This Truly Crispy Oven Fried Chicken is a winning dish! It’s juicy on the inside and super crispy on the outside, thanks to a tasty coating of spices and breadcrumbs.
Getting that perfect crunch is like magic! I love serving it with some homemade coleslaw. Just make sure to have napkins handy; it can get a bit messy! 🍗
What I really appreciate is how easy it is to make in the oven! No frying panic here, just a simple bake for a delicious meal everyone will love.
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on chicken thighs because they stay juicy during baking. Drumsticks work well too! If you prefer white meat, boneless chicken breasts can be used, but you might need to adjust cooking time since they cook faster.
Buttermilk: Buttermilk adds flavor and tenderizes the chicken beautifully. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using as a substitute.
Spices: I use smoked paprika for its unique taste, but regular paprika is fine too. You can skip cayenne if you want less heat, and feel free to add your favorite herbs, like Italian seasoning, for a twist.
Flour & Cornmeal: All-purpose flour creates the crust, and cornmeal adds crunch. If gluten-free, try almond flour or a gluten-free flour blend; just note that texture may vary slightly.
How Do You Ensure Perfectly Crispy Chicken?
Getting that crispy texture is essential for this dish. Here are some steps to help achieve it:
- Use a Wire Rack: This allows air to circulate around the chicken, preventing it from steaming and getting soggy.
- Coat Well: After dredging in the flour mixture, press the coating into the chicken to help it stick better.
- Oil Spray: Spraying or drizzling a little oil on the chicken before baking promotes that golden brown crispiness!
- Proper Temperature: Using a high oven temperature (425°F) helps create a crispy crust. Monitor them closely towards the end to avoid burning.
Allow the chicken to rest after baking—this helps keep it juicy when you bite in. Enjoy this delightful meal with your favorite sides! 🍽️
How to Make Truly Crispy Oven Fried Chicken
Ingredients You’ll Need:
- For the Chicken:
- 4 to 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup fine cornmeal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano or thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- For Cooking:
- Cooking spray or oil for drizzling
- Fresh parsley (chopped, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, plus at least 1 hour to marinate in the buttermilk. After marinating, you’ll need about 35-45 minutes to bake the chicken until it’s perfectly crispy. So, set aside around 2 hours total for this delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will help the chicken get that nice crispy texture later on. Place a wire rack on top of a baking sheet—this allows hot air to circulate around the chicken as it cooks, which helps it crisp up nicely.
2. Marinate the Chicken:
In a medium bowl, whisk together the buttermilk and hot sauce, if you’re using it. Add the chicken pieces and make sure they’re well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for even better flavor and tenderness.
3. Prepare the Coating:
In a large bowl, mix together the flour, cornmeal, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper. Make sure it’s all well combined so every piece of chicken gets flavorful coating!
4. Dredge the Chicken:
Take each piece of chicken out of the buttermilk, letting the excess drip off. Then, dredge the chicken in the flour mixture, pressing down a bit to ensure the coating sticks well. Set the coated pieces aside on a plate or tray.
5. Arrange for Baking:
Once all the chicken is coated, place each piece on the wire rack on the baking sheet. Give them a light spray or drizzle of cooking oil to help achieve that golden brown, crispy skin!
6. Bake the Chicken:
Pop the chicken in your preheated oven and bake it for 35-45 minutes. Make sure to turn it halfway through to get an even crisp. You’re looking for a deep golden color and an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
7. Rest and Garnish:
After baking, take the chicken out of the oven and let it rest for about 5 minutes. This helps the juices redistribute, ensuring juicy chicken. Garnish with chopped parsley before serving!
8. Serve and Enjoy:
Serve your crispy oven-fried chicken warm with your favorite sides, such as coleslaw, mashed potatoes, or corn on the cob. Enjoy your delicious and crunchy chicken feast!
Happy cooking and enjoy your truly crispy oven fried chicken! 🍗
Can I Use Other Cuts of Chicken?
Absolutely! While bone-in, skin-on thighs provide great flavor and juiciness, you can use drumsticks or a mix of cuts. Just be mindful that cooking times may vary; adjust accordingly based on the size of the pieces.
What if I Don’t Have Buttermilk?
No worries! You can easily substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using. This will give you a similar tangy flavor!
Can I Prepare This Chicken Ahead of Time?
Yes, you can! Marinate the chicken in the buttermilk mixture for up to 24 hours in advance. Once coated, it’s best to bake it the same day for optimal crispiness. However, you can also prep the dry mixture ahead of time and store it in an airtight container until you’re ready to cook.
How Should I Store Leftover Chicken?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. For the best texture, reheat it in the oven until warmed through, rather than in the microwave, to help maintain the crispiness.
