Southern Oven Fried Chicken
Experience the ultimate comfort food with this Southern Oven Fried Chicken recipe, a mouthwatering twist on a classic favorite made lighter without sacrificing flavor or crunch. Bone-in, skin-on chicken thighs are marinated in a tangy buttermilk and hot sauce mixture, ensuring juicy, tender meat with every bite. Coated in a perfectly seasoned blend of flour, paprika, garlic powder, and a hint of cayenne, then rolled in crispy breadcrumbs, this oven-baked marvel rivals traditional deep-fried chicken while cutting down on grease. With just 20 minutes of prep and 40 minutes of baking, this easy, healthier alternative delivers all the savory, golden-brown goodness you crave. Perfect for Sunday dinner or a crowd-pleasing treat, serve it alongside classic Southern sides like coleslaw and cornbread for an unforgettable meal. Keywords: Southern Oven Fried Chicken, crispy baked chicken, buttermilk chicken, easy weeknight dinner, healthier fried chicken.
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Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 1.5 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup breadcrumbs (preferably panko)
- 0 as needed cooking spray
Directions
Step 1
Place the chicken thighs in a large bowl and pour the buttermilk over them. Add the hot sauce and stir to coat all the chicken evenly. Cover with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor.
Step 2
When ready to cook, preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
Step 3
In a large shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Step 4
In another shallow dish, spread the breadcrumbs evenly.
Step 5
Remove the chicken from the buttermilk marinade, letting any excess liquid drip off. Dredge the chicken pieces in the seasoned flour, ensuring they are fully coated. Shake off any excess flour.
Step 6
Lightly dip the floured chicken pieces back into the buttermilk, then coat them in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Step 7
Place the breaded chicken on the prepared wire rack. Lightly spray the tops of the chicken pieces with cooking spray to help achieve a golden, crispy crust.
Step 8
Bake the chicken in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
Step 9
Remove the chicken from the oven and let rest for 5 minutes. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1738.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3485.9 |
| Total Fat 178.2g | 0% |
| Saturated Fat 54.6g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 782.7mg | 0% |
| Sodium 5224.7mg | 0% |
| Total Carbohydrate 254.5g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 34.0g | |
| Protein 213.2g | 0% |
| Vitamin D 253.8IU | 0% |
| Calcium 841.2mg | 0% |
| Iron 24.0mg | 0% |
| Potassium 3238.5mg | 0% |
Source of Calories