Oven Baked Fried Chicken
Crispy, golden, and irresistibly juicy, Oven Baked Fried Chicken offers all the indulgence of classic fried chicken with a healthier twist. This recipe features tender chicken drumsticks or thighs marinated in tangy buttermilk and a hint of hot sauce for a flavor-packed base. Coated in a perfectly seasoned blend of flour, panko breadcrumbs, and warm spices like paprika and cayenne, the chicken achieves a satisfying crunch straight from the oven—no deep frying needed! Baking on a butter-drizzled wire rack ensures an even, crispy crust while keeping the chicken moist and succulent. Ready in just about an hour, this family-friendly dish pairs beautifully with creamy coleslaw, buttery mashed potatoes, or fresh corn on the cob for a comforting meal everyone will love. Perfect for weeknight dinners or casual gatherings, this easy baked chicken recipe is a deliciously guilt-free crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 1 cup panko breadcrumbs
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- as needed cooking spray
Instructions
In a large bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to tenderize and flavor the chicken.
Preheat your oven to 400°F (200°C). Place a wire rack on a baking sheet and lightly spray it with cooking spray to prevent sticking.
In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper. Mix well to create your breading mixture.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Coat each piece thoroughly in the breading mixture, pressing gently to adhere the coating. Place the coated chicken pieces on a plate.
Melt the butter in the microwave or on the stovetop, then drizzle it over the wire rack on the prepared baking sheet. This adds flavor and helps create a crispy crust during baking.
Arrange the breaded chicken pieces on the wire rack in a single layer, ensuring they do not overlap.
Bake in the preheated oven for 40 minutes, flipping the chicken halfway through cooking, until the coating is golden brown and the internal temperature reads 165°F (74°C) on a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Pair with your favorite sides like mashed potatoes, coleslaw, or corn on the cob.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 9.0 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 211 mg | 16% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 703 mg | 15% | |
*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.
