This easy Southern Oven-Fried Chicken is a family favorite. With a super crispy coating and juicy, flavorful thighs, this baked version of classic fried chicken is a healthier substitute for deep frying with no loss of flavor!
I couldn’t imagine a more delicious food than my classic Best Southern Fried Chicken until I made this simple Southern Oven-Fried Chicken recipe using bone-in chicken thighs.
This recipe is the real deal and so close to the real thing that I don’t miss the traditional recipe. One taste of this unbelievably crispy chicken, and you won’t either!
In addition to being a little healthier than traditional fried chicken, this easy dinner recipe is also super simple.
With just a baking pan to wash, this tasty chicken thigh recipe is easy to prep, easy to cook, and easy to clean up after. That is the mark of a truly great recipe!
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Reasons you will love this recipe:
- A simple and family-friendly chicken dinner, this crispy oven-fried chicken will be an instant favorite.
- You only need a few simple ingredients to make the best fried chicken!
- This easy meal is perfect for the busy weeknights. There’s only one baking dish to wash.
Ingredient notes and substitutions:
- Chicken thighs – bone-in, skin-on, are the stars of this show. Moist and tender, and loaded with flavor, dark meat is much more forgiving if overcooked and contains more nutrients than white meat.
- Kosher salt – is an essential ingredient in the brine that flavors the meat.
- Butter – cooks the poultry and provides a deep rich taste.
- All-purpose flour – coats the thighs and helps seal in moisture.
- Ground black pepper – along with salt, enhances the flavor of this dish.
All ingredient measurements are listed in the recipe card below.
How to make Southern Oven-Fried Chicken:
- First, mix two cups of water and two tablespoons of kosher salt in a large bowl to brine the chicken. Next, add the pieces to the bowl and make sure they are completely submerged in water. Cover and refrigerate for at least four hours, up to 24 hours.
- When you are ready to bake the thighs, preheat your oven to 400 °F. Remove the meat from the refrigerator, drain, and pat dry with a paper towel.
- Place the butter in a shallow dish or rimmed baking sheet. A 9×13 baking pan works great. I recommend a metal pan for the crispiest results.
- Place the pan in the oven to allow it to heat up and the butter to melt. Watch it carefully, and don’t let the butter burn. You want it just hot enough so that the thighs start cooking as soon as they hit the pan.
- While heating the pan, combine the flour, remaining salt, and pepper in a large plastic storage bag. Add one piece to the seasoned flour mixture at a time, and shake well to coat thoroughly. Shake off any excess flour and repeat with the rest of the pieces.
- Remove the pan from the oven and place the pieces on it in a single layer, skin side down. Oven-fry for 30-40 minutes or until the bottom is golden brown and crispy.
- Remove the pan from the oven and use a spatula to turn the thighs over. Cook for an additional 20 minutes, or until the meat reaches an internal temperature of 170°F, measured on a meat thermometer.
- Remove the pan from the oven and place the thighs on paper towels to drain.
- You can season to taste with additional salt and pepper, if you’d like, and serve immediately.
Recipe Variations:
- You can substitute bone-in skin-on breasts for thighs. However, If they are large, cut them into equal thirds so they will cook evenly. They will also not take as long to cook.
- You can also use drumsticks in this recipe. Because legs are a bit smaller than thighs, they will likely take 10-15 minutes less cooking time. Make sure to measure the internal temperature with a meat thermometer to check doneness.
- Add a little extra flavor to your breading with a pinch of garlic powder, onion powder or chili powder. Or drizzle on a bit of hot honey for a spicy twist.
What to Serve with Oven-Fried Chicken:
Pretty much anything is delicious with this dish! Try some of the great sides below for a memorable meal. Serve some honey garlic sauce or hot sauce on the side for a little extra flavor.
- Southern Peas, such as Purple Hull or Field Peas
- Southern Baked Mac and Cheese, Southern Potato Salad, or Twice-Baked Mashed Potatoes
- Corn Salad or Southern Cornbread Pudding
- Sweet and Sour Green Beans or Green Bean Casserole without Cream of Mushroom Soup
- Fried Cabbage with Bacon or Broccoli Cheese Casserole
How to store and reheat leftovers:
To store leftovers, let it cool, place it in an air-tight container, and store it in the fridge. According to the USDA, cooked poultry should be eaten within three to four days.
To reheat leftovers in the oven, preheat the oven to 400° F. Place the leftover pieces on a wire rack set over a baking sheet. This will help the air circulate them and prevent them from getting soggy. Bake for 15-20 minutes or until the leftovers are heated through.
Recipe FAQs:
While I wouldn’t call this healthy food, it’s certainly healthier than traditional fried chicken, and one might even go so far as to say it’s “healthy-ish.”
Brine is a solution made by mixing salt and water and sometimes herbs or other seasonings. When a piece of meat is soaked in a brine solution, the solution is drawn into the meat, and it adds flavor and helps to keep it tender and juicy.
This dish is best made and eaten on the same day. You should, however, brine it ahead and can do so up to 24 hours ahead.
*Not drying the skin enough before baking. This is one of the most important steps in achieving crispy skin. If the skin is too wet, it will steam instead of crisp up.
*Not using a high enough oven temperature. Chicken needs to be cooked at a high temperature in order for the skin to crisp up.
*Overcrowding the baking pan. When you overcrowd the baking pan, the chicken doesn’t have enough room to cook evenly and the skin won’t be able to crisp up. Make sure to leave enough space between each piece of chicken so that the air can circulate freely.
Expert Tips and Tricks:
- For maximum flavor, be sure to plan ahead and start brining your thighs the morning before or even the night before cooking it.
- Instead of a bowl, you can use ziploc freezer bags to brine and store the poultry.
- I recommend that you line your metal baking pan with heavy-duty aluminum foil for easy cleanup.
More chicken thigh recipes:
If you like dark meat as I do, I know you will also love these easy dishes. A bonus – most recipes are also one-pan skillet meals.
Some more recipes you also might enjoy include Skillet Mediterranean Chicken Bake, Healthy Chicken Cauliflower Skillet, and Pecan Crusted Chicken
★★★★★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Best Southern Oven-Fried Chicken Recipe
Ingredients
- 2½ tablespoons kosher salt, divided
- 6 chicken thighs, bone-in, skin-on
- 2 tablespoon unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon ground black pepper
Instructions
- First, mix two cups of water and two tablespoons of kosher salt in a large bowl to brine the thighs. Next, add the thighs to the bowl and make sure they are completely submerged in water. Cover and refrigerate for at least four hours, up to 24 hours.
- When you are ready to bake the thighs, preheat your oven to 400 °F. Remove the meat from the refrigerator, drain, and pat dry with a paper towel.
- Place the butter in a shallow dish or rimmed baking sheet. A 9×13 baking pan works great. I recommend a metal pan for the crispiest results.
- Place the pan in the oven to allow it to heat up and the butter to melt. Watch it carefully, and don’t let the butter burn. You want it just hot enough so the thighs start cooking when they hit the pan.
- While heating the pan, combine the flour, remaining salt, and pepper in a large plastic storage bag. Add one piece at a time to the seasoned flour mixture, and shake well to thoroughly coat it. Shake off any excess flour and repeat with the rest of the pieces.
- Remove the pan from the oven and place the pieces on it in a single layer, skin side down. Oven-fry for 30-40 minutes or until the bottom is golden brown and crispy.
- Remove the pan from the oven and use a spatula to turn the thighs over. Cook for an additional 20 minutes, or until the meat reaches an internal temperature of 170°F, measured on a meat thermometer.
- Remove the pan from the oven and place the thighs on paper towels to drain.
- You can season to taste with additional salt and pepper, if you'd like, and serve immediately.
Lynette
The BEST oven fried chicken EVER!
This will be the only way I fry chicken from now on.
Thank you for a wonderful technique and recipe.
Sharon Rigsby
Hi Lynette, I am so happy you liked it. Thank you for taking the time to let me know.
All the best,
Sharon
Angie
Trying this for the first time tonight. I was encouraged by all the positive reviews! So excited!
Sharon Rigsby
I hope you like it! It’s one of our favorite recipes. In fact, we had it tonight!
Sharon
Jessica Blacketter
Tried this last night. So good. Careful not to use too much butter. I had 8 breasts and split in two pans and the one with excess butter had to cook longer to get crisp. I also added spices (provencal). Crispy, tender and delicious, and so easy!
Mary Carroll
I have made this recipe probably about 10 times now–it has almost become a staple for us! It is always superb and is really very easy to do. Just get it in the oven and then relax with a glass of wine until it’s done! No mess! Thanks, Sharon, for another great recipe!
Ernest Wayne Toney
Now all my family love chicken any way it is fixed but we are going to try this fried chicken.
Kristy Murray
Oh my goodness Sharon. This chicken is to die for! Just looking at your photos made me hungry. I went years without brining and I cannot believe how much of a difference it makes in chicken now that I do it. I love chicken thighs and this is perfect. Thanks for posting.
Gritsandpinecones
Hi Kristy,
I love fried chicken prepared anyway, anytime! And, I can eat this without all of the guilt…
Take care,
Sharon