The Best Oven-fried Chicken Recipe

by

Here’s the recipe for The Best Oven-Fried Chicken, giving you all the crispy, crunchy goodness of fried chicken without deep-frying. It’s flavorful, juicy, and much easier to clean up!

Oven-Fried Chicken

Ingredients (Serves 4)

For the chicken:

  • 4 bone-in, skin-on chicken thighs or drumsticks (or a mix)
  • 1 cup buttermilk (or plain yogurt, thinned with milk)
  • 1 tsp hot sauce (optional, for extra flavor)

For the coating:

  • 1 cup all-purpose flour
  • 1/2 cup panko breadcrumbs (for extra crunch)
  • 1/4 cup cornmeal (optional, for texture)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For baking:

  • 2-3 tbsp vegetable oil or melted butter
  • Cooking spray

Instructions

  1. Marinate the chicken:
    • In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they’re fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
  2. Preheat the oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Lightly coat the rack with cooking spray to prevent sticking.
  3. Prepare the coating:
    • In a shallow dish, mix the flour, panko breadcrumbs, cornmeal (if using), and spices (garlic powder, onion powder, paprika, cayenne, salt, and pepper).
  4. Coat the chicken:
    • Remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Shake off excess.
  5. Prepare for baking:
    • Arrange the coated chicken on the prepared wire rack. Drizzle the chicken with vegetable oil or melted butter, or lightly spray the tops with cooking spray for a golden, crispy finish.
  6. Bake the chicken:
    • Bake in the preheated oven for 40-50 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is crispy and golden brown.
    • For extra crispiness, turn the chicken pieces halfway through baking.
  7. Serve:
    • Let the chicken rest for 5 minutes before serving. Pair with mashed potatoes, coleslaw, or a fresh salad.

Tips for Success:

  • Use a wire rack for even air circulation to ensure crispy chicken.
  • Pat the chicken dry before dredging if the buttermilk marinade is excessive.
  • Adjust the seasoning to suit your taste—add more cayenne for heat or use smoked paprika for depth.

This Oven-Fried Chicken is a game-changer for weeknight dinners or weekend treats. Enjoy!

Leave a Comment