This Oven-Fried Chicken Recipe is an absolute game changer if you’ve ever wished for crispy, juicy fried chicken without the hassle and mess of deep frying. Imagine chicken thighs and drumsticks marinated in tangy buttermilk, coated in a perfectly seasoned flour blend, then baked until golden and irresistibly crunchy. It’s a healthier twist on a beloved classic that delivers all the flavor and crunch, making it perfect for family dinners or casual get-togethers. Trust me, this recipe will have you craving it again and again!
Ingredients You’ll Need
To nail this Oven-Fried Chicken Recipe, you only need a handful of simple ingredients, each playing a crucial role in building those crave-worthy flavors, textures, and colors. From the tangy buttermilk marinade that tenderizes and infuses moisture, to the spice-laden flour coating that crisps up beautifully in the oven, every ingredient counts.
- 4 bone-in, skin-on chicken thighs: These provide juicy, flavorful meat and crispy skin after baking.
- 4 bone-in, skin-on chicken drumsticks: Perfect for variety and extra crispy edges.
- 1 cup buttermilk: Adds acidity to tenderize the chicken and creates a flavorful base for the coating to stick.
- 1 teaspoon hot sauce (optional): A little kick that brightens up the marinade, but feel free to skip if you prefer milder flavors.
- 1 1/2 cups all-purpose flour: The essential base for the seasoned breading that forms that crispy crust.
- 1 teaspoon salt: Enhances all the natural flavors of the chicken and coating.
- 1/2 teaspoon black pepper: Adds subtle heat and depth to the seasoning mix.
- 1 teaspoon paprika: Gives a lovely color and smoky note to the crust.
- 1/2 teaspoon garlic powder: Brings a rich, savory undertone that makes every bite satisfying.
- 1/2 teaspoon onion powder: Another layer of mild sweetness and complexity.
- 1/2 teaspoon baking powder: Helps the coating puff up just enough for that perfect crunch.
- 3 tablespoons melted butter: Drizzled over the chicken before baking to encourage browning and extra flavor.
- Nonstick cooking spray: Keeps the chicken from sticking to the rack and promotes even crisping.
How to Make Oven-Fried Chicken Recipe
Step 1: Prep and Marinate the Chicken
Start by preheating your oven to 425°F (220°C) and setting up a baking sheet lined with foil and a wire rack on top. This setup helps the chicken cook evenly and stay crispy by allowing air to circulate around each piece. Next, whisk together the buttermilk and hot sauce in a large bowl—don’t skip the sprinkle of spice unless you’re not a fan! Submerge the chicken pieces in this bath, coating them well, and let them marinate for at least 30 minutes, or better yet, overnight in the fridge. This step is magic for juicy, tender chicken that dances with flavor in every bite.
Step 2: Prepare the Coating
In a separate bowl, mix the flour, salt, pepper, paprika, garlic powder, onion powder, and baking powder. This seasoning blend is what creates that iconic golden crust and packs a punch of savory goodness. When your chicken is ready, take each piece out of the marinade and allow any excess buttermilk to drip off before dredging it thoroughly in the seasoned flour. Press the coating gently onto the chicken so it sticks well—this ensures every bite gets that perfect crunch.
Step 3: Bake for Crispy Perfection
Arrange the coated chicken pieces on the prepared wire rack, spacing them out so the heat reaches all sides. Drizzle melted butter evenly over the chicken or spray generously with nonstick cooking spray—both encourage a golden, crispy exterior. Pop the tray into your preheated oven and bake for 40 to 45 minutes, flipping the chicken halfway through so it browns evenly. Your kitchen will start smelling like a southern diner in no time! Make sure to check that the internal temperature reaches 165°F (74°C) for safety and juiciness. Let the chicken rest for 5 minutes after baking; this helps the juices settle and keeps every bite moist.
How to Serve Oven-Fried Chicken Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a pop of color and a light, aromatic note that cuts through the richness. A wedge of lemon on the side brightens up the dish beautifully when squeezed just before eating, balancing all the deep savory flavors.
Side Dishes
This Oven-Fried Chicken Recipe pairs like a dream with classic Southern sides such as creamy mashed potatoes, crisp coleslaw, or buttery corn on the cob. For a lighter touch, a fresh green salad with a zesty vinaigrette makes the meal feel complete without weighing you down.
Creative Ways to Present
For a fun twist, serve your chicken on a big platter lined with parchment paper and scatter pickles and small bread rolls around for a rustic picnic vibe. Alternatively, create mini chicken sandwiches using slider buns, a smear of spicy mayo, and crunchy pickles—perfect for sharing or meal prepping.
Make Ahead and Storage
Storing Leftovers
Place any leftover oven-fried chicken in an airtight container and refrigerate for up to 3 days. To preserve the crust’s crunch, try not to stack pieces on top of each other and keep the container lined with paper towels to absorb moisture.
Freezing
You can freeze cooked chicken for up to 2 months by wrapping each piece tightly in plastic wrap or aluminum foil before placing them in freezer-safe bags. Thaw overnight in the refrigerator before reheating for best results.
Reheating
The best way to reheat is in the oven at 375°F (190°C) for about 10-15 minutes until warmed through and crispy again. Avoid microwaving if you want to keep that wonderful crust intact.
FAQs
Can I use boneless chicken for this Oven-Fried Chicken Recipe?
Absolutely! Boneless chicken breasts or thighs work well, but keep in mind they cook faster, so reduce baking time to prevent drying out.
Is the hot sauce necessary in the marinade?
Not at all. The hot sauce adds a little extra zing, but you can leave it out if you prefer a milder flavor or want to customize the heat level.
Why do we use baking powder in the flour mixture?
Baking powder helps the coating puff up slightly while baking, creating an extra crispy and light crust that’s so satisfying.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that’s suitable for frying to enjoy the dish without gluten.
How long can I marinate the chicken?
At least 30 minutes is ideal, but you can marinate overnight in the fridge for deeply tender and flavorful chicken.
Final Thoughts
There’s truly nothing like the comforting crunch and juicy inside of this Oven-Fried Chicken Recipe. It’s a foolproof way to enjoy all the best parts of fried chicken without the extra fuss and oil. Whether it’s a family weeknight dinner or a weekend treat, this recipe will quickly become a favorite in your cooking repertoire. So go ahead, preheat that oven and get ready for some seriously delicious, crispy chicken that everyone will love!
Print
Oven-Fried Chicken Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 45 minutes
- Total Time: 1 hour (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern-American
Description
This Oven-Fried Chicken recipe offers a healthier alternative to traditional fried chicken by baking crispy, flavorful chicken pieces coated in a seasoned flour mixture after marinating them in spiced buttermilk. The technique creates juicy, golden-brown chicken with a satisfying crunch without the mess or extra fat of deep frying. Ready in about an hour plus marinating, it’s perfect for a savory Southern-American main course.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
Finishing
- 3 tablespoons melted butter
- Nonstick cooking spray
Instructions
- Preheat and prepare rack: Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation beneath the chicken. Lightly spray the rack with nonstick cooking spray to prevent sticking.
- Marinate chicken: In a large bowl, whisk together the buttermilk and hot sauce if using. Add the chicken thighs and drumsticks, tossing to coat thoroughly. Cover and marinate for at least 30 minutes or up to overnight in the refrigerator to tenderize and flavor the chicken.
- Mix coating: In another bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and baking powder. Stir to distribute the spices evenly.
- Dredge chicken: Remove chicken pieces from the marinade, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour onto the surface to create a thick, even coating.
- Arrange and butter: Place the coated chicken pieces on the prepared wire rack spaced evenly. Drizzle the melted butter over the coated chicken or spray lightly with cooking spray to help crisp the coating during baking.
- Bake: Bake the chicken in the preheated oven for 40 to 45 minutes, flipping once halfway through baking to promote even crispness. Bake until the chicken is golden brown, crispy, and registers an internal temperature of 165°F (74°C).
- Rest and serve: Remove chicken from the oven and let rest for 5 minutes to allow juices to redistribute before serving for the best texture and flavor.
Notes
- For extra crispiness, let the breaded chicken rest at room temperature for 10 minutes before baking to allow the coating to set.
- You can use boneless chicken pieces, but reduce the cooking time accordingly to avoid drying them out.
- Marinating overnight enhances flavor and tenderness.
- This method avoids deep frying while achieving a crispy texture with less fat.
