The Best Oven Fried Chicken — crispy, juicy chicken without deep frying

# What this recipe does This oven-fried chicken recreates the flavour and crispness of traditional fried chicken without deep frying or added fat. The method uses an egg wash and a heavily seasoned flour-and-spice dredge, a light coating of oil in the pan, and a quick spray of oil on the tops of the pieces before baking.

# Core steps

• Preheat oven to 375°F.
• Whisk 2 eggs with 2–3 tablespoons of water or milk for the egg wash.
• Coat pieces in egg wash, then dredge thoroughly in the seasoned flour mixture to get an even coating.
• Oil a cookie sheet or large baking pan, arrange coated pieces on it, and lightly spray the tops with olive oil.

# Ingredients at a glance

• 3–4 pounds chicken pieces (the recipe references one whole chicken cut into 8 pieces)
• 3 tablespoons canola oil for the pan
• Eggs for the wash (2 listed)
• Flour-and-spice dredge: the recipe lists 3 cups flour and a large blend of herbs and spices including salt, black pepper, onion and garlic powder, powdered thyme, sage, basil, oregano, marjoram, dry mustard powder, powdered ginger, paprika and cayenne.

# Timing and yield

• Prep time: about 15 minutes.
• Cook time: about 55 minutes.
• Total: roughly 1 hour 10 minutes.
• Yield: the nutritional table indicates about 6 servings for the stated ingredient amounts.

• Make the dredge in larger batches: the dredge mix is intended to cover about two whole chickens. You can halve it if you only need one batch.
• Store unused dredge in an airtight container. The site recommends keeping the used dredge in the freezer between uses so the herbs and spices don't go to waste and you can quickly coat chicken on busy days.

• Light oiling of the pan plus a light spray of olive oil on top helps achieve a browned, crisp exterior.

# Nutrition snapshot (as presented by the site) The recipe includes an automatically calculated nutrition table listing per-serving values: about 756 calories, 32 g total fat (8 g saturated), 332 mg cholesterol, 602 mg sodium, 49 g carbohydrates, 10 g fiber, 2 g sugar, and 70 g protein.

# Use ideas and pairings The author presents this as a lighter alternative to takeout and pairs it with side ideas such as oven-baked wedge fries. The seasoned dredge is versatile and is used for chicken nuggets, fillet sandwiches, and traditional fried chicken in their kitchen.

# Reliability cues Details in the post include corrected ingredient formatting (a previously misformatted flour amount was fixed) and step-by-step temperatures and times. The recipe dates back to an earlier publication and is presented alongside photos and user reviews on the original site.