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!
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 9x13 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.
Notes
For the maximum flavor, be sure to plan ahead and start brining your chicken the morning before or even the night before cooking it.Instead of a bowl, you can use a large plastic storage bag to brine and store the chicken.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 also will not take as long to cook. I recommend you line your metal baking pan with heavy-duty aluminum foil for easy cleanup.