or until chicken internal temperture reaches 165°F. Since the chicken pieces are different sizes and shapes, check them all.
Remove, allow the chicken to rest and garnish with minced parsley and serve hot.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

*You can use drums, wings, thighs or breasts. Cooking times will vary based on size and thickness. Recipe adapted from Martha Stewart.

Nutrition