Oven Fried Crispy Chicken
Craving the crunch of fried chicken without the excess oil? This Oven Fried Crispy Chicken recipe delivers all the golden, juicy goodness you love using a healthier, oven-baked method. Featuring chicken drumsticks or thighs marinated in tangy buttermilk with a kick of hot sauce, each piece is coated in a perfectly seasoned mixture of flour, cornstarch, and panko breadcrumbs. A touch of paprika, garlic powder, and a hint of cayenne pepper (optional for spice lovers) ensure a crave-worthy flavor in every bite. Baked on a wire rack and lightly sprayed with cooking oil, this chicken achieves an irresistible crunch while staying tender and moist on the inside. Ready in just over an hour, it’s an easy, crowd-pleasing meal that pairs wonderfully with your favorite dipping sauces or comfort food sides. Say goodbye to greasy frying and hello to crispy perfection!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 1.5 cups All-purpose flour
- 0.25 cups Cornstarch
- 1 cup Panko breadcrumbs
- 2 teaspoons Paprika
- 1.5 teaspoons Garlic powder
- 1.5 teaspoons Onion powder
- 1 teaspoon Dried thyme
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 0.5 teaspoon Cayenne pepper (optional, for more heat)
- as needed Cooking spray
Instructions
Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken and add the hot sauce. Mix well to coat the chicken, cover (or seal), and refrigerate for at least 2 hours, preferably overnight.
Preheat your oven to 400°F (200°C) and place a wire rack over a large, rimmed baking sheet. Spray the wire rack generously with cooking spray to prevent sticking.
In a shallow dish, combine the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and cayenne pepper. Mix thoroughly to form the seasoned coating.
Remove the chicken from the buttermilk marinade, letting the excess buttermilk drip off. Dredge each piece of chicken in the seasoned coating, pressing it gently to adhere. Place the coated chicken pieces on the prepared wire rack.
Once all the chicken pieces are coated, lightly spray the tops and sides with cooking spray to help the coating crisp up in the oven.
Bake the chicken in the preheated oven for 45-50 minutes, turning the pieces over halfway through cooking to ensure even crispiness. The chicken is done when it reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving for maximum juiciness and crunch. Pair with your favorite dipping sauce or side dishes and enjoy!
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.9 g | 186% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 6979 mg | 303% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 28.4 g | ||
| Protein | 187.7 g | 375% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 747 mg | 57% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2610 mg | 56% | |
*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.
