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Baked Fried Chicken

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

Enjoy the crispy, golden goodness of fried chicken without the guilt! This Baked Fried Chicken recipe uses a clever oven-baking technique to achieve that crunchy, flavorful coating you love—without the deep fryer. Perfect for family dinners or meal prep!

Ingredients

Units Scale
  • 2 lbs (about 8 pieces) bone-in, skin-on chicken (drumsticks or thighs work best)
  • 1 cup buttermilk
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 cup breadcrumbs (panko recommended for extra crunch)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional, for heat)
  • 2 tbsp olive oil or melted butter (for drizzling)

Instructions

  1. Prepare the Chicken:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray.
    • Pat the chicken dry with paper towels.
  2. Marinate:
    • In a large bowl, whisk together buttermilk and eggs. Add the chicken to the mixture, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
  3. Prepare the Coating:
    • In a shallow dish, combine flour, breadcrumbs, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  4. Coat the Chicken:
    • Remove the chicken from the buttermilk mixture, letting any excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere.
  5. Bake:
    • Place the coated chicken pieces on the prepared wire rack. Lightly drizzle or brush olive oil or melted butter over the top of each piece to help with browning.
    • Bake for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden and crispy.
  6. Serve:
    • Let the chicken rest for 5 minutes before serving. Enjoy with your favorite dipping sauces or sides!

Notes

  • For extra crispiness, flip the chicken halfway through baking.
  • If you don’t have buttermilk, substitute with milk and 1 tbsp of lemon juice or vinegar. Let it sit for 5 minutes before using.
  • You can use boneless, skinless chicken pieces, but reduce the baking time accordingly (20–25 minutes).

Find it online: https://newsvks.com/baked-fried-chicken/