why make this recipe
This dish gives you crispy chicken without deep frying. It uses the oven so it is simpler and cleaner. The chicken stays juicy inside and crisp outside. It is quick and fits weeknight meals or family dinners.
introduction
Southern Oven-Fried Chicken uses buttermilk and a spiced flour coating. The buttermilk makes the meat tender. The oven makes a crunchy crust with less oil. If you like simple chicken ideas, try this easy twist like chicken lollipops for a fun side dish.
how to make Southern Oven-Fried Chicken
Ingredients :
- 4 chicken pieces (legs, thighs, or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Cooking spray or melted butter
Directions :
- Preheat the oven to 425°F (220°C).
- In a bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for best results).
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off.
- Dredge each piece in the flour mixture, coating well.
- Place the coated chicken on a baking sheet lined with foil and lightly sprayed with cooking spray or brushed with melted butter.
- Bake in the preheated oven for about 35-45 minutes, or until the chicken is golden brown and fully cooked.
- Serve hot and enjoy the crispy, juicy chicken!
how to serve Southern Oven-Fried Chicken
Serve the chicken hot from the oven. Good sides are mashed potatoes, coleslaw, or a simple green salad. For a different dinner idea, pair it with a creamy pasta like baked Caesar chicken with creamy parmesan sauce.
how to store Southern Oven-Fried Chicken
Cool the chicken to room temperature. Put pieces in an airtight container. Store in the fridge for up to 3 days. To freeze, wrap each piece in foil and place in a freezer bag for up to 2 months. Reheat in a 350°F (175°C) oven until hot and crisp.
tips to make Southern Oven-Fried Chicken
- Soak longer in buttermilk for more tender meat.
- Pat chicken dry before dredging to help coating stick.
- Use cooking spray or brush with butter for extra brown color.
- Check internal temperature: 165°F (74°C) for done chicken.
- For extra crisp, turn the chicken once halfway through baking.
variation (if any)
- Add cayenne or chili powder for heat.
- Use panko mixed with flour for extra crunch.
- Try a mix of herbs like thyme and rosemary for different flavor.
- Swap buttermilk for plain yogurt thinned with milk if needed.
FAQs
Q: Can I use skinless chicken?
A: Yes. The coating still gets crispy, but skin-on gives more flavor.
Q: Can I skip the buttermilk?
A: You can, but buttermilk helps tenderize. Use milk with a little lemon juice if needed.
Q: How do I know the chicken is cooked?
A: Use a meat thermometer. It should read 165°F (74°C) inside.
Q: Can I bake at a lower temperature?
A: You can, but 425°F (220°C) helps make a crisp crust. Lower temp may need more time.
Q: Can I double the recipe?
A: Yes. Use a larger baking sheet and space pieces so air can circulate.
Conclusion
For a classic, oven-friendly version of this dish, see this trusted recipe for more tips on Southern oven-style frying: Southern Style Oven Fried Chicken | I Heart Recipes.
Southern Oven-Fried Chicken
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight for best results).
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove the chicken from the buttermilk, allowing excess to drip off.
- Dredge each piece in the flour mixture, coating well.
- Place the coated chicken on a baking sheet lined with foil and lightly sprayed with cooking spray or brushed with melted butter.
- Bake in the preheated oven for about 35-45 minutes, or until the chicken is golden brown and fully cooked.