Baked Fried Chicken

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Introduction

Baked Fried Chicken is the ultimate way to enjoy the crispy, golden crunch of fried chicken—without all the excess oil. By baking instead of deep-frying, you still get juicy, tender chicken wrapped in a flavorful, crispy coating, but in a lighter and healthier version. This dish is perfect for family dinners, meal prep, or whenever you’re craving comfort food with less guilt.

🧂 Ingredients

  • 2 lbs (900 g) chicken drumsticks or thighs (skin-on for extra crispiness)
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice as substitute)
  • 1 cup all-purpose flour
  • 1 cup breadcrumbs (panko for extra crunch)
  • ½ cup grated Parmesan cheese (optional, for richer flavor)
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne pepper (optional, for heat)
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp melted butter or cooking spray

🍴 Instructions

  1. Marinate chicken: Place chicken in a bowl with buttermilk. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it.
  3. Prepare coating: In a shallow dish, mix flour, breadcrumbs, Parmesan, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  4. Coat chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in breadcrumb-flour mixture until well coated.
  5. Bake: Arrange chicken pieces on the baking sheet. Drizzle melted butter over the top (or spray with cooking spray for less fat).
  6. Cook for 35–45 minutes, flipping halfway through, until chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
  7. Serve hot with your favorite dipping sauces or sides like mashed potatoes, corn on the cob, or a fresh salad.

🥡 Storage Method

  • Refrigerator: Store cooled chicken in an airtight container for up to 4 days.
  • Freezer: Freeze in a freezer-safe bag or container for up to 2 months. For best results, freeze pieces on a baking sheet first, then transfer to a container.
  • Reheating: Reheat in the oven at 375°F (190°C) for 12–15 minutes, or in an air fryer for 6–8 minutes to restore crispiness. Avoid microwaving, as it makes the coating soggy.

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