Cornmeal Oven Fried Chicken
Craving crispy, flavorful fried chicken without the extra oil and mess? This Cornmeal Oven Fried Chicken is the perfect solution! Featuring tender, bone-in chicken thighs marinated in tangy buttermilk and a touch of hot sauce, this recipe locks in moisture while delivering bold flavor. The golden crust, made from a seasoned blend of yellow cornmeal, flour, smoked paprika, and a hint of cayenne, offers a delightful crunch that rivals traditional frying methods—all achieved right in your oven. With minimal prep and no deep frying required, this healthier take on fried chicken is easy to make, bursting with Southern-inspired flavor, and perfect for weeknight dinners or family gatherings. Serve it alongside creamy coleslaw or fluffy cornbread for a comforting, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 for coating olive oil spray
Instructions
Place the chicken thighs in a large bowl or resealable plastic bag.
In a small bowl, whisk together the buttermilk and hot sauce. Pour this mixture over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours or up to overnight for the best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack lightly with olive oil spray to prevent sticking.
In a shallow dish, combine the cornmeal, flour, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
Remove the chicken from the buttermilk marinade, allowing any excess liquid to drip off. Dredge each piece in the cornmeal mixture, pressing gently to adhere the coating.
Arrange the coated chicken pieces on the prepared wire rack over the baking sheet. Lightly spray the tops with olive oil spray to help the coating crisp up while baking.
Bake in the preheated oven for 35–40 minutes, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Allow the chicken to rest for 5 minutes before serving. Enjoy your Cornmeal Oven Fried Chicken with your favorite side dishes!
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.5 g | 152% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 3844 mg | 167% | |
| Total Carbohydrate | 181.6 g | 66% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 13.4 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 375 mg | 29% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
