Here’s a healthier twist on a Southern classic: Baked “Fried” Chicken — all the crispiness and flavor of traditional fried chicken, but baked in the oven for a lighter, easier version.
🍗 Baked Fried Chicken
Ingredients:
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4–6 bone-in, skin-on chicken thighs or drumsticks
(you can also use boneless or skinless — adjust time accordingly) -
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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1 tsp hot sauce (optional, for flavor kick)
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1½ cups breadcrumbs or crushed cornflakes
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½ cup all-purpose flour
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½ tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp salt
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¼ tsp black pepper
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¼ tsp cayenne (optional)
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2–3 tbsp oil or melted butter (for drizzling or spraying)
Instructions:
1. Marinate the Chicken (optional but recommended):
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Combine buttermilk and hot sauce. Add chicken and marinate for at least 2 hours, preferably overnight. This tenderizes the meat and adds flavor.
2. Preheat and Prep:
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Preheat oven to 400°F (200°C).
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Line a baking sheet with foil or parchment and place a wire rack on top (helps the chicken crisp up all around).
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Lightly grease the rack.
3. Make the Breading:
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In a bowl, mix breadcrumbs (or crushed cornflakes), flour, and all the seasonings.
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Remove chicken from marinade, shake off excess, and coat thoroughly in breading mixture. Press to adhere.
4. Bake:
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Place chicken on the wire rack.
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Lightly drizzle or spray with oil or melted butter for extra crispness.
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Bake for 35–45 minutes, or until golden brown and internal temperature hits 165°F (74°C).
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For extra crunch, broil for 2–3 minutes at the end, watching closely.
📝 Serving Suggestions:
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Serve with mashed potatoes, coleslaw, cornbread, or a simple green salad.
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Drizzle with hot honey or your favorite dipping sauce.