Description
This Baked Fried Chicken recipe offers a healthier alternative to traditional fried chicken by baking the coated chicken pieces to crispy, golden perfection. Using a flavorful mix of spices and buttermilk coating, the chicken remains juicy inside with a crunchy exterior, making it perfect for a comforting meal without the extra oil.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or drumsticks or breasts)
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Wet Ingredients
- 1/2 cup buttermilk (or regular milk with a splash of vinegar)
- 2 tablespoons melted butter (or olive oil)
Optional
- Cooking spray (optional for extra crispiness)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or place a wire rack on top for crispier chicken, allowing air to circulate around the pieces.
- Prepare Coating: In a shallow dish or large bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, cayenne pepper if using, salt, and black pepper. Stir well to evenly distribute the spices.
- Coat the Chicken: Dip each chicken piece thoroughly into the buttermilk, ensuring it is completely coated. Then, dredge the chicken in the seasoned flour mixture, pressing gently so that the coating sticks evenly to the surface.
- Arrange for Baking: Place the coated chicken pieces on the prepared baking sheet or wire rack. Drizzle the melted butter or olive oil over the chicken to promote browning and crispiness. Optionally, spray lightly with cooking spray for extra crisp texture.
- Bake the Chicken: Bake the chicken in the preheated oven for 35 to 45 minutes until it turns golden brown and crispy. To ensure doneness, check that the internal temperature of the chicken reaches 165°F (74°C).
- Rest and Serve: Allow the baked chicken to rest for a few minutes after removing it from the oven. This helps the juices redistribute, keeping the meat moist. Serve warm with your favorite side dishes and enjoy.
Notes
- Using a wire rack instead of placing chicken directly on a baking sheet helps the heat circulate around the chicken, making it crispier.
- For a spicier kick, increase the cayenne pepper or add hot sauce to the buttermilk marinade.
- Make sure the internal temperature reaches 165°F (74°C) to ensure chicken is fully cooked and safe to eat.
- Substitute buttermilk with regular milk plus a tablespoon of lemon juice or vinegar if buttermilk is unavailable.
- For even crispier skin, apply cooking spray before baking or brush an additional layer of melted butter halfway through baking.
