Go Back
+ servings
Print Pin
3.84 from 6 votes

Crispy Oven Fried Chicken

This Crispy Oven Fried Chicken is baked to crispy perfection in the oven with a delicious balance of herbs and spices! It's easy to make, lower in fat, and it's juicy on the inside and crispy on the outside! And it's ready in under 30 minutes!
Course Appetizer, Dinner, Main Course
Cuisine American, Baking, Barbecue
Keyword Crispy Oven Fried Chicken
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 639kcal
Author Chrissie (thebusybaker.ca)


  • 4-5 tablespoons butter, melted and divided
  • 1/2 cup all purpose flour
  • 1 cup fine bread crumbs
  • 2 1/2 teaspoons seasoning salt
  • 2 tablespoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • a pinch of cayenne pepper (optional)
  • 12 medium bone-in chicken drumsticks, with or without skin
  • fresh or dried parsley for garnish (optional)


  • Preheat your oven to 425 degrees Fahrenheit and place a large sheet pan in the oven to preheat.
  • Measure out the butter and set aside.
  • Add the flour, breadcrumbs, seasoning salt, paprika, onion powder, garlic powder, pepper, chili powder, and cayenne pepper (if using) to a medium bowl and whisk well to combine.
  • Dip the chicken pieces into the breadcrumb mixture one at a time, making sure the chicken pieces are well coated on all sides. Spoon a little more of the breadcrumb mixture over top of each piece of chicken to create a thick coating.
  • Set the coated chicken pieces on a plate.
  • Add half the butter to the hot pan in the oven and allow the butter to melt until foamy. At the same time, melt the other half of the butter in the microwave and set it aside.
  • Remove the pan from the oven and place the chicken pieces on the pan in the butter as quickly as possible (you don't want the pan to cool down at all).
  • Drizzle the other melted butter over the top of the chicken pieces.
  • Bake for 35-40 minutes, flipping the chicken pieces over exactly halfway through the baking time (at the 17 minute mark).
  • Remove the chicken pieces from the pan immediately after baking and place on a rack until ready to serve (over some paper towel or a plate to catch any drips).
  • This chicken is best served immediately with a sprinkling of fresh parsley (if desired).


I like using whole wheat breadcrumbs I make at home from leftover bread, but Panko breadcrumbs work in a pinch too. The best kind of breadcrumbs to use are coarse crumbs, which you can usually buy at your local supermarket bakery section. 
If you're reheating this chicken as leftovers, it's best to reheat in the oven (instead of the microwave) to achieve that crispy exterior.


Serving: 1serving | Calories: 639kcal | Carbohydrates: 34g | Protein: 46g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 239mg | Sodium: 1993mg | Potassium: 665mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2215IU | Calcium: 83mg | Iron: 4mg