Oven Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and moisture.

Buttermilk: Helps tenderize the chicken and adds a tangy flavor.

All-purpose flour: Forms the base of the crispy coating.

Paprika: Adds a mild, smoky flavor and a bit of color.

Garlic powder: Provides a savory, aromatic element.

Onion powder: Adds a subtle sweetness and depth of flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a touch of heat and complexity.

Olive oil: Helps achieve a crispy, golden-brown crust.

To achieve a perfectly crispy coating on your oven fried chicken, make sure to let the excess buttermilk drip off before dredging the chicken in the flour mixture. This prevents the coating from becoming too thick and ensures an even, golden-brown crust. Additionally, using a wire rack on a baking sheet allows hot air to circulate around the chicken, promoting even cooking and crispiness. Drizzling olive oil over the coated chicken helps to mimic the effect of deep frying, giving you that desirable crunch without the extra fat.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, but may require additional seasoning to maintain moisture.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and helps tenderize the chicken.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor to the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet onion flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can reduce the need for additional salt.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for high-heat cooking.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the coating soggy.

• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store it in the refrigerator for up to 3-4 days.

• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and heat for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C). This helps to maintain the crispy texture.

• For freezing, wrap each piece of chicken individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the pieces from sticking together.

• Label the container with the date so you can keep track of how long it has been stored. Frozen chicken can be kept for up to 3 months.

• When ready to eat, thaw the chicken in the refrigerator overnight. Reheat in the oven at 375°F (190°C) for about 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).

• For an extra crispy texture, you can place the chicken under the broiler for a few minutes after reheating. Keep a close eye to avoid burning.

• Avoid microwaving the chicken as it can make the coating soggy and unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover oven fried chicken on a baking sheet lined with parchment paper or aluminum foil. Cover the chicken loosely with foil to prevent it from drying out. Bake for 20-25 minutes or until the chicken is heated through and the skin is crispy.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the chicken on the rack. Heat for 15-20 minutes, checking occasionally to ensure it doesn't overcook.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, then check the temperature. If needed, continue heating in 30-second intervals until warmed through.

• For an air fryer, preheat to 375°F (190°C). Place the chicken in the basket, making sure not to overcrowd it. Heat for 10-12 minutes, shaking the basket halfway through to ensure even reheating.

• On the stovetop, use a non-stick skillet. Add a small amount of olive oil or butter and heat over medium heat. Place the chicken in the skillet, cover with a lid, and cook for 5-7 minutes on each side, or until heated through and the skin is crispy.

• Wire rack: Allows air to circulate around the chicken for even cooking and crispiness.

• Baking sheet: Catches any drips and supports the wire rack.

• Bowl: Used for soaking the chicken in buttermilk.

• Another bowl: Used for mixing the flour and spices.

• Measuring cups: Ensures accurate measurement of buttermilk and flour.

• Measuring spoons: Ensures accurate measurement of spices.

• Tongs: Helps in handling the chicken pieces without getting your hands messy.

• Oven: Bakes the chicken to golden brown perfection.

• Drizzle bottle or spoon: Used to drizzle olive oil over the chicken.

• Cooling rack: Allows the chicken to rest and stay crispy before serving.

Marinate ahead: Soak the chicken thighs in buttermilk the night before to save time on the day of cooking.

Pre-mix coating: Combine the flour and spices in advance and store in an airtight container.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Quick oil spray: Use a spray bottle to evenly coat the chicken with olive oil instead of drizzling.

Instant-read thermometer: Use an instant-read thermometer to quickly check if the chicken is cooked through.