Oh my goodness, let me tell you about my love for oven fried chicken! It’s the perfect way to get that crispy, golden-brown goodness without all the guilt that comes with traditional frying. I remember the first time I made it—my family couldn’t believe it was baked! The buttermilk soak makes the chicken so tender, and the breadcrumb coating gives it that crunch we all crave. Plus, baking it means less mess and no splattering oil everywhere. Trust me, once you try this healthier version, you’ll wonder why you ever deep-fried chicken in the first place. It’s a fantastic go-to for weeknight dinners or casual gatherings, and I can’t wait for you to experience how delicious it is!
Ingredients List
- 4 chicken thighs (bone-in, skin-on for extra flavor and moisture)
- 4 chicken drumsticks (also bone-in and skin-on, because who doesn’t love that crispy skin?)
- 1 cup buttermilk (this is the secret to tender, juicy chicken, so don’t skip it!)
- 2 cups breadcrumbs (I prefer plain or panko for that extra crunch)
- 1 teaspoon garlic powder (adds a lovely depth of flavor)
- 1 teaspoon onion powder (because onion is life, right?)
- 1 teaspoon paprika (for that subtle smokiness and beautiful color)
- Salt to taste (I usually go for about 1 teaspoon)
- Pepper to taste (freshly cracked is the best!)
- Cooking spray (to help that coating crisp up beautifully in the oven)
How to Prepare Oven Fried Chicken
Alright, let’s get cooking! Making oven fried chicken is a breeze, and I’m here to guide you through it step-by-step. First things first, you’ll want to preheat your oven to 425°F (220°C). This is important for achieving that crispy, golden exterior we all love. While the oven is heating up, grab those chicken pieces and get them soaking!
Step-by-Step Instructions
- In a large bowl, soak the 4 chicken thighs and 4 chicken drumsticks in 1 cup of buttermilk. Let them hang out in there for at least 1 hour. This step is crucial for tenderness, so don’t rush it!
- While the chicken is soaking, mix your dry ingredients. In another bowl, combine 2 cups of breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, and season with salt and pepper to taste. This mixture is what’s going to give your chicken that irresistible flavor!
- Once the chicken has soaked, take each piece out of the buttermilk, allowing the excess to drip off. Now, here’s the fun part: coat each piece in the breadcrumb mixture. Press down gently to ensure it sticks well, and don’t be shy about getting your hands in there!
- Place the coated chicken on a baking sheet lined with parchment paper. This helps with cleanup and prevents sticking. Lightly spray the chicken with cooking spray to help it crisp up.
- Now, it’s time to bake! Place the baking sheet in the oven and let the chicken bake for 35-40 minutes or until it’s a beautiful golden brown and cooked through. To make sure it’s done, use a meat thermometer—you’re looking for an internal temperature of 165°F (75°C).
- Once done, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making every bite extra juicy!
Why You’ll Love This Recipe
- Healthier alternative to traditional fried chicken—no guilt here!
- Quick and easy to prepare, perfect for busy weeknights.
- Crispy, flavorful coating that satisfies your fried chicken cravings.
- Minimal cleanup since it’s baked instead of fried.
- Great for meal prep—enjoy it hot or as leftovers!
- Customizable with your favorite spices or dips for extra flavor.
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for each piece of this scrumptious oven fried chicken:
- Calories: 320
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 2g
- Protein: 25g
- Cholesterol: 90mg
- Sodium: 450mg
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. If you switch up the breadcrumbs or add different spices, the numbers might change a bit. But overall, you’re looking at a delicious, protein-packed meal that won’t weigh you down. Enjoy every crispy bite guilt-free!
Tips for Success
To ensure your oven fried chicken turns out absolutely perfect, I’ve got a few pro tips for you! First, don’t skip the buttermilk soak—it’s key for that tender texture. If you can, let the chicken soak overnight in the fridge for even more flavor and moisture. When you’re coating the chicken, really press the breadcrumbs onto the meat. This helps create that delicious, crunchy crust we all love!
For optimal crispiness, make sure your baking sheet is lined with parchment paper. This not only prevents sticking but also helps with even cooking. If you want an extra kick of flavor, feel free to add some cayenne pepper or your favorite spice blend to the breadcrumb mixture. And remember, every oven is a little different, so keep an eye on the chicken as it bakes. If it’s looking golden and delicious, it’s probably ready to go!
Variations
- Spicy Kick: Add some cayenne pepper or hot sauce to the buttermilk for a fiery twist!
- Herb Infusion: Mix in dried herbs like thyme, oregano, or rosemary into the breadcrumb mixture for a fresh flavor boost.
- Parmesan Crust: Incorporate grated Parmesan cheese into the breadcrumbs for an extra cheesy and savory crust.
- Veggie Delight: Toss some sliced zucchini, bell peppers, or carrots on the baking sheet alongside the chicken for a colorful and nutritious side.
- Lemon Zest: Add some lemon zest to the breadcrumb mixture for a bright, zesty flavor that complements the chicken beautifully.
Storage & Reheating Instructions
After enjoying your delicious oven fried chicken, you’ll likely have some leftovers (if you’re lucky!). To store them, simply let the chicken cool completely, then place it in an airtight container. It’ll keep well in the fridge for up to 4 days. Just make sure to separate layers with parchment paper if you stack them, so the coating stays crunchy!
When it comes to reheating, I recommend using the oven to maintain that crispy texture. Preheat your oven to 375°F (190°C) and place the chicken on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out, and heat for about 15-20 minutes or until warmed through. You can even remove the foil for the last few minutes to crisp the coating back up! Enjoy your leftovers just as much as the first serving!
FAQ Section
Can I use skinless chicken for this oven fried chicken recipe?
Absolutely! While I love the crispy skin, using skinless chicken will still yield delicious results. Just make sure to adjust the cooking time as skinless pieces may cook a bit faster.
What if I don’t have buttermilk?
No worries! You can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5-10 minutes, and you’re good to go!
Can I bake this chicken on a wire rack?
Yes! Using a wire rack on top of your baking sheet can help air circulate around the chicken, making it even crispier. Just make sure to spray the rack with cooking spray to prevent sticking.
How do I know when the chicken is done?
The best way is to use a meat thermometer. You’re looking for an internal temperature of 165°F (75°C). If you don’t have one, cut into the thickest part of the chicken; the juices should run clear, not pink.
Can I freeze leftover oven fried chicken?
Yes! Let it cool completely, then wrap it tightly in plastic wrap or foil and store it in an airtight container. It’ll keep in the freezer for up to 2 months. Just reheat in the oven for that crispy texture!
Oven Fried Chicken: 5 Steps to Delicious Guilt-Free Joy
- Total Time: 1 hour 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Oven fried chicken is a healthier version of traditional fried chicken, baked to crispy perfection.
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 2 cups breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt to taste
- Pepper to taste
- Cooking spray
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, soak the chicken in buttermilk for at least 1 hour.
- In another bowl, mix breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from buttermilk and coat each piece in the breadcrumb mixture.
- Place coated chicken on a baking sheet lined with parchment paper.
- Spray the chicken lightly with cooking spray.
- Bake for 35-40 minutes, or until golden brown and cooked through.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (75°C).
- For extra crunch, broil for the last 3-5 minutes.
- Let the chicken rest for a few minutes before serving.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: oven fried chicken, baked chicken, healthy fried chicken
