Oven Fried Chicken from Marcia Adams
Crispy, golden, and irresistibly flavorful, Marcia Adams' Oven Fried Chicken is a lighter spin on classic fried chicken with all the comfort and crunch you crave. Tender bone-in, skin-on chicken pieces are marinated in tangy buttermilk, then dredged in a perfectly seasoned flour mixture featuring paprika, garlic powder, and thyme for a robust flavor profile. Baked to perfection in a sizzling combination of butter and vegetable oil, this recipe achieves a delightful crispy coating without the mess of deep frying. With just 15 minutes of prep and 45 minutes in the oven, this easy weeknight dinner delivers restaurant-quality results. Pair it with creamy mashed potatoes or a fresh green salad for a homestyle feast that will have everyone coming back for seconds. Perfect for fans of crispy baked chicken and comfort food lovers alike, this recipe is a must-try!
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Recipe Information
Ingredients
- 8 pieces Chicken pieces (bone-in, skin-on)
- 2 cups Buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Butter
- 2 tablespoons Vegetable oil
Instructions
1. Preheat your oven to 400°F (200°C).
2. Rinse and pat dry the chicken pieces. Place them in a large bowl or Ziploc bag and pour the buttermilk over them. Make sure all the chicken is coated. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
3. In a shallow dish, combine the flour, thyme, paprika, garlic powder, salt, and black pepper.
4. Remove the chicken pieces from the buttermilk, letting any excess drip off, and dredge them in the flour mixture, coating them evenly.
5. In a large, rimmed baking sheet, add the butter and vegetable oil. Place the baking sheet in the preheated oven for a few minutes, just until the butter has melted.
6. Carefully remove the baking sheet from the oven and place the coated chicken pieces on the hot, greased pan, skin side down.
7. Bake for 20 minutes, then carefully flip the chicken pieces and bake for an additional 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the coating is golden brown and crispy.
8. Remove the chicken from the oven and let it rest for 5 minutes before serving.
9. Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or a green salad.
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.1 g | 348% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 19.2 g | ||
| Cholesterol | 1193 mg | 398% | |
| Sodium | 4012 mg | 174% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 24.7 g | ||
| Protein | 252.8 g | 506% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 744 mg | 57% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3170 mg | 67% | |
*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.
