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.

Flour: Forms the base of the crispy coating.

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

Garlic powder: Infuses the coating with a savory, aromatic taste.

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

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

Olive oil: Helps the coating crisp up in the oven.

To achieve an extra crispy texture on your oven-fried chicken, make sure to let the flour-coated chicken rest on the wire rack for about 10 minutes before drizzling with olive oil and baking. This resting period allows the flour mixture to adhere better to the chicken, resulting in a more even and crunchy crust.

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

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• buttermilk - Substitute with plain yogurt: It provides the same tangy flavor and helps tenderize the chicken.

• buttermilk - Substitute with milk and lemon juice: Mix 1 cup of milk with 1 tablespoon of lemon juice to mimic the acidity and consistency of buttermilk.

• all-purpose flour - Substitute with whole wheat flour: It adds a slightly nutty flavor and more fiber, though it may make the coating denser.

• all-purpose flour - Substitute with cornstarch: It creates a lighter, crispier coating for the chicken.

• paprika - Substitute with smoked paprika: It adds a smoky depth of flavor while maintaining the same color and mild heat.

• paprika - Substitute with cayenne pepper: Use in smaller amounts for a spicier kick, as it is much hotter than paprika.

• garlic powder - Substitute with fresh minced garlic: It provides a more intense garlic flavor, though it may affect the texture slightly.

• garlic powder - Substitute with onion powder: It offers a different but complementary flavor, adding depth to the seasoning mix.

• onion powder - Substitute with dried minced onion: It provides a similar flavor with a slightly different texture.

• onion powder - Substitute with shallot powder: It offers a milder, sweeter onion flavor that can enhance the overall taste.

• salt - Substitute with soy sauce: It adds a savory umami flavor, though it will also add moisture to the coating.

• salt - Substitute with sea salt: It provides a cleaner, more nuanced salty flavor.

• black pepper - Substitute with white pepper: It has a milder flavor and won't add black specks to the coating.

• black pepper - Substitute with red pepper flakes: Use in smaller amounts for a spicier, more visually interesting coating.

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

• olive oil - Substitute with coconut oil: It adds a subtle coconut flavor and has a high smoke point, though it may solidify at room temperature.

• Allow the oven fried chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.

• Store the chicken in an airtight container. If you have multiple pieces, place a sheet of parchment paper between each layer to maintain the crispiness.

• Refrigerate the chicken for up to 4 days. Ensure the temperature of your refrigerator is set to 40°F (4°C) or below to keep the chicken fresh.

• For longer storage, freeze the chicken. Wrap each piece individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place the wrapped pieces in a freezer-safe bag or container.

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

• To reheat refrigerated chicken, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet and bake for 15-20 minutes, or until heated through. This helps to restore the crispy texture.

• For frozen chicken, thaw it in the refrigerator overnight before reheating. Once thawed, follow the same reheating instructions as for refrigerated chicken.

• Avoid microwaving the chicken if possible, as this can make the coating soggy. If you must use a microwave, place a paper towel under the chicken to absorb excess moisture and heat in short intervals to prevent overcooking.

• Preheat your oven to 375°F (190°C). This ensures that the chicken reheats evenly and retains its crispy texture.
• Place the leftover oven fried chicken on a baking sheet lined with parchment paper or aluminum foil. This helps to prevent sticking and makes for easy cleanup.
• Cover the chicken loosely with aluminum foil. This step is crucial to keep the chicken moist while it reheats.
• Bake in the preheated oven for about 20 minutes. Check the chicken halfway through and flip it to ensure even reheating.
• Remove the aluminum foil for the last 5 minutes of reheating. This will help to restore the crispy exterior of the chicken.
• Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). This guarantees that the chicken is reheated safely.
• Let the chicken rest for a couple of minutes before serving. This allows the juices to redistribute, ensuring each bite is as flavorful as the first time you made it.

• Oven: Used to bake the chicken at a consistent temperature of 400°F (200°C).

• Bowl: Used to soak the chicken thighs in buttermilk and to mix the flour and spices.

• Wire rack: Placed on a baking sheet to allow air circulation around the chicken for even cooking.

• Baking sheet: Holds the wire rack and catches any drippings from the chicken.

• Measuring cups: Used to measure the buttermilk and flour accurately.

• Measuring spoons: Used to measure the spices and salt.

• Tongs: Used to handle the chicken pieces, especially when coating them in the flour mixture.

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

• Oven mitts: Used to safely handle the hot baking sheet when removing it from the oven.

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

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 drizzle: Use a spray bottle for the olive oil to evenly coat the chicken quickly.