Description
Learn how to make the best oven-fried chicken that’s crispy and flavorful with this easy recipe. Using a combination of buttermilk, spices, and a crunchy coating, this baked chicken is a healthier alternative to traditional fried chicken.
Ingredients
Scale
Chicken:
- 8 bone-in, skin-on chicken pieces (drumsticks or thighs)
Buttermilk Mixture:
- 1 cup buttermilk
- 1 large egg
Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
Additional:
- 3 tablespoons olive oil or melted butter
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Grease the rack.
- Prepare Buttermilk Mixture: In a bowl, whisk together buttermilk and egg.
- Make Coating: In another bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Coat Chicken: Dip chicken in buttermilk, then coat in flour mixture.
- Bake: Place chicken on rack, drizzle with oil, and bake for 40–45 minutes until golden and cooked through.
- Rest and Serve: Let chicken rest before serving.
Notes
- For extra crispiness, refrigerate the coated chicken on the rack for 30 minutes before baking.
- This recipe works well with boneless chicken too—just reduce the cook time by 10–15 minutes.
Nutrition
- Serving Size: 2 pieces
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
