Crispy Oven Fried Chicken
Transform your weeknight dinner with this irresistible Crispy Oven Fried Chicken—perfectly golden, crunchy, and full of flavor without the mess of deep frying. Soaked in tangy buttermilk and a hint of hot sauce for tenderness and zesty undertones, each piece is coated in a savory blend of panko breadcrumbs, paprika, garlic powder, and dried herbs for a deliciously seasoned crust. Baked on a wire rack and sprayed with a light layer of oil, this healthier twist on classic fried chicken achieves that satisfying crunch while staying juicy on the inside. Ready in under an hour, it’s the ultimate crowd-pleaser whether served with creamy coleslaw, cornbread, or your favorite dipping sauce. Perfect for family dinners or entertaining, this recipe will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)
- 1 cup buttermilk
- 2 tablespoons hot sauce (optional)
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 as needed cooking oil spray
Instructions
Preheat your oven to 400°F (200°C) and place a wire rack on top of a large baking sheet. Spray the rack with non-stick cooking spray to ensure the chicken doesn’t stick.
In a large bowl, combine the buttermilk and hot sauce (if using). Submerge the chicken pieces in the mixture, ensuring they are completely coated. Let sit for 15 minutes, or for best results, marinate in the refrigerator for 2–4 hours.
In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix thoroughly to ensure even seasoning.
Remove the chicken from the buttermilk mixture, allowing the excess liquid to drip off. Dredge each piece in the breadcrumb mixture, pressing gently to ensure even coating. Place the coated chicken on the prepared wire rack.
Once all pieces are coated, lightly spray the tops of the chicken with cooking oil spray. This ensures a crispy, golden exterior.
Bake in the preheated oven for 35–40 minutes, or until the chicken is golden and crispy and the internal temperature reaches 165°F (74°C). Rotate the baking sheet halfway through cooking to ensure even browning.
Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy with your favorite dipping sauce or sides!
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.0 g | 135% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 16.3 g | ||
| Protein | 137.1 g | 274% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 427 mg | 33% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1820 mg | 39% | |
*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.
