Our crispy oven fried chicken recipe delivers all the crunch and flavor of traditional fried chicken but with a fraction of the oil. Perfect for those who love fried chicken but want a healthier option.
Why This Recipe Works
- The combination of panko breadcrumbs and spices creates an unbeatable crunch.
- Baking instead of frying reduces oil without sacrificing texture.
- A buttermilk marinade ensures the chicken is juicy and flavorful inside.
Ingredients
- 4 chicken breasts, boneless and skinless
- 2 cups buttermilk
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Cooking spray
Equipment Needed
- Mixing bowls
- Whisk
- Baking sheet
- Wire rack
- Measuring cups and spoons
Instructions
Marinate the Chicken
Start by placing the chicken breasts in a large bowl and covering them with buttermilk. Let them marinate in the refrigerator for at least 4 hours, or overnight for best results. This step is crucial for tender, juicy chicken.
Prepare the Coating
In a separate bowl, mix together the flour, panko breadcrumbs, paprika, garlic powder, salt, and pepper. This mixture will give your chicken that signature crunch and flavor.
Coat the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure an even coat. For extra crispiness, dip the chicken back into the buttermilk and then into the flour mixture a second time.
Bake to Perfection
Preheat your oven to 400°F. Place the coated chicken on a wire rack set over a baking sheet and lightly spray with cooking spray. Bake for 25-30 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.
Let It Rest
Allow the chicken to rest for 5 minutes before serving. This lets the juices redistribute, ensuring every bite is moist and delicious.
Tips and Tricks
For the crispiest chicken, make sure your oven is fully preheated before baking. Using a wire rack allows air to circulate around the chicken, preventing sogginess. If you’re short on time, you can reduce the marinating time, but the longer the chicken marinates, the more flavorful it will be. Experiment with adding different spices to the flour mixture for a custom flavor profile.
Recipe Variations
- Spicy Version: Add cayenne pepper or hot sauce to the buttermilk marinade for a kick.
- Herb Crusted: Mix dried herbs like thyme, rosemary, and oregano into the breadcrumb mixture.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs for a gluten-free option.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work just as well and may even be more flavorful. Just adjust the cooking time as needed since thighs can take a bit longer to cook through.
How do I store leftovers?
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.
Can I make this recipe without buttermilk?
Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Let it sit for a few minutes before using to mimic the tanginess and tenderness buttermilk provides.
Summary
This crispy oven fried chicken recipe offers a healthier alternative to traditional frying without compromising on taste or texture. With a few simple steps and tips, you can enjoy delicious, crunchy chicken any night of the week.