Description
This Oven Fried Chicken recipe offers a crispy, flavorful alternative to traditional fried chicken by using the oven to achieve a golden, crunchy crust without the extra oil. Marinated in buttermilk and coated with a seasoned flour mixture, the chicken breasts come out juicy on the inside and perfectly crisp on the outside, making it a healthier and easy-to-make crowd-pleaser for any meal.
Ingredients
Scale
Chicken and Marinade
- 4 bone-in, skinless chicken breasts
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon baking powder
Finishing
- 1/4 cup melted butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Marinate Chicken: Place the chicken breasts in a bowl with the buttermilk, ensuring each piece is well coated. Let the chicken marinate for at least 30 minutes to tenderize the meat and infuse flavor.
- Prepare Breading: In a separate bowl, combine the all-purpose flour, paprika, garlic powder, salt, black pepper, dried thyme, and baking powder. Mix thoroughly to evenly distribute all the seasonings.
- Coat Chicken: Remove each chicken breast from the buttermilk, shaking off any excess liquid. Dredge the chicken in the flour mixture, pressing firmly so the seasoning adheres well to the surface.
- Bake Chicken: Arrange the coated chicken breasts on the prepared baking sheet. Drizzle the melted butter evenly over the top to help achieve a golden crust. Place the sheet in the oven and bake for 35 to 40 minutes until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Notes
- For extra crispiness, you can flip the chicken halfway through baking and brush more melted butter on the other side.
- Bone-in chicken keeps the meat juicier during baking compared to boneless.
- If you prefer spicier chicken, add cayenne pepper or chili powder to the flour mixture.
- Let chicken rest for 5 minutes after baking to allow juices to redistribute before serving.
