We all know and love fried chicken. This comfort food staple is delicious in every way, but it’s not the easiest thing in the world to make.

When you make fried chicken the traditional way (usually in a deep-fryer or in a pan full of sizzling grease), things tend to get messy. Hot and messy. And not in a good way.

Tending to your fried chicken is long and tedious work – and did we mention HOT? It is so warm standing over a stove of bubbling oil. Then clean-up afterwards, trying to scrub away all that grease, is an absolute nightmare.

With these trials in mind, we would like to offer up a better way to make fried chicken. And it doesn’t involve cooking oil and frying pans. Blasphemous, we know, but this recipe has all the juicy, crunchy flavor you’d come to expect from your fried chicken with none of the hassle.

Finished ChickenFood52
How is it done? By frying your chicken in the oven.

If you don’t believe us, take a look at this oven fried chicken recipe for yourself! We guarantee, once you try it, you’ll never fry chicken the same way again.


STEP 1 – Soak your chicken in a salty ice bath for two hours. By letting the chicken take this salty bath, you’re basically brining it in just a few hours, which is magical.

Oven Fried ChickenFood52
STEP 2 – From the salt bath, dunk each piece of chicken in flour, then place them on a baking sheet coated with parchment paper.

Floured ChickenFood52
STEP 3 – Fry the chicken for about an hour. Give it 40 minutes on the first side (start skin-side up), and wait for the fat to render and the skin to get crispy before flipping it to the other side for the final 20 minutes.

While this method of oven frying chicken isn’t unheard of, it’s vastly less popular. Although…we’re not sure why.

This recipe gives you the fried chicken of your dreams with no horrible clean-up and a lot of downtime while it’s baking. It seems like a triple win to us!

Have you tried oven frying chicken before? What did you think? Share your thoughts in the comments section below.

Thanks to Food52 for sharing this brilliant recipe by Judy Hesser.