How about enjoying your favorite fried chicken without the guilt? This oven-fried chicken recipe delivers all the crunch and flavor you love, with a fraction of the oil. Perfect for weeknight dinners or weekend feasts, it’s a game-changer for fried chicken enthusiasts.
Why This Recipe Works
- Uses a clever breading technique for maximum crispiness without deep frying.
- Incorporates a blend of spices for a flavor-packed crust.
- Bakes to perfection, ensuring juicy meat inside and a golden crust outside.
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup buttermilk
Equipment Needed
- Baking sheet
- Wire rack
- Mixing bowls
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 400°F and place a wire rack on a baking sheet. This setup allows heat to circulate around the chicken, ensuring even cooking and crispiness.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. This blend not only adds flavor but also creates the perfect crust.
Dip in Buttermilk
Dip each chicken thigh in buttermilk, then dredge in the flour mixture. The buttermilk adds tenderness and helps the flour stick for a crispy coating.
Arrange and Bake
Place the coated chicken on the wire rack and bake for 40-45 minutes, until the crust is golden and the chicken reaches an internal temperature of 165°F.
Rest and Serve
Let the chicken rest for 5 minutes before serving. This step ensures the juices redistribute, making every bite succulent.
Tips and Tricks
For an extra crispy crust, spray the chicken lightly with cooking spray before baking. If you’re short on time, marinating the chicken in buttermilk for just 30 minutes can still enhance tenderness. Always use a meat thermometer to check for doneness, as oven temperatures can vary.
Recipe Variations
- Swap paprika for cayenne pepper for a spicy kick.
- Use gluten-free flour for a gluten-free version.
- Add grated Parmesan to the flour mixture for a cheesy crust.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but adjust cooking time to 30-35 minutes since breasts cook faster. They’re leaner, so watch closely to prevent drying out.
How do I store leftovers?
Store 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?
Yes, prepare up to the baking step and refrigerate overnight. Bake when ready to serve, adding a few extra minutes if needed.
Summary
This oven-fried chicken recipe offers a healthier, equally delicious alternative to traditional frying. With simple ingredients and straightforward steps, it’s a must-try for any fried chicken lover.
