Baked & Roasted
Crispy Oven Fried Chicken
This oven fried chicken gets its crackling crust from a buttermilk soak and a seasoned flour dredge, then a hot oven and a wire rack do the work a deep fryer usually would. You get the crunch and flavor of fried chicken with almost none of the mess or oil splatter.
Why you'll love this recipe
- Deep-fried crunch with about 90% less oil
- Wire rack keeps the crust crisp on every side
- Buttermilk soak guarantees juicy meat
- Mostly hands-off oven time
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Add the chicken pieces, turn to coat, and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 425°F (218°C). Set a wire rack inside a rimmed baking sheet and mist it with cooking spray.
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, salt, pepper and cayenne.
- Lift each piece of chicken from the buttermilk, letting excess drip off, then press firmly into the flour mixture, coating all sides. Place on the rack, skin-side up.
- Lightly spray or drizzle the tops with melted butter or oil, which helps the crust brown and crisp.
- Bake for 35-40 minutes, without flipping, until deep golden brown and the internal temperature reaches 165°F (74°C). Let rest 5 minutes before serving.
Tips for success
- Don't skip the wire rack — it lets hot air circulate under the chicken so the bottom crisps instead of steaming.
- Press the flour into the chicken firmly; a light dusting won't build the same craggy crust.
- A short double-dredge (buttermilk, flour, buttermilk, flour) makes an even thicker crust if you want extra crunch.
- Leftovers re-crisp well in an air fryer at 375°F for 5-6 minutes.
Frequently asked questions
Can I use chicken breasts instead?
Yes, though boneless breasts cook faster — start checking at 22-25 minutes to avoid drying them out.
Why did my crust fall off?
Chicken that's too wet won't hold the coating; let excess buttermilk drip off before dredging and press the flour on firmly.
Can I make this gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking blend; the texture stays very close to the original.
What's the best oil for spraying?
A neutral oil like avocado or canola works well and won't overpower the seasoned crust.
Nutrition (per serving)
| Calories | 410 |
| Protein | 33g |
| Carbs | 24g |
| Fat | 19g |
| Sodium | 560mg |
| Sugar | 2g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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