Oven-Fried Chicken

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour 30 mins

Total Time: 1 hour 45 mins

Serves: 4


  • salt solution (2 tablespoons salt + 1 cup warm water, mix until salt dissolves)
  • 12-16 skin-on bone-in chicken drumsticks (*)
  • enough cold water
  • 1 tray of ice cubes
  • 2 tablespoons butter, melted
  • 1/2 cup all-purpose flour
  • 1 tablespoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground chili/paprika/cayenne


  1. Prepare brining solution by dissolving two tablespoons of salt with a cup of warm water. Pour the solution into a large mixing bowl, add chicken to the bowl, and top with enough cold water and a tray of ice cubes to cover the chicken. Stir around so the salt solution is homogenous. Cover the bowl and chill overnight in the fridge (minimum 4 hours).
  2. Preheat the oven to 200 Celsius (400 Fahrenheit). Melt the two tablespoons of butter and use a brush to coat a baking sheet with melted butter.
  3. Mix all-purpose flour, salt, pepper, and cayenne powder in a bowl. Coat each drumstick in the flour mix, dusting off excess coating. Arrange coated chicken on the prepared baking sheet with the skin side down.
  4. Bake for 40-45 minutes until the skin is browned and crispy, it may take a bit longer depending on the size of your chicken. Gently scrape the chicken with a spatula, although it shouldn’t stick. Flip to the other side, and bake again for another 20 minutes.
  5. Remove from the oven, and transfer the oven-fried chicken to a serving plate. These are best when served piping hot.


  • (*) Feel free to use chicken thighs, chicken breasts, chicken wings, or a mix of everything as long as they are bone-in and skin-on.

Another great recipe by https://dailycookingquest.com.