Description
Experience the irresistible crunch of fried chicken with a healthier twist by baking your chicken instead of frying. This Best Oven Fried Chicken recipe uses a flavorful buttermilk marinade and a crispy coating of flour and cornmeal, seasoned with paprika, garlic, and onion powder, delivering juicy, tender chicken with a golden, crispy exterior. Perfect for a comforting main course that’s easy to prepare and bakes to perfection in your oven.
Ingredients
Scale
Chicken and Marinade
- 8 bone-in, skin-on chicken pieces (drumsticks or thighs)
- 1 cup buttermilk
- 1 large egg
Coating Mixture
- 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
Finishing
- 3 tablespoons olive oil or melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set a wire rack on top. Lightly grease or spray the rack with nonstick spray to prevent sticking.
- Mix the Marinade: In a large bowl, whisk together the buttermilk and the egg until fully combined, creating a smooth marinade for your chicken.
- Prepare the Coating: In another bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. This flavorful blend will give your chicken its crispy, seasoned crust.
- Coat the Chicken: Dip each chicken piece into the buttermilk mixture, allowing any excess to drip off. Then thoroughly dredge it in the flour mixture, pressing gently to make sure the coating sticks well.
- Arrange on Rack and Oil: Place the coated chicken pieces evenly on the prepared wire rack. Drizzle or brush the tops with olive oil or melted butter to enhance browning and crispiness during baking.
- Bake to Perfection: Bake in the preheated oven for 40 to 45 minutes, or until the chicken turns golden brown and crispy, and the internal temperature reaches 165°F (74°C) to ensure it’s fully cooked.
- Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before serving to allow juices to settle for maximum juiciness.
Notes
- For an extra crispy crust, refrigerate the coated chicken pieces on the wire rack for 30 minutes before baking.
- This recipe works well with boneless chicken pieces as well; just reduce the cooking time by 10 to 15 minutes accordingly.
- Using olive oil or melted butter helps achieve a golden baked crust without deep frying.
- Ensure internal temperature reaches 165°F (74°C) for food safety.
