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Craving that crispy, golden fried chicken but want to skip the deep fryer? This Oven Fried Chicken Recipe is your answer. With juicy chicken thighs marinated in tangy buttermilk and coated in a perfectly seasoned flour mixture, you'll get all the crunch without the guilt. Let's dive into this simple, mouthwatering dish that brings comfort food to your table with a healthier twist. Ready to get cooking? Let's go!
Oven Fried Chicken Recipe
Ingredients:
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet.
- In a bowl, soak the chicken thighs in buttermilk for at least 30 minutes.
- In another bowl, mix flour, paprika, garlic powder, salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to adhere.
- Place the chicken on the wire rack. Drizzle with olive oil.
- Bake for 40 minutes, or until golden and crispy. Ensure internal temperature reaches 165°F (74°C).
What You Will Need
Read more: Recipes Featuring French Fried Onions
What you will need to make oven fried chicken
- Buttermilk: Tenderizes the chicken, adding moisture and a slight tangy flavor, ensuring juicy and flavorful meat.
- All-purpose flour: Creates a crispy, golden coating that mimics traditional frying without the extra oil.
- Paprika: Adds a mild, smoky flavor and vibrant color to the chicken's crust.
- Garlic powder: Infuses the chicken with a savory, aromatic depth that complements the other spices.
- Olive oil: Helps achieve a crispy texture in the oven, giving the chicken a fried-like finish.
Tools and Instruments Required
What tools/instruments will be needed to make oven fried chicken recipe
- Wire rack: Ensures even cooking and crispy texture by allowing hot air to circulate around the chicken.
- Baking sheet: Catches drippings and supports the wire rack, keeping the oven clean.
- Mixing bowl: Holds buttermilk and flour mixture for marinating and dredging the chicken.
- Meat thermometer: Confirms chicken reaches a safe internal temperature of 165°F (74°C).
- Tongs: Handles chicken pieces without removing the coating, keeping hands clean.
Oven Fried Chicken
Delicious oven-fried chicken that's crispy on the outside and juicy on the inside.
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Ingredients:
Main Ingredients
- 4 pieces Chicken Thighs bone-in, skin-on
- 1 cup Buttermilk
- 1 cup All-purpose Flour
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
Instructions:
- Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet.
- In a bowl, soak the chicken thighs in buttermilk for at least 30 minutes.
- In another bowl, mix flour, paprika, garlic powder, salt, and black pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to adhere.
- Place the chicken on the wire rack. Drizzle with olive oil.
- Bake for 40 minutes, or until golden and crispy. Ensure internal temperature reaches 165°F (74°C).
Notes:
For extra crispiness, broil for the last 2-3 minutes.
Read more: Chicken Stir Fry Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Marinate chicken in buttermilk up to 24 hours in advance.
- Coat chicken with flour mixture, then place on a baking sheet.
- Cover with plastic wrap and refrigerate until ready to bake.
Freezing Instructions
- After coating, place chicken on a baking sheet and freeze until solid.
- Transfer frozen chicken to a freezer-safe bag or container.
- When ready to cook, bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
For an extra crispy texture, try adding a tablespoon of cornstarch to the flour mixture. It helps create a light, crunchy coating.
Frequently Asked Questions
FAQ:
How long should I marinate the chicken in buttermilk?
At least 30 minutes, but overnight is best for extra tenderness.
Can I use boneless chicken for this recipe?
Yes, but adjust the cooking time since boneless cooks faster.
What can I use instead of buttermilk?
Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
How do I know when the chicken is done?
Use a meat thermometer; it should read 165°F (74°C).
Can I make this recipe gluten-free?
Substitute all-purpose flour with a gluten-free flour blend.
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