Description
Learn how to make the best oven-fried chicken that’s crispy, flavorful, and healthier than traditional fried chicken. Marinated in buttermilk and a blend of spices, this chicken is baked to perfection with a golden, crunchy coating.
Ingredients
Scale
Chicken:
- 3 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
Marinade:
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Breading:
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
Additional:
- 4 tablespoons butter, melted
- Nonstick cooking spray
Instructions
- Marinate the Chicken: Place chicken in a bowl or bag, cover with buttermilk and hot sauce, and refrigerate.
- Preheat and Prepare: Preheat oven to 425°F (220°C), line a baking sheet with foil, place a wire rack on top, and spray with cooking spray.
- Prepare Breading: In a bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
- Coat and Bake: Dredge chicken in flour mixture, place on rack, drizzle with butter, and bake for 40–45 minutes, flipping halfway.
Notes
- For extra crunch, lightly spritz chicken with cooking spray before baking.
- Serve with coleslaw, mashed potatoes, or your favorite dipping sauce.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 370
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 110mg
