Oven Fried Chicken – Randy’s

This is a combination of a lot of recipes. It should work well in a convection oven or an air fryer. I have to try it on a regular baking oven to see if it gets as crispy.

One of the keys to great tasting chicken is to season the chicken before you add the coating. You cannot count on the coating to carry all the seasoning.

I have used herb stuffing mix (blended in a food processor) as a quick and flavorful coating.

Basic steps:

  • Season the chicken (leave uncovered overnight in the refrigerator if possible)
  • Coat the chicken in melted butter
  • Coat the chicken in breadding
  • Add to a baking sheet with holes or a cake rack.
  • Bake at a high temperature for about 1 hour for dark meat.


  • 1 Tablespoon salt
  • 1 teaspoon thyme (ground)
  • 1 teaspoon basil (ground)
  • 1 teaspoon oregano (ground)
  • 1/2 teaspoon celery flakes (ground)
  • 1 teaspoons black pepper
  • 1/2 teaspoon white pepper
    • Can substitute black pepper for white if needed
  • 1 1/2 teaspoons dry mustard
  • 1.5 Tablespoon paprika
  • 1 teaspoon granulated garlic
  • 1 Tablespoon ground ginger


  • 2 -3 lbs chicken drumsticks, breasts or thighs
  • 1 Cup flour (4.25 oz. by weight)
  • 1 1/2 teaspoons baking powder
    • If using self-rising flour, omit the baking powder
  • 1/3 Cup cornstarch
  • 1/4 Cup butter or clarified butter (melted)


  1. Use approximately 2 Tablespoons of the spice mix to coat the chicken.
  2. If possible, let them rest uncovered in the refrigerator for at least one hour or overnight.
  3. Preheat the oven to 400 degrees.
  4. Mix the remaining spices with the flour, baking powder and cornstarch.
  5. Brush the butter on the chicken so the flour mixture will stick.
  6. Shake the chicken (2 or 3 pieces at a time) in a plastic bag with the flour mixture until evenly coated.
  7. Shake off any excess flour before removing the chicken from the bag.
  8. Place the chicken on a greased baking rack or a grilling vegetable basket.
  9. Place a foil covered cookie sheet under the basket to catch any drippings.
  10. Cook for 30 minutes.
  11. Turn the chicken pieces.
  12. Bake another 30 minutes or until the meat is done (depending in the cut of chicken).
    1. Drumsticks are done when the meat pulls from the leg bone.
    2. Dark meat is done when it reaches an internal temperature of 167 degrees
    3. White meat is done when it reaches an internal temperature of 158 degrees.
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