Oven Fried Chicken Recipe

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

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

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

Paprika: Adds a mild, smoky flavor to the coating.

Garlic powder: Enhances the savory taste of the chicken.

Salt: Essential for seasoning and bringing out the flavors.

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

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

To achieve an extra crispy coating on your oven fried chicken, make sure to let the flour mixture adhere well by pressing it onto the chicken thighs firmly. Additionally, after dredging the chicken, let it rest on the wire rack for about 10 minutes before drizzling with olive oil and baking. This resting period allows the flour coating to set, resulting in a crunchier texture.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, but they may be less juicy than thighs.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and helps tenderize the chicken just like buttermilk.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may result in a slightly denser coating.

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

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

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and can help keep the chicken moist.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

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

• 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. Line the bottom with a paper towel to absorb excess moisture.
• Place the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.
• For freezing, wrap each piece of chicken individually in aluminum foil or plastic wrap. This helps maintain the crispy texture.
• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date for easy tracking.
• Store in the freezer for up to 2 months. For best results, consume within the first month.
• To reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes, or until the chicken is heated through and the coating is crispy again. Avoid microwaving, as it can make the coating soggy.
• If you prefer, you can also reheat the chicken in an air fryer at 375°F (190°C) for 10-15 minutes for an extra crispy finish.

• Preheat your oven to 375°F (190°C). Place the leftover oven fried chicken on a baking sheet lined with parchment paper or aluminum foil. Bake for 15-20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use a toaster oven. Set it to 375°F (190°C) and place the chicken on the rack. Heat for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 2-3 minutes, then check the temperature. If needed, continue heating in 30-second intervals until warmed through.

• For an extra crispy finish, try reheating in an air fryer. Preheat the air fryer to 375°F (190°C). Place the chicken in the basket in a single layer and cook for 5-7 minutes, or until the chicken is hot and the skin is crispy.

• If you have a skillet and prefer a stovetop method, heat a small amount of olive oil or butter over medium heat. Add the chicken and cover with a lid. Cook for 5-7 minutes, flipping halfway through, until the chicken is heated and the skin is crispy.

• Wire rack: Allows air to circulate around the chicken for even cooking and crispiness.

• Baking sheet: Catches any drips and provides a stable base for the wire rack.

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

• Measuring cups: Ensures accurate measurement of ingredients like buttermilk and flour.

• 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.

• Oven: The main appliance used to bake the chicken to golden brown perfection.

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

• Cooling rack: Optional but useful for letting the chicken rest and maintain its crispiness after baking.

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

Pre-mix coating: Combine the flour mixture ingredients 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 ensure even coating and save time.

Check doneness: Use a meat thermometer to quickly check if the chicken is cooked through, aiming for 165°F (74°C).