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Baked fried chicken allrecipes recipe

This baked fried chicken allrecipes recipe creates perfectly crispy, golden-brown chicken using a simple three-step breading process and oven-baking technique. With just 15 minutes of prep time and 1 hour of hands-off cooking, you'll have deliciously crunchy chicken that's healthier than traditional fried versions while maintaining all the flavor and texture you love.
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Equipment

  • Large baking dish (9x13 inch recommended)
  • 3 shallow bowls or plates for breading station
  • Paper towels
  • Measuring cups and spoons
  • Kitchen tongs or large spoon for turning chicken
  • Wire cooling rack (optional, for draining)

Ingredients
  

  • 12 chicken thighs patted dry
  • 1 cup all-purpose flour
  • Salt and pepper to taste
  • 1 cup Italian seasoned bread crumbs
  • 3 large eggs beaten
  • ½ cup vegetable oil
  • 1 teaspoon paprika

Instructions
 

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Set up your breading station with three shallow bowls: one with seasoned flour (mixed with salt and pepper), one with beaten eggs, and one with Italian breadcrumbs.
  • Bread the Chicken: Pat chicken thighs completely dry with paper towels. Dredge each piece first in the seasoned flour, coating completely, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs. Press the coating gently to help it adhere.
  • Prepare for Baking: Pour the vegetable oil into your large baking dish. Arrange the breaded chicken thighs in the dish, ensuring they don't overlap. Sprinkle the tops with paprika for extra color and flavor.
  • First Bake: Bake for 30 minutes without opening the oven door. This initial cooking phase allows the bottom coating to crisp up.
  • Flip and Finish: Carefully turn each piece over using tongs. Bake for an additional 30 minutes until the chicken is golden brown and the internal temperature reaches 165°F.
  • Rest and Serve: Remove from oven and let the chicken rest on paper towels or a wire rack for 5 minutes to drain any excess oil before serving.

Notes

Chicken thighs work exceptionally well for this recipe due to their higher fat content, which keeps them moist during baking
Internal temperature should reach 165°F for safe consumption
Don't overcrowd the baking dish - chicken pieces should have space between them for even cooking
The recipe can be easily doubled for larger gatherings