If you adore the crispy, flavorful crunch of traditional fried chicken but want an easier, healthier twist, then you are going to absolutely love this Baked Fried Chicken recipe. It perfectly balances that irresistible golden crust with juicy, tender meat inside, all without the hassle and mess of deep frying. The magic lies in the marinade and the clever baking technique that results in a beautifully crisped coating that tastes just like fried chicken, only better for you and your kitchen!

Baked Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

Gathering a handful of simple ingredients is all it takes to create this spectacular dish. Each one plays a key role, whether it’s tenderizing the meat, adding depth of flavor, or achieving that perfect crispy texture and appealing color.

4 pieces chicken thighs, bone-in and skin-on (About 2 lbs.): The skin locks in moisture and crisps beautifully in the oven while the bone adds rich flavor and helps cook evenly.
1 cup buttermilk: This tangy marinade tenderizes and adds a subtle zest that complements the spices perfectly.
1 cup all-purpose flour: The base for your crispy coating; swap with gluten-free flour blend if needed for dietary preferences.
1 teaspoon garlic powder: Adds a warm, savory punch without overpowering the chicken.
1 teaspoon onion powder: Brings a mild sweetness and depth to the crust seasoning.
1 teaspoon paprika: Offers vibrant color and a smoky flavor that enhances the overall profile.
1 teaspoon salt: Essential for seasoning and bringing out all the other flavors.
1/2 teaspoon black pepper: Provides a subtle bite that balances the seasoning perfectly.
1/2 teaspoon cayenne pepper (Optional): Adds a gentle heat kick if you like things a bit spicy.
1/4 cup vegetable oil: Used for searing to develop that irresistible golden crust before baking.

How to Make Baked Fried Chicken

Step 1: Prepare and Marinate the Chicken

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper, lightly greased to prevent sticking. Next, combine the buttermilk with garlic powder, onion powder, paprika, and a generous pinch of salt in a large bowl. Submerge your chicken thighs in this flavorful bath and cover them. Pop them into the fridge for at least an hour or, for the best flavor penetration, let them marinate overnight. This step ensures each bite is incredibly juicy and infused with that signature tangy, spiced goodness.

Step 2: Dredge the Chicken in the Flour Mixture

In a separate bowl, whisk together the flour, salt, black pepper, and optional cayenne pepper. Take each piece of chicken from the marinade, letting the excess drip off, then thoroughly coat it in the seasoned flour. Press firmly so the flour sticks well, which is key to achieving that satisfying crunch once baked.

Step 3: Sear the Chicken Skins to Golden Perfection

Heat your vegetable oil in a large skillet over medium-high heat. Once shimmering, carefully place the chicken pieces skin-side down. Allow them to sear undisturbed for about 3 to 4 minutes until they develop a deep golden-brown crust. Flip and repeat on the other side. This quick searing jumpstarts the crispy crust and locks in flavors before they even hit the oven.

Step 4: Bake Until Crispy and Juicy

Transfer your beautifully seared chicken to the prepared baking sheet, skin-side up. Pop them into the hot oven and bake for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the skin is irresistibly crispy. Let the chicken rest for a few minutes before serving to allow juices to redistribute and keep every bite tender and moist.

How to Serve Baked Fried Chicken

Garnishes

To elevate your Baked Fried Chicken, consider fresh, vibrant garnishes like a sprinkle of chopped fresh parsley or chives, which add color and a hint of brightness. A squeeze of fresh lemon juice right before serving also cuts through the richness, leaving a fresh, lively finish.

Side Dishes

This chicken pairs beautifully with classic Southern sides like creamy mashed potatoes, tangy coleslaw, or buttery corn on the cob. For a lighter meal, serve alongside a crisp green salad or roasted vegetables, which balance the indulgence of the chicken perfectly.

Creative Ways to Present

Serve your Baked Fried Chicken on a rustic wooden board with small bowls of dipping sauces such as honey mustard, spicy aioli, or a cool ranch. For a fun twist, turn leftovers into a hearty sandwich piled with pickles and slaw, or chop and toss it into a crunchy salad for a new meal experience.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Fried Chicken tastes just as great the next day. Store any extra pieces in an airtight container in the refrigerator for up to 3 days. Make sure to let the chicken cool completely before sealing to avoid sogginess.

Freezing

If you want to keep this tasty chicken longer, freeze it in a freezer-safe container or bag. It’s best to freeze the chicken without any wet sides or dressings for up to 2 months. When ready to enjoy, thaw overnight in the fridge for safe reheating.

Reheating

The secret to maintaining crispy skin when reheating Baked Fried Chicken is to use your oven or an air fryer. Heat the chicken at 350°F (175°C) for 10 to 15 minutes until warmed through and crispy. Microwaving can make the crust soggy, so it’s best avoided unless you’re in a real hurry.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts can work, but keep in mind they cook faster and tend to be leaner, which might result in a drier texture. Adjust baking time accordingly and consider brining or marinating longer for extra juiciness.

What if I don’t have buttermilk?

No worries! You can create a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using. This gives the same tenderizing effect as buttermilk.

Is it necessary to sear the chicken before baking?

Searing isn’t mandatory, but it adds an incredible depth of flavor and helps achieve that classic fried chicken crust. It also renders some of the fat in the skin before baking, making it delightfully crispy.

Can I make this recipe gluten-free?

Yes, just swap the all-purpose flour for a gluten-free flour blend. Be sure to choose a blend suitable for frying or baking to ensure the same crispness and texture.

How spicy is the recipe with cayenne pepper?

The cayenne pepper adds a gentle heat that wakes up your taste buds without overwhelming the flavors. If you prefer mild chicken, simply omit it or reduce the amount to your preference.

Final Thoughts

This Baked Fried Chicken recipe is a total game changer for anyone craving that iconic crispy, juicy chicken without the fuss of frying. It’s approachable, packed with flavor, and perfect for sharing with family or friends. I can’t wait for you to make it your own – get ready for a new favorite comfort food that you’ll come back to again and again!

Baked Fried Chicken Recipe

★★★★★

4.9 from 13 reviews

Author: Jack
Total Time: 1 hour 50 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

This Baked Fried Chicken recipe offers the crispy, flavorful satisfaction of traditional fried chicken with a healthier twist. Marinated in spiced buttermilk, coated in a seasoned flour mix, then seared and baked, this method delivers juicy, golden chicken with less oil and mess.

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with a little vegetable oil to prevent sticking.
Marinate Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, and a pinch of salt. Add the chicken thighs, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 1 hour or up to overnight to enhance flavor and tenderness.
Prepare Flour Mixture: In another bowl, mix the all-purpose flour, the remaining salt, black pepper, and cayenne pepper if using. This seasoned flour will create a flavorful crust.
Coat Chicken: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing down to ensure a good coating that will crisp up nicely when cooked.
Sear Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces skin-side down and sear for about 3-4 minutes until golden brown and crispy. Flip and sear the other side for another 3-4 minutes.
Bake Chicken: Transfer the seared chicken to the prepared baking sheet, skin-side up to keep the skin crispy. Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the coating is crisp and golden.
Rest and Serve: Let the chicken rest for 5 minutes after baking. This allows juices to redistribute, ensuring moist and tender meat. Serve warm.

Notes

For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
You can adjust the cayenne pepper amount to make the dish more or less spicy according to preference.
Marinating the chicken overnight enhances flavor and tenderness but at least 1 hour is recommended.
Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
Resting the chicken after baking keeps it juicy and prevents dryness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.

Prep Time: 1 hour 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Marinate, Sear, Bake
Cuisine: American