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
Scale
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.
