Delicious Oven Baked Fried Chicken
Indulge in the irresistible crunch of "Delicious Oven Baked Fried Chicken," a healthier twist on the classic comfort food that doesn't skimp on flavor. This recipe delivers all the crispiness of traditional fried chicken without the deep frying, thanks to an oven-baked method that keeps things light yet satisfying. Marinated in tangy buttermilk with a hint of hot sauce for tender, juicy meat, each piece is coated in a perfectly seasoned flour and cornstarch mixture spiced with paprika, garlic, and cayenne for a flavorful crust. The chicken is baked on a wire rack to ensure even cooking and sprayed lightly with oil for a golden, crispy exterior. Ready in under an hour and perfect for serving with your favorite dipping sauces, this recipe is an easy, crowd-pleasing dinner that proves you don't need a fryer to achieve fried chicken perfection.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 1.5 cups All-purpose flour
- 0.5 cups Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional for added heat)
- 1 as needed Cooking spray or olive oil spray
Instructions
In a large bowl, whisk together the buttermilk and hot sauce.
Place the chicken pieces in the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Place an oven-safe wire rack on top of the baking sheet, and lightly spray the rack with cooking spray.
In a shallow dish, mix together the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper (if using).
Remove the chicken pieces from the buttermilk mixture, letting excess liquid drip off. Dredge each piece in the seasoned flour mixture, pressing gently so the coating adheres well. For an extra-crispy texture, dip the chicken back into the buttermilk and then into the flour mixture again.
Place the coated chicken pieces on the prepared wire rack with enough space in between for air circulation.
Lightly spray the chicken pieces with cooking spray or olive oil spray to help them crisp up in the oven.
Bake the chicken in the preheated oven for 35-40 minutes, turning once halfway through baking, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy with your favorite dipping sauces or sides!
Nutrition Facts
Calories |
611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 631 mg | 13% | |
*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.
