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Oven Fried Chicken

A healthier version of classic fried chicken with a crispy, golden-brown coating and juicy meat, baked instead of deep-fried for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 pieces of chicken legs, thighs, or breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional
  • 2 tablespoons vegetable oil

Equipment

  • Large bowl
  • Whisk
  • Baking sheet
  • Wire rack
  • Meat thermometer

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine chicken pieces and buttermilk; marinate for at least 30 minutes or up to overnight.
  3. In another bowl, whisk together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  4. Remove chicken from buttermilk, shake off excess, then dredge each piece in the flour mixture to coat evenly.
  5. Arrange the coated chicken pieces on a wire rack set over a baking sheet.
  6. Drizzle vegetable oil evenly over each piece of chicken.
  7. Bake in the preheated oven for 35-45 minutes at 425°F (220°C), or until the internal temperature reaches 165°F (75°C).
  8. Let the chicken rest for 5 minutes before serving to allow the crust to set and juices to redistribute.

Notes

For extra crispiness, use a convection setting if available and flip the chicken halfway through cooking.