Description
Enjoy crispy oven-fried chicken that’s tender inside and golden outside, featuring a flavorful buttermilk marinade and seasoned flour coating. Perfect for any occasion, this easy recipe is a family favorite!
Ingredients
Scale
- 4 pounds of chicken pieces (legs, thighs, wings, or breasts)
- 1 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- 1 teaspoon baking powder
- Cooking spray or olive oil for greasing
Instructions
- In a large mixing bowl, combine the buttermilk and hot sauce (if using).
- Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Use a zip-top bag for easier marinating if desired.
- Cover the bowl with plastic wrap or seal the bag, and refrigerate for at least 2 hours, or preferably overnight.
- In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, cayenne pepper, thyme, and baking powder.
- Once the chicken has marinated, remove it from the refrigerator and let it sit at room temperature for about 15 minutes.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Take each piece of chicken out of the buttermilk marinade, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing down to ensure adherence. Shake off excess flour and place on the wire rack.
- Lightly spray the coated chicken with cooking spray or drizzle with olive oil.
- Bake in the preheated oven for 35-45 minutes, until the internal temperature reaches 165°F (75°C) and the coating is golden brown.
- Flip the chicken pieces halfway through cooking for even browning.
- Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes.
- Serve with your favorite sides like coleslaw, mashed potatoes, or a fresh garden salad.
Notes
- For extra crunch, double-dip the chicken by coating it in buttermilk and then in the flour mixture again.
- Customize the flavor by adding herbs like rosemary or sage to the marinade.
- Avoid overcrowding the baking sheet to ensure even cooking and crispiness.
- Prep Time: 120 minutes
- Cook Time: 35-45 minutes