A simple, crispy oven-fried chicken you can make at home in under an hour.
introduction
This oven-fried chicken is crispy outside and juicy inside. It uses buttermilk and breadcrumbs. You do not need deep frying. It works well for weeknight meals or a small family dinner.
why make this recipe
You get a tasty fried-like chicken with less oil. The steps are simple and the result is crispy skin and moist meat. It saves time and is healthier than deep frying.
how to make Oven-Fried Chicken
Soak the chicken in buttermilk to tenderize. Then coat it in seasoned breadcrumbs and bake at high heat. Use a baking sheet and a little oil spray so the crust browns. Check the internal temperature to be sure it is done.
Ingredients :
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Cooking spray or olive oil
Directions :
- Preheat the oven to 425°F (220°C).
- In a bowl, soak the chicken in buttermilk for at least 30 minutes.
- In another bowl, mix breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk and coat in the breadcrumb mixture.
- Place the coated chicken on a baking sheet and spray lightly with cooking spray or drizzle with olive oil.
- Bake for 35-40 minutes or until the chicken is crispy and cooked through, reaching an internal temperature of 165°F (74°C).
- Serve hot.
how to serve Oven-Fried Chicken
Serve hot with mashed potatoes, coleslaw, steamed vegetables, or a green salad. You can also serve it with a dipping sauce like honey mustard or barbecue sauce. Try it with rice or other simple chicken recipes for a full meal.
how to store Oven-Fried Chicken
Cool the chicken to room temperature no more than two hours after cooking. Store in an airtight container in the fridge for up to 3-4 days. To reheat, bake at 375°F (190°C) for 10-15 minutes until hot and crisp, or use an air fryer for a few minutes.
tips to make Oven-Fried Chicken
- Pat the chicken dry before coating to help crumbs stick.
- Don’t skip the buttermilk soak — it keeps the meat tender.
- Use panko breadcrumbs for a crunchier crust.
- Spray the top lightly with oil so the crumbs brown well.
- Use a wire rack on the baking sheet if you want crisp on all sides.
variation (if any)
- Spicy: add 1/2 teaspoon cayenne to the breadcrumb mix.
- Herb: mix in 1 teaspoon dried thyme or oregano.
- Gluten-free: use gluten-free breadcrumbs or crushed cornflakes.
- Low-salt: reduce added salt and use herbs for flavor.
FAQs
Q: Can I use chicken breasts instead of thighs and drumsticks?
A: Yes. Adjust bake time; breasts cook faster and can dry out if overbaked.
Q: Do I need to marinate the chicken in buttermilk?
A: The buttermilk helps tenderize and flavor the chicken. At least 30 minutes works, but you can do up to 8 hours in the fridge.
Q: How do I make the crust extra crispy?
A: Use panko crumbs, a light spray of oil, and a wire rack so air circulates around the chicken.
Q: Can I freeze leftover cooked chicken?
A: Yes. Wrap well and freeze for up to 2 months. Thaw in the fridge before reheating.
Conclusion
If you want a classic version, try this Oven-Fried Chicken Recipe for a similar easy method. For tips to get extra crunch, see this Truly Crispy Oven Fried Chicken Recipe – Savory Nothings.
Oven-Fried Chicken
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a bowl, soak the chicken in buttermilk for at least 30 minutes.
- In another bowl, mix breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Remove the chicken from the buttermilk and coat in the breadcrumb mixture.
- Place the coated chicken on a baking sheet and spray lightly with cooking spray or drizzle with olive oil.
- Bake for 35-40 minutes or until the chicken is crispy and cooked through, reaching an internal temperature of 165°F (74°C).
- Serve hot.