Oven Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Helps tenderize the chicken and adds a tangy flavor.

All-purpose flour: Forms the base of the crispy coating.

Paprika: Adds a mild, smoky flavor and a bit of color.

Garlic powder: Infuses the chicken with a savory, garlicky taste.

Onion powder: Adds a subtle sweetness and depth of flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a touch of heat and complexity.

Cayenne pepper: Optional, for those who like a bit of extra spice.

Olive oil: Helps achieve a crispy, golden-brown crust.

When dredging the chicken in the flour mixture, make sure to press the coating firmly onto the chicken to ensure an even and thorough coating. This helps create a crispy exterior when baked. Additionally, allowing the chicken to rest on the wire rack for a few minutes before baking helps the coating adhere better and prevents it from becoming soggy.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less juicy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• buttermilk - Substitute with plain yogurt: It provides a similar tangy flavor and helps tenderize the chicken.

• buttermilk - Substitute with milk with lemon juice or vinegar: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar to mimic the acidity of buttermilk.

• all-purpose flour - Substitute with whole wheat flour: It adds a bit more fiber and nutrients, though it may result in a denser coating.

• all-purpose flour - Substitute with cornstarch: It creates a lighter, crispier coating.

• paprika - Substitute with smoked paprika: It adds a smoky flavor that enhances the overall taste of the chicken.

• paprika - Substitute with chili powder: It provides a bit more heat and complexity to the flavor profile.

• garlic powder - Substitute with fresh minced garlic: It offers a more intense garlic flavor, though you may need to adjust the quantity.

• garlic powder - Substitute with onion powder: It provides a similar savory depth, though the flavor will be slightly different.

• onion powder - Substitute with dried minced onion: It offers a similar flavor with a bit more texture.

• onion powder - Substitute with shallot powder: It provides a slightly sweeter, more delicate onion flavor.

• salt - Substitute with soy sauce: It adds a salty, umami flavor, though it will also add moisture to the coating.

• salt - Substitute with sea salt: It provides a slightly different mineral content and flavor profile.

• black pepper - Substitute with white pepper: It offers a similar heat but with a slightly different flavor that is less pungent.

• black pepper - Substitute with crushed red pepper flakes: It adds a bit more heat and a different texture.

• cayenne pepper - Substitute with hot sauce: It provides a similar heat level and can add additional flavor complexity.

• cayenne pepper - Substitute with chili powder: It offers a milder heat with a bit more flavor complexity.

• olive oil - Substitute with canola oil: It has a neutral flavor and a high smoke point, making it suitable for frying.

• olive oil - Substitute with vegetable oil: It is also neutral in flavor and has a high smoke point, making it a good alternative for frying.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken in an airtight container. For added protection, wrap each piece in aluminum foil or plastic wrap before placing it in the container.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. This keeps the chicken fresh and safe to eat.
• For longer storage, place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper or a wire rack.
• Reheat the chicken for 15-20 minutes if refrigerated, or 25-30 minutes if frozen, until it reaches an internal temperature of 165°F (74°C). This ensures the chicken is heated through and maintains its crispy texture.
• Avoid microwaving the chicken as it can make the coating soggy. The oven method helps retain the crispiness of the chicken.
• If you notice any off smells, discoloration, or slimy texture, discard the chicken immediately to avoid foodborne illnesses.

• Preheat your oven to 375°F (190°C). Place the leftover oven fried chicken on a baking sheet lined with parchment paper or aluminum foil. Cover the chicken loosely with foil to prevent it from drying out. Bake for 20-25 minutes, or until the chicken is heated through and the skin is crispy again.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure it’s warming evenly. Be cautious, as microwaving can sometimes make the skin less crispy.

• For a quick stovetop method, heat a skillet over medium heat and add a small amount of olive oil. Place the chicken in the skillet and cover with a lid. Cook for about 5-7 minutes, flipping halfway through, until the chicken is heated through and the skin is crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until the chicken is hot and the skin is crispy.

• For a toaster oven, preheat to 375°F (190°C). Place the chicken on the toaster oven tray and cover loosely with foil. Heat for 15-20 minutes, or until the chicken is warmed through and the skin is crispy.

• Wire rack: A rack that allows air to circulate around the chicken, ensuring even cooking and crispiness.

• Baking sheet: A flat sheet used to hold the wire rack and catch any drippings from the chicken.

• Large bowl: Used for soaking the chicken thighs in buttermilk.

• Another bowl: Used for mixing the flour and spices to create the dredging mixture.

• Measuring cups: Used to measure out the buttermilk and flour accurately.

• Measuring spoons: Used to measure out the spices like paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

• Tongs: Useful for handling the chicken pieces when dredging them in the flour mixture and placing them on the wire rack.

• Oven: Preheated to 400°F (200°C) for baking the chicken.

• Instant-read thermometer: Used to check that the internal temperature of the chicken has reached 165°F (74°C) to ensure it's fully cooked.

Marinate ahead: Soak the chicken thighs in buttermilk the night before to save time on the day of cooking.

Pre-mix coating: Combine the flour mixture ingredients in advance and store in an airtight container.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Quick dredging: Use a large resealable bag to shake the chicken with the flour mixture for faster coating.

Preheat oven: Start preheating the oven while preparing the chicken to save time.