Crispy Oven-Baked “Fried” Chicken

All the crunch of deep-fried chicken—but healthier and just as delicious!

Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs & drumsticks (or breasts)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
1 tbsp hot sauce (optional, for spice)
1 tsp salt
1 tsp black pepper

For the Coating:

1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper (adjust to heat preference)
1 tsp salt
½ tsp black pepper
¼ cup grated Parmesan cheese (optional, for extra crispiness)
Cooking spray or melted butter (for crispiness)

Instructions

1. Marinate the Chicken

In a bowl, mix buttermilk, hot sauce, salt, and pepper.
Add chicken, ensuring it’s fully coated. Cover and refrigerate for 2+ hours (or overnight for best results).

2. Preheat & Prep Coating

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper and place a wire rack on top (for even crispiness).
In a shallow dish, mix flour, spices, and Parmesan.

3. Coat & Bake

Remove chicken from buttermilk, letting excess drip off.
Dredge in flour mixture, pressing firmly to adhere.
Place on the wire rack and lightly spray with oil (or brush with melted butter).
Bake for 40-45 mins (until internal temp reaches 165°F/74°C).
For extra crispiness, broil 2-3 mins at the end (watch closely!).

Serving Suggestions

🍗 Classic: Serve with mashed potatoes, coleslaw, and honey drizzle.
🌶 Spicy Twist: Add 1 tbsp cayenne to the flour mix for Nashville-hot style.
🍔 Sandwich Style: Slice and pile on a bun with pickles and mayo.

Why This Works

Buttermilk tenderizes the chicken, keeping it juicy.
Baking on a rack allows heat to circulate for even crispiness.
Parmesan adds umami and helps the coating stick better.

No deep fryer needed! This method cuts calories but keeps 100% of the flavor.

Want a gluten-free or air fryer version? 😊