Bonnie's Twice Cooked Oven Fried Chicken
Experience the ultimate comfort food with Bonnie's Twice Cooked Oven Fried Chicken—crispy, golden perfection without the deep frying! This recipe transforms juicy chicken thighs and drumsticks into a healthier, flavor-packed feast by combining a tangy buttermilk marinade with a double coating of seasoned flour and cornstarch. The chicken is oven-baked and finished under the broiler for an irresistibly crunchy exterior, thanks to a buttery drizzle that enhances every bite. With aromatic spices like smoked paprika and dried thyme, this easy-to-make dish delivers bold flavor and tender meat in every piece. Perfect for family dinners or casual gatherings, serve it alongside creamy mashed potatoes, tangy coleslaw, or fluffy cornbread for a meal that hits every note of Southern-inspired comfort.
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Ingredients
- 8 pieces chicken thighs and drumsticks
- 2 cups whole buttermilk
- 2 tablespoons hot sauce (optional)
- 2 cups all-purpose flour
- 0.25 cups cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 0.5 teaspoons smoked paprika
- 0.5 cup milk (for breading step)
- 4 tablespoons unsalted butter
- 0 nonstick cooking spray
Directions
Step 1
In a large bowl, combine the buttermilk and hot sauce (if using). Submerge chicken pieces in the mixture, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 2
Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil and place a metal baking rack on top. Spray the rack with nonstick cooking spray.
Step 3
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, salt, ground black pepper, and smoked paprika.
Step 4
Remove the chicken from the buttermilk mixture, letting the excess drip off. Reserve about 1/2 cup of the buttermilk marinade and mix it with 1/2 cup of milk in a separate bowl to use for breading.
Step 5
Dip each chicken piece into the flour mixture, then into the reserved buttermilk and milk mixture, and back into the flour mixture. Press the coating firmly onto the chicken to ensure it sticks.
Step 6
Place the coated chicken pieces on the prepared baking rack. Melt the unsalted butter and drizzle it evenly over the chicken to enhance crispiness.
Step 7
Bake the chicken for 25 minutes. Then carefully flip each piece and continue baking for another 15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown.
Step 8
Turn on the broiler for the last 2-3 minutes of baking to achieve an extra crispy coating. Keep a close watch to avoid burning.
Step 9
Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This rest time ensures juicy chicken and allows the coating to set.
Step 10
Serve warm with your choice of sides such as mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
| Serving size | (2182.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4259.8 |
| Total Fat 227.4g | 0% |
| Saturated Fat 81.3g | 0% |
| Cholesterol 1197mg | 0% |
| Sodium 7011.0mg | 0% |
| Total Carbohydrate 239.0g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 31.4g | |
| Protein 291.2g | 0% |
| Vitamin D 384IU | 0% |
| Calcium 947.0mg | 0% |
| Iron 25.2mg | 0% |
| Potassium 4168.5mg | 0% |
Source of Calories