Baked Fried Chicken
This Baked Fried Chicken recipe gives you the crispy, flavorful experience of fried chicken but with much less oil. By baking instead of frying, you keep the calorie count lower while maintaining a delicious crunch that everyone will love.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Wire rack
- 3 Shallow bowls
- 1 Whisk
- 1 Meat thermometer
- 1 Tongs
- 1 Cooking spray or oil
Ingredients
- 4 whole chicken thighs (skin-on, bone-in)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- Cooking spray or olive oil For extra crispiness.
Instructions
- Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and set aside.
- In the first shallow bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Mix well to combine.
- In the second shallow bowl, whisk the eggs and then mix them into the buttermilk.
- Dip each chicken thigh into the buttermilk mixture first, allowing the excess to drip off. Then, roll the chicken in the seasoned flour mixture, ensuring it is fully coated. Shake off any excess flour.
- Place the coated chicken thighs on the wire rack on the baking sheet. Once all pieces are prepared, spray them lightly with cooking spray or drizzle with olive oil for extra crispiness.
- Bake in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
- Remove the chicken from the oven and let it cool slightly before serving.
Notes
For a spicier version, consider adding cayenne pepper to the flour mixture.
To enhance the flavor, marinate the chicken in buttermilk for a few hours or overnight before breading.
Serve with your favorite sides such as coleslaw or mashed potatoes for a complete meal.