Here’s the Best Oven-Fried Chicken recipe for crispy, flavorful chicken with a golden-brown crust—without the need for deep frying! It’s a healthier, easier alternative that still delivers all the crispy goodness you love.
The Best Oven-Fried Chicken
Ingredients
- 4-6 bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds extra flavor)
- 1 teaspoon dried thyme (optional)
- 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar)
- 2 tablespoons hot sauce (optional, for extra flavor)
- ¼ cup vegetable oil (or melted butter)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Place a rack in the center of the oven. Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Place a wire rack on top of the baking sheet.
- Prepare the Coating:
- In a shallow bowl or plate, mix together the flour, salt, pepper, garlic powder, onion powder, paprika, and thyme (if using).
- Prepare the Chicken:
- In a separate bowl, pour the buttermilk and stir in the hot sauce (if using). Dip each piece of chicken into the buttermilk mixture, ensuring it’s fully coated. Then, dredge the chicken in the seasoned flour mixture, pressing gently to ensure the coating sticks well.
- Coat with Oil:
- Lightly drizzle or brush the coated chicken with vegetable oil or melted butter to promote crispiness during baking.
- Bake the Chicken:
- Arrange the chicken pieces on the wire rack placed on the baking sheet. This allows air to circulate around the chicken for even cooking.
- Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). For extra crispiness, broil the chicken for the last 2-3 minutes, keeping a close eye to prevent burning.
- Serve:
- Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Tips
- For Extra Crunch: You can double-dip the chicken—dipping it in the buttermilk and flour twice for an extra thick crust.
- Spices & Seasonings: Customize the seasoning mix by adding cayenne pepper for heat or using herbs like rosemary or oregano for extra flavor.
- Resting: Let the chicken rest for a few minutes after baking to allow the juices to redistribute, keeping the chicken tender and juicy.
- Make Ahead: You can coat the chicken and refrigerate it for an hour before baking to let the coating set and get extra crispy.