Name: Oven Fried Chicken
Prep time: 8 h
Cook time: 35 min
Total time: 8 h 55 min
Cuisine: Southern
Ingredients: 2 pounds chicken thighs and/or drumsticks; 2 cups buttermilk; 1 ½ tablespoons paprika; 2 teaspoons granulated garlic; 2 teaspoons onion powder; 2 teaspoons chili powder; 2 teaspoons dried thyme; 1 teaspoon salt; 1 teaspoon black pepper; ½ teaspoon cayenne pepper; Dredge:; 2 eggs; 1 tablespoon milk or cream; Breading:; 1 cup bread crumbs; 1 cup all-purpose flour; Nonstick cooking spray or 1 tablespoon butter (for baking sheet)

Jump to Recipe·Leave a Review

Oven Fried Chicken delivers all the crispy, golden goodness of traditional fried chicken—without the deep fryer. This southern-style recipe uses a flavorful buttermilk marinade, a seasoned breadcrumb-flour coating, and a hot oven to create irresistibly crispy chicken that’s tender and juicy on the inside. Perfect for weeknight dinners, picnics, or comfort food cravings, this recipe will quickly become a family favorite.

Why You’ll Love This Recipe

This oven-fried version offers the same crispy texture and bold flavor of classic fried chicken, but with a lighter, cleaner approach. Marinating the chicken in buttermilk ensures juicy, flavorful meat, while baking it on a hot sheet pan with a crisp coating gives you that satisfying crunch—no messy frying required. It’s easy to prep ahead and ideal for feeding a crowd.

Oven Fried Chicken

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken & Marinade

chicken thighs and/or drumsticks
buttermilk
paprika
granulated garlic
onion powder
chili powder
dried thyme
salt
black pepper
cayenne pepper

For the Dredge

eggs
milk or cream

For the Breading

breadcrumbs
all-purpose flour
remaining spice mix

Directions

Mix the Spices: In a small bowl, combine paprika, granulated garlic, onion powder, chili powder, thyme, salt, black pepper, and cayenne.
Prepare Marinade: In a large bowl, stir half of the spice mix into the buttermilk. Add chicken and toss to coat. Cover and refrigerate for at least 8 hours, ideally 12–24 hours for maximum flavor.
Preheat Oven: Preheat your oven to 400°F. Place a baking sheet inside to heat.
Prepare the Dredge: In a shallow bowl, beat the eggs with milk or cream.
Prepare the Breading: In another shallow dish, combine breadcrumbs, flour, and the remaining spice mix. Mix well.
Coat the Chicken: Remove chicken from buttermilk, letting excess drip off. Dip each piece in the egg mixture, then dredge in the breadcrumb-flour mixture. Set aside on a plate.
Bake: Remove the hot baking sheet from the oven and spray with nonstick spray or coat with butter. Arrange chicken skin-side down. Spray the tops lightly with cooking spray to help crisp.
Cooking Time: Bake for 15 minutes, then flip and continue baking for another 20 minutes, or until internal temperature reaches 165°F.
Rest and Serve: Let the chicken rest for 5 minutes before serving.

Servings and timing

Yield: 6 servings
Prep time: 8 hours (marinating)
Cook time: 35 minutes
Total time: 8 hours 55 minutes

Variations

Boneless Option: Use boneless thighs or breasts. Adjust cook time (reduce by about 10–15 minutes).
Spicier Chicken: Increase cayenne or add hot sauce to the buttermilk marinade.
Herb Twist: Add Italian seasoning or rosemary to the breading mixture for a different flavor profile.
Buttermilk Substitute: Use a mixture of milk and lemon juice or vinegar if you don’t have buttermilk.
Gluten-Free: Use gluten-free flour and breadcrumbs.
Extra Crunch: Mix crushed cornflakes or panko into the breading.

Storage/Reheating

Refrigerator: Store cooled chicken in an airtight container for up to 3–4 days.

Freezer: Freeze fully baked and cooled chicken for up to 2 months. Wrap individually and store in freezer bags or containers.

Reheating: Reheat in a 350°F oven for 10–15 minutes until hot and crispy. Avoid microwaving, which will soften the coating.

FAQs

Why do I need to marinate the chicken in buttermilk?

Buttermilk tenderizes the chicken while infusing it with flavor, helping keep it juicy during baking.

Can I skip the marinating step?

It’s not recommended. For best texture and flavor, marinate for at least 8 hours.

Can I use chicken breasts?

Yes, but make sure to adjust the baking time and use bone-in for the juiciest results.

How do I make the chicken extra crispy?

Spraying the chicken lightly with oil and using a hot baking sheet helps achieve a crisp, golden crust.

What kind of breadcrumbs work best?

Regular or panko breadcrumbs both work well. Panko will give a slightly crunchier texture.

Can I make this dish ahead of time?

You can bread the chicken up to a few hours ahead and refrigerate until ready to bake.

Is this recipe healthier than traditional fried chicken?

Yes. Oven-frying uses significantly less oil, reducing fat while still delivering crispiness.

What should I serve with oven-fried chicken?

Try mashed potatoes, coleslaw, mac and cheese, cornbread, or a simple green salad.

Can I bake this in an air fryer?

Yes, but you may need to cook in batches. Air fry at 375°F for about 20–25 minutes, flipping halfway.

How do I know when the chicken is done?

Use a meat thermometer. The internal temperature should reach 165°F for safe consumption.

Conclusion

This Oven Fried Chicken is the ultimate comfort food without the mess or heaviness of deep frying. With juicy meat, bold southern seasoning, and a perfectly crisp crust, it’s a dish that satisfies every time. Ideal for family dinners, casual gatherings, or meal prep, this foolproof recipe is one you’ll return to again and again.