Pin
This Baked Fried Chicken has been a game-changer for me when craving that classic crispy chicken without the grease overload. It keeps all the comfort and flavor of fried chicken but with a lighter, oven-baked twist. Whether it’s for a weeknight dinner or a cozy weekend meal, this recipe hits the spot every time.
I first made this on a Sunday night when I wanted something hearty but not heavy and my family now asks for it on repeat. The crunch is real and the flavor is deeply satisfying.
Ingredients
- Chicken legs: They bake beautifully and stay moist through cooking
- All purpose flour: Creates the crispy outer layer that mimics deep frying
- Seasoned salt: Adds a balanced flavor base to the breading
- Salt: Enhances overall taste without overpowering
- Black pepper: Adds a bit of warmth and balance
- Paprika: Lends color and a mild smoky depth
- Garlic powder: Brings a savory backbone to the flavor profile
- Parmesan cheese: Adds a nutty rich flavor and helps create crispiness
- Buttermilk: Tenderizes the chicken and helps breading adhere
Step by Step Instructions
- Marinate the Chicken:
- Place the chicken in a large bowl and fully cover it with buttermilk. Let it sit for at least thirty minutes. This locks in moisture and flavor before baking
- Mix the Coating:
- Combine flour seasoned salt salt black pepper paprika garlic powder and parmesan cheese in a large bag or bowl. Mix until all ingredients are fully blended
- Preheat the Oven:
- Set your oven to four hundred degrees to ensure it’s hot enough for crisping the coating as soon as the chicken goes in
- Coat the Chicken:
- Remove chicken pieces from the buttermilk and place them into the flour mixture. Shake or turn the chicken to coat thoroughly. Each piece should be well covered with the mixture
- Prepare the Baking Sheet:
- Line a baking sheet with foil or parchment and spray with oil or lightly brush with cooking oil to prevent sticking and promote browning
- Bake the Chicken:
- Arrange the chicken pieces evenly on the baking sheet. Bake for thirty minutes. Flip each piece carefully and bake for another thirty minutes or until internal temperature reaches one hundred sixty five degrees. This ensures crispy outside and fully cooked juicy inside
Pin
Parmesan is my quiet hero in this dish. It gives a savory punch and helps develop a golden crust. I still remember my niece sneaking bites off the tray before dinner was even served because of that cheesy crisp.
Storage Tips
Store leftover chicken in an airtight container in the fridge for up to three days. Reheat in the oven at three fifty degrees to restore crispiness. Avoid microwaving as it softens the coating
Ingredient Substitutions
If you do not have buttermilk use milk with a splash of vinegar or lemon juice. For extra heat add cayenne pepper to the flour mix. You can also use boneless chicken thighs but reduce baking time slightly
Serving Suggestions
Serve with mashed potatoes roasted veggies or a crisp salad. It also goes great in a sandwich with slaw and pickles. For a classic Southern touch try it with baked beans or cornbread
Pin
Cultural and Historical Context
Fried chicken is rooted in Southern cooking and has long been a comfort dish across many cultures. Baking it preserves that nostalgic feeling while offering a modern twist for health conscious cooks
Recipe FAQs
- → Why use buttermilk for marinating?
Buttermilk tenderizes the chicken and helps the seasoned flour stick better for a crispy finish.
- → Can I use chicken thighs or breasts instead?
Yes, you can use other cuts. Adjust baking time based on thickness and ensure internal temp hits 165°F.
- → What gives the coating its flavor?
The blend of paprika, garlic powder, seasoned salt, and Parmesan creates a bold, savory crust.
- → Do I need to flip the chicken while baking?
Yes, flipping halfway through ensures even browning and crispiness on both sides.
- → How long should I marinate the chicken?
At least 30 minutes is recommended, but longer (up to overnight) enhances flavor and tenderness.