Baked Fried Chicken is a great way to get that crispy, juicy “fried chicken” flavor and texture—without deep frying. Here’s a classic recipe that delivers on crunch and flavor, all while using your oven.
🍗 BAKED FRIED CHICKEN RECIPE
Ingredients:
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2–3 lbs chicken pieces (drumsticks, thighs, or breasts; bone-in or boneless)
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1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice)
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1 egg
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1 cup all-purpose flour
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1 cup crushed cornflakes or breadcrumbs (for extra crunch)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional, for heat)
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Cooking spray or a few tablespoons of melted butter
Instructions:
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Marinate the Chicken (Optional but recommended):
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Mix buttermilk and egg in a bowl.
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Add the chicken and refrigerate for at least 1 hour (or overnight). This helps tenderize the meat and makes it juicy.
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Preheat oven:
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Preheat to 400°F (200°C).
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Line a baking sheet with foil and place a wire rack on top (to allow heat circulation). Spray the rack with cooking spray.
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Prepare the Breading:
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In a large bowl or ziplock bag, combine flour, crushed cornflakes/breadcrumbs, paprika, garlic powder, onion powder, salt, pepper, and cayenne.
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Remove chicken from marinade, letting excess drip off, and dredge each piece in the flour mixture until fully coated.
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Bake:
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Place chicken on the wire rack.
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Lightly spray each piece with cooking spray or brush with a little melted butter (this helps with browning).
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Bake for 35–45 minutes, turning once halfway through, until golden brown and internal temperature reaches 165°F (75°C).
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