BAKED FRIED CHICKEN
Baked Fried Chicken delivers the crispy, flavorful crust of fried chicken with the healthier benefits of baking. This easy recipe uses a seasoned coating and oven baking for juicy, golden chicken perfect for family dinners.
Ingredients
- 4 bone-in skin-on chicken thighs (about 2 lbs)
- 1 cup buttermilk
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional
- Cooking spray or oil for greasing
Instructions
Marinate Chicken:
- Place chicken thighs in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat Oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray rack with cooking spray.
Prepare Coating:
- In a shallow dish, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Coat Chicken:
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing lightly to coat well.
Bake Chicken:
- Place coated chicken on the wire rack. Lightly spray the tops with cooking spray or brush with oil.
Cook:
- Bake for 40–45 minutes until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (75°C).
Rest and Serve:
- Let chicken rest for 5 minutes before serving.
Notes
- Make Ahead: Marinate chicken up to 24 hours in advance for best flavor.
- Spice Level: Adjust cayenne pepper to taste or omit for mild flavor.
- Serving Suggestions: Serve with mashed potatoes, coleslaw, or your favorite sides.
- Gluten-Free Option: Use gluten-free flour blend for coating.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.