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Paul

Crispy Oven-Fried Chicken that Everyone Will Love!

A delicious and healthier alternative to traditional fried chicken, this Crispy Oven-Fried Chicken is coated in a flavorful mixture and baked to perfection.
Print Recipe
Prep Time 1 hour
Total Time 1 hour 45 minutes
Course: Main Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. In another bowl, mix together the flour, cornmeal, dried thyme, and baking powder.
  4. Remove the chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour-cornmeal mixture, pressing lightly to adhere.
  5. 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.
  6. 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.
  7. 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.