Name: Baked Fried Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 4 chicken thighs, bone-in and skin-on; 4 chicken drumsticks; 1 cup buttermilk; 1 teaspoon hot sauce (optional); 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional for heat); 2 tablespoons olive oil or melted butter

Baked fried chicken gives you all the crispy, golden goodness of traditional fried chicken, without the mess or guilt. It’s the perfect balance of flavor and crunch, but baked to perfection with a healthier twist. With a simple seasoning blend and the addition of buttermilk for extra tenderness, this baked fried chicken is both juicy and flavorful—sure to please everyone at the table.

Ingredients

4 chicken thighs, bone-in and skin-on

1 cup buttermilk

1 teaspoon hot sauce (optional)

4 chicken drumsticks

1 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional for heat)

1 teaspoon salt

2 tablespoons olive oil or melted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with non-stick spray.

In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.

In a separate shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).

Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing gently to coat evenly.

Arrange the coated chicken pieces on the wire rack. Lightly brush or drizzle the chicken with olive oil or melted butter to encourage crispiness.

Bake the chicken in the preheated oven for 35-45 minutes, turning halfway through, until the coating is golden and crispy, and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before serving for the juiciest bite.

Servings and Timing

Servings: 4

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Variations

Gluten-Free: For a gluten-free version, simply use a gluten-free all-purpose flour blend in place of regular flour.

Spicy Version: Add more cayenne pepper or a dash of your favorite hot sauce to the buttermilk marinade for extra heat.

Bone-In Breast Option: If you prefer chicken breasts, use bone-in, skin-on breasts instead of thighs and drumsticks.

Herb-Infused Coating: For added flavor, try adding dried herbs like thyme, oregano, or rosemary to the flour mixture.

Storage/Reheating

Storage: Store any leftover baked fried chicken in an airtight container in the refrigerator for up to 3 days.

Reheating: To keep the coating crispy, reheat the chicken in the oven at 375°F (190°C) for about 10-15 minutes or until heated through. You can also reheat it in an air fryer for the best results.

FAQs

Can I use boneless, skinless chicken for this recipe?

I recommend using bone-in, skin-on chicken for the best results, as the skin helps achieve that crispy, fried texture. However, if you prefer boneless, skinless chicken, you can use chicken breasts or thighs—just reduce the cooking time slightly.

Do I need to marinate the chicken overnight?

While marinating the chicken for at least an hour is important for tenderness and flavor, marinating it overnight will yield even juicier, more flavorful chicken. It’s up to you, but the longer you marinate, the better the results.

Can I use a different type of oil?

Yes! While olive oil and melted butter give the chicken a great flavor and crispiness, you can use any high-smoke point oil like vegetable oil, canola oil, or even avocado oil for brushing the chicken.

How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 165°F (74°C) as measured by a meat thermometer. The coating should be golden brown and crispy. If you’re unsure, checking the temperature is the best way to ensure it’s fully cooked.

Can I freeze the baked chicken?

Yes! After baking, allow the chicken to cool completely, then wrap it tightly in plastic wrap or foil and store it in an airtight container or freezer bag. You can freeze it for up to 3 months. To reheat, bake at 375°F (190°C) until heated through.

Conclusion

Baked fried chicken is the perfect balance of crispy, juicy, and flavorful—without the hassle or calories of deep frying. It’s an easy, healthier twist on a classic comfort food that’s perfect for dinner or meal prep. Whether you stick to the original recipe or customize it with your favorite variations, it’s sure to be a hit at the dinner table.

Recipe:

Baked Fried Chicken

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Author: Sophia
Total Time: 1 hour
Yield: 4 servings
Diet: Low Fat

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Description

Baked fried chicken gives you all the crispy, golden goodness of traditional fried chicken, without the mess or guilt. It’s the perfect balance of flavor and crunch, baked to perfection with a healthier twist.

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray the rack with non-stick spray.
In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
In a separate shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
Remove the chicken pieces from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing gently to coat evenly.
Arrange the coated chicken pieces on the wire rack. Lightly brush or drizzle the chicken with olive oil or melted butter to encourage crispiness.
Bake the chicken in the preheated oven for 35-45 minutes, turning halfway through, until the coating is golden and crispy, and the internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes before serving for the juiciest bite.