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To make the best oven-baked fried chicken, you need some key ingredients. Here’s what you should grab: - 4 bone-in, skin-on chicken thighs - 4 chicken drumsticks - 1 cup buttermilk - 2 cups all-purpose flour - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon dried thyme - 1 teaspoon kosher salt - ½ teaspoon freshly ground black pepper - ½ teaspoon cayenne pepper - Cooking spray or olive oil for greasing You can boost the flavor of your chicken with a few extras. Consider adding: - 1 tablespoon hot sauce (for heat) - Fresh herbs like parsley or thyme (for garnish) - Lemon wedges (for a zesty touch) These ingredients add fun layers of taste! Choosing the right chicken is key to great flavor. Here are my tips: - Look for Freshness: Buy chicken that looks pink and moist. Avoid any that appear dull or have dark spots. - Check the Skin: Make sure the skin is tight and not torn. This helps keep the juices in. - Consider Size: Choose chicken pieces that are similar in size. This ensures even cooking. - Organic Options: If possible, pick organic chicken. It often has better taste and is raised without harmful chemicals. By following these tips, you will set yourself up for a tasty dish. For the complete guide, check the Full Recipe. Start by making the marinade. In a large bowl, mix the buttermilk and hot sauce. This mix makes the chicken tender and adds flavor. Add the chicken thighs and drumsticks to the bowl. Make sure each piece is well-coated. Cover the bowl with plastic wrap. Place it in the fridge for at least 2 hours. For the best results, leave it overnight. This extra time builds flavor. Before you bake, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil. This helps with easy cleanup later. Place a wire rack on top of the sheet. Using a rack allows air to flow around the chicken. This airflow helps the chicken cook evenly and become crispy. In a medium bowl, combine the flour, smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne. Whisk these dry ingredients together until well mixed. This blend adds a crunchy coating to the chicken. It gives a tasty kick and enhances the overall flavor. Take the chicken out of the marinade. Let any excess liquid drip off. Dredge each piece in the seasoned flour mixture. Make sure to press down firmly for good coverage. Place the coated chicken pieces on the wire rack. Leave some space between each piece. This helps them bake correctly and get crispy. Now it is time to bake! Lightly spray the chicken with cooking spray or drizzle with olive oil. This step helps get that golden-brown color. Carefully put the baking sheet in the oven. Bake for 35-40 minutes. Check that the internal temperature reaches 165°F (75°C). The coating should be crispy and golden. After baking, let the chicken rest for 5 minutes. This step helps keep the juices inside, making it more flavorful. To make your chicken crispy, use a wire rack. This allows air to flow around the chicken as it bakes. Make sure to coat the chicken well with flour. A good layer helps create that crunch. Lightly spray the chicken with cooking spray or drizzle olive oil before baking. This step adds more crispiness. Bake at a high temperature of 425°F for the best results. One mistake is not marinating long enough. For great taste and tenderness, marinate at least 2 hours, but overnight is best. Another issue is overcrowding the pan. Keep space between each piece. This helps ensure even cooking and crispiness. Avoid opening the oven too often, as this lets heat escape. Bake your chicken at 425°F (220°C) for 35-40 minutes. Use a meat thermometer to check. The internal temperature should reach 165°F (75°C). If you want extra crispy skin, add a few more minutes. Just keep an eye on it to prevent burning. For perfect results, follow the full recipe closely. {{image_4}} If you love heat, try adding more cayenne pepper. You can also add chili powder or hot sauce to the buttermilk marinade. This will give your chicken a nice kick. Adjust the spice level to match your taste. The result will be a spicy, flavorful treat. Herbs can elevate your fried chicken. Add fresh or dried herbs to the seasoning mix. Try rosemary, oregano, or basil. These herbs give a nice twist to the classic flavor. You can also mix in lemon zest for a fresh touch. This keeps the chicken bright and tasty. For a gluten-free option, swap all-purpose flour with almond flour or gluten-free breadcrumbs. Both options will still give you a crispy texture. Make sure to check labels for hidden gluten in sauces. This way, everyone can enjoy a delicious meal without worry. For the full recipe, check the details above. Enjoy your cooking! After cooking, let the chicken cool to room temperature. Place it in an airtight container. This keeps it fresh for up to four days in the fridge. Use parchment paper between layers if stacking. This prevents sticking and keeps the coating crispy. To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with foil. Bake for about 15-20 minutes. This method keeps the chicken warm while restoring crispiness. You can also use an air fryer for quicker results. If you want to freeze leftover chicken, wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. You can freeze them for up to three months. To thaw, move the chicken to the fridge overnight. Reheat as mentioned above for the best texture. For the full recipe, check out the crispy oven-baked fried chicken section. You should marinate the chicken for at least 2 hours. For the best results, leave it overnight. This helps the chicken soak up all the flavors from the buttermilk. The longer it sits, the more tender and tasty it will be. Yes, you can use skinless chicken. However, the skin adds flavor and helps keep the meat moist. Skinless chicken may not be as crispy, but you can still achieve good results. Just make sure to adjust the cooking time as needed. If your baked chicken is not crispy, it may be due to several reasons. First, ensure you coat the chicken well in the flour mixture. Second, use a wire rack to let air circulate around the chicken. Last, lightly spray with cooking oil before baking to help crisp up the coating. Many sides pair well with Oven Baked Fried Chicken. Here are some great options: - Coleslaw - Mashed potatoes - Corn on the cob - Baked beans - Macaroni and cheese These sides complement the chicken's flavors and make for a delicious meal. To reduce the fat in Oven Baked Fried Chicken, consider these tips: - Use skinless chicken to cut down on fat. - Spray the chicken with cooking spray instead of using oil. - Bake at a lower temperature for a longer time to allow fat to drain off. For more details, check the Full Recipe for reference. In this post, we explored essential and optional ingredients for oven-baked fried chicken. We covered step-by-step instructions, tips for crispy results, and variations to suit your taste. Proper storage and reheating techniques ensure you keep leftovers tasty. With these insights, you can enjoy tasty chicken, avoid common mistakes, and impress with creativity. Follow this guide, and savor every bite!

Oven Baked Fried Chicken

Craving crispy, juicy fried chicken without the guilt? Discover my Oven Baked Fried Chicken: Simple and Tasty Delight recipe that delivers all the crunch you love while keeping it healthy! With step-by-step tips for the perfect coating and maximum crispiness, you'll impress everyone at your dinner table. Ready to make a delicious meal? Click to explore this easy recipe and transform your chicken game today!
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Ingredients
  

4 bone-in, skin-on chicken thighs

4 chicken drumsticks

1 cup buttermilk

1 tablespoon hot sauce (optional, for added heat)

2 cups all-purpose flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon cayenne pepper (adjust for your spice preference)

Cooking spray or olive oil for greasing

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken thighs and drumsticks, ensuring each piece is thoroughly coated in the mixture. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, or for the best flavor and tenderness, overnight.

    Preheat the Oven: Before you’re ready to bake, preheat your oven to 425°F (220°C). Line a sturdy baking sheet with aluminum foil to facilitate easy cleanup, and place a wire rack on top of the sheet. This setup will help allow air to circulate around the chicken, promoting even crispiness.

      Prepare the Breading: In a medium bowl, combine the all-purpose flour, smoked paprika, garlic powder, onion powder, dried thyme, kosher salt, black pepper, and cayenne pepper. Whisk together until all ingredients are evenly blended, creating a flavorful coating.

        Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, allowing any excess liquid to drip off. One by one, dredge each piece in the seasoned flour mixture, pressing down firmly to ensure a thick, even coating. Place the coated chicken onto the wire rack, ensuring they are spaced out for optimal baking.

          Grease for Extra Crispiness: To achieve that coveted golden-brown finish, lightly spray the coated chicken pieces with cooking spray or drizzle them with olive oil. This step will enhance the crispiness of the outer layer.

            Bake the Chicken: Carefully transfer the baking sheet with the chicken to the preheated oven. Bake for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the coating is irresistibly crispy and golden.

              Rest and Serve: Once baked, remove the chicken from the oven and allow it to rest for 5 minutes. Resting is crucial as it lets the juices redistribute throughout the meat, enhancing flavor and moisture.

                - Prep Time: 15 mins | Total Time: 2 hours 55 mins | Servings: 4

                  - Presentation Tips: For an inviting serving aesthetic, arrange the chicken on a rustic wooden platter. Garnish with a sprinkle of fresh herbs like parsley or thyme and include lemon wedges on the side for a refreshing contrast. Pair with a side of coleslaw or your favorite dipping sauce to elevate the meal experience.