Easy Oven Fried Chicken: Crispy, Juicy, and Healthy!
Oven fried chicken is a fantastic alternative to traditional deep-fried chicken. It gives you that satisfying crispy coating without all the extra oil and mess. This recipe focuses on making it easy, delicious, and healthier without sacrificing that amazing fried chicken flavor. This method achieves incredible crispiness by using a double-coating technique, combined with a high oven temperature. Get ready to enjoy perfectly cooked, juicy chicken with a golden-brown, crunchy exterior.
Why Oven Fried Chicken?
There are many reasons to choose oven fried chicken over deep frying:
* **Healthier:** Significantly less oil is used, reducing the fat content.
* **Easier:** No dealing with hot oil splatters or the need for a deep fryer.
* **Less Mess:** Cleanup is a breeze compared to deep frying.
* **Consistent Results:** The oven provides even cooking, ensuring juicy chicken every time.
Ingredients You’ll Need
* **Chicken:** About 2-2.5 pounds, cut into pieces (bone-in, skin-on preferred for best flavor and moisture). Options include: thighs, drumsticks, wings, and breasts (breasts may require shorter cooking time). Aim for relatively similar-sized pieces for even cooking.
* **Buttermilk:** 2 cups. Buttermilk tenderizes the chicken and helps the coating adhere. You can make a substitute by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk and letting it sit for 5-10 minutes.
* **Hot Sauce:** 1-2 tablespoons (optional, for a little kick).
* **All-Purpose Flour:** 2 cups. This forms the base of the crispy coating.
* **Cornstarch:** 1/2 cup. Cornstarch adds extra crispiness to the coating.
* **Spices:**
* 2 tablespoons Paprika (smoked paprika adds a delicious depth of flavor)
* 1 tablespoon Garlic Powder
* 1 tablespoon Onion Powder
* 1 tablespoon Dried Thyme
* 1 teaspoon Dried Oregano
* 1 teaspoon Salt (or more, to taste)
* 1/2 teaspoon Black Pepper (or more, to taste)
* 1/2 teaspoon Cayenne Pepper (optional, for extra heat)
* **Vegetable Oil or Olive Oil:** 1/4 cup. This is used to coat the baking sheet and lightly brush the chicken for extra crispness. Using a high-heat oil is important.
* **Optional Extras:**
* Lemon wedges for serving.
* Fresh herbs (parsley, thyme) for garnish.
* Your favorite dipping sauces (ranch, BBQ, honey mustard).
Equipment You’ll Need
* **Large Bowl:** For marinating the chicken in buttermilk.
* **Shallow Dishes or Plates:** Two, for dredging the chicken in the flour mixture.
* **Baking Sheet:** A large baking sheet to accommodate all the chicken pieces.
* **Wire Rack (Optional):** Elevating the chicken on a wire rack placed on the baking sheet helps with even browning and crispier results.
* **Aluminum Foil or Parchment Paper:** To line the baking sheet for easier cleanup.
* **Tongs:** For handling the chicken.
* **Meat Thermometer:** To ensure the chicken is cooked to a safe internal temperature.
Step-by-Step Instructions
**1. Marinate the Chicken (At Least 30 Minutes, Preferably Longer)**
* In a large bowl, combine the buttermilk and hot sauce (if using). Mix well.
* Add the chicken pieces to the buttermilk mixture, making sure they are fully submerged. If necessary, use a plate to weigh them down. Turn the chicken to coat all sides.
* Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. For best results, marinate for 2-4 hours, or even overnight. The longer the chicken marinates, the more tender and flavorful it will be.
**2. Prepare the Flour Mixture**
* In a shallow dish or plate, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper, and cayenne pepper (if using). Mix thoroughly with a whisk or fork to ensure all the spices are evenly distributed. This step is crucial for even flavor in your coating.
**3. Double-Coat the Chicken**
* Remove the chicken from the buttermilk marinade, letting any excess drip off. You don’t want it dripping wet, but a little moisture is good to help the flour adhere.
* Dredge each piece of chicken in the flour mixture, pressing firmly to ensure the coating adheres well. Make sure all surfaces are completely covered.
* Return the coated chicken to the buttermilk marinade, dipping it briefly to re-wet the coating. This second dip is essential for achieving a super crispy crust.
* Dredge the chicken again in the flour mixture, pressing firmly to create a thick, even coating. The double-coating is what makes this oven fried chicken extra crispy.
* Place the coated chicken on a clean plate or wire rack while you prepare the rest of the pieces. Avoid stacking the chicken, as this can cause the coating to become soggy.
**4. Prepare the Baking Sheet**
* Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before putting the chicken in.
* Line a large baking sheet with aluminum foil or parchment paper for easier cleanup.
* Place a wire rack on top of the lined baking sheet (optional, but highly recommended for crispier results). The rack allows air to circulate around the chicken, promoting even browning.
* Pour the vegetable oil or olive oil onto the prepared baking sheet and spread it evenly using a brush or paper towel. You want a thin, even layer of oil to prevent sticking and help the chicken crisp up.
**5. Arrange and Prepare the Chicken for Baking**
* Arrange the coated chicken pieces on the prepared baking sheet, making sure they are not overcrowded. Leave some space between each piece to allow for proper air circulation.
* Lightly brush the tops of the chicken pieces with a little more vegetable oil or olive oil. This will help them brown evenly and become extra crispy. Using a pastry brush works best for this.
**6. Bake the Chicken**
* Bake for 40-50 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the chicken, avoiding the bone. Cooking times may vary depending on the size and thickness of the chicken pieces and your oven.
* Flip the chicken pieces halfway through the baking time (after about 20-25 minutes) to ensure even browning and crisping on all sides. Use tongs to carefully flip the chicken.
**7. Let the Chicken Rest**
* Once the chicken is cooked through, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
**8. Serve and Enjoy!**
* Serve the oven fried chicken hot, garnished with lemon wedges and fresh herbs (if desired). Offer your favorite dipping sauces on the side.
Tips for Perfect Oven Fried Chicken
* **Don’t skip the marinating:** The buttermilk marinade is crucial for tenderizing the chicken and adding flavor.
* **Double-coat for extra crispiness:** The double-coating technique is the key to achieving a truly crispy crust.
* **Use a wire rack:** Elevating the chicken on a wire rack promotes even browning and crispier results.
* **Don’t overcrowd the baking sheet:** Leave space between the chicken pieces for proper air circulation.
* **Use a meat thermometer:** Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
* **Adjust baking time accordingly:** Cooking times may vary depending on the size and thickness of the chicken pieces and your oven.
* **Spice it up:** Feel free to adjust the spices to your liking. Add more cayenne pepper for extra heat, or try different herbs and spices altogether.
* **Bone-in, skin-on is best:** While boneless, skinless chicken breasts can be used, bone-in, skin-on pieces will result in more flavorful and juicy chicken.
* **Pound chicken breasts for even cooking:** If using chicken breasts, pound them to an even thickness to ensure they cook evenly.
* **Don’t open the oven frequently:** Opening the oven too often can lower the temperature and prolong the cooking time.
Variations and Add-ins
* **Spicy Oven Fried Chicken:** Add more cayenne pepper or a dash of hot sauce to the flour mixture.
* **Parmesan Oven Fried Chicken:** Add grated Parmesan cheese to the flour mixture for a cheesy, savory twist.
* **Herb-Crusted Oven Fried Chicken:** Use a variety of fresh or dried herbs in the flour mixture, such as rosemary, sage, or parsley.
* **Gluten-Free Oven Fried Chicken:** Use a gluten-free flour blend instead of all-purpose flour.
* **Honey Garlic Oven Fried Chicken:** Brush the cooked chicken with a mixture of honey and minced garlic during the last few minutes of baking.
* **Lemon Pepper Oven Fried Chicken:** Add lemon zest and black pepper to the flour mixture.
Serving Suggestions
Oven fried chicken is a versatile dish that can be served with a variety of sides. Here are a few suggestions:
* **Classic Sides:** Mashed potatoes, coleslaw, corn on the cob, macaroni and cheese, biscuits.
* **Salads:** Garden salad, potato salad, pasta salad.
* **Vegetables:** Green beans, roasted vegetables, steamed broccoli.
* **Dipping Sauces:** Ranch dressing, BBQ sauce, honey mustard, ketchup, hot sauce.
Storage and Reheating
* **Storage:** Store leftover oven fried chicken in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** The best way to reheat oven fried chicken is in the oven. Preheat your oven to 350°F (175°C) and bake the chicken for 10-15 minutes, or until heated through. You can also reheat it in an air fryer for a similar result. Microwave reheating is not recommended, as it can make the chicken soggy.
Enjoy Your Crispy, Juicy Oven Fried Chicken!
This easy oven fried chicken recipe is a healthier and simpler way to enjoy a classic comfort food. With a few simple steps and readily available ingredients, you can create a delicious and satisfying meal that the whole family will love. So, preheat your oven, gather your ingredients, and get ready to experience the best oven fried chicken you’ve ever had!