If you love the crunchy, golden goodness of fried chicken but want a lighter, less messy alternative, this Baked Fried Chicken Recipe is your new best friend. It delivers that irresistible crispy coating and juicy, tender meat without the need for deep-frying, making it a healthier and easier way to satisfy your fried chicken cravings. Trust me, once you try this version, you’ll be amazed at how simple ingredients and a smart baking technique come together to create such a comforting classic.
Ingredients You’ll Need
Gathering the right ingredients for this Baked Fried Chicken Recipe is the key to hitting that perfect balance of flavor, crispiness, and juiciness. These staples aren’t just pantry basics—they’re the magic behind every bite.
- 4 bone-in, skin-on chicken thighs: Chosen for their tender, juicy meat and crispy skin when baked.
- 1 cup all-purpose flour: The foundation of the crispy coating that locks in moisture.
- 1 teaspoon paprika: Adds a subtle smoky sweetness and beautiful color.
- 1 teaspoon garlic powder: Injects savory depth without overpowering the chicken.
- 1 teaspoon onion powder: Complements the garlic with a gentle savory aroma.
- 1 teaspoon dried thyme: Brings an herby, earthy note to brighten the flavor profile.
- 1/2 teaspoon cayenne pepper (optional): Offers a touch of heat to those who like a little kick.
- 1 teaspoon salt: Essential for seasoning and enhancing all the flavors.
- 1/2 teaspoon black pepper: Adds just enough spice to balance the seasoning.
- 1/2 cup buttermilk: Tenderizes the chicken and helps the flour coating stick beautifully.
- 2 tablespoons melted butter or olive oil: Helps crisp the coating to a golden finish in the oven.
- Cooking spray (optional): For an extra crisp layer if you’re aiming for maximum crunch.
How to Make Baked Fried Chicken Recipe
Step 1: Prepare the Oven and Baking Surface
Start by preheating your oven to 400°F (200°C). This high heat is crucial to give the chicken that signature fried crisp without the deep fryer. Line a baking sheet with parchment paper or better yet, use a wire rack on top of the sheet to let air circulate and keep the coating crunchy all around.
Step 2: Mix the Flavorful Coating
In a shallow dish, combine the all-purpose flour with paprika, garlic powder, onion powder, dried thyme, cayenne pepper (if you like some spice), salt, and black pepper. Mixing these dry ingredients evenly ensures each bite is packed with well-rounded flavor and that gorgeous golden color.
Step 3: Coat the Chicken
Dip each chicken piece into the buttermilk to give it a moist base that helps the flour mixture stick well. Then dredge the chicken in the seasoned flour, pressing gently to form an even, thick crust. This step is where the magic happens—this coating will crisp up in the oven, locking in all the juices.
Step 4: Prepare for Baking
Place the coated chicken pieces on your prepared baking sheet or wire rack. Drizzle the melted butter or olive oil over the chicken generously—this fat transforms the coating from floury to perfectly golden and crispy as it bakes. If you want that extra crunch, lightly spritz the chicken with cooking spray.
Step 5: Bake Until Crispy and Juicy
Bake the chicken in your preheated oven for 35 to 45 minutes. You’ll know it’s ready when the skin turns golden brown and crispy, and the internal temperature reads 165°F (74°C). The baking time may vary slightly depending on your pieces’ size, so keep an eye on them.
Step 6: Rest and Serve
Just like with any perfect chicken, let it rest for a few minutes after baking. This resting period lets the juices redistribute, ensuring every bite is moist and flavorful. Then, dig in and enjoy all that crispy, tender goodness!
How to Serve Baked Fried Chicken Recipe
Garnishes
Simple garnishes like a sprinkle of freshly chopped parsley or a wedge of lemon brighten up the plate and add a fresh, zesty touch that cuts through the richness beautifully. A dash of hot sauce on the side is also fantastic for those craving a spicy punch.
Side Dishes
Because this Baked Fried Chicken Recipe hits all the comfort notes, it pairs wonderfully with classic sides like creamy mashed potatoes, buttery corn on the cob, or a crisp coleslaw. Roasted vegetables or a fresh green salad can also balance the meal nicely.
Creative Ways to Present
Try serving your baked fried chicken in a rustic basket lined with parchment for a casual, picnic vibe or plated alongside pickles and honey drizzle for a southern-inspired twist. For a fun party snack, cut the chicken into strips and offer several dipping sauces, from ranch to spicy mayo.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken in an airtight container in the fridge for up to 3-4 days. The coating holds up really well, so you’ll still enjoy that crunch on day two.
Freezing
If you want to keep some for longer, freeze your baked fried chicken wrapped tightly in foil or plastic wrap, then placed in a freezer-safe bag. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To bring back the crispiness, reheat leftover chicken in a 375°F (190°C) oven for about 10 to 15 minutes rather than microwaving. This method refreshes the coating and keeps the meat juicy inside.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well, but they tend to be leaner and can dry out faster, so watch the baking time closely to avoid overcooking. Bone-in skin-on pieces yield the best flavor and juiciness.
Do I have to use buttermilk?
Buttermilk is ideal because it tenderizes the chicken and helps the coating stick, but you can substitute with regular milk mixed with a splash of vinegar or lemon juice. Letting it sit for a few minutes before using creates a good buttermilk substitute.
How do I make this recipe gluten-free?
Swap the all-purpose flour for a gluten-free flour blend that’s good for frying or baking. Make sure your seasoning blends are gluten-free as well. The method remains exactly the same for a crispy, gluten-free baked fried chicken.
Can I prepare this recipe without the skin?
Yes, but keep in mind the skin adds flavor and crispiness. Without it, the coating might not get as golden or crunchy, and the chicken will be leaner. For best results, keep the skin on.
Is it possible to double or triple the recipe?
Definitely! This Baked Fried Chicken Recipe scales well—just be sure to avoid overcrowding your baking tray, so the chicken crisps evenly. Bake in batches if necessary to maintain the best texture.
Final Thoughts
I hope you’re as excited as I am to try this Baked Fried Chicken Recipe that brings all the joy of fried chicken without the guilt or fuss. It’s a game-changer for weeknight dinners and impressive enough for guests. Give it a go, share it with friends, and savor every crunchy, juicy bite.
Print
Baked Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Fried Chicken recipe delivers all the crispy, flavorful goodness of traditional fried chicken but uses the oven to achieve a healthier, less greasy version. Coated in a seasoned flour mixture and baked to golden perfection, this dish is perfect for those craving comfort food without the hassle of deep frying.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or drumsticks or breasts)
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients and Finishing
- 1/2 cup buttermilk (or regular milk with a splash of vinegar)
- 2 tablespoons melted butter (or olive oil)
- Cooking spray (optional for extra crispiness)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a wire rack on the baking sheet for even crispier chicken as the air circulates underneath.
- Prepare the seasoning mixture: In a shallow dish or large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper if using, salt, and black pepper. Mix thoroughly to ensure an even distribution of spices.
- Coat the chicken: Dip each piece of chicken into the buttermilk, making sure it is completely coated. Then dredge the chicken in the seasoned flour mixture, pressing gently to adhere the coating evenly to the surface.
- Arrange on baking tray: Place the coated chicken pieces on the prepared baking sheet or wire rack. Drizzle each piece with melted butter or olive oil to encourage browning and develop crispiness. Optionally, lightly spray the chicken with cooking spray for an extra crunchy crust.
- Bake the chicken: Bake in the preheated oven for 35 to 45 minutes. Bake until the chicken is golden brown and the internal temperature reaches 165°F (74°C) for safe consumption. Baking time may vary depending on the size of the chicken pieces.
- Rest before serving: Remove the chicken from the oven and let it rest for a few minutes to allow the juices to redistribute, enhancing flavor and moisture. Serve with your preferred side dishes and enjoy!
Notes
- Use a wire rack on the baking sheet to help air circulate around the chicken pieces for crisper results.
- Cayenne pepper is optional and can be adjusted or omitted based on your preference for spice.
- Ensure chicken reaches an internal temperature of 165°F (74°C) to guarantee it is fully cooked and safe to eat.
- For a dairy-free alternative, substitute the buttermilk with regular milk plus vinegar and use olive oil instead of butter.
- Leftover baked fried chicken can be stored in the refrigerator for up to 3 days and reheated in the oven for best crispiness.
