Description
This Oven-Fried Chicken recipe delivers crispy, golden brown chicken thighs without deep-frying. Marinated in buttermilk and hot sauce, the chicken is coated with a flavorful mix of flour, breadcrumbs, and spices, then baked on a wire rack for perfectly crispy skin and juicy meat. It’s a healthier alternative to traditional fried chicken with minimal clean-up and maximum taste.
Ingredients
Scale
Chicken Marinade
- 4 bone-in, skin-on chicken thighs
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- ½ cup breadcrumbs (panko or regular)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
Finishing
- 3 tablespoons melted butter or neutral oil
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly spray the rack with nonstick spray to prevent sticking.
- Marinate the chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged in the marinade. Refrigerate for at least 30 minutes or up to overnight to tenderize and flavor the meat.
- Prepare the coating: In a separate bowl, mix together the flour, breadcrumbs, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This seasoned blend will create a crispy and flavorful crust.
- Coat the chicken: Remove the chicken thighs from the marinade, allowing excess to drip off. Thoroughly coat each piece in the flour and breadcrumb mixture, pressing gently to adhere.
- Arrange and oil the chicken: Place the coated chicken pieces on the prepared wire rack. Drizzle or brush melted butter or neutral oil over each piece to help them brown evenly and enhance crispness.
- Bake: Bake the chicken in the preheated oven for 35–45 minutes until golden brown and cooked through. Flip the pieces halfway through cooking for even crispiness. Confirm doneness by checking for an internal temperature of 165°F (74°C).
- Rest and serve: Let the chicken rest for 5 minutes off the heat before serving to allow juices to redistribute for juicy meat.
Notes
- Use panko breadcrumbs for extra crispiness.
- Avoid overcrowding the pan to ensure even cooking and crisp texture.
- This recipe also works well with drumsticks or boneless thighs; just adjust baking time accordingly.
