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Baked Fried Chicken

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This “oven-fried” chicken combines the crispy goodness of traditional fried chicken with a lighter baked preparation. Marinated in buttermilk for tenderness, then coated with a flavorful, crunchy mix of panko and seasonings, it’s a guilt-free alternative that’s perfect for family dinners!

Ingredients

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  • 2 lbs bone-in, skinless chicken pieces (thighs, drumsticks, or breasts)
  • 1 cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup panko breadcrumbs
  • ½ cup crushed cornflakes
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon paprika
  • Cooking spray or olive oil spray

Instructions

  • Marinate the chicken: In a large bowl, mix buttermilk, salt, pepper, smoked paprika, garlic powder, and onion powder. Add chicken pieces, coat well, and marinate in the fridge for at least 1 hour or overnight.
  • Preheat oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top. Lightly spray the rack with cooking spray to prevent sticking.
  • Prepare the coating: In a shallow dish, combine panko breadcrumbs, crushed cornflakes, Parmesan, and paprika.
  • Coat the chicken: Remove chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the breadcrumb mixture, pressing firmly to ensure an even coating.
  • Bake: Place coated chicken pieces on the wire rack. Lightly spray the tops with cooking spray. Bake for 35-45 minutes or until the chicken reaches an internal temperature of 165°F and is golden and crispy.
  • Serve: Let rest for a few minutes and serve with your favorite sides.

Notes

  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 250°F until warmed through to maintain crispiness.
  • Double Coating: For extra crunch, dip coated chicken back in the buttermilk and coat again in the breadcrumb mixture.

Find it online: https://recipe.ukfinda.com/baked-fried-chicken/