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- 4 chicken thighs (bone-in, skin-on) - 4 chicken drumsticks - 1 cup buttermilk - 1 tablespoon hot sauce (optional) - 2 cups all-purpose flour - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon cayenne pepper (adjust for spiciness) To make this oven-baked fried chicken, start with fresh chicken thighs and drumsticks. These cuts have enough fat to keep the meat juicy and flavorful. Buttermilk is essential. It helps tenderize the chicken while adding rich taste. Adding hot sauce is optional, but it gives a nice kick. Next, you need a seasoning mix. Combine flour with spices like paprika, garlic powder, and thyme. This mix adds depth to the flavor and a nice crunch. - Cooking spray or olive oil for greasing - Gluten-free options: almond flour or gluten-free bread crumbs For that golden, crispy finish, I always use cooking spray or olive oil. Lightly coat the chicken before baking. It helps achieve that fried look and texture. If you prefer gluten-free, try almond flour or gluten-free bread crumbs. Both work well and still give you that crunch. If you want the full recipe, check out Crispy Oven-Baked Fried Chicken. Start with the chicken pieces. I use bone-in, skin-on thighs and drumsticks. For the best flavor, mix buttermilk and hot sauce in a large bowl. This adds moisture and taste. Make sure the chicken is well-coated. Cover the bowl and place it in the fridge. I recommend marinating for at least two hours, but overnight gives better results. The longer you marinate, the more flavor the chicken absorbs. Next, let’s prepare the oven. Preheat it to 425°F (220°C). This high heat helps the chicken crisp up nicely. While the oven heats, line a baking sheet with aluminum foil. This makes cleanup easy. Then, place a wire rack on top of the baking sheet. The wire rack is key for getting crispy chicken all over. It allows hot air to circulate around the chicken while it bakes. Now it’s time to coat the chicken. In a separate bowl, mix flour with spices like paprika, garlic powder, and thyme. This spice mix adds great taste. Remove the chicken from the buttermilk marinade, letting excess liquid drip off. Dredge each piece in the flour mix. Press down firmly to ensure an even coat. A good coating will make your chicken super crispy. Once coated, place the chicken on the wire rack. For extra crispiness, lightly spray or drizzle olive oil over the chicken. This helps it turn golden brown as it bakes. Now you are ready to bake! If you want to see the complete recipe, check the Full Recipe link. To get that crispy texture, follow these tips: - Marinate your chicken in buttermilk. This tenderizes the meat. - Let the excess marinade drip off before coating. This prevents sogginess. - Use a wire rack on the baking sheet. It allows air to circulate. How do you know when the chicken is done? - Use a meat thermometer. Insert it in the thickest part of the chicken. - The internal temperature should reach 165°F (75°C). This ensures safety. - Look for a golden brown color on the outside. What pitfalls should you watch for? - Avoid overcrowding the baking sheet. It can lead to steaming instead of baking. - Don't skip the resting time. Let the chicken sit for 5 minutes after baking. - Ensure your oven is fully preheated before putting in the chicken. For more detailed steps and a full list of ingredients, check the Full Recipe. {{image_2}} You can change how your chicken tastes with different spices. Try using Cajun seasoning for a kick or Italian herbs like oregano and basil for a fresh twist. You can even add some lemon zest for brightness. Mixing in herbs like rosemary or parsley can also add depth. Experimenting helps you find your favorite flavor blend. If you want a change from chicken, you can use turkey or even pork. Just keep in mind that different meats need different cooking times. For turkey, you may need to bake a bit longer. Pork may cook faster, so monitor it closely. Always check the internal temperature to ensure it's safe to eat. An air fryer can make your chicken even crispier. Set it to 400°F and cook for about 25-30 minutes. This method gives you that crunch without frying in oil. You can also broil the chicken for the last few minutes of baking. This tip adds extra browning and crunch. Just watch it closely to prevent burning. You can find the full recipe in the earlier section, where I share all the steps and tips to make this dish perfect. To keep your cooked chicken fresh, let it cool first. Place the chicken in an airtight container. This helps to keep moisture in. Store it in the fridge for up to four days. Avoid stacking pieces to prevent sogginess. For best results, use glass or plastic containers with tight lids. When it’s time to reheat, keep the chicken crispy. The oven is best for this. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Heat it for about 15 to 20 minutes. This way, the skin stays crunchy. If using a microwave, cover the chicken with a paper towel. Heat it for one minute, then check. You may need to heat it a little longer, but the oven is still better. You can freeze leftover chicken for later. Wrap each piece in plastic wrap, then place it in a freezer bag. Make sure to remove as much air as possible. This prevents freezer burn. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat, follow the oven method for the best texture. To make oven-baked fried chicken crispy, follow these tips: - Marinate the chicken in buttermilk. This adds flavor and moisture. - Use a wire rack on your baking sheet. This lets hot air circulate around the chicken. - Press the flour mixture onto the chicken. Make sure it sticks well. - Spray or drizzle with oil before baking. This helps the coating brown nicely. - Bake at a high temperature of 425°F (220°C) for that perfect crunch. These steps create a crispy texture that rivals fried chicken. You can use skinless chicken, but the results will differ. Skin adds flavor and helps keep the chicken moist. Without skin, the chicken may dry out faster. If you prefer skinless, consider these tips: - Adjust cooking time. Skinless chicken cooks quicker, so check it earlier. - Add extra fat. Brush or coat skinless pieces in oil to help with moisture. - Marinate longer. This adds flavor and helps tenderize the meat. Skinless chicken can work, but it needs a bit more care. Oven-baked fried chicken lasts about 3-4 days in the fridge. To store it properly: - Let it cool before putting it in the fridge. - Use an airtight container. This helps keep the chicken fresh. - Label and date the container for easy tracking. For best taste, eat it within the first few days. Pair your oven-baked fried chicken with these tasty sides: - Coleslaw adds crunch and freshness. - Mashed potatoes offer creaminess and comfort. - Corn on the cob gives a sweet touch. - Baked beans add a hearty flavor. These sides complement the chicken's crispy texture and flavor. For the complete recipe and detailed instructions on how to make crispy oven-baked fried chicken, visit the [Full Recipe](#). Oven-baked fried chicken is simple and delicious. We covered essential ingredients, like chicken and buttermilk, to create flavor. I shared step-by-step instructions for marinating, coating, and baking the chicken to achieve that crispy texture. Tips helped avoid common mistakes, while variations gave ideas to spice things up. Proper storage advice keeps leftovers tasty. Use these techniques for the best results. Enjoy your crispy chicken that’s full of flavor and perfect for any meal!

Oven Baked Fried Chicken

Craving the taste of fried chicken without the guilt? Try this easy Oven Baked Fried Chicken recipe that delivers all the crispy, juicy goodness you're after! Marinated in buttermilk and seasoned to perfection, this flavorful delight is perfect for any day of the week. Ready to impress your family and friends? Click through to explore the full recipe and turn your kitchen into a delicious haven!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

4 chicken drumsticks

1 cup buttermilk

1 tablespoon hot sauce (optional)

2 cups all-purpose flour

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (adjust for spiciness)

Cooking spray or olive oil for greasing

Instructions
 

Marinate the Chicken: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they’re well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.

    Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top (this helps achieve crispy chicken on all sides).

      Prepare the Breading: In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper until well mixed.

        Coat the Chicken: Remove chicken pieces from the buttermilk marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, pressing firmly to ensure the coating sticks. Place the coated chicken on the wire rack.

          Grease for Extra Crispiness: Lightly spray or drizzle olive oil on the chicken pieces to help achieve a golden-brown color while baking.

            Bake the Chicken: Place the baking sheet in the preheated oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the coating is crispy.

              Rest and Serve: Once done, remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute.

                - Prep Time: 15 mins | Total Time: 2 hours 55 mins | Servings: 4

                  - Presentation Tips: Serve on a rustic wooden platter, garnished with fresh herbs and lemon wedges for a fresh touch. Pair with coleslaw or your favorite dipping sauce for a delightful meal.