Southern Oven Fried Chicken
Experience the ultimate comfort food with this Southern Oven Fried Chicken recipe, a mouthwatering twist on a classic favorite made lighter without sacrificing flavor or crunch. Bone-in, skin-on chicken thighs are marinated in a tangy buttermilk and hot sauce mixture, ensuring juicy, tender meat with every bite. Coated in a perfectly seasoned blend of flour, paprika, garlic powder, and a hint of cayenne, then rolled in crispy breadcrumbs, this oven-baked marvel rivals traditional deep-fried chicken while cutting down on grease. With just 20 minutes of prep and 40 minutes of baking, this easy, healthier alternative delivers all the savory, golden-brown goodness you crave. Perfect for Sunday dinner or a crowd-pleasing treat, serve it alongside classic Southern sides like coleslaw and cornbread for an unforgettable meal. Keywords: Southern Oven Fried Chicken, crispy baked chicken, buttermilk chicken, easy weeknight dinner, healthier fried chicken.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs (preferably panko)
- as needed cooking spray
Instructions
Place the chicken thighs in a large bowl and pour the buttermilk over them. Add the hot sauce and stir to coat all the chicken evenly. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another shallow dish, spread the breadcrumbs evenly.
Remove the chicken from the buttermilk marinade, letting any excess liquid drip off. Dredge the chicken pieces in the seasoned flour, ensuring they are fully coated. Shake off any excess flour.
Lightly dip the floured chicken pieces back into the buttermilk, then coat them in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Place the breaded chicken on the prepared wire rack. Lightly spray the tops of the chicken pieces with cooking spray to help achieve a golden, crispy crust.
Bake the chicken in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
Remove the chicken from the oven and let rest for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 4485 mg | 195% | |
| Total Carbohydrate | 260.3 g | 95% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 35.0 g | ||
| Protein | 159.9 g | 320% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 823 mg | 63% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2383 mg | 51% | |
*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.
