Oven Fried Chicken

Oven Fried Chicken: A crispy, healthier twist on the classic! Juicy thighs and drumsticks are perfectly seasoned and coated in a golden, crunchy breading. Enjoy this guilt-free, oven-baked favorite with your favorite sides for a satisfying lunch or dinner.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 642

Author Sangeetha Vel

Ingredients

For Seasoning Mix

½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Cumin Powder
½ tsp Black Pepper Powder
1 tsp Paprika
1 tsp Salt

For Marinating the Chicken

4 Chicken Thighs skinless
4 Chicken Drumsticks skinless
¼ cup Buttermilk
2 Eggs

For the Breading Mixture

1 cup All Purpose Flavor
¼ cup Cornstarch
½ cup Italian Panko Breadcrumb
½ tsp Paprika
½ tsp Garlic Powder
½ tsp Onion Powder
¼ tsp Black Pepper Powder
Salt to taste

For Baking

Oil to spray

US Customary - Metric

Instructions

Preparing Seasoning Mix

Start by making the seasoning mix. In a bowl, combine paprika, garlic powder, onion powder, cumin, black pepper, and salt. Stir everything until the spices are evenly mixed, then set it aside for the next step.

Marinating the Chicken

Start by preparing the chicken. Place the chicken thighs and drumsticks in a large bowl. Sprinkle the seasoning mix over the chicken, then pour in the buttermilk and two beaten eggs. Gently toss everything so the chicken is evenly coated.
Let the chicken marinate. Cover the bowl and allow it to rest for at least 15 to 30 minutes. If you have more time, marinate for up to 1 hour to enhance the flavor.

Preparing Breading Mixture

While the chicken is marinating, get the breading ready. In a shallow tray, mix together all-purpose flour, cornstarch, breadcrumbs, extra paprika, onion powder, garlic powder, black pepper, and a pinch of salt. Stir everything until the dry ingredients are well combined.

Coating the Chicken

Now, it’s time to coat the chicken. Take one piece at a time and dredge the marinated chicken in the breading mixture. Make sure each piece is fully coated, then gently shake off any excess flour. Repeat this for all the chicken pieces.

Oven Frying the Chicken

Preheat your oven to 390°F and prepare the baking tray. Line it with parchment paper and arrange the breaded chicken pieces in a single layer. Lightly spray the chicken with oil to help it crisp up and achieve that golden brown finish.
Now, bake the chicken! Place the tray in the preheated oven and bake for 45 to 50 minutes. Be sure to check that the chicken is cooked through, and the internal temperature reaches at least 165°F in the thickest part. This way, you'll know it's both safe to eat and perfectly juicy.
Once the chicken is done, take it out of the oven and let it rest for a couple of minutes. Now your delicious, crispy Oven-Fried Chicken is ready to serve. Enjoy it hot with your favorite sides!

Serving

Serve your Oven-Fried Chicken with a selection of sauces like ketchup, honey mustard, or tzatziki. Pair it with roasted vegetables, potatoes, mac and cheese, or a fresh salad for a well-rounded, satisfying meal. For more ideas, take a look at our Serving Suggestions section below.

Notes

Here are some essential tips to help you perfect your Oven-Fried Chicken:

Spice it Up: Don’t hold back on the spices! They’re essential for bringing out rich flavors. Adjust the heat level to your liking by increasing the paprika or adding chili powder or cayenne pepper for some extra spice.
Buttermilk and Eggs: These are key for marinating the chicken and getting the breading to stick. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar for a quick and easy substitute.
Oil Spray: A light spray of oil on the breaded chicken, though optional, helps achieve that beautiful golden, crispy texture. It’s a simple step that makes a big difference!
Cooking Temperature and Time: Bake your chicken at 390°F for about 45 to 50 minutes. The exact time may vary depending on the size and thickness of your chicken pieces, so keep an eye on them as they cook.
Don’t Overcrowd the Baking Tray: Give the chicken pieces enough space on the tray to prevent steaming. Overcrowding can result in less crispy chicken, so make sure there’s some room between each piece.
Safety First: To make sure the chicken is safe to eat, check that the thickest part reaches an internal temperature of at least 165°F. According to FDA guidelines, this is the minimum temperature needed to ensure the chicken is fully cooked and safe to consume. A kitchen thermometer can easily help you avoid undercooking.
Use a Wire Rack for Baking: Placing the breaded chicken on a wire rack over the baking sheet allows the heat to circulate more evenly around the chicken, helping it get crispy on all sides. Plus, it prevents the bottom from getting soggy.
Double-Coat for Extra Crispiness: If you want an extra crispy crust, try double-coating the chicken. After the first coat of breading, dip it back into the egg mixture and dredge again in the breading mixture. This will give you a thicker, crunchier coating.

Nutrition

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