Looking to put a healthy spin on deep-fried chicken? This oven fried chicken recipe provides the crispiest breading while keeping the meat inside tender and juicy.
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, generously spray it with cooking spray, and set aside.
In a mixing bowl, add the chicken, buttermilk, salt, and pepper, and let it sit for 10 minutes. In a separate bowl, whisk the flour, cornstarch, salt, pepper, and smoked paprika together.
Using tongs, pick up marinated chicken pieces and shake off excess buttermilk. Moving quickly, dip the chicken in the breading on both sides.
Add the breaded chicken on top and spray each one with more cooking spray. Bake for 30-35 minutes, flipping halfway through.
Once the chicken is golden brown and reaches an internal temperature of 165F, remove them from the oven and serve immediately.
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Notes
TO STORE. Leftover chicken can be stored in an airtight container in the fridge for up to 4 days. TO FREEZE. For the best results, flash-freeze the crispy chicken first. Then transfer it to an airtight bag, push out the excess air, and freeze for up to 6 months. Allow the chicken to defrost in the fridge before reheating it. TO REHEAT. Reheat the leftovers in the oven preheated to 350F degrees until heated through. Turn on the broiler for the last few minutes to make the breadcrumb coating extra crispy. Don’t reheat breaded chicken in the microwave, as it will become soggy.