Baked Fried Chicken – Crispy, Juicy, and Oven-Baked to Perfection

Bylina

Craving that golden, crunchy fried chicken without all the oil and mess? Look no further than this Baked Fried Chicken — the perfect balance between comfort food and a healthier alternative. It gives you all the crisp and juicy texture you love from traditional fried chicken, but it’s baked in the oven with much less fat and hassle.

Perfect for weeknight dinners, picnics, or even Sunday suppers, this recipe delivers crowd-pleasing results every time. You won’t miss the deep fryer — promise.

Why You’ll Love This Recipe

  • Crispy on the Outside, Juicy on the Inside
  • Healthier Than Deep-Frying
  • Simple Ingredients You Already Have
  • Great for Kids and Picky Eaters
  • Freezer-Friendly and Meal Prep Approved

Ingredients You’ll Need

  • 4 bone-in chicken thighs (or mix of drumsticks and thighs)
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional, for extra flavor)
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal (for extra crunch)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or melted butter (for brushing)

How to Make Baked Fried Chicken

Step 1: Marinate the Chicken
Place the chicken in a large bowl or zip-top bag. Pour in the buttermilk and hot sauce. Cover and refrigerate for at least 4 hours, or overnight for the best flavor and tenderness.

Step 2: Prepare the Coating
In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper.

Step 3: Coat the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Remove chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing to adhere.

Step 4: Bake Until Crispy
Place chicken on the rack. Brush or lightly spray each piece with oil or melted butter. Bake for 40–45 minutes, flipping halfway through, until the coating is crisp and the chicken reaches an internal temperature of 165°F.

Pro Tips for Extra Crispiness

  • Use a wire rack: This allows air to circulate around the chicken, crisping all sides.
  • Don’t skip the buttermilk marinade: It tenderizes the chicken and adds flavor.
  • Brush, don’t soak: A little oil on the coating helps mimic fried texture without deep frying.

Make It Your Own

  • Spicy Southern Style: Add more cayenne or a dash of hot sauce to the flour mix.
  • Herb Lovers: Mix dried thyme, rosemary, or oregano into the flour blend.
  • Low-Carb Version: Swap flour for almond flour and skip the cornmeal.

Serving Suggestions

  • Classic Sides: Mashed potatoes, coleslaw, and green beans.
  • Southern Style: Serve with biscuits, mac and cheese, or cornbread.
  • Lighter Touch: Pair with a garden salad or roasted vegetables.

Storing & Reheating

  • To Store: Keep leftovers in the fridge for up to 3 days.
  • To Reheat: Bake at 350°F for 10–15 minutes until warmed through. Avoid microwaving — it’ll ruin the crisp!

Final Thoughts

This Baked Fried Chicken is everything you love about the classic without the guilt or greasy cleanup. It’s oven-fried magic: crunchy, flavorful, and tender to the bone. Whether you’re serving it up for family dinner or making a healthier version of your favorite comfort food, this one’s a keeper.