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To make my crispy and flavorful oven-baked fried chicken, you need a few key ingredients. Here’s what you'll need: - Chicken pieces (4 bone-in, skin-on thighs and 4 drumsticks) - Buttermilk marinade components: - 1 cup buttermilk - 2 tablespoons Dijon mustard - 2 tablespoons honey - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - Coating items: - 1½ cups panko breadcrumbs - ½ cup all-purpose flour - Cooking spray These ingredients work together to create a crispy crust and juicy chicken. The buttermilk marinade adds flavor and tenderness, while the panko breadcrumbs give that extra crunch. Remember, the quality of your chicken matters, so choose fresh pieces for the best taste. You can find the full recipe to guide you through the steps for making this delicious dish. Marination is key to juicy, flavorful chicken. I recommend marinating for at least 2 hours. This time allows the flavors to soak deep into the meat. If you can, marinate overnight. It makes a big difference. To coat the chicken evenly, make sure you mix the marinade well. Use a large bowl so each piece gets full coverage. Place the chicken in the bowl, turning it to coat all sides. Cover it tightly and pop it in the fridge. Before baking, preheat your oven to 425°F (220°C). This high temperature helps achieve that crispy finish. While it heats, line a baking sheet with parchment paper. This will save you time on cleanup. Spacing the chicken pieces out on the sheet allows hot air to circulate. This makes sure every piece cooks evenly and crisps up nicely. For extra crispiness, use panko breadcrumbs mixed with all-purpose flour. This combo creates a great crunch. When coating, shake off any excess marinade first. Then, roll each piece in the breadcrumb mix. Press gently to ensure it sticks well. After coating, place the chicken on the baking sheet. Lightly spray the pieces with cooking spray for that golden finish. Bake for about 35-40 minutes. Make sure the internal temperature reaches 165°F (74°C). For an extra crispy texture, switch to broil for the last five minutes. Just keep an eye on it to avoid burning. For the full recipe, click here. To get that crispy coating, I use cooking spray. It helps the breadcrumbs turn golden brown. Lightly spray each piece of chicken before baking. This extra touch makes a big difference in texture. Another great trick is to broil the chicken at the end. After baking, I switch the oven to broil for about five minutes. This step gives the chicken a nice crunch. Just watch closely to avoid burning. Marinating chicken is key for flavor. I recommend marinating for at least two hours. But if you can, let it sit overnight. The longer it sits, the better the flavor. The buttermilk tenderizes the meat and adds moisture. When marinating, make sure every piece is coated well. This helps the chicken soak up all the goodness from the marinade. Don’t be afraid to get creative with seasonings! You can mix in some cayenne for heat or use Italian herbs for a twist. Garlic and lemon zest also add great flavor. For dips, I love serving this chicken with honey mustard or ranch. You can even try a spicy sriracha mayo for a fun kick. These add-ons really elevate the dish and make it even more enjoyable. {{image_2}} If you're looking for a gluten-free option, use almond flour instead of all-purpose flour. Almond flour gives a nice crunch. For the breadcrumbs, try crushed cornflakes or gluten-free breadcrumbs. Both work well and keep the chicken crispy. To make a keto-friendly version, only use almond flour. You can also replace honey with a sugar substitute like erythritol. This keeps the sweetness without the carbs. You can change up the flavors easily. Try different spice mixes like Cajun or Italian seasoning. Both add a unique twist. For a burst of freshness, add herbs like rosemary or thyme to your marinade. A splash of lemon juice or orange zest also brightens the dish. You can cook this chicken in different ways. An air fryer gives you a crispy finish without using much oil. Just adjust the cooking time to about 25 minutes at 400°F (200°C). If you prefer grilling, marinate the chicken and then cook it over medium heat. Flip it often to ensure even cooking. Adjust the time based on your grill's heat. For more details, check the Full Recipe. To keep your oven baked fried chicken fresh, follow these tips: - Refrigerate promptly: Store leftovers in the fridge within two hours. - Use airtight containers: Glass or plastic containers with tight lids work best. - Separate pieces: If you can, keep chicken pieces apart to prevent sogginess. When you want to enjoy your chicken again, reheating is key. Here’s how to do it right: - Oven method: Preheat your oven to 350°F (175°C). Place chicken on a baking sheet. Heat for about 15-20 minutes or until heated through. This method keeps the crust crispy. - Microwave method: If you’re in a hurry, use the microwave. Place chicken on a microwave-safe plate. Cover with a damp paper towel. Heat in short bursts, checking often to avoid drying it out. If you have extra chicken, freezing is a great option. Here’s how to do it properly: - Cool before freezing: Let the chicken cool completely before placing it in the freezer. - Use freezer bags or containers: Remove as much air as possible to prevent freezer burn. - Label and date: Write the date on the bag or container. Cooked chicken can last about three months in the freezer. When you’re ready to eat, thaw chicken in the fridge overnight for best results. Enjoy your crispy and flavorful delight! For a full recipe, check out the link above. I recommend marinating the chicken for at least 2 hours. This time allows the flavors to soak into the meat. For the best taste, marinate it overnight. The longer it sits, the more flavorful it becomes. The buttermilk tenderizes the chicken, making it juicy and soft. Yes, you can use chicken breasts. They cook faster than thighs or drumsticks. Chicken breasts are leaner, but they can dry out if overcooked. Adjust the baking time to about 25-30 minutes. Always check that the internal temperature reaches 165°F (74°C) to ensure safe eating. You can serve Oven Baked Fried Chicken with many sides. Some great options include coleslaw, mashed potatoes, or sweet potato fries. Fresh green beans or corn on the cob also pair well. For a fun twist, try serving it with a honey mustard dip. Yes, oven-baked chicken is usually healthier than fried chicken. Baking uses less oil, which cuts down on fat. It also reduces calories compared to deep frying. Plus, you get all the crispy goodness without the guilt. Enjoy your meal without sacrificing your health! In this blog post, you learned how to make delicious oven-baked fried chicken. We covered key ingredients, marination tips, and baking steps. Remember, marinating helps the chicken flavor. Coating helps achieve a crispy texture. For variations, consider gluten-free options or different flavors. Storing and reheating are easy if done right. Now you can enjoy a tasty dish that is healthier than fried chicken. Happy cooking!

Oven Baked Fried Chicken

Discover the secret to irresistible Oven Baked Fried Chicken that’s crispy, juicy, and packed with flavor! This simple recipe features tender chicken marinated in buttermilk for ultimate taste, all while skipping the deep frying mess. With step-by-step instructions and tips, you’ll create a delightful dish that the whole family will love. Click through to explore this mouthwatering recipe and enjoy a healthier twist on a classic favorite!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

4 chicken drumsticks

1 cup buttermilk

2 tablespoons Dijon mustard

2 tablespoons honey

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1½ cups panko breadcrumbs

½ cup all-purpose flour

Cooking spray

Instructions
 

Marinate the Chicken: In a large bowl, whisk together the buttermilk, Dijon mustard, honey, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken thighs and drumsticks to the bowl, ensuring they are fully coated. Cover and refrigerate for at least 2 hours (or overnight for best results).

    Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

      Prepare the Coating: In a shallow dish, combine the panko breadcrumbs and all-purpose flour. Mix well to combine and set aside.

        Coat the Chicken: Remove the marinated chicken from the refrigerator. Gently shake off any excess marinade. Roll each piece of chicken in the breadcrumb mixture, pressing gently to make sure it adheres well to the skin.

          Arrange on Baking Sheet: Place the coated chicken pieces on the prepared baking sheet, making sure they are spaced out as much as possible. Lightly spray the chicken pieces with cooking spray for extra crispiness.

            Bake the Chicken: Bake in the preheated oven for about 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. For the last 5 minutes, you can switch to broil to achieve an even crispier texture, but keep a close watch to avoid burning.

              Rest and Serve: Once done, remove the chicken from the oven and let it rest for about 5 minutes before serving. This helps keep the juices locked in.

                - Prep Time: 15 mins | Total Time: 1 hr | Servings: 4-6

                  - Presentation Tips: Serve the chicken on a large platter with a drizzle of additional honey on top and sprinkle with fresh herbs like parsley or thyme for a pop of color. Pair with sides like coleslaw or sweet potato fries for a complete meal.