Crispy Oven Fried Chicken with Gravy
Indulge in the ultimate comfort food with this Crispy Oven Fried Chicken with Gravy, a lighter twist on a classic favorite that doesn’t skimp on flavor. Perfectly marinated in tangy buttermilk with a kick of hot sauce, the chicken is coated in a seasoned flour mixture featuring paprika, garlic powder, and dried herbs for maximum flavor. Baked to golden, crispy perfection with a buttery finish, this dish eliminates the mess of deep frying while delivering the irresistible crunch you crave. Complete the meal with a luxuriously creamy, homemade gravy crafted from chicken broth, a touch of heavy cream, and a velvety roux. Easy to prepare and perfect for family dinners or casual gatherings, this oven-fried chicken pairs beautifully with mashed potatoes, fresh veggies, or your favorite comfort sides. For a healthier, flavorful alternative to Southern fried chicken, this recipe is a game changer!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces bone-in, skin-on chicken thighs and drumsticks
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried thyme
- 4 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter (for gravy)
- 2 tablespoons all-purpose flour (for gravy)
- 2 cups chicken broth
- 0.25 cup heavy cream
- 0.5 teaspoon salt (for gravy)
- 0.25 teaspoon black pepper (for gravy)
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place an oven-safe wire rack on top. Spray the rack with non-stick cooking spray.
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, oregano, and thyme.
Remove each piece of chicken from the buttermilk mixture, allowing excess to drip off, and dredge it in the seasoned flour mixture, pressing to adhere. Place the coated chicken on a plate.
In a small bowl, mix the melted butter and vegetable oil. Drizzle or brush the mixture over the chicken pieces evenly.
Arrange the chicken pieces on the prepared wire rack, skin-side up. Bake in the preheated oven for 40-50 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden and crispy.
While the chicken is baking, prepare the gravy. In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
Slowly pour in the chicken broth while whisking to avoid lumps. Cook for 3-4 minutes until the mixture thickens. Stir in the heavy cream, salt, and black pepper. Simmer for an additional 2 minutes, then remove from heat.
Serve the crispy oven-fried chicken hot with the creamy gravy drizzled on top or on the side.
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.7 g | 411% | |
| Saturated Fat | 121.1 g | 606% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 7861 mg | 342% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 25.8 g | ||
| Protein | 266.7 g | 533% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 825 mg | 63% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3780 mg | 80% | |
*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.
