Oven Fried Chicken Recipe

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

Buttermilk: Used to marinate the chicken, adding tenderness and a slight tang.

Flour: Forms the base of the crispy coating.

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

Garlic powder: Enhances the savory flavor of the chicken.

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

Salt: Essential for seasoning the chicken and the coating.

Black pepper: Adds a bit of heat and enhances the overall flavor.

Olive oil: Drizzled over the chicken to help achieve a crispy, golden crust.

To achieve an extra crispy coating on your oven fried chicken, make sure to let the buttermilk-soaked chicken rest on a wire rack for a few minutes before dredging it in the flour mixture. This allows the excess buttermilk to drip off, ensuring that the flour coating adheres better and crisps up nicely during baking. Additionally, don't skip drizzling the olive oil over the coated chicken; it helps to create that golden, crunchy exterior.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster. Adjust cooking time to avoid drying out.

• 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 more fiber, making it a healthier option.

• 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 provides a more intense and aromatic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and slightly sweet 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 is less visually noticeable in the coating.

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

• Allow the oven fried chicken to cool completely at room temperature before storing. This prevents 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 maintain the crispy texture, reheat the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it can make the coating soggy.
• For long-term storage, wrap each piece of chicken individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.
• When ready to enjoy, thaw the chicken in the refrigerator overnight. Reheat in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
• To add extra crispiness, you can lightly brush the chicken with a bit of olive oil before reheating.
• If you have leftover buttermilk, consider using it to marinate other meats or in baking recipes like biscuits or pancakes.
• For added flavor, serve the reheated chicken with a side of coleslaw or a dipping sauce like honey mustard or ranch dressing.

• Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken in the basket, ensuring pieces do not overlap. Heat for 10-12 minutes, shaking the basket halfway through to ensure even crispiness.

• For stovetop reheating, heat a skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken in the skillet, cover with a lid, and heat for 5-7 minutes, flipping halfway through to ensure both sides are heated evenly.

• To use a toaster oven, preheat to 375°F (190°C). Place the chicken on the toaster oven tray. Heat for 15-20 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken remains crispy.

• Wire rack: This allows the heat to circulate around the chicken, ensuring even cooking and crispiness.

• Baking sheet: Used to catch any drippings from the chicken and to hold the wire rack.

• Mixing bowl: Needed for soaking the chicken in buttermilk and for mixing the flour and spices.

• Measuring cups: Essential for accurately measuring the buttermilk and flour.

• Measuring spoons: Used to measure out the spices like paprika, garlic powder, onion powder, salt, and black pepper.

• Tongs: Useful for handling the chicken pieces, especially when transferring them from the buttermilk to the flour mixture.

• Oven: The primary appliance used to bake the chicken to golden, crispy perfection.

• Instant-read thermometer: Ensures the chicken has reached an internal temperature of 165°F (75°C) for safe consumption.

• Cooling rack: Allows the chicken to rest and maintain its crispiness after baking.

Marinate in advance: Soak the chicken thighs in buttermilk overnight to save time on the day of cooking.

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

Use a wire rack: This ensures even cooking and saves time by eliminating the need to flip the chicken.

Drizzle efficiently: Use a brush to apply olive oil quickly and evenly over the chicken.

Check temperature: Use a meat thermometer to quickly verify the internal temperature reaches 165°F (75°C).