Crispy Oven Fried Chicken Recipe
Sink your teeth into the ultimate Crispy Oven Fried Chicken, a healthier twist on the classic comfort food that doesn’t skimp on flavor or crunch! This easy recipe combines bone-in, skin-on chicken marinated in tangy buttermilk infused with smoked paprika, garlic, and onion powder for maximum tenderness and flavor. The golden, crispy coating is a tantalizing mix of panko breadcrumbs, Parmesan cheese, dried thyme, and a hint of cayenne for subtle heat. Baked to perfection on a wire rack for even crispiness, this dish serves up all the satisfaction of fried chicken without the extra oil. Perfect for family dinners or casual gatherings, this oven-fried chicken recipe will have everyone reaching for seconds! Serve it hot with your favorite sides like creamy mashed potatoes or a crisp coleslaw for a meal that’s sure to please.
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Recipe Information
Ingredients
- 3 pounds bone-in, skin-on chicken pieces (legs, thighs, breasts, or wings)
- 2 cups buttermilk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 large eggs
- 1.5 cups all-purpose flour
- 1.5 cups panko breadcrumbs
- 0.5 cup parmesan cheese, finely grated
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil or cooking spray
Instructions
In a large bowl, combine buttermilk, 1 teaspoon of salt, smoked paprika, garlic powder, and onion powder. Mix well.
Add the chicken pieces to the buttermilk marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for enhanced 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. Lightly grease the rack with cooking spray or olive oil.
In a shallow dish, whisk together the eggs. Set aside.
In another shallow dish, combine the flour, panko breadcrumbs, parmesan cheese, dried thyme, cayenne pepper (if using), 1 teaspoon of salt, and black pepper. Stir until fully mixed.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dip one piece of chicken into the egg mixture, ensuring it is evenly coated.
Next, dredge the chicken piece in the flour and breadcrumb mixture, pressing gently to adhere the coating fully.
Place the coated chicken piece on the prepared wire rack, and repeat the process with the remaining chicken.
Drizzle a thin layer of olive oil over the chicken pieces or lightly spray them with cooking spray for extra crispiness.
Bake the chicken in the preheated oven for 40-45 minutes, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (75°C).
Remove the chicken from the oven and let it rest for 5 minutes. Serve hot and enjoy your crispy oven-fried chicken!
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 257 mg | 86% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 298 mg | 23% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 672 mg | 14% | |
*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.
