Oven Fried Chicken Recipe – Crispy Baked Dinner
Oven fried chicken is a delicious twist on the classic comfort food, offering all the crispy, golden flavor of fried chicken without the excess oil. Baked to perfection, this recipe delivers juicy chicken with a crunchy coating that’s lighter, healthier, and easy to prepare. Perfect for weeknight dinners or family gatherings, it’s a crowd‑pleasing dish that doesn’t sacrifice taste.
Equipment
- Large mixing bowls
- Baking sheet
- Wire rack (for airflow)
- Tongs
- Meat thermometer
Ingredients
- 3 lbs chicken pieces (drumsticks, thighs, breasts, or wings)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 cups all-purpose flour or breadcrumbs
- 1 cup crushed cornflakes (optional, for extra crunch)
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- ½ tsp black pepper
- 2 eggs, beaten (for wash)
- Cooking spray or oil mist
Instructions
- Prepare chicken: Pat dry and season lightly with salt and pepper. Marinate in buttermilk for 30 minutes to tenderize.
- Mix coating: In a bowl, combine flour, breadcrumbs or cornflakes, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Coat chicken: Dip each piece in egg wash, then dredge in the seasoned coating. Press gently to adhere.
- Rest: Place coated chicken on a tray and let rest for 10–15 minutes to help coating stick.
- Arrange for baking: Place chicken on a wire rack set over a baking sheet. Spray lightly with cooking oil.
- Bake: Cook at 425°F (220°C) for 35–45 minutes, depending on cut size, until golden and crispy.
- Check doneness: Internal temperature should reach 165°F (74°C).
- Serve: Enjoy hot with sides like mashed potatoes, coleslaw, or roasted vegetables.
Notes
- Cuts: Drumsticks and thighs are juicier; breasts are leaner.
- Coating options: Cornflakes add crunch; whole-wheat breadcrumbs for a healthier version.
- Make-ahead: Bread chicken up to 12 hours in advance; refrigerate until baking.
- Storage: Refrigerate leftovers up to 3 days; reheat in oven to restore crispiness.
- Variations: Add herbs for Italian flair, cayenne for spice, or swap flour for gluten-free alternatives.