This baked fried chicken recipe gives you all the crispy, flavorful goodness of fried chicken without the mess and added calories of deep frying. Coated with a seasoned flour mixture and baked to perfection, this dish is easy to make and results in a golden, crunchy exterior with juicy, tender meat inside. It’s a fantastic choice for a family meal or a special occasion, offering the comfort of fried chicken with a healthier twist.
Ingredients:
- 2 lbs bone-in, skin-on chicken (breasts, thighs, and drumsticks)
- 1 cup buttermilk
- 1 tsp hot sauce (optional, for a bit of extra kick)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil cooking spray for greasing
Instructions:
- Marinate the Chicken: In a large bowl, whisk together the buttermilk and hot sauce (if using). The buttermilk helps tenderize the chicken and adds flavor. Add the chicken pieces to the bowl and toss them to ensure each piece is evenly coated with the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 8 hours. Marinating for a longer period allows the chicken to absorb more flavor and results in a juicier, more tender finished product.
- Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help crisp up the chicken’s skin without overcooking the inside. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent the chicken from sticking.
- Prepare the Coating: In a shallow dish or large resealable bag, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. This seasoned flour will give the chicken a flavorful and crispy coating. Stir or shake the ingredients to ensure they are evenly mixed.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Place the chicken in the dish or bag with the flour mixture and toss or shake until the pieces are fully coated. The flour mixture will stick to the chicken, creating that signature crispy crust.
- Bake the Chicken: Place the coated chicken pieces on the prepared baking sheet, ensuring they are spaced evenly apart for even cooking. Lightly spray the chicken with vegetable oil cooking spray to encourage a golden, crispy exterior. This step mimics the effect of frying without submerging the chicken in oil. Bake the chicken for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer. The chicken should be golden brown and crispy on the outside, while remaining juicy and tender on the inside. Cooking time will vary depending on the size of the chicken pieces, so be sure to check for doneness.
- Rest and Serve: Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is moist and flavorful. Serve the chicken hot and enjoy!
This baked fried chicken is perfect on its own or served with classic sides like mashed potatoes, coleslaw, or cornbread. It’s a comforting, satisfying meal that offers the crispy fried chicken taste without the need for deep frying. Whether you’re serving it for dinner or making it for a crowd, this recipe is sure to be a hit!