Craving that crispy fried chicken but not the extra calories? This no fry fried chicken recipe is your guilt-free ticket to crunchy, juicy perfection.
Why This Recipe Works
- Uses a clever oven-baking technique to achieve that golden, crispy exterior without deep frying.
- Marinating the chicken ensures it’s juicy and flavorful inside.
- A special breading mix gives you that classic fried chicken texture.
Ingredients
- 4 chicken thighs, skin-on
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Equipment Needed
- Mixing bowls
- Whisk
- Baking sheet
- Wire rack
Instructions
Marinate the Chicken
Start by placing your chicken thighs in a bowl and covering them with buttermilk. Let them marinate in the fridge for at least 4 hours, or overnight for best results. This step is crucial for tender, juicy chicken.
Prepare the Breading
In another bowl, mix together the flour, paprika, garlic powder, salt, and pepper. This blend will give your chicken that signature fried chicken flavor and crunch.
Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture until fully coated. For extra crispiness, dip the chicken back in the buttermilk and then the flour mixture a second time.
Bake to Perfection
Preheat your oven to 400°F. Place the coated chicken on a wire rack over a baking sheet, drizzle with olive oil, and bake for 40-45 minutes, or until the internal temperature reaches 165°F and the exterior is crispy and golden.
Let It Rest
Allow the chicken to rest for 5 minutes before serving. This lets the juices redistribute, ensuring every bite is moist and delicious.
Tips and Tricks
For an even crispier crust, place the chicken under the broiler for the last 2-3 minutes of cooking. Keep an eye on it to prevent burning. Another tip is to use a meat thermometer to ensure the chicken is perfectly cooked. Lastly, letting the chicken sit at room temperature for 10 minutes before baking helps it cook more evenly.
Recipe Variations
- Spicy Version: Add cayenne pepper to the flour mixture for a kick.
- Herb Infused: Mix dried herbs like thyme or rosemary into the breading for an aromatic twist.
- Gluten-Free: Substitute the flour with a gluten-free blend and use almond milk instead of buttermilk.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind they may cook faster and can dry out more easily. Adjust cooking time accordingly and consider brining them first for extra moisture.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and prepare the breading mixture a day in advance. Just keep them separate until you’re ready to cook.
Summary
This no fry fried chicken recipe delivers all the crunch and flavor of traditional fried chicken without the extra oil. Perfect for a healthier comfort food fix.
