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.
Ingredients
Scale
Chicken and Marinade
- 4 pieces chicken thighs, bone-in and skin-on (About 2 lbs.)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt (divided)
Coating
- 1 cup all-purpose flour (For a gluten-free option, substitute with a gluten-free flour blend.)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (Optional, for spice.)
Cooking
- 1/4 cup vegetable oil
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
Nutrition
- Serving Size: 1 chicken thigh (about 125g)
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Baked Fried Chicken, Crispy Chicken, Buttermilk Chicken, Oven Fried Chicken, Healthy Fried Chicken
