Oven Fried Chicken and Bananas
Discover a delightful twist on comfort food with this Oven-Fried Chicken and Bananas recipe—a perfectly balanced harmony of savory and sweet that’s sure to surprise and delight your taste buds. Featuring crispy, golden-baked chicken thighs seasoned with a bold blend of spices and tender, caramelized bananas kissed with brown sugar and cinnamon, this dish offers a creative spin on traditional fried chicken. The chicken is marinated in tangy buttermilk and coated in crunchy, buttery breadcrumbs, then baked to crispy perfection—no deep frying needed! Paired with warm, sugar-dusted bananas, the result is a flavorful duo that’s both satisfying and unique. Ready in about an hour, this recipe is a must-try for dinner parties or family meals that call for a touch of culinary adventure.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 large Egg
- 1.5 cups Breadcrumbs (plain or panko)
- 2 tablespoons Olive oil or melted butter
- 2 large Ripe bananas
- 2 tablespoons Brown sugar
- 1 teaspoon Cinnamon
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray or olive oil.
Place the chicken thighs in a large bowl and pour the buttermilk over them. Let marinate for at least 15 minutes, or refrigerate for a few hours for better flavor.
In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
In a shallow dish, beat the egg until well blended.
In a third bowl, add the breadcrumbs. Drizzle the breadcrumbs with olive oil or melted butter and mix well to coat for extra crispiness.
Remove the chicken thighs from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip it into the beaten egg, and finally coat evenly with the breadcrumbs.
Place the coated chicken thighs on the prepared baking sheet, skin side up. Bake in the preheated oven for 35–40 minutes, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C).
While the chicken is baking, peel the bananas and slice them lengthwise or into thick rounds.
Heat a nonstick skillet over medium heat. Add the bananas, sprinkle them with brown sugar and cinnamon, and cook for 1–2 minutes on each side until caramelized and golden. Remove from heat and set aside.
When the chicken is done, remove it from the oven and let it rest for 5 minutes.
Serve the oven-fried chicken alongside the caramelized bananas as a sweet and savory combination. Enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 21.2 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 676 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.
