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
Scale
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.
