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

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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.