There’s nothing quite like biting into a piece of crispy, golden fried chicken. But let’s be honest—traditional frying can be a hassle, not to mention the extra oil and calories that come with it. That’s why this baked fried chicken is a total game-changer! It delivers all the crunch and flavor of classic fried chicken but with a healthier twist.
This recipe is perfect for weeknight dinners, family gatherings, or whenever you’re craving crispy chicken without the mess of deep-frying. The secret? A buttermilk marinade that keeps the chicken juicy and tender, combined with a perfectly seasoned breadcrumb coating that turns irresistibly crispy in the oven.
So, if you’re ready to make the best oven-baked fried chicken, let’s get started!
MARINATE THE CHICKEN FOR MAXIMUM FLAVOR
One of the key steps to achieving tender, flavorful chicken is marinating it in buttermilk. If you’ve ever had true Southern fried chicken, you know that buttermilk is a staple—it not only adds a subtle tang but also helps break down the proteins in the meat, making it extra juicy.
Here’s how to marinate the chicken:
- Prepare the buttermilk mixture – In a large bowl, combine 1 cup of buttermilk with 1 teaspoon of hot sauce (if you like a little kick). No buttermilk? No problem! Just mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes.
- Submerge the chicken – Add 4 chicken thighs and 4 drumsticks (or boneless chicken pieces if you prefer). Make sure each piece is fully coated.
- Let it soak – Cover and refrigerate for at least 1-2 hours, but if you have time, overnight marination gives the best results.
This step ensures the chicken stays moist and flavorful, so don’t skip it!
PREPARE THE CRISPY COATING
Now, let’s talk about the crispy, crunchy coating. Instead of a heavy batter, we’re using a perfect blend of flour, breadcrumbs, and spices to create a flavorful crust that mimics deep-fried chicken.
Here’s what you’ll need for the coating:
- 1 cup all-purpose flour – This helps the breading stick to the chicken.
- 1 cup breadcrumbs – Panko breadcrumbs work best for an extra crispy texture.
- ½ cup grated Parmesan cheese (optional) – Adds a subtle, savory flavor.
- 1 teaspoon garlic powder – Because garlic makes everything better.
- 1 teaspoon onion powder – Adds depth to the seasoning.
- 1 teaspoon smoked paprika – Gives the chicken a beautiful golden color and a hint of smokiness.
- ½ teaspoon cayenne pepper (optional) – For a little heat.
- 1 teaspoon salt & ½ teaspoon black pepper – Because seasoning is everything.
Mix it all together:
In a shallow dish, whisk together all the dry ingredients until well combined. This blend will give the chicken that crispy, golden crust we all love.
Pro Tip: If you want extra crunch, try double-dipping! After coating the chicken in the breadcrumb mixture, dip it back into the buttermilk and coat it again before baking.
HOW TO BAKE FRIED CHICKEN TO CRISPY PERFECTION
Now that we’ve marinated the chicken and prepped the crispy coating, it’s time to get this chicken in the oven! The key to achieving that deep-fried crunch—without actually frying—is using high heat, a well-prepared baking sheet, and a little oil to help the coating crisp up beautifully.
Let’s walk through the steps to ensure your baked fried chicken turns out golden, crispy, and full of flavor.
PREHEAT THE OVEN AND PREP THE BAKING SHEET
Before you start coating the chicken, it’s important to get the oven nice and hot.
- Preheat your oven to 400°F (200°C). This high temperature is crucial for crisping up the exterior while keeping the inside juicy.
- Prepare your baking sheet. Line it with parchment paper or place a wire rack over a baking sheet. If you have a wire rack, use it! It allows air to circulate around the chicken, ensuring even crisping on all sides.
- Lightly grease the surface. Spray the parchment paper or wire rack with cooking spray to prevent sticking.
COAT THE CHICKEN
Now comes the fun part—getting that perfectly seasoned, crispy coating on each piece.
- Remove the chicken from the buttermilk marinade. Let any excess drip off, but don’t wipe it dry—you want enough moisture for the breading to stick.
- Dredge the chicken in the coating mixture. Press each piece firmly into the flour and breadcrumb mixture, ensuring a thick, even layer of seasoning.
- Place the chicken on the prepared baking sheet or wire rack. Arrange the pieces with a little space between them so they cook evenly.
Pro Tip: If you want extra crunch, try double-dipping! After the first coating, dip the chicken back into the buttermilk, then coat it again with the breadcrumb mixture.
BAKE THE CHICKEN UNTIL GOLDEN AND CRISPY
Once your chicken is fully coated, it’s time to bake!
- Lightly spray the chicken with cooking spray or drizzle a small amount of olive oil over the top. This helps create that crispy, golden crust.
- Bake for 35–45 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness, especially if you’re using bone-in pieces.
- Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and flavorful.
EXPERT TIPS FOR CRISPY BAKED FRIED CHICKEN
- Use a wire rack. If you have one, this helps the heat circulate, making sure the bottom of the chicken gets just as crispy as the top.
- Don’t overcrowd the pan. Leaving space between the chicken pieces ensures even cooking.
- For extra crunch, use only panko breadcrumbs. Panko creates a lighter, crispier texture compared to regular breadcrumbs.
- Adjust seasoning to taste. Love spicy chicken? Add more cayenne. Want more depth? Extra Parmesan can make the coating even richer.
FREQUENTLY ASKED QUESTIONS ABOUT BAKED FRIED CHICKEN
Baked fried chicken is a fantastic alternative to traditional deep-fried chicken, but you might have a few questions before giving it a try. Here are some of the most common concerns and tips to ensure your chicken turns out perfectly crispy every time.
CAN I USE BONELESS CHICKEN INSTEAD OF BONE-IN?
Yes! Boneless chicken breasts or thighs work well for this recipe. However, keep in mind that boneless pieces cook faster than bone-in chicken, so you may need to reduce the baking time to about 20-25 minutes, depending on the thickness of the meat. Always check for an internal temperature of 165°F (74°C) before serving.
HOW DO I MAKE THIS CHICKEN EXTRA CRISPY?
For the crispiest texture, follow these tips:
- Use panko breadcrumbs instead of regular breadcrumbs for extra crunch.
- Double-dip the chicken by coating it once, dipping it back in buttermilk, and then coating it again.
- Bake on a wire rack so the hot air can circulate around the chicken, preventing any sogginess on the bottom.
- Lightly spray with cooking spray before baking to help the coating crisp up.
CAN I MAKE THIS RECIPE GLUTEN-FREE?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free breadcrumbs (or crushed gluten-free cornflakes for a crunchy alternative).
WHAT CAN I SERVE WITH BAKED FRIED CHICKEN?
This crispy chicken pairs well with a variety of classic sides. Here are a few favorites:
- Mashed potatoes and gravy for a comforting, homestyle meal.
- Coleslaw for a refreshing crunch.
- Mac and cheese for the ultimate comfort food combo.
- A fresh green salad to balance out the richness of the chicken.
CAN I MAKE THIS CHICKEN AHEAD OF TIME?
Yes! You can prepare the chicken up to the coating step and refrigerate it for up to 24 hours before baking. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, bake at 375°F (190°C) for 10-15 minutes to restore the crispiness. Avoid microwaving, as it can make the coating soggy.
FINAL THOUGHTS – WHY YOU’LL LOVE THIS BAKED FRIED CHICKEN
This oven-baked fried chicken is a must-try if you love crispy, flavorful chicken but want a healthier, easier cooking method. With its juicy interior and perfectly seasoned, crunchy coating, it’s a dish that feels indulgent without all the extra oil. Plus, it’s simple enough for a weeknight dinner but impressive enough for a family gathering.
Give this recipe a try, and let me know how it turns out! Did you add any special seasonings or sides? I’d love to hear about your version in the comments. Happy cooking!
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Baked Fried Chicken
Description
This oven-baked fried chicken delivers the crispy, crunchy texture of classic fried chicken—without the excess oil. Marinated in buttermilk for tenderness and coated with a flavorful breading, this dish is a healthier take on a comfort food favorite.
Ingredients
- 4 chicken thighs and 4 drumsticks (or boneless chicken breasts/thighs if preferred)
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar/lemon juice)
- 1 teaspoon hot sauce (optional, for extra flavor)
For the Coating
- 1 cup all-purpose flour
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese (optional, for added flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Baking
- Cooking spray or olive oil
Instructions
Marinate the Chicken
In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for 1–2 hours or overnight for the best results.
Prepare the Coating
In a shallow dish, combine flour, breadcrumbs, Parmesan cheese (if using), garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well.
Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack. If using a rack, spray it lightly with cooking spray to prevent sticking.
Coat the Chicken
Remove the chicken from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure the coating adheres. Place the coated chicken on the prepared baking sheet or wire rack.
Bake the Chicken
Lightly spray the coated chicken with cooking spray or drizzle with a small amount of olive oil. This helps achieve a golden, crispy crust. Bake in the preheated oven for 35–45 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
Serve
Remove from the oven and let the chicken rest for 5 minutes before serving. Serve with your favorite sides, like mashed potatoes, coleslaw, or a fresh salad.
Notes
- For extra crunch, use only panko breadcrumbs or double-dip the chicken by dredging it in the flour mixture, then buttermilk, and again in the flour mixture.
- Adjust seasoning to taste—add more cayenne for heat or Parmesan for extra depth.
- A wire rack helps air circulate, ensuring a crispy bottom crust.
