Description
Enjoy the crispy goodness of fried chicken with a healthier twist! This oven-fried chicken recipe is easy to make and delivers all the flavor and crunch you crave without the deep frying. Marinated in buttermilk and a blend of spices, each piece is coated in a seasoned flour mixture and baked to golden perfection. Perfect for a family dinner or a weekend indulgence, this oven-fried chicken will quickly become a favorite in your meal rotation.
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 drumsticks
Marinade:
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional)
Additional:
- 3 tablespoons olive oil or melted butter
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce. Add chicken, cover, and refrigerate for at least 2 hours or overnight.
- Prepare the Breading: Preheat oven to 425°F. Line a baking sheet. In a dish, mix flour, cornmeal, paprika, garlic powder, onion powder, salt, pepper, thyme, and cayenne.
- Coat the Chicken: Remove chicken from marinade, let excess drip off. Dredge in flour mixture, pressing to adhere. Place on baking sheet.
- Bake: Drizzle with olive oil or butter. Bake for 40–45 minutes, flipping halfway, until golden and internal temp reaches 165°F. Rest for 5 minutes before serving.
Notes
- Using a wire rack helps keep the chicken crispy on all sides.
- For extra crunch, spray the tops lightly with cooking spray before baking.
- This recipe works well with boneless chicken too—just reduce the baking time by about 10 minutes.
