Oven Fried Chicken


  • 8 Chicken Thighs, boneless and skinless, organic
  • 3 cups Flour, all-purpose, organic
  • 4 tbsp. Sunflower Oil
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Crushed Red Pepper
  • 1/4 tsp. Oregano
  • 1/2 tsp. Paprika
  • 1/4 tsp. Chili Powder


Preheat oven to 300 F.

Rinse the chicken thoroughly.

Mix all spices together.

In a separate bowl add half of the seasoning mix to the Sunflower oil.

Add another half of the seasoning mix to the separate bowl with a flour.

Related Post:
Slow Cooker Chicken Burrito Bowl

Brush each chicken thigh thoroughly with the oil and spice mixture and rub well with the flour mix.

Place chicken on a non-stick baking tray.

Bake chicken for 30 to 35 minutes at 300 F. Then turn oven to 475 F and bake for 15 minutes (flip chicken during the middle of the cooking process) until golden and crispy and a minimum internal temperature of 165 F or greater as measured by a meat thermometer.

Chicken and Broccoli Cheesy Casserole – Low Carb Recipe

Easy Cheese Danish