Fried chicken is a true Southern classic — golden brown, extra crispy on the outside, and tender and juicy on the inside. But deep-frying can be messy, heavy, and not the healthiest option. The good news? You can achieve the same irresistible crunch and flavor using your oven. This oven-baked Southern-style chicken uses a well-seasoned buttermilk marinade, a spiced flour coating, and high-heat baking to create chicken that’s just as satisfying as the fried version — but with less oil, fewer calories, and easier cleanup.
This recipe is perfect for family dinners, summer picnics, or whenever you crave comfort food without the heaviness of deep frying.
Ingredients
For the Marinade (Buttermilk Brine):
3 pounds bone-in, skin-on chicken pieces (a mix of drumsticks, thighs, wings, and breasts works well)
2 cups buttermilk (tenderizes chicken and adds tang)
2 teaspoons hot sauce (optional, for heat and flavor)
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika (smoked or sweet)
For the Coating:
2 cups all-purpose flour
½ cup panko breadcrumbs (adds extra crunch)
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon cayenne pepper (optional, for spice)
1 teaspoon dried thyme or oregano (herbal note)
½ teaspoon baking powder (helps crispiness)
For Baking:
¼ cup neutral oil (such as vegetable or canola) OR cooking spray
2 tablespoons melted butter (brushed on top for flavor and browning)
Instructions
Step 1: Marinate the Chicken
In a large bowl or resealable plastic bag, combine buttermilk, hot sauce, salt, pepper, garlic powder, onion powder, and paprika.
Add the chicken pieces, turning them to coat well.
Cover and refrigerate for at least 4 hours, ideally overnight. The buttermilk tenderizes the meat and helps the coating stick later.
Step 2: Prepare the Coating
In a large shallow dish, whisk together flour, panko breadcrumbs, salt, pepper, paprika, cayenne, thyme, and baking powder.
Remove chicken from the marinade, letting excess drip off. Do not wipe it completely — you want a light coating of buttermilk to help the breading stick.
Dredge each piece in the flour mixture, pressing firmly to ensure a thick, even coating. Place coated chicken on a wire rack and let it rest for 10–15 minutes. Resting allows the coating to adhere better, preventing it from falling off during baking.
Step 3: Prepare the Pan
Preheat oven to 425°F (220°C).
Line a baking sheet with foil for easy cleanup, then place a wire rack on top. The rack allows heat to circulate around the chicken, making it crispier.
Lightly grease the rack with oil or nonstick spray.
Step 4: Bake the Chicken
Arrange the coated chicken pieces on the rack, leaving space between them.
Brush or spray the tops of the chicken lightly with oil or melted butter. This helps the coating turn golden and crisp in the oven.
Bake for 35–45 minutes, depending on the size of the pieces. Dark meat (thighs, drumsticks) often takes closer to 45 minutes, while wings may be done earlier.
Halfway through baking, flip the chicken once for even browning, and brush lightly with more oil if needed.
The chicken is done when the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
Step 5: Rest and Serve
Remove from oven and let the chicken rest for 5–7 minutes before serving. This keeps the juices inside the meat.
Serve warm with your favorite Southern-inspired sides.
Serving Suggestions
This oven-baked Southern-style fried chicken pairs beautifully with:
Mashed potatoes and gravy – a classic comfort combo.
Buttermilk biscuits – flaky and buttery.
Coleslaw – crunchy and tangy to cut through richness.
Macaroni and cheese – creamy, cheesy, and indulgent.
Corn on the cob – brushed with butter and sprinkled with salt.
Tips for Success
Don’t skip the buttermilk marinade — it makes the chicken juicier and adds tangy depth.
Let the coating rest before baking for best adherence.
Use a wire rack on your baking sheet — this is key to crispiness.
High heat is essential — baking at 425°F ensures a crunchy crust without drying out the meat.
Check internal temperature with a meat thermometer for food safety and perfect doneness.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze baked chicken pieces individually wrapped for up to 2 months.
Reheat: Place on a baking sheet in a 375°F oven for 15–20 minutes until hot and crispy again. Avoid microwaving, as it softens the crust.
Why You’ll Love This Recipe
This oven-baked chicken has everything you love about traditional fried chicken: a flavorful, crunchy coating, juicy meat inside, and bold Southern spices. But it skips the deep fryer, making it lighter, less greasy, and more convenient to prepare at home. It’s a healthier comfort food that doesn’t compromise on taste or texture.
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