This oven-fried chicken gives you all the crispy texture and savory seasoning of traditional fried chicken, but it’s baked, not fried. That means less oil, less cleanup, and a lighter meal that still satisfies. With a flavorful coating and juicy, tender meat inside, this chicken is a hit with both kids and adults. Plus, it’s incredibly customizable to your spice preference and works well with different cuts of chicken.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken pieces (legs, thighs, breasts, or drumsticks)
Buttermilk
Hot sauce (optional, for marinade)
All-purpose flour
Cornstarch
Paprika
Garlic powder
Onion powder
Dried thyme or oregano
Salt
Black pepper
Baking powder
Cooking spray or oil for misting
Butter (optional, for added crispiness)
Directions
Marinate the chicken in buttermilk and hot sauce (if using) for at least 4 hours or overnight in the refrigerator.
Preheat the oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top. Spray the rack generously with nonstick spray.
In a large bowl, whisk together flour, cornstarch, baking powder, and all the seasonings.
Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat well.
Place the coated chicken pieces on the wire rack. Lightly spray the tops with cooking spray or drizzle with melted butter for extra crispiness.
Bake for 40–50 minutes, depending on the size of the pieces, until the chicken is golden, crispy, and the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving.
Servings and timing
This oven-fried chicken recipe serves 6 people. Prep time is about 15 minutes (plus 4+ hours for marinating), and baking time is approximately 45 minutes. Total time, including marination, is around 5 hours.
Variations
Spicy Version: Add cayenne pepper or chipotle powder to the flour mix for heat.
Gluten-Free: Use a gluten-free flour blend and gluten-free breadcrumbs or crushed rice cereal for the coating.
Extra Crunchy: Mix in crushed cornflakes or panko breadcrumbs for added texture.
Air Fryer Option: Cook at 375°F for 25–30 minutes, turning halfway through.
Boneless Chicken: Use boneless thighs or breasts for quicker cooking (reduce bake time by 10–15 minutes).
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and retain crispiness, bake in a 375°F oven for 10–15 minutes or air fry for 5–7 minutes. Avoid microwaving, as it softens the coating. Freeze fully cooked chicken for up to 2 months and reheat in the oven straight from frozen.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well. Just reduce the baking time to avoid overcooking, as it cooks faster than bone-in pieces.
Why use buttermilk to marinate the chicken?
Buttermilk tenderizes the meat and helps the coating stick better. It also adds a subtle tang that enhances flavor.
What makes this chicken crispy without frying?
The combination of flour, cornstarch, high oven heat, and cooking spray or butter helps create a golden, crunchy crust similar to deep-fried chicken.
Do I have to use a wire rack?
A wire rack allows hot air to circulate under the chicken for even crisping. If you don’t have one, flip the chicken halfway through baking.
Can I skip the marinating step?
Marinating is highly recommended for tender, flavorful chicken, but if you’re short on time, even 1 hour will help.
What’s the purpose of cornstarch in the coating?
Cornstarch helps create a lighter, crispier crust by reducing the gluten in the flour and enhancing browning.
Can I use skinless chicken?
Yes, but keep in mind that the skin helps retain moisture and adds crispiness. Without skin, the coating may not adhere as well.
How do I prevent the coating from falling off?
Pat the chicken dry slightly after marinating, press the flour coating on firmly, and avoid moving it too much while baking.
Can I make this ahead?
Yes, you can coat the chicken ahead of time and store it covered in the fridge for a few hours before baking.
What sides go best with oven-fried chicken?
It pairs wonderfully with mashed potatoes, coleslaw, corn on the cob, mac and cheese, or a fresh green salad.
Conclusion
The BEST Oven-Fried Chicken delivers all the crispy, juicy satisfaction of traditional fried chicken with a healthier and simpler oven-baked approach. Whether you’re cooking for a weeknight dinner or a family gathering, this recipe is a guaranteed crowd-pleaser. With minimal mess and maximum flavor, it’s sure to become a go-to favorite in your kitchen.
The BEST Oven-Fried Chicken is a crispy, juicy, and flavorful alternative to traditional fried chicken, made entirely in the oven with less oil and mess. It’s golden, crunchy, and packed with Southern-inspired seasoning, making it a healthier comfort food favorite.
2 tbsp melted butter (optional, for extra crispiness)
Instructions
Marinate chicken in buttermilk and hot sauce (if using) for at least 4 hours or overnight in the refrigerator.
Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
In a large bowl, whisk together flour, cornstarch, baking powder, paprika, garlic powder, onion powder, dried herbs, salt, and pepper.
Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat thoroughly.
Arrange coated chicken pieces on the wire rack. Lightly mist tops with cooking spray or drizzle with melted butter for crispiness.
Bake for 40–50 minutes, or until golden brown, crispy, and internal temperature reaches 165°F (74°C).
Let rest for 5–10 minutes before serving.
Notes
Marinate overnight for the most tender and flavorful results.Use a wire rack to promote even crisping and airflow underneath the chicken.For spicier chicken, add cayenne pepper to the flour mixture.Don’t overcrowd the pan—leave space between each piece for better browning.To reheat leftovers, bake or air fry to maintain crispiness.
