Oven Fried Chicken Paula Deen
Experience the best of Southern comfort food with Paula Deen’s Oven Fried Chicken—a lighter twist on classic fried chicken that doesn’t skimp on flavor or crunch. This recipe marinates bone-in chicken pieces in a tangy buttermilk and hot sauce mixture for tender, flavorful results before coating them in a perfectly seasoned blend of flour, smoked paprika, and panko breadcrumbs. Baked until golden and crispy, this easy-to-make dish delivers all the crispiness of fried chicken without the excess grease. Perfect for family dinners, this healthier take on a soul food staple pairs wonderfully with hearty sides like mashed potatoes, biscuits, or coleslaw. Indulge in guilt-free satisfaction with this oven-fried favorite!
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Recipe Information
Ingredients
- 2.5 pounds Bone-in chicken pieces (drumsticks, thighs, or breasts)
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 cup Panko breadcrumbs
- 1 as needed Cooking spray (or vegetable oil)
Instructions
Rinse the chicken pieces and pat them dry with paper towels.
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces to the bowl, making sure they are fully coated in the buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Spray the wire rack lightly with cooking spray.
In a shallow dish, mix together the flour, salt, black pepper, smoked paprika, garlic powder, and onion powder. In a separate shallow dish, place the panko breadcrumbs.
Remove the chicken from the buttermilk mixture, letting the excess drip off. Coat each piece of chicken in the seasoned flour mixture, then dip it back briefly into the buttermilk mixture, and finally coat it in the panko breadcrumbs.
Place the coated chicken pieces on the prepared wire rack. Make sure to leave enough space between pieces to ensure even cooking.
Lightly spray each piece of chicken with cooking spray or brush with a small amount of vegetable oil to help it crisp up in the oven.
Bake the chicken in the preheated oven for 45 to 50 minutes, or until the chicken is golden-brown and cooked through. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Enjoy your crispy oven-fried chicken with your favorite sides!
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.8 g | 246% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 28.2 g | ||
| Protein | 253.0 g | 506% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 766 mg | 59% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3200 mg | 68% | |
*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.
