Southwestern Oven Fried Chicken
Crispy, flavorful, and baked to perfection, this Southwestern Oven Fried Chicken is the ultimate guilt-free comfort food. Featuring juicy chicken drumsticks or thighs marinated in tangy buttermilk and zesty hot sauce, this recipe ensures tender, flavorful bites in every piece. The chicken is coated in a bold mixture of flour, cornmeal, and southwestern spices like smoked paprika, chili powder, and cumin, then oven-baked to achieve a golden, crunchy crust without the need for deep frying. Perfectly seasoned and wonderfully crispy, this dish pairs beautifully with your favorite sides, such as creamy coleslaw, roasted veggies, or cornbread. With just 20 minutes of prep and a healthier spin on fried chicken, it’s a must-try for weeknight dinners, game-day spreads, or casual entertaining. Keywords: Southwestern Oven Fried Chicken, crispy baked chicken, buttermilk chicken, tasty weeknight dinner, healthy comfort food.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks (or thighs with skin on)
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil (for greasing the rack)
- as needed none cooking spray
Instructions
Place the chicken drumsticks in a large bowl. Pour the buttermilk over the chicken and add the hot sauce. Stir to coat evenly, cover with plastic wrap, and refrigerate for at least 1 hour or up to overnight for maximum flavor and tenderness.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a metal cooling rack on top. Lightly grease the rack with olive oil to prevent sticking.
In a shallow dish, mix together the flour, cornmeal, smoked paprika, chili powder, ground cumin, garlic powder, onion powder, kosher salt, black pepper, and cayenne pepper (if using).
Remove the chicken from the buttermilk marinade, allowing the excess to drip off, and coat each piece evenly in the flour-cornmeal mixture. Press the coating onto the chicken to ensure it sticks well.
Place the coated chicken pieces on the prepared cooling rack. Spray the tops lightly with cooking spray to help the coating crisp up in the oven.
Bake in the preheated oven for 45 minutes, turning the chicken halfway through cooking, until the coating is golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before serving. Enjoy your flavorful Southwestern Oven Fried Chicken!
Nutrition Facts
Calories |
2984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 196.2 g | 71% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 13.4 g | ||
| Protein | 173.4 g | 347% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 444 mg | 34% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2352 mg | 50% | |
*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.
