Here’s a recipe for Oven-Baked “Fried” Chicken—crispy on the outside, juicy on the inside, without deep-frying:
Yummy Oven-Baked Fried Chicken (Serves 4)
Ingredients:
- 4 bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
- 1 cup buttermilk
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup all-purpose flour
- ½ cup breadcrumbs or panko (optional, for extra crunch)
- Cooking spray or 2 tbsp melted butter
Instructions:
- Marinate the chicken:
- In a bowl, combine chicken pieces with buttermilk, paprika, garlic powder, onion powder, salt, and pepper.
- Cover and refrigerate at least 1 hour (or overnight for more flavor).
- Preheat oven:
- 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Coat the chicken:
- In a shallow dish, mix flour and breadcrumbs (if using).
- Remove chicken from buttermilk, letting excess drip off, and dredge in the flour mixture.
- Press lightly so coating sticks.
- Prepare for baking:
- Place chicken on the wire rack.
- Lightly spray or brush with melted butter for extra crispiness.
- Bake:
- Bake 35–45 minutes, depending on piece size, until chicken reaches 165°F (74°C) internally and coating is golden brown.
- Optional: broil 2–3 minutes at the end for an extra-crispy finish.
- Serve:
- Let rest 5 minutes before serving. Perfect with mashed potatoes, coleslaw, or corn on the cob.
Tips:
- Using a wire rack prevents the bottom from getting soggy.
- Panko breadcrumbs make the coating extra crunchy, closer to traditional fried chicken.
- For spicy chicken, add ½ tsp cayenne pepper to the flour mixture.
I can also give a buttermilk-brined version with a secret spice mix that makes it even juicier and more flavorful—super close to restaurant-style fried chicken.
Do you want me to share that version?
