CRISPY Oven-Fried Chicken 🍗🔥

“Don’t lose this recipe!” — The juiciest, crispiest oven-baked chicken that tastes just like fried but with half the mess and calories.

Prep Time: 15 mins (+ 1 hr marinate) | Cook Time: 40 mins | Total Time: 55 mins

Servings: 4-6

Ingredients

For the Chicken:

3 lbs (1.4 kg) chicken pieces (thighs, drumsticks, or breasts)
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
1 tbsp hot sauce (optional, for kick)

For the Crispy Coating:

1½ cups all-purpose flour
½ cup cornstarch (secret for extra crunch!)
1 tbsp paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper (optional)
½ cup unsalted butter, melted

Instructions

1. Marinate the Chicken:

In a bowl, soak chicken in buttermilk + hot sauce for 1 hour (or overnight for maximum tenderness).

2. Prep the Coating:

Preheat oven to 400°F (200°C). Place a rack on a baking sheet (for airflow).
In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, pepper, and cayenne.

3. Coat & Bake:

Remove chicken from buttermilk (let excess drip off).
Dredge each piece in the flour mixture, pressing firmly to adhere.
Place on the rack. Drizzle with melted butter (for golden crispiness!).
Bake 35-40 mins (flip halfway) until internal temp reaches 165°F (74°C) and coating is deep golden brown.

4. Serve:

Let rest 5 mins for maximum juiciness.

Pro Tips

✔ Extra crispy? Broil 1-2 mins at the end (watch closely!).
✔ No buttermilk? Use yogurt or pickle juice for tang.
✔ Gluten-free? Swap flour for almond flour + extra cornstarch.

Why You’ll Love It

✨ Healthier than deep-fried but just as crispy!
✨ Cornstarch trick = next-level crunch.
✨ Butter drizzle = no dry spots, all flavor.

Pair with mashed potatoes, coleslaw, or honey drizzle—pure comfort! SAVE this recipe—you’ll crave it again! 😉

(Store leftovers in the fridge for 3 days. Reheat in the oven to keep crisp!)