No deep frying needed! master the art of oven-fried chicken at home

Craving the golden-brown crunch of fried chicken without the hassle of deep frying? Our oven-fried chicken recipe is here to satisfy your cravings! This easy-to-follow guide will walk you through the steps to create perfectly crispy, juicy chicken that will leave you licking your fingers.

Ingredients

For the Chicken:

• 1 whole chicken (3-4 pounds), cut into 8 pieces
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Coating:

• 1 cup all-purpose flour
• 1 tablespoon cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup buttermilk

Instructions

1. Prepare the Chicken:

• In a large bowl, combine the chicken pieces with the olive oil, paprika, garlic powder, onion powder, oregano, thyme, salt, and black pepper. Mix well to coat evenly.

2. Make the Coating:

• In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper.

3. Coat the Chicken:

• Dip each chicken piece into the buttermilk, allowing any excess to drip off.
• Then, dredge the chicken in the flour mixture, pressing it firmly to adhere.

4. Bake the Chicken:

• Preheat oven to 425°F (220°C).
• Place the chicken pieces on a wire rack set over a baking sheet.
• Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

5. Flip and Bake:

• After 25 minutes, flip the chicken pieces and bake for an additional 10-15 minutes, or until golden brown and crispy.

Tips for Crispy Chicken

• Use buttermilk: Buttermilk tenderizes the chicken and helps the coating adhere.
• Double-coat the chicken: Dip the chicken in buttermilk, then coat it in flour, then dip it in buttermilk again before coating it in flour a second time. This creates a thicker crust.
• Bake on a wire rack: This allows air to circulate around the chicken, resulting in even cooking and crispy skin.
• Don’t overcrowd the pan: Give the chicken pieces plenty of space so they don’t steam.

Serving Suggestions

• Pair your oven-fried chicken with classic sides like mashed potatoes, gravy, and coleslaw.
• Serve it with a dipping sauce of your choice, such as honey mustard, barbecue sauce, or ranch dressing.
• Make it into a sandwich with your favorite toppings.

Variations

• Spicy Oven-Fried Chicken: Add 1 teaspoon of cayenne pepper to the coating mixture.
• Herb-Roasted Oven-Fried Chicken: Instead of spices, use a blend of fresh herbs such as rosemary, thyme, and oregano in the coating.
• Gluten-Free Oven-Fried Chicken: Use gluten-free flour in the coating mixture.

Popular Questions

1. Can I use boneless, skinless chicken breasts in this recipe?
Yes, but adjust the baking time to 15-20 minutes or until cooked through.

2. How do I make sure the chicken is cooked through?
Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C).

3. Why is my chicken not crispy?
Make sure you don’t overcrowd the pan and that the chicken is coated evenly in the flour mixture.

4. Can I marinate the chicken overnight?
Yes, marinating the chicken for up to 24 hours will enhance its flavor and tenderness.

5. How do I store leftover oven-fried chicken?
Store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven until warmed through.