Description
Enjoy the satisfying crunch of classic fried chicken with less oil using this oven-fried chicken recipe. Juicy meat and a golden crispy coating make it ideal for any occasion.
Ingredients
- 4–5 lbs chicken pieces, bone-in (legs, thighs, breasts recommended)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1/2 tsp baking powder
- 1 tsp celery salt
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp white pepper (optional)
- 1 tsp dried mustard
- 1 tsp paprika
- 1 tsp ground ginger (optional)
- 1 tsp Italian seasoning
- 4 tbsp butter, melted
Instructions
- Marinate chicken pieces in buttermilk for at least 30 minutes in the refrigerator.
- Preheat your oven to 425°F and heat a baking dish for 15 minutes.
- Whisk together the dry coating ingredients in a medium bowl.
- Remove chicken from buttermilk and dredge in the dry mixture.
- Add melted butter to the hot baking dish and arrange chicken skin-side up.
- Bake for 12 minutes, flip, and bake another 12 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before serving.
Notes
For boneless skinless pieces, reduce baking time and monitor internal temperature. For dairy-free, substitute plant-based milk and butter.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American