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–+ servings
Oven Fried Chicken from Maria Adams
This classic oven-fried chicken recipe captures the comfort and crunch of traditional fried chicken without the deep frying. It’s seasoned with a flavorful blend of spices and baked to golden perfection. With its buttery crust and crispy texture, it’s a beloved dinner choice for family meals or Sunday suppers. This version of “fried” chicken has been a go-to for busy cooks seeking hearty Southern flavor with a healthier twist.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Southern
Servings 4
Calories 410 kcal

Ingredients
  

  • ⅓ cup vegetable oil
  • ⅓ cup butter (⅔ stick )
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp garlic salt
  • 1 tsp dried marjoram (optional)
  • 3-4 lbs chicken pieces (legs, thighs, breasts, etc.)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 375°F.
  • Place butter in a large baking pan and melt in the oven while it preheats.

Step 2: Prepare Flour Mixture

  • In a large paper sack or bowl, combine flour, salt, pepper, paprika, garlic salt, and marjoram.

Step 3: Coat Chicken

  • Roll chicken pieces in the flour mixture to coat evenly.
  • Dip each piece in the melted butter and vegetable oil, then roll again in the flour mixture.

Step 4: Bake

  • Place chicken skin-side down in the buttered baking pan.
  • Bake for 45 minutes.
  • Turn chicken over and bake for an additional 5–10 minutes, or until the crust begins to brown and crisp.

Step 5: Serve

  • Serve hot or cold.
  • Best texture if chicken is not refrigerated before eating.

Tips

  • Use bone-in chicken pieces for the best texture, as the original recipe indicates.
  • For extra crispiness, place the chicken on a metal rack over the pan.
  • Swap paprika for smoked paprika for a deeper, modern flavor.
  • Add cayenne pepper to the flour mix for a spicier version.
  • Replace some butter with neutral oil to reduce saturated fat.
  • Let chicken sit in the flour mixture for 5–10 minutes to develop a thicker crust.
  • Sub buttermilk dipping step (not in original) if you want richer coating—optional.
  • Use leftover pan drippings (as note suggests) to make a gravy.
  • Add dried herbs like thyme or rosemary for an herbal variation.
  • Reheat leftovers uncovered in the oven to restore crispness.

Nutrition

Calories: 410kcalCarbohydrates: 17gProtein: 33gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 145mgSodium: 980mgPotassium: 415mgFiber: 1gSugar: 1gVitamin A: 610IUVitamin C: 2mgCalcium: 34mgIron: 2.6mg
Keyword baked chicken, comfort food, crispy chicken, family dinner, heirloom, retro cooking, vintage recipe
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