Crispy Oven Fried Chicken - NO Frying Required!

Mix together granulated onion, granulated garlic, paprika, cayenne pepper, kosher salt, and ground pepper in a bowl using a one-to-one ratio for the main ingredients, adjusting spiciness as desired.

Season the chicken thighs and legs by coating them in the mixed seasoning, using one dry hand and one wet hand to ensure even coverage.

For best results, let the seasoned chicken marinate for a few hours or overnight in a brine of salt water and sugar if desired.

Preheat the oven and coat sheet pans with a light layer of avocado oil, ensuring they are hot before adding the chicken.

Combine some of the seasoning into flour for breading and place plain breadcrumbs in another pan.

Apply mustard as a binder on the chicken before breading it.

Lightly coat the chicken with flour, then breadcrumbs, using a method that prevents lumping by folding the breading over the chicken instead of dumping it on top.

Place the chicken skin side down on the hot sheet pans and sprinkle additional seasoning on top.

Bake the chicken thighs for about 30 minutes and the legs for about 20 minutes, checking for doneness with a thermometer aiming for at least 165 degrees Fahrenheit, preferably 175 for thighs.

Turn the chicken over halfway through cooking to ensure even browning and check multiple pieces for doneness.

Equipment Needed

Spice Level:

Dietary