Cast-Iron Oven-Fried Chicken

Many of us crave fried chicken more often than we're willing to put in the time and effort to make it. We wanted to find an easier way to get that crunchy, deeply seasoned exterior and juicy meat we all love—without deep frying. This meant using the oven instead of the stovetop. We started by preheating a 12-inch cast-iron skillet in a 450-degree oven. Next, we dredged the chicken in a well-seasoned flour mixture; added just ½ cup of vegetable oil to the preheated skillet; placed the chicken, skin side down, in the skillet; and returned the skillet to the oven to “fry” the chicken. We flipped the chicken halfway through cooking, which helped crisp both sides of the chicken. Is this oven-fried chicken absolutely indistinguishable from true deep-fried chicken? No. But because it is fried in just ½ cup of oil, it is quite a bit easier to make and has many of the same attributes.

3 pounds bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed

Salt and pepper 

3 large eggs 

2 cups 

all-purpose flour

2 teaspoons 

baking powder

1 teaspoon 

paprika

1 teaspoon 

granulated garlic

⅛ teaspoon cayenne pepper 

3 tablespoons water 

½ cup 

vegetable oil

INSTRUCTIONS

Adjust oven rack to middle position. Place 12-inch cast-iron skillet on rack and heat oven to 450 degrees. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Season chicken with salt and pepper.

2

Lightly beat eggs and 1 teaspoon salt together in medium bowl. Whisk flour, baking powder, paprika, granulated garlic, cayenne, 1 tablespoon pepper, and 1½ teaspoons salt together in second medium bowl. Add water to flour mixture; using your fingers, rub flour mixture and water until water is evenly incorporated and shaggy pieces of dough form.

3

Working with 1 piece of chicken at a time, dip in egg mixture, allowing excess to drip off; then dredge in flour mixture, pressing firmly to adhere. Transfer coated chicken to large plate, skin side up.

4

When oven temperature reaches 450 degrees, carefully remove hot skillet from oven (skillet handle will be hot). Add oil to skillet and immediately place chicken, skin side down, in skillet. Return skillet to oven and bake for 15 minutes.

5

Remove skillet from oven and flip chicken. Return skillet to oven and continue to bake until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 15 minutes longer.

6

Transfer chicken, skin side up, to paper towel–lined side of prepared wire rack to blot grease from underside of chicken, then move chicken to unlined side of rack. Let chicken cool for about 10 minutes. Serve.