Oven Fried Chicken Perfection: Crispy & Juicy Baked Goodness
Craving fried chicken but don’t want the extra oil and calories? This Oven Fried Chicken recipe gives you the same golden crunch and juicy tenderness without deep frying. It’s a healthier twist on a comfort food classic — crispy on the outside, moist on the inside, and packed with flavor.
Ingredients
- 4 bone-in chicken thighs or drumsticks (you can also use breasts or wings)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for extra kick)
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons vegetable oil or melted butter (for brushing)
Prep & Cook Time
- Prep Time: 20 minutes
- Marinating Time: 4 hours (best overnight)
- Baking Time: 40–45 minutes
- Total: About 1 hour (excluding marinating)
Step-by-Step Instructions
1. Marinate the Chicken
- Place chicken pieces in a large bowl.
- Pour in the buttermilk and hot sauce.
- Mix to coat well, cover with plastic wrap, and refrigerate for at least 4 hours (overnight gives the best results).
- This step tenderizes the chicken and infuses deep flavor.
2. Prepare the Seasoned Flour
- In another bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- This mixture will form the crispy coating.
3. Dredge the Chicken
- Remove chicken from the buttermilk, letting excess drip off.
- Coat each piece in the seasoned flour, pressing gently so the coating sticks.
- For extra crunch: dip the chicken back into the buttermilk and dredge again in the flour mixture (double coating).
4. Preheat the Oven
- Preheat oven to 400°F (200°C).
- Place a wire rack over a baking sheet and lightly grease it with oil or cooking spray.
- The rack helps hot air circulate around the chicken for even crisping.
5. Bake to Crispy Perfection
- Arrange the coated chicken pieces on the rack.
- Brush or spray lightly with oil or melted butter.
- Bake for 40–45 minutes, turning halfway through, until golden brown and crispy.
- The internal temperature should reach 165°F (74°C).
6. Rest & Serve
- Let the chicken rest for 5 minutes before serving.
- This keeps the juices inside and ensures tender meat.
Pro Tips for Success
- Marinate Longer – Overnight soaking in buttermilk makes the chicken extra juicy.
- Double Coat – Two layers of flour = maximum crunch.
- Don’t Crowd the Pan – Leave space between pieces for proper airflow.
- Use a Wire Rack – The secret to getting crispy chicken without frying.
- Spice It Up – Add cayenne pepper, chili powder, or Cajun seasoning for extra flavor.
Serving Suggestions
- With roasted potato wedges and a fresh green salad.
- In a crispy chicken sandwich with lettuce, tomato, and mayo.
- As part of a comfort food feast with mac & cheese and coleslaw.
- Drizzle with honey or hot honey for a sweet-spicy twist.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but reduce baking time by about 10 minutes to avoid drying out.
Can I make this in an Air Fryer?
Absolutely! Cook at 375°F (190°C) for 25–30 minutes, flipping halfway through.
What if I don’t have buttermilk?
Make your own: mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit for 10 minutes.
Can I make it gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free blend.
The Final Result
Golden, crunchy, and irresistible — this oven-fried chicken is everything you love about fried chicken but lighter, healthier, and easier. Each bite delivers crispy coating and juicy, flavorful meat. Perfect for family dinners, parties, or meal prep.