Crispy Oven-Baked Buttermilk Fried Chicken
This oven-baked chicken gets its tenderness from a buttermilk soak and its crunch from a double coating of spiced flour and panko. Baking means no pot of hot oil, yet the skin still turns golden and crisp. Serve it with coleslaw, mashed potatoes or corn for a family dinner.
Preparation Steps
Put the chicken in a bowl or zip-top bag, pour over the buttermilk and turn to coat. Refrigerate for at least 1 hour, or up to overnight.
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
Mix the flour, paprika, garlic powder, onion powder, cayenne, salt and pepper in a shallow dish. Put the panko in a second dish.
Lift each piece of chicken from the buttermilk and let the excess drip off. Roll it in the seasoned flour, dip it briefly back into the buttermilk, then press it into the panko to coat all over.
Arrange the chicken on the baking sheet with space between the pieces and drizzle with the oil or melted butter. Discard the leftover buttermilk.
Bake for 35 to 45 minutes, turning once halfway, until deep golden and crisp and an instant-read thermometer in the thickest part reads at least 165°F (74°C).
Rest for 5 minutes before serving.
Tips & Variations
- Set the chicken on a wire rack over the baking sheet so hot air reaches the underside and keeps it crisp.
- Boneless thighs or breasts work too; start checking the temperature after about 20 minutes.
- Refrigerate leftovers for up to 3 days and reheat in a 375°F (190°C) oven until steaming hot to keep the coating crunchy.
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