Oven Fried Chicken Recipe

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

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

All-purpose flour: Creates a crispy coating when baked.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color.

Garlic powder: Infuses the chicken with a rich, savory taste.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Olive oil: Helps the chicken achieve a crispy, golden-brown exterior.

To ensure your chicken achieves maximum crispiness, make sure to let the buttermilk soak into the meat for at least 30 minutes, but ideally up to 4 hours. This not only tenderizes the chicken but also helps the flour mixture adhere better. When dredging the chicken in the flour mixture, press the flour onto the chicken to create a thicker coating. This will result in a crunchier texture after baking.

• 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 tenderizing effect as buttermilk.

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

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that enhances the overall taste of the chicken.

• garlic powder - Substitute with onion powder: Onion powder provides a similar savory depth, though with a slightly different flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, which can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile, but can be used similarly to black pepper.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a higher smoke point, making it a good alternative for oven frying.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken in an airtight container. If stacking pieces, separate layers with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 375°F (190°C) for 10-15 minutes to regain crispiness.
• For freezing, wrap each piece of chicken individually in aluminum foil or plastic wrap. This helps prevent freezer burn and keeps the coating intact.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chicken in the oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.

• Preheat your oven to 375°F (190°C). This temperature is perfect for reheating oven fried chicken without drying it out.
• Place the leftover chicken on a baking sheet lined with parchment paper or aluminum foil. This will prevent sticking and make cleanup easier.
• Cover the chicken loosely with aluminum foil. This helps to retain moisture while allowing the chicken to heat evenly.
• Heat the chicken in the oven for about 20 minutes. Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) to ensure it's heated through.
• For a crispy finish, remove the aluminum foil during the last 5 minutes of reheating. This will help the chicken regain its delightful crunch.
• Alternatively, you can use an air fryer set to 350°F (175°C) for about 10 minutes. This method is quicker and also helps maintain the crispiness of the chicken.
• If you're in a hurry, the microwave can be used, but it's not the best option for maintaining texture. Place the chicken on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking frequently to avoid overcooking.

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

• Wire rack: Placed on a baking sheet to allow air circulation around the chicken, ensuring even cooking and crispiness.

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

• Mixing bowl: Used to soak the chicken in buttermilk and to mix the flour and spices.

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

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

• Tongs: Handy for removing the chicken from the buttermilk and dredging it in the flour mixture.

• Drizzle bottle: Useful for drizzling olive oil evenly over the chicken pieces.

• Oven mitts: Essential for safely handling the hot baking sheet when placing it in and removing it from the oven.

Marinate in advance: Soak the chicken in buttermilk the night before 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 parchment paper: Line the baking sheet with parchment paper for easier cleanup.

Quick oil application: Use a spray bottle to evenly coat the chicken with olive oil.

Batch cooking: Double the recipe and freeze extra chicken pieces for a quick meal later.