This “oven-fried” chicken combines the crispy goodness of traditional fried chicken with a lighter baked preparation. Marinated in buttermilk for tenderness, then coated with a flavorful, crunchy mix of panko and seasonings, it’s a guilt-free alternative that’s perfect for family dinners!
Baked Fried Chicken
This “oven-fried” chicken combines the crispy goodness of traditional fried chicken with a lighter baked preparation. Marinated in buttermilk for tenderness, then coated with a flavorful, crunchy mix of panko and seasonings, it’s a guilt-free alternative that’s perfect for family dinners!
Ingredients
- 2lbsbone-in, skinless chicken pieces (thighs, drumsticks, or breasts)
- 1 cupbuttermilk
- 1/2 teaspoonsalt
- 1/2 teaspoonblack pepper
- 1/2 teaspoonsmoked paprika
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1 cuppanko breadcrumbs
- 1/2 cupcrushed cornflakes
- 1/4 cupgrated Parmesan cheese
- 1 teaspoonpaprika
- Cooking sprayor olive oil spray
Instructions
- Marinate the chicken: In a large bowl, mix buttermilk, salt, pepper, smoked paprika, garlic powder, and onion powder. Add chicken pieces, coat well, and marinate in the fridge for at least 1 hour or overnight.
- Preheat oven: Preheat to400°F(200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
- Prepare the coating: In a shallow dish, combine panko breadcrumbs, crushed cornflakes, Parmesan, and paprika.
- Coat the chicken: Remove chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure an even coating.
- Bake: Place coated chicken pieces on the wire rack. Lightly spray the tops with cooking spray. Bake for35-45 minutesor until the chicken reaches an internal temperature of 165°F and is golden and crispy.
- Serve: Let rest for a few minutes and serve with your favorite sides.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 250°F until warmed through to maintain crispiness.
Double Coating: For extra crunch, dip coated chicken back in the buttermilk and coat again in the breadcrumb mixture.
