Description
A delicious and healthier alternative to traditional fried chicken, this Crispy Oven-Fried Chicken is coated in a flavorful mixture and baked to perfection.
Ingredients
Scale
- 2 pounds chicken pieces (legs, thighs, breasts, or a mix)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
- Cooking spray or olive oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- In another bowl, mix together the flour, cornmeal, dried thyme, and baking powder.
- Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour-cornmeal mixture, pressing lightly to adhere.
- Place the coated chicken pieces on the prepared baking sheet. Lightly spray or drizzle with cooking spray or olive oil to help them crisp up.
- Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Flip the chicken halfway through for even cooking.
- Let the chicken rest for 5 minutes before serving.
Notes
- For extra flavor, add a teaspoon of cayenne pepper to the flour mixture for a spicy kick.
- Try using different herbs like rosemary or oregano in the coating for a unique twist.
- Prep Time: 1 hour
- Cook Time: 35-45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg