Description
Crispy, flavorful oven-fried chicken that’s healthier than traditional fried chicken but just as delicious! Marinated in buttermilk and coated in a blend of spices, this chicken is baked to golden-brown perfection.
Ingredients
Scale
- 3 lbs chicken pieces (bone-in, skin-on thighs, drumsticks, and breasts work best)
- 2 cups buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 3 cups all-purpose flour
- 1 cup cornstarch
- 2 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 cup vegetable oil or canola oil
Instructions
- Pat the chicken pieces dry with paper towels. In a large bowl, whisk together the buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Submerge the chicken pieces in the buttermilk marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- In a large, shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, pepper, and cayenne pepper (if using).
- Preheat oven to 400°F (200°C). Remove the chicken pieces from the buttermilk marinade, letting excess drip off. Dredge each piece in the flour mixture, coating thoroughly on all sides and pressing to adhere. Place the coated chicken pieces on a wire rack set inside a baking sheet.
- Pour the vegetable oil or canola oil into a small bowl. Brush the tops of the coated chicken pieces with the oil. Place the baking sheet in the preheated oven. Bake for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Halfway through the baking time (around 25 minutes), flip the chicken pieces over and brush the other side with the remaining oil. If the chicken starts to brown too quickly, loosely tent it with aluminum foil. Let the chicken rest for a few minutes before serving.
Notes
- Don’t skip the buttermilk marinade! It’s essential for tenderizing the chicken and adding flavor.
- Use a wire rack for baking. This allows air to circulate around the chicken, resulting in a crispier coating.
- Don’t overcrowd the baking sheet. If necessary, bake the chicken in batches to ensure even cooking and browning.
- Use a meat thermometer to check for doneness. The chicken is cooked through when the internal temperature reaches 165°F (74°C).
- Let the chicken rest before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Spice it up! Feel free to adjust the amount of cayenne pepper or add other spices to the dry coating to customize the flavor to your liking. Smoked paprika, chili powder, or even a touch of brown sugar can add interesting dimensions.
- Double dredge for extra crispiness. For an even thicker and crispier coating, you can dredge the chicken in the flour mixture, then dip it back into the buttermilk marinade, and then dredge it in the flour mixture again. This creates a double layer of coating that will be extra crunchy.
- Consider using panko breadcrumbs. For a different texture, you can substitute some of the flour in the dry coating with panko breadcrumbs. Panko breadcrumbs are larger and flakier than regular breadcrumbs, which will result in a crispier coating.
- Experiment with different cuts of chicken. While thighs, drumsticks, and breasts are the most common choices, you can also use wings or even a whole chicken cut into pieces. Just adjust the baking time accordingly.
- Make it ahead of time. You can prepare the chicken up to the point of baking and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature for about 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes