Oven Fried Chicken Ii
Craving crispy, golden fried chicken without the extra grease? This "Oven Fried Chicken II" recipe delivers all the crunchy goodness of traditional fried chicken, but with a healthier, oven-baked twist! Juicy chicken drumsticks or thighs are marinated in tangy buttermilk for ultimate tenderness, then coated in a flavorful blend of panko breadcrumbs, paprika, garlic powder, and a hint of cayenne for a subtle kick. The secret to its irresistibly crispy coating? A wire rack setup and a light spray of non-stick cooking spray to ensure every piece bakes evenly to golden perfection. Perfectly seasoned and baked to crispiness, this dish is easy to prepare with just 20 minutes of prep time and pairs beautifully with classic sides like coleslaw or mashed potatoes. Whether you're hosting a family dinner or indulging in comfort food, this oven-fried chicken recipe is sure to become your go-to for guilt-free indulgence.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper (optional)
- as needed non-stick cooking spray
Instructions
Place the chicken drumsticks or thighs in a large bowl or zip-top bag. Pour the buttermilk over the chicken, ensuring all pieces are thoroughly coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours or overnight for best results.
Preheat the oven to 400°F (200°C) and line a large baking sheet with aluminum foil. Place a wire rack on top of the baking sheet and lightly spray the rack with non-stick cooking spray to prevent sticking.
In a shallow dish, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Stir to mix well.
Remove the chicken from the buttermilk marinade, allowing excess buttermilk to drip off, and coat each piece in the breadcrumb mixture. Press the coating onto the chicken to ensure an even and thorough layer.
Place the coated chicken pieces on the prepared wire rack, leaving space between them to allow for even cooking. Lightly spray the top of the chicken with non-stick cooking spray to help achieve a golden, crispy exterior.
Bake the chicken in the preheated oven for 40-45 minutes, or until the coating is golden-brown and crispy and the internal temperature of the chicken reaches 165°F (74°C). Rotate the baking sheet halfway through cooking for even browning.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or a fresh salad.
Nutrition Facts
Calories |
3035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 39.6 g | 198% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 162.0 g | 59% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 28.0 g | ||
| Protein | 303.1 g | 606% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 758 mg | 58% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3613 mg | 77% | |
*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.
