Country Baked Chicken Rich and Tasty
Get ready to savor the comforting, homestyle flavors of "Country Baked Chicken Rich and Tasty," a deliciously crispy, oven-baked dish that combines the best of hearty country cooking and irresistible texture. Featuring bone-in, skin-on chicken thighs tenderized in tangy buttermilk and coated in a perfectly seasoned blend of flour, breadcrumbs, and aromatic spices like paprika, garlic powder, thyme, and rosemary, this recipe creates a golden, crunchy crust that seals in juicy goodness. Drizzled with melted butter for extra richness and baked to perfection, it's a lighter alternative to fried chicken without sacrificing flavor. Ready in just 80 minutes, this crowd-pleasing dish is perfect for weeknight dinners or weekend gatherings. Garnish with fresh parsley and pair with creamy mashed potatoes, roasted veggies, or a crisp salad for a meal that's sure to impress.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 cups buttermilk
- 1.5 cups all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1.5 teaspoons salt
- 4 tablespoons unsalted butter (melted)
- as needed olive oil spray
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, pour the buttermilk over the chicken thighs. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and infuse flavor.
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a wire rack on top. Spray the rack lightly with olive oil to prevent sticking.
In a shallow dish, combine the flour, breadcrumbs, paprika, garlic powder, onion powder, dried thyme, dried rosemary, black pepper, and salt. Mix thoroughly to evenly distribute the seasonings.
Remove the chicken thighs from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to ensure a good coating.
Place the coated chicken thighs onto the prepared wire rack, skin side up. Drizzle each piece with the melted butter for added crispiness and flavor.
Bake in the preheated oven for 45-50 minutes, or until the chicken is golden brown, crispy, and registers an internal temperature of 165°F (74°C) when measured in the thickest part.
Carefully remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley and serve hot. Pair with mashed potatoes, roasted vegetables, or a side salad for a complete meal.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.7 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 398 mg | 8% | |
*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.
