Description
This Oven-Fried Chicken recipe delivers the crispy, golden texture of traditional fried chicken using a healthier baking method. Marinated in buttermilk with optional hot sauce, and coated in a flavorful mixture of breadcrumbs, Parmesan cheese, and spices, the chicken bakes to juicy perfection without deep frying. Perfect for a comforting family meal that’s both delicious and lighter in fat.
Ingredients
Scale
Chicken and Marinade
- 8 bone-in, skin-on chicken pieces (such as thighs and drumsticks)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
Coating Mixture
- 1 1/2 cups breadcrumbs or crushed cornflakes
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Finishing Oil
- 2 tablespoons olive oil or melted butter
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a wire rack set over a baking tray. This setup allows for good air circulation, helping the chicken crisp evenly as it bakes.
- Marinate the chicken: In a large bowl, combine the buttermilk and optional hot sauce. Add the chicken pieces and turn them to coat thoroughly. Let them marinate for at least 30 minutes, or refrigerate overnight to enhance tenderness and flavor.
- Prepare coating mixture: In a separate bowl, mix together the breadcrumbs or crushed cornflakes, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. This mixture forms a flavorful and crispy crust for the chicken.
- Coat the chicken: Remove chicken from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing gently to ensure the coating sticks evenly all over.
- Arrange and oil the chicken: Place the coated chicken pieces on the prepared baking sheet or wire rack. Drizzle olive oil or melted butter evenly over the tops to help achieve a golden, crispy finish.
- Bake until cooked through: Bake the chicken in the preheated oven for 40 to 45 minutes, or until the coating is golden brown and an internal temperature of 165°F (74°C) is reached, ensuring the chicken is safely cooked and juicy.
- Rest and serve: Let the chicken rest for a few minutes after baking to allow the juices to redistribute. Serve warm and enjoy your crispy, flavorful oven-fried chicken.
Notes
- Marinating overnight enhances flavor and tenderness but 30 minutes is sufficient if short on time.
- You can substitute breadcrumbs with crushed cornflakes for an even crispier texture.
- Using a wire rack allows the heat to circulate around the chicken, preventing sogginess on the bottom.
- Drizzling oil or butter on top is key to achieving a golden crust without deep frying.
- Ensure internal temperature reaches 165°F (74°C) for safe consumption.
- Leftovers can be refrigerated and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: oven-fried chicken, crispy baked chicken, buttermilk chicken, healthy fried chicken, baked chicken recipe
