Crispy Oven Fried Chicken Recipe

When you’re in the mood for Southern-style fried chicken but something with a little less fat and calories, you can’t go wrong with this Oven Fried Chicken. It’s crispy on the outside, tender on the inside, and delicious. You’ll love it!

Southern Oven Fried Chicken

When you’re in the mood for Southern-style fried chicken but something with a little less fat and calories, you can’t go wrong with this oven-fried chicken. It’s crispy on the outside, tender on the inside, and delicious. You’ll love it!

This recipe uses buttermilk, which is an excellent marinade for all kinds of meats, including fish, because it tenderizes meat proteins and adds flavor. It also helps keep the meat moist during cooking, so they don’t end up chewy.

Baked Crispy Chicken Recipe

Oven Fried crispy Chicken is the perfect way to get that delicious crispy skin on your chicken without having to deep fry it. It offers a delicious and healthier alternative to traditional deep-fried chicken without sacrificing taste or texture. It’s simple to prepare and gives you a perfectly crispy, juicy chicken every time.

By using the right coating, seasoning, and baking techniques, you can create a mouthwatering dish that will satisfy your comfort food cravings while keeping your health in mind. It’s crisp, golden, and delicious—but it’s also lighter than regular fried chicken, so you won’t feel like you’re eating a pound of grease at the end of the meal.

This recipe is super easy, and it’s perfect for anyone who loves crispy chicken without the extra oil that comes with deep frying! All you need are some simple ingredients and a little time in the oven, and your chicken will be ready to eat in no time.

Although I used chicken drumsticks in this recipe, almost any chicken part can be used for this recipe.

Great sides are macaroni and cheese, white rice, creamy mashed potatoes with gravy, pasta, biscuit, collard greens, cornbread, salad, muffins…the list goes on!

The secret to getting a crispy oven fried chicken

The key to achieving a crispy crust on baked chicken lies in the coating. A combination of all-purpose flour and cornstarch helps to create a crunchy exterior that mimics the texture of deep-fried chicken.

Three other important things are baking soda, oil spray, and high oven temperature.

• Baking soda: Baking soda is one of the keys to getting the skin crispy. You don’t want to skip it! The baking soda releases CO2 as it cooks, which helps form a nice crust on the chicken. But don’t worry, you won’t taste it—it just helps with the texture.
• Oil spray: The second key to getting the perfect crispy skin is to spray generously with your cooking oil of choice (I like olive oil). Don’t worry—you won’t use nearly as much oil as you would if you were deep frying these legs.
• High oven temperature: Another secret to crispy skin is the high oven temperature. Don’t worry, your chicken won’t dry out. The coating will shield it from drying out while the high heat crisps up the skin.

Making Crispy Baked Chicken is a simple process that requires just a few simple ingredients:

• Chicken drumsticks: I used skin-on and bone-in chicken in this recipe. I don’t recommend skinless chicken because they tend to dry out quickly.
• Spices and herbs: I used smoked paprika, cayenne pepper, onion powder, garlic powder, thyme, bouillon, salt, and black pepper.
• Oil spray: Use this to spray chicken before baking for a crispier feel.
• Buttermilk and Eggs: this egg and buttermilk mixture helps the flour stay on the chicken.
• Flour and cornstarch: a mixture of plain all-purpose flour, baking soda, and cornstarch to coat the chicken for a crispy result. If you want a gluten-free recipe. You can replace the flour with gluten-free flour.

How to make Crispy Oven Fried Chicken

• Place the buttermilk and egg mixture in a large bowl and add the chicken pieces. Let the chicken soak for at least 5 minutes or up to 1 hour. You can as well leave overnight.
• Make the flour mixture by combining all of the ingredients together in a shallow bowl.
• Season the chicken
• Remove chicken from buttermilk and let excess drip off
• Coat each piece of chicken in the flour mixture, shaking off any excess before placing it on a baking sheet lined with wax paper, foil, or parchment paper.
• Bake till golden and crispy.

Tips

• For a crispy outer crust, be sure to spray the chicken with cooking spray or brush it with oil before baking. You need to be generous with this.
• Use a wire rack that allows the hot air in the oven to circulate the chicken for thorough cooking.
• The higher the temperature, the crispier the chicken becomes. Don’t worry; high temperatures don’t dry out the chicken.
• Remember to flip the chicken thighs halfway through cooking, so they are cooked evenly.
• Avoid overcooking the chicken and allow them to rest well after cooking. This will help to lock in the chicken juice.

FAQs

How long should you bake chicken thighs or drumsticks?

Chicken thighs and drumsticks should be baked at 400F for 35 to 40 minutes or until the internal temperature reaches 165°F. Make sure to check the internal temperature of the chicken with a meat thermometer to ensure that it’s cooked through.

How do I know that the chicken is done?

The most accurate way to know is by using a meat thermometer. The internal temperature of the chicken should be 165 °F. Ensure the thermometer does not touch the bone when checking the temperature for accuracy. If you don’t have a meat thermometer, you will know the meat is done when the meat is no longer pink inside.

Is it healthy to eat baked chicken thighs?

Of course, chicken thighs are a healthy source of protein and minerals. They are healthy and will make a significant part of a balanced meal.

Do you need to cover the chicken in the oven?

No, you don’t need to cover the chicken while it’s baking. In fact, it’s best to leave it uncovered so that the skin can get nice and crispy.

How to store oven fried chicken

Refrigerate in an airtight container or zip-lock bag for up to 5 days. You can also freeze for up to 6 months. You can reheat the chicken in the oven at 350 °F. You can also microwave them. If the skin is soggy after warming, you can put them under a broiler until they are crispy. Watch well to prevent burns. If you are reheating frozen baked chicken, allow the pieces to thaw in the refrigerator before reheating them.

How to serve oven-fried chicken?

This is a versatile recipe that you can serve with almost any meal. The common serving options include –

• Potatoes: air fryer breakfast potatoes, hot pot potatoes, rich and creamy mashed potatoes.
• Vegetables and Salad: Broccoli, Tomato Mozzarella Salad, Classic Creamy Potato Salad
• Rice: Rice and beans, Jollof rice, Jamaican rice and peas, coconut fried rice
• Couscous: Vegetable couscous, Jollof couscous, Chicken couscous
• Dips: Lemon pepper sauce, avocado-cilantro sauce, African pepper sauce, Honey mustard sauce.

More Baked Chicken Recipes to try:

• Juicy baked chicken Thigh
• Juicy baked Chicken Breasts
• Easy-baked Chicken drumsticks
• Baked Chicken wings

Crispy Baked Chicken

If you're looking for a super-easy, delicious way to make chicken, look no further. This crispy baked chicken is the perfect addition to any meal. It's so easy to make and tastes amazing!

4.75 from 4 votes

Print Pin Rate

Course: Lunch/Dinner, Main Course

Cuisine: American

Keyword: Baked chicken, chicken

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

resting and marinating: 20 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 10 chicken drumsticks

Calories: 213.2kcal

Ingredients

• 2 tbsp smoked paprika
• ½ tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp thyme
• 1 tsp chicken bouillon powder
• 1½ to 2 tsp salt or add to taste
• 1 tsp black pepper
• 8 to 10 chicken drumsticks
• 1 cup buttermilk
• 2 eggs
• 1 cup all-purpose flour plain
• ¾ cup corn starch
• 1½ tsp baking soda

US Customary – Metric

Instructions

• Mix the smoked paprika, cayenne pepper, onion powder, garlic powder, baking soda, thyme, bouillon powder, salt, and pepper in a small mixing bowl.
• Sprinkle 1 tablespoon of the spice mix evenly all around the chicken pieces. Reserve the remaining spice for later use.
• Whisk together the buttermilk and eggs in a large bowl. Season with a pinch of salt and pepper.
• Add the chicken pieces and toss to coat well. Let the chicken soak for at least 10 minutes or up to 1 hour.
• Meanwhile, preheat the oven to 400F
• In another separate bowl, combine the all-purpose flour, cornstarch, baking soda, and remaining spice mix. Mix well.
• Prepare the pan by lining it with parchment or foil. Then place a wire rack over the lined pan. Be sure to spray the wire rack with cooking oil spray to prevent the chicken from sticking to the rack.
• Remove chicken from buttermilk and let excess drip off. Coat each piece of chicken in the flour mixture, shaking off any excess before placing them on the prepared wire rack. Leave them to rest for 5 minutes until the flour is absorbed.
• Optional: For a thicker exterior, you can coat the second time with the flour mixture. Arrange them on the rack and let them rest for 5 minutes.
• Spray the chicken generously with the cooking spray and place them in the 400F preheated oven.
• Bake until golden brown—about 35 to 40 minutes or until the internal temperature reaches 165F. Flip the chicken over halfway through the baking process and spray them with some cooking spray.
• Once the chicken pieces are done, remove them from the oven and let them rest for 3-5 minutes before serving.

Notes

• Pat the chicken dry with a paper towel before you coat it. It makes the chicken crispier.
• Use a wire rack that allows the hot air in the oven to circulate the chicken for thorough cooking.
• The higher the temperature, the crispier the chicken becomes. Don’t worry; high temperatures don’t dry out the chicken.
• Remember to flip the chicken thighs halfway through cooking so they are cooked evenly.
• Avoid overcooking the chicken and allow them to rest well after cooking. For a juicy result, resting assists in recirculating moisture inside the meat.

Nutrition

Calories: 213.2kcal | Carbohydrates: 21.1g | Protein: 14.2g | Fat: 7.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2.8g | Trans Fat: 0.03g | Cholesterol: 91.1mg | Sodium: 663.9mg | Potassium: 238.5mg | Fiber: 1.1g | Sugar: 1.4g | Vitamin A: 866.2IU | Vitamin C: 0.8mg | Calcium: 48.1mg | Iron: 1.6mg

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