Save Golden, crunchy chicken pieces baked to perfection with a juicy, tender interior& everything you love about fried chicken, made lighter and easier in the oven.
This recipe quickly became my go-to comfort food when I wanted the taste of fried chicken without the mess or calories of deep frying.
Ingredients
- Chicken: 8 pieces bone-in, skin-on chicken (legs, thighs, or breasts, about 1.2 kg)
- Marinade: 240 ml (1 cup) buttermilk (or dairy-free milk with 1 tbsp lemon juice) , 1 tsp salt , 1/2 tsp black pepper , 1/2 tsp paprika
- Coating: 150 g (1 1/4 cups) all-purpose flour , 60 g (1/2 cup) panko breadcrumbs , 1 tsp paprika , 1/2 tsp garlic powder , 1/2 tsp onion powder , 1/2 tsp dried thyme , 1/2 tsp salt , 1/2 tsp black pepper , 1/4 tsp cayenne pepper (optional, for heat)
- For Baking: 2 tbsp vegetable oil (for drizzling or spraying)
Instructions
- Marinate the chicken:
- In a large bowl, combine buttermilk, salt, pepper, and paprika. Add chicken pieces, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight for best flavor.
- Prep oven and rack:
- Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper or foil, and place a wire rack on top. Lightly grease the rack with oil or nonstick spray.
- Mix coating:
- In a shallow dish, mix flour, panko, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne.
- Coat the chicken:
- Remove chicken from marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Shake off excess.
- Arrange on rack:
- Arrange chicken on the prepared rack. Drizzle or spray the tops with vegetable oil to help crisp the coating.
- Bake:
- Bake for 35 40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 75°C / 165°F), rotating the pan halfway through for even browning.
- Rest:
- Let rest for 5 minutes before serving.
Save My family eagerly gathers around the table whenever I make this chicken; it's a guaranteed crowd-pleaser that sparks joy with every bite.
Required Tools
Large mixing bowl , Shallow dish , Baking sheet , Wire rack , Tongs
Allergen Information
Contains: Wheat (gluten), Milk (if using buttermilk) . For dairy-free use plant-based milk with lemon juice . Always check ingredient labels for cross-contamination if you have allergies.
Nutritional Information
Calories: 410 , Total Fat: 17 g , Carbohydrates: 24 g , Protein: 38 g (per serving)
Save Enjoy your crispy oven fried chicken fresh from the oven for the best texture and flavor.
Recipe FAQs
- → How do I get the chicken extra crispy?
For extra crunch, dip the chicken in buttermilk and the coating mixture twice before baking. Using a wire rack also helps air circulate for a crispier finish.
- → Can I use dairy-free milk for the marinade?
Yes, plant-based milk mixed with lemon juice works well as a buttermilk substitute without compromising flavor.
- → What temperature should the oven be for baking?
Preheat the oven to 220°C (425°F) for optimal crispiness and even cooking.
- → Is it necessary to marinate the chicken?
Marinating for at least 30 minutes (or up to overnight) tenderizes the meat and infuses it with savory spices resulting in enhanced flavor.
- → How can I adjust the spice level?
Modify the amount of cayenne pepper in the coating or omit it entirely to suit your preferred heat tolerance.
- → What tools are recommended for this cooking method?
Use a large mixing bowl, shallow dish for the coating, baking sheet with parchment, and a wire rack to promote even browning.