Baked Fried Chicken

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This recipe delivers a mouthwatering combination of juicy chicken with a delightfully crispy exterior. With a simple buttermilk marinade and a flavorful coating, this dish is a crowd-pleaser that will have everyone asking for seconds. By baking the chicken instead of deep-frying, you can enjoy all the irresistible flavors and textures while reducing the amount of oil used. Follow these easy steps, and you’ll have a golden-brown, perfectly cooked chicken that’s sure to become a family favorite. Get ready to savor the taste of homemade goodness with our Oven-Baked Crispy Chicken recipe!


2 lbs bone-in, skin-on chicken (breasts, thighs, and drumsticks)
1 cup buttermilk
1 tsp hot sauce (optional)
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


In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and toss them gently to ensure they are well coated. Cover the bowl and place it in the refrigerator for at least 30 minutes or up to 8 hours.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a shallow dish or a large resealable bag, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Place the chicken in the dish or bag with the flour mixture. Toss or shake the chicken until it is evenly coated with the flour mixture.

Place the coated chicken pieces on the prepared baking sheet and lightly spray them with vegetable oil cooking spray.

Bake the chicken for 35-45 minutes or until the internal temperature reaches 165°F (74°C). The chicken should be golden brown and crispy.


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