Of course! “Baked Fried Chicken” is a fantastic concept. It’s all about achieving that crave-worthy, crispy, seasoned crust of fried chicken but using the oven to make it significantly easier, less messy, and healthier.
The secret lies in a few key techniques: a well-seasoned coating, a fat (like oil or butter) to help it crisp up, and a hot oven.
Here is a comprehensive guide to making the best baked fried chicken, with a classic recipe and pro tips for success.
The Ultimate “Baked Fried Chicken” Recipe
This recipe creates incredibly juicy chicken with a shatteringly crisp, well-seasoned crust that truly rivals the fried version.
Ingredients
For the Chicken:
· 3-4 lbs chicken pieces (drumsticks, thighs, and breasts work best; use skin-on for maximum crispiness)
· 1 ½ cups buttermilk
· 1 tbsp hot sauce (like Frank’s RedHot, optional but recommended)
· 1 tsp salt
For the Crispy Coating:
· 1 ½ cups all-purpose flour
· ½ cup cornstarch (key for extra crispiness!)
· 2 tsp paprika (smoked paprika adds great flavor)
· 1 tsp garlic powder
· 1 tsp onion powder
· 1 tsp dried thyme or oregano
· 1 tsp salt
· 1 tsp black pepper
· ½ tsp cayenne pepper (adjust to your spice preference)
For Baking:
· ½ cup (1 stick) unsalted butter or neutral oil (like canola or avocado oil)
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Instructions
1. Marinate the Chicken:
· In a large bowl, whisk together the buttermilk, hot sauce, and 1 tsp of salt.
· Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or ideally overnight. This step is crucial for tender, juicy meat.
2. Prep the Coating and Pan:
· About 30 minutes before baking, take the chicken out of the fridge to take the chill off.
· Preheat your oven to 425°F (220°C).
· In another large bowl or a large zip-top bag, combine all the coating ingredients: flour, cornstarch, and spices. Mix well.
· Pour the butter or oil into a large, rimmed baking sheet (a jelly roll pan works great). Tilt the pan to coat the bottom evenly. Place the pan in the preheating oven to get the fat hot. (This is the second secret to a crispy bottom crust!)
3. Dredge the Chicken:
· Remove one piece of chicken from the buttermilk, letting the excess drip off.
· Place it in the flour mixture and toss to coat thoroughly. Press the flour mixture onto the chicken to ensure it adheres well.
· For an extra-thick, craggy crust (like extra-crispy fried chicken), dip the floured chicken back into the buttermilk for a second, then back into the flour mixture for a second coat. Press firmly again. Place the double-dredged chicken on a wire rack while you finish the rest.
4. Bake to Perfection:
· Carefully remove the hot baking sheet with the melted fat from the oven.
· Place each piece of coated chicken in the hot fat, turning it over once so both sides are coated. Arrange the chicken so no pieces are touching. This allows hot air to circulate and crisp up all sides.
· Bake for 20 minutes on the first side.
· After 20 minutes, flip each piece of chicken over. This ensures even browning and crispness.
· Bake for another 20-30 minutes, or until the chicken is deep golden brown, crispy, and the internal temperature reaches 165°F (74°C) for white meat and 175°F (79°C) for dark meat.
5. Rest and Serve:
· Let the chicken rest on the pan for 5-10 minutes before serving. This allows the juices to redistribute, keeping the meat moist.
· Serve immediately for the crispiest experience.
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Why This Method Works: Pro Tips & Science
· Buttermilk Marinade: The acid in the buttermilk tenderizes the chicken, resulting in a much more juicy and flavorful final product.
· Cornstarch: Adding cornstarch to the flour is a game-changer. It reduces gluten formation and creates a lighter, crispier texture that mimics the crunch of real frying.
· Hot Fat & Preheated Pan: Adding the chicken to a preheated pan with hot fat immediately starts the “frying” process on the bottom, preventing a soggy bottom crust.
· Wire Rack (Optional but great): For maximum crispiness on all sides, you can bake the chicken on a wire rack set inside the baking sheet. This allows heat to circulate underneath. If you do this, spray the rack with oil first and you may need slightly less butter/oil in the pan.
· Don’t Crowd the Pan: This is non-negotiable. Crowded chicken will steam instead of bake, leading to a soft, soggy crust.
· The Double-Dredge: The second dip in buttermilk and flour creates little nooks and crannies that become incredibly crispy bits in the oven.
Flavor Variations
The base recipe is a classic, but you can easily customize it:
· Nashville Hot: Whisk 2-3 tbsp of hot sauce and 2 tbsp of brown sugar into the melted butter after baking. Brush this glaze over the finished chicken.
· Lemon Herb: Add the zest of one lemon and 2 tbsp of chopped fresh herbs (parsley, dill, rosemary) to the flour mixture.
· “KFC” Style: Add a pinch of cloves and allspice to the flour mixture for that iconic spice blend.
Enjoy your delicious, crispy, and much simpler “fried” chicken