How to Make Oven-Fried Chicken

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

cornmeal

🥗Healthier: ground oats

💰Cheaper: polenta

Ground oats provide a similar texture and flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 425°F (220°C).

Soak chicken pieces in buttermilk for at least 1 hour, or overnight for best results.

In a large bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, black pepper, salt, cayenne pepper, and baking powder.

Remove chicken from buttermilk, allowing excess to drip off.

Dredge each piece of chicken in the flour mixture, ensuring an even coating.

Place coated chicken pieces on a wire rack set over a baking sheet.

Drizzle vegetable oil over the chicken pieces to promote crispiness.

Bake in the preheated oven for 35-45 minutes, or until golden brown and cooked through.

Check doneness with a meat thermometer; internal temperature should reach 165°F (75°C).

Remove from oven and let rest for 5 minutes before serving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens