Oven Fried Chicken (Super Crispy!)

6 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Easy Oven Fried Chicken with just five ingredients tastes like fried chicken without the deep frying with bisquick mix, butter and a few spices.

Easy chicken recipes are some of the most popular recipes on the blog including Crispy Chicken Casserole, Chicken Salad and Slow Cooker Brown Sugar Chicken (If you haven’t tried this one you should add it to your calendar immediately!).

Oven Fried Chicken Oven Fried Chicken Recipe

This recipe has become a go-to for us in place of Fried Chicken when we want a healthier option that is still kid-friendly. Don’t get me wrong, I love a good fried recipe, but this baked chicken still has the crispiness we crave when we want fried chicken and we’re still saving lots of calories.

Magically almost, the butter oven fries the baked chicken making it the most delicious and crispy chicken your kids will love. And when the leftover fat is measured against what amount was added to the pan all 6 pieces only used 3 tablespoons of butter to cook.

In addition to it being much more low-fat and easier to clean-up than deep-frying, you can also make the recipe with whole-wheat flour if you’d like to make your own baking mix using the recipe below, making it even more kid-friendly.

All that flavor in half a tablespoon of butter. That is less than you’d smear on this great recipe for homemade dinner rolls (which you should definitely make to serve with this recipe).

If you want another option you can also look at my Shake and Bake Pork Chops, that classic recipe can also be used on baked chicken thighs with delicious crispy results.

To me that just means I get to enjoy this recipe with a giant square of cornbread, hot sauce and some crunchy KFC Cole Slaw.

How to make Oven Fried Chicken

Crispy Oven Fried Chicken is a crispy, flavorful oven baked chicken with chicken thighs and drumsticks that are coated in a combination of Bisquick and paprika, garlic salt, pepper and baked in a baking dish coated in a small amount melted butter.

How long do you Bake Oven Fried Chicken?

We bake Oven Fried Chicken skin side down for 30 minutes first, then flip it over and bake an additional 15 minutes.

Crispy Oven Fried Chicken

This recipe doesn’t require that you use chicken thighs or chicken drumsticks but the skin and bone do aid in keeping the chicken moist.

You can also use chicken tenders (sometimes called chicken tenderloin) which are thinner pieces from the bottom of the chicken breast. These pieces are small enough that you can coat them in the breading and they’ll hold onto the coating well. Just be very careful about turning the chicken to prevent the topping from falling off.

If you’d like to use skinless chicken breasts you absolutely can get them crispy with just a small adjustment. Score some lines into the chicken about ½ inch deep into the chicken to give the coating something to adhere to or the crispy coating will fall off. This will give it a chance to bake into the chicken breasts when it would normally not adhere well to it.
Cooking Time Adjustments:

If you’re using many different cuts of chicken you’ll have to adjust your cooking times.

  • Skinless Chicken Breasts: Cook for 20 minutes, turn very carefully then cook and additional 20 minutes.
  • Bone In Skin On Chicken Breasts: Cook for 30 minutes, turn then cook for an additional 20 minutes.
  • Chicken Wings: Cook 15 minutes, turn then cook 15 more minutes.

Oven Fried Chicken

Can I swap out the butter?

I tested this recipe with both olive oil and vegetable oil and the flavors were simply not good. I just don’t recommend oven baking it with them. If you’d like to coat the chicken and pan fry the chicken in vegetable oil you can but I would avoid using olive oil in this recipe at all.

What to serve with Oven Fried Chicken?

Substitute for Bisquick baking mix?

Many people prefer not to use pre-made or processed ingredients, we actually use a homemade combination for recipes that call for Bisquick which is just 4 easy ingredients which is shelf stable. You can find the recipe below.

I would not recommend swapping out the Bisquick recipe for something like cornflakes, cornmeal, breadcrumbs or panko and baking it in the butter with the same method. The recipe composition of the Bisquick is important to the recipe.

Bisquick Baking Mix

  • 6 cups flour
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1 cup vegetable shortening
  1. Sift the flour, baking powder and salt into a large bowl then cut the shortening in with a pastry blender until the mixture is fully combined and the flour resembles small crumbs.
  2. Store for up to 3 months in an airtight container.

How to add more flavors to this Oven Baked Fried Chicken:

  • Classic Flavor: In this recipe we use paprika, garlic salt and pepper
  • Spicy Crispy Baked Chicken: Chili powder, paprika, garlic salt and pepper
  • Smoky Crispy Baked Chicken: Smoked paprika instead of paprika, garlic salt and pepper.
  • Lemon Garlic Baked Chicken: Lemon Pepper, Garlic Powder, paprika and garlic salt.
  • KFC Flavored: Use the seasoning mix from my famous KFC Potato Wedges (you will make this over and over again I promise).
  • Southern Oven Fried Chicken: Cayenne pepper, buttermilk powder, paprika, kosher salt and pepper.
  • BBQ Fried Chicken: BBQ rub, kosher salt and pepper.

Tips for making Super Crispy Oven Fried Chicken:

  • Do not skimp on the butter. I promise it is important to this recipe.
  • Don’t use flour or panko in place of the bisquick (I have my homemade bisquick recipe listed above).
  • Start the baking process with the skin side down, this gives it the longest time to render the fat out in direct contact with the hot pan ensuring that you end up with crispy skin.
  • Use a baking pan for this dish not a baking sheet, there will be butter in the pan and chicken fat that renders out during cooking.
  • There is no need to marinate your chicken before baking here.
  • Melt your butter in the oven in your baking pan instead of in your microwave so the butter can be hot when the chicken goes in. This will help prevent sogginess.
  • You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat. I normally coat the pieces then put them back in, skin side down in the flour mixture waiting for the pan to come out of the oven.
  • You can make this fried chicken dairy free by using margarine in the oven frying. When tested it had a different flavor but was still delicious (and kosher!).
  • Once you remove the baking dish from the oven remove the baked chicken from the baking pan to your plates or a baking sheet to keep it from sitting in the cooling butter as it will start to become soggy.

Crispy Oven Baked Chicken

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Oven Fried Chicken Recipe

Oven Fried Chicken with just five ingredients tastes like fried chicken without the frying with bisquick mix, butter and a few spices.
Yield 6 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder


  • 3 chicken legs
  • 3 chicken thighs bone in and skin on
  • 6 tablespoons unsalted butter
  • 1 cup Bisquick mix (recipe above)
  • 1 teaspoon paprika
  • 2 teaspoons garlic salt
  • 1/2 teaspoon coarse ground black pepper


  • Preheat the oven to 400 degrees with an 8x8 baking pan with 6 tablespoons of butter in it and mix the Bisquick in a bowl with the paprika, garlic salt and pepper.
  • Coat the chicken pieces well in the Bisquick mix then place skin side down in the butter and bake for 30 minutes.
  • Turn carefully taking care to not tear the skin and bake and additional 10 minutes.


Calories: 448kcal | Carbohydrates: 13g | Protein: 21g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1129mg | Potassium: 286mg | Sugar: 2g | Vitamin A: 615IU | Calcium: 49mg | Iron: 1.4mg

Southern Oven Fried Chicken

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. When making chicken , you don’t add the shortening right? I in your biscuit recipe. was thinking shortening was when you’re making biscuits.

    1. I have given you my homemade “Bisquick” recipe to use to coat the chicken.
      You can coat the chicken and let it sit on a baking sheet while you’re waiting for the oven to preheat. I normally coat the pieces then put them back in, skin side down in the flour mixture waiting for the pan to come out of the oven.

  2. For the Southern Oven Fried Chicken: Cayenne pepper, buttermilk powder, paprika, kosher salt and pepper. What would be the measurements for the spices?

    1. I’m sorry you were disappointed. There are so many variables as to why meat doesn’t get crispy I don’t know how to advise you. It even could be oven temperature variances as an example.

  3. Is there any reason not to use real Bisquick in this recipe? I have some I need to use before the exp. date. This sounds delicious, looking forward to making it!

  4. I have a question I don’t have a pastry blender nor do I have Bisquick could I possibly coat chicken wings with cornstarch Want to make these tomorrow

  5. I loved this recipe! I’m so thrilled that I found a truly crispy oven fried chicken. No mess. I changed one thing. I used convection bake at 425 degrees. The circulating air helped creat crispier skin. I couldn’t get it crispy without doing this. Got this idea from another recipe. I’ve been searching for an oven fried chicken recipe for years! Thank you. I’m making it again tonight.

  6. I’ve read that butter can be used as a sub for veg. shortening… Can I do that for the Bisquick recipe? I hope to hear from you soon as I’m making this tonight… But no rush Sab, lol, cuz I’m going to try it anyway… Whether I hear from you or not, I’ll let you know. Thanks for all your yummy shares, I’ve never made a bad dish using your recipes 🙂

  7. Hi I made this and it was delicious! I was wondering if the bisquick mix would work well with tilapia also?

  8. This recipe will be our go-to for crispy chicken from now on. Followed it as written and my family enjoyed them thoroughly. Took a couple to work the next day for lunch and they were just as good cold, with zero sogginess.

  9. Thanks for the homemade Bisquik recipe. I made this chicken with chicken thighs and it turned out super crispy and delicious. Great easy recipes.

  10. I plan to make this for dinner tonight since I need to cook the 4 bone-in, skin-on chicken legs and 2 chicken thighs that I defrosted, and I have a box of Bisquick. My son is allergic to dairy and has IBS, but I always have Earth Balance vegan margarine to use instead of butter. Spicy food upsets his stomach so no cayenne or red pepper flakes. Can I use garlic powder or garlic cloves in this recipe? I don’t have garlic salt. This recipe will be a great alternative to frying chicken in the skillet. I never know what to do with all that grease after the chicken is cooked.

    1. I’m so sorry I’m just now seeing this. It got caught in my spam filter. You can use garlic powder as substitute. I hope you enjoyed the recipe.

  11. What a great alternative to frying chicken. My kids will absolutely love this oven fried chicken.

  12. Thank you for the tips on making it crispy! That’s always my biggest issue is not having a soggy crust. This sounds much easier than frying chicken!

  13. If you want really crispy chicken or fish, use rice flour instead of wheat flour — It makes a big difference!

  14. OMG, I want to dive into the screen and eat this chicken. It looks like a classic recipe we should all know how to make!

  15. Totally agree that oven frying chicken is a game changer, and yup, those with skin and bone are the best, definitely much better than simply meat. Your version with bisquick mix looks awesomely crunchy and delicious. Will definitely try it out for my next batch of fried chicken. 🙂

  16. I love using Bisquick to aid in fast meal preparation! This looks like one that I haven’t tried but will ASAP! Looks delicious and I love how easy it is!

    1. Can you freeze this fried chicken? If so then how would you warm it up so it would taste this good. Thank you

      1. You do realize the regular Bisquick contains GMO’s? They still have not changed that, it’s like eating poison in small doses.

          1. Just tried this recipe and loved it. Was actually searching for why oven fried was so bad, found this and decided to try it. Will be making this again. Crispy and flavorful.