Crispy Oven Fried Chicken

My oven fried chicken recipe is truly crispy on the outside while keeping the meat inside tender and juicy. It's easy to make and rivals deep-fried chicken. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 325kcal

Author Arman Liew

Ingredients

2 pounds chicken mix of boneless and bone-in pieces
1 cup buttermilk
1 teaspoon salt
1/2 teaspoon pepper

Breading

1 cup all purpose flour
1/2 cup cornstarch
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika

Instructions

Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper, place a wire rack on top, 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 of the wire rack and spray each one with more cooking spray. Bake for 25 minutes, flipping halfway through.
Once the chicken is golden brown and reaches an internal temperature of 165F, remove them from the oven and let it rest on a wire rack for 5 minutes before serving.

Video

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.

Flavor variations

The texture of this oven fried chicken is what makes it shine. But if you want to pump up its flavor, here are some ways I've tested it out to change things up:

Use more spices and herbs. You can add a variety of spices and herbs to the breading to change up the flavor of the fried chicken. Some spices and herbs you can use are onion powder, garlic powder, cayenne pepper, mustard powder, and dried herbs like thyme, basil, and oregano.
Add hot sauce to the buttermilk mixture. Be generous with it if you want some seriously hot chicken, and add only a drop or two if you want some subtle heat.
Switch the breading. Use panko breadcrumbs instead of flour. Doing this will give the chicken a more texturized crunchy finish (it’s similar to Chicken Milanese or chicken cutlets).

Nutrition