Description

This oven-fried chicken recipe delivers a shatteringly crisp, golden-brown crust without the mess or grease of deep-frying. Marinated in tangy buttermilk and dredged in a seasoned flour-cornstarch blend, it’s juicy, flavorful, and perfect for feeding a crowd.

Ingredients

Scale

2 cups buttermilk
1 large egg
1 tablespoon Dijon mustard
1 tablespoon hot sauce (such as Frank’s RedHot or Crystal)
2 cups all-purpose flour
1/2 cup cornstarch
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
3–4 pounds chicken pieces (drumsticks, thighs, and wings, bone-in, skin-on)

Instructions

In a large bowl, whisk together the buttermilk, egg, Dijon mustard, and hot sauce.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Preheat your oven to 400°F (200°C).
Place a wire rack on a baking sheet lined with foil.
In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, thyme, cayenne, salt, and black pepper.
Remove a piece of chicken from the marinade, letting excess drip off, then press it firmly into the flour mixture to coat all sides. Shake off excess flour and place on the wire rack.
Lightly brush the top of each piece with vegetable oil.
Bake for 35-45 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
Let the chicken rest for 5 minutes before serving.

Notes

For extra crispiness, press the chicken firmly into the flour mixture. Ensure pieces are not touching on the rack to allow air circulation. If serving a crowd, keep cooked chicken warm in a 200°F oven. To substitute buttermilk, mix milk with vinegar or lemon juice and let sit for 10 minutes.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 piece of chicken
Calories: 450
Sugar: 3
Sodium: 1200
Fat: 22
Saturated Fat: 6
Carbohydrates: 25
Fiber: 1
Protein: 35

Keywords: oven fried chicken, crispy chicken, buttermilk chicken, party recipe, easy dinner, crowd pleaser, baked chicken