Shove It in the Oven Fried Chicken
Discover the perfect combination of ease and indulgence with "Shove It in the Oven Fried Chicken," a crispy, golden-brown delight that skips the deep fryer without sacrificing flavor. This recipe calls for juicy, bone-in chicken marinated in tangy buttermilk and zesty hot sauce, ensuring maximum tenderness and a flavorful kick. A double coating of seasoned flour and crunchy panko breadcrumbs, lightly drizzled with oil, delivers that satisfying fried texture right from your oven. With a quick 20-minute prep and a hands-off bake time, this healthier take on fried chicken is ideal for busy weeknights or casual gatherings. Serve it with your favorite dipping sauces and sides for a crowd-pleasing meal that’s as easy as it is irresistible!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs (bone-in, skin-on)
- 2 cups Buttermilk
- 2 tablespoons Hot sauce
- 2 cups All-purpose flour
- 1 tablespoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Cayenne pepper (optional, for extra heat)
- 1 cup Breadcrumbs (panko recommended for extra crunch)
- 4 tablespoons Cooking oil (such as vegetable or canola)
- 1 as needed Nonstick cooking spray
Instructions
In a large bowl, combine the buttermilk and hot sauce. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 2 hours or up to overnight for the best flavor and tenderness.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place an oven-safe wire rack on top. Lightly coat the rack with nonstick cooking spray to prevent sticking.
In a shallow dish, mix the flour, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper (if using). In a separate dish, add the breadcrumbs.
Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the seasoned flour, ensuring it is well-coated. Then, press the chicken into the breadcrumbs to create a second, crunchy layer.
Drizzle a small amount of cooking oil (about half a tablespoon) onto each chicken piece and gently rub it to coat the surface evenly. This helps the breading crisp up in the oven.
Place the breaded chicken pieces on the prepared wire rack, leaving some space between each piece for even cooking.
Bake the chicken in the preheated oven for 35-45 minutes, turning each piece halfway through cooking. The chicken should be golden brown, crispy, and have an internal temperature of 165°F (74°C).
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your oven-fried chicken with your favorite dipping sauces or sides!
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.4 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1044 mg | 22% | |
*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.
