Baked Fried Chicken

If you crave the taste and crunch of fried chicken but want a healthier twist, baked fried chicken is the answer! This recipe brings the same crispy coating and tender, juicy inside that you’d expect from fried chicken but without the guilt. Perfect for a family meal or as a crowd-pleasing dish, this baked version of fried chicken will quickly become a favorite.

Why Baked Fried Chicken?

This recipe offers the best of both worlds: the crispiness of fried chicken with fewer calories and fats, making it a more nutritious option. Baking chicken reduces the need for excess oil, yet this recipe retains all the flavors and textures of classic fried chicken. It’s also simpler and cleaner, as you avoid the hassle and mess of deep-frying.

Ingredients

To make this delicious baked fried chicken, you’ll need:

• 4 bone-in chicken thighs (or other preferred cuts)
• 1 cup buttermilk (for extra tenderness and flavor)
• 1 cup breadcrumbs (preferably seasoned)
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese (optional but adds flavor)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil spray (for a golden, crispy finish)

Instructions

this recipe

Step 1: Marinate the Chicken

1. Place the chicken thighs in a shallow bowl and cover them with buttermilk.
2. Let it marinate in the refrigerator for at least 30 minutes to 2 hours. The buttermilk will help tenderize the meat and add a slight tang.

Step 2: Preheat and Prepare Coating

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the breadcrumbs, flour, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.

Step 3: Coat the Chicken

1. Remove the chicken from the buttermilk and let excess buttermilk drip off.
2. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure the coating sticks.

Step 4: Bake the Chicken

1. Place the coated chicken pieces on a baking sheet lined with parchment paper or a lightly greased rack to allow airflow around the chicken.
2. Spray the chicken lightly with olive oil spray for a crispy, golden crust.
3. Bake in the preheated oven for 30–40 minutes, or until the internal temperature reaches 165°F (74°C). The coating should be golden and crispy.

Step 5: Serve and Enjoy

1. Remove the baked fried chicken from the oven and let it cool for a few minutes.
2. Serve hot with your favorite sides or dipping sauces, like mashed potatoes, coleslaw, or honey mustard sauce.

Tips for Success

• Marinate Longer for Extra Tenderness: If you have time, marinate the chicken overnight. The buttermilk will infuse even more flavor and moisture.
• Use a Wire Rack: Baking the chicken on a wire rack allows hot air to circulate around the chicken, making it crispy on all sides.
• Try Different Cuts: This recipe works well with chicken wings, drumsticks, or boneless breasts. Just adjust the cooking time depending on the cut.

Nutritional Benefits of Baked Fried Chicken

Baking instead of frying reduces the oil content, making this recipe lower in saturated fat. By incorporating whole-grain breadcrumbs or adding spices, you enhance the flavor and nutritional content, turning a typically indulgent meal into a balanced one.

Baked Fried Chicken FAQ

Q: Can I make this recipe gluten-free?
A: Absolutely! Substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.

Q: What can I use instead of buttermilk?
A: You can make a buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk.

Q: Can I freeze the baked fried chicken?
A: Yes! Place cooled chicken pieces in an airtight container or freezer bag and freeze for up to 3 months. Reheat in the oven for best results.

Enjoy your healthier, delicious baked fried chicken, perfect for any occasion! This recipe brings a satisfying crunch and mouth-watering taste that rivals any fried version—without the extra calories.

Serving and Storage Tips for Baked Fried Chicken

Serving Tips

1. Pair with Classic Sides: Serve baked fried chicken with mashed potatoes, coleslaw, or cornbread for a classic meal. Add a side of roasted veggies or a fresh garden salad for a balanced plate.
2. Add a Dipping Sauce: Baked fried chicken goes well with sauces like honey mustard, ranch, or barbecue sauce for extra flavor.
3. Use Leftovers Creatively: Chop leftover chicken to add protein to salads, or slice it for sandwiches and wraps. It’s also delicious in grain bowls with quinoa or rice.

Storage Tips

1. Refrigeration: Store any leftover chicken in an airtight container and place it in the fridge. It will stay fresh for up to 3–4 days.
2. Freezing: To freeze, let the chicken cool completely, then wrap each piece individually in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container, and store for up to 3 months.
3. Reheating: For the crispiest results, reheat the chicken in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through. Avoid microwaving, as it can make the coating soggy.

With these tips, your baked fried chicken will taste fresh and crispy every time you serve or reheat it!

1. How can I make sure my baked fried chicken stays crispy?
To keep the chicken crispy, bake it on a wire rack set on top of a baking sheet. This setup allows air to circulate around the chicken, ensuring even crisping. A light spray of olive oil before baking also helps create a golden, crispy crust.

2. Can I make baked fried chicken without buttermilk?
Yes! You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes to thicken, then use it as a buttermilk alternative.

3. What’s the best way to reheat leftover baked fried chicken?
For the best texture, reheat the chicken in the oven at 350°F (175°C) for about 10–15 minutes. This method keeps the coating crispy, unlike microwaving, which can make it soggy.

4. Can I use this recipe with boneless chicken?
Definitely! You can use boneless chicken breasts or thighs; just reduce the cooking time slightly, checking for doneness after about 20–25 minutes.

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