Chipotle Oven Fried Chicken
Crispy, flavorful, and guilt-free, this Chipotle Oven Fried Chicken brings a spicy twist to a classic comfort food favorite. Marinated in a tangy buttermilk mixture infused with bold chipotle chili powder, paprika, garlic, and hot sauce, the chicken achieves maximum flavor with minimal effort. A unique coating of panko breadcrumbs ensures a golden, crunchy crust without the need for deep frying, making this recipe a healthier alternative to traditional fried chicken. Baked to perfection on a wire rack for even crispiness, this oven-fried chicken is ideal for a quick weeknight dinner or a crowd-pleasing party dish. Serve it with creamy coleslaw or fluffy cornbread for the ultimate Southern-inspired meal. Perfect for fans of smoky, spicy recipes, this dish is as easy to prepare as it is to devour!
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Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 2 teaspoons Chipotle chili powder
- 1.5 teaspoons Garlic powder
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Hot sauce
- 2 cups Panko breadcrumbs
- 1 cup Flour
- 1 teaspoon Baking powder
- 0 as needed Vegetable oil spray
Directions
Step 1
Place the chicken pieces in a large bowl and pour the buttermilk over them. Add chipotle chili powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon salt, and hot sauce. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 2
Preheat your oven to 400°F (200°C) and place a metal rack on top of a baking sheet. Spray the rack lightly with vegetable oil spray to prevent sticking.
Step 3
In a shallow dish, combine the panko breadcrumbs, remaining garlic powder (1/2 teaspoon), remaining salt (1/2 teaspoon), black pepper, and baking powder. Mix well.
Step 4
In another shallow dish, place the flour for dredging.
Step 5
Remove the chicken pieces from the buttermilk marinade, allowing any excess to drip off. Dredge each piece first in the flour, then back into the buttermilk briefly, and finally coat it evenly in the panko breadcrumb mixture.
Step 6
Place the coated chicken pieces on the prepared rack and ensure they are spaced evenly to allow for proper airflow.
Step 7
Lightly spray the tops of the chicken with vegetable oil spray to encourage browning during baking.
Step 8
Bake in the preheated oven for 40 minutes, flipping the chicken halfway through cooking to ensure both sides crisp up evenly. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Step 9
Remove the chicken from the oven and let it rest for 5 minutes. Serve hot with your favorite dipping sauce or side dishes like coleslaw or cornbread.
Nutrition Facts
| Serving size | (1965.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3248.8 |
| Total Fat 132.4g | 0% |
| Saturated Fat 39.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 1169.7mg | 0% |
| Sodium 7023.3mg | 0% |
| Total Carbohydrate 205.9g | 0% |
| Dietary Fiber 10.5g | 0% |
| Total Sugars 32.5g | |
| Protein 311.0g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 777.4mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 3675.2mg | 0% |
Source of Calories