Get ready to enjoy a classic comfort food with a healthier twist—Easy Oven Fried Chicken. This recipe delivers all the crispiness and flavor of traditional fried chicken without the deep frying. Perfect for a family dinner or a weekend treat, this oven-fried version will quickly become a favorite.
The first time I made this Easy oven fried chicken, I was skeptical. Could it really match the deliciousness of the fried version? But with a few tweaks and the right ingredients, it turned out to be a game changer. The chicken was juicy on the inside and perfectly crispy on the outside, just like the fried version but without the extra oil. My family couldn’t get enough of it, and it quickly became a staple in our meal rotation.
There’s something magical about the combination of buttermilk-marinated chicken coated in a perfectly seasoned crust and baked to golden perfection. This dish is not only a healthier alternative but also easy to prepare. It’s perfect for those who love the taste of fried chicken but want to avoid the mess and calories that come with deep frying.
Quick Overview: A Todd Wilbur-Inspired Summary
Easy Oven Fried Chicken brings you the crispy, flavorful experience of traditional fried chicken without the deep frying. Marinated in buttermilk and coated in a seasoned crust, this chicken is baked to golden perfection, making it a healthier and equally delicious alternative.
A Family Favorite: An Exciting Story
One Sunday, I decided to surprise my family with a healthier version of their beloved fried chicken. As the chicken baked, the kitchen filled with the mouth-watering aroma of crispy chicken. When it was finally ready, everyone gathered around the table with eager anticipation. The first bite was met with wide eyes and satisfied smiles. The chicken was perfectly crispy on the outside and tender on the inside. Since then, this Easy Oven Fried Chicken has been requested for every family gathering and special occasion.
Why This Easy Oven Fried Chicken?
Healthier Alternative: All the crispy goodness of fried chicken without the deep frying.
Easy Preparation: Simple ingredients and straightforward steps.
Family-Friendly: A dish that everyone will love, perfect for any occasion.
Versatile: Pair with your favorite sides for a complete meal.
How to Make Easy Oven Fried Chicken
- Marinate the Chicken:
- In a large bowl, combine buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- Prepare the Coating:
- In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
- Bake the Chicken:
- Arrange the coated chicken pieces on the prepared wire rack. Drizzle or spray the chicken with a bit of olive oil to help with crisping.
- Bake in the preheated oven for 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve:
- Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides.
Tips For Easy Oven Fried Chicken
- Marinating Time: The longer you marinate the chicken, the more flavorful and tender it will be.
- Even Coating: Shake off excess marinade and flour mixture to ensure an even coating.
- Crisping: Drizzling or spraying with oil helps achieve that crispy texture.
Substitutions and Variations
- Chicken Cuts: Use boneless, skinless chicken breasts or thighs if preferred. Adjust cooking time accordingly.
- Gluten-Free: Use gluten-free flour and cornmeal.
- Spices: Customize the seasoning to your taste, adding herbs like thyme or rosemary.
Make a Healthier Version
- Buttermilk: Use low-fat buttermilk.
- Flour: Substitute whole wheat flour for a whole grain option.
- Oil: Use a minimal amount of oil or a cooking spray for the coating.
And there you have it! Don’t forget to let us know how your Easy Oven Fried Chicken turns out, and consider checking out some of our other recipes:
Frequently Asked Questions For Easy Oven Fried Chicken
- Can I make this recipe with boneless chicken? Yes, adjust the cooking time as boneless pieces may cook faster.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Can I freeze the chicken? Yes, freeze after baking. Thaw and reheat in the oven for best results.
- What sides go well with oven fried chicken? Mashed potatoes, coleslaw, or a fresh green salad are great options.
- Can I use a different type of milk for the marinade? Buttermilk is best for tenderness, but you can use a milk and lemon juice mixture as a substitute.
- How do I ensure the chicken stays crispy? Drizzle or spray with oil before baking and use a wire rack for even air circulation.
- What’s the best way to reheat this chicken? Reheat in a preheated oven at 350°F (175°C) until warmed through to maintain crispiness.
- Is this recipe spicy? The hot sauce and cayenne pepper add a bit of heat, but you can adjust to your preference.
- Can I use a different type of meat? This coating works well with pork chops or turkey pieces too.
- How do I know when the chicken is done? Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Can I make this without cornmeal? Yes, you can use all flour, but cornmeal adds extra crunch.
- What can I do with leftover coating mix? Store in an airtight container for your next batch or use to coat vegetables for baking.
Oven Fried Chicken Recipe
Course: All Recipes, Dinner Recipe, Lunch Recipe, Weight watchers4
servings30
minutes40
minutes300
kcalIngredients
For the Chicken:
8 bone-in, skin-on chicken pieces (such as drumsticks and thighs)
1 cup buttermilk
2 teaspoons hot sauce (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
For the Coating:
1 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for drizzling)
Directions
- Marinate the Chicken:
- In a large bowl, combine buttermilk, hot sauce (if using), garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
- Prepare the Coating:
- In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- Remove the chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.
- Bake the Chicken:
- Arrange the coated chicken pieces on the prepared wire rack. Drizzle or spray the chicken with a bit of olive oil to help with crisping.
- Bake in the preheated oven for 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve:
- Let the chicken rest for a few minutes before serving. Enjoy with your favorite sides.
