Oven Fried Chicken
This oven fried chicken gives you a crisp, golden coating without deep-frying. A hot oven, a wire rack, and a little oil help the chicken cook evenly and stay juicy.
Total
65 min
Servings
4 servings
Level
Easy
Oven fried chicken is the weeknight-friendly cousin of classic fried chicken. You still get a seasoned, crunchy crust, but the oven does most of the work and there is no pot of hot oil to manage.
A short soak in buttermilk helps tenderize the chicken and gives the coating something to cling to. If you have time, let the chicken sit for at least 30 minutes before baking. If not, even a quick dip still works.
For the crispest result, bake the chicken on a wire rack set over a sheet pan. This lets hot air move around the pieces, so the bottom does not steam.
01What you'll need
Ingredients
15 items · 4 servings
- 3 pounds bone-in chicken pieces, such as drumsticks and thighs, skin removed if you like
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce, optional
- 2 teaspoons kosher salt, divided
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 3 tablespoons neutral oil, such as canola or vegetable oil, plus more for the rack
- Cooking spray, optional
02How to make it
Step-by-step
1. Soak the chicken
In a large bowl, whisk together the buttermilk, Dijon mustard, hot sauce if using, and 1 teaspoon kosher salt. Add the chicken and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. If you are short on time, let it stand while the oven heats.
2. Heat the oven
Heat the oven to 425°F. Line a large rimmed baking sheet with foil or parchment for easier cleanup. Set a wire rack on top and brush or spray the rack with oil so the coating does not stick.
3. Mix the coating
In a shallow dish, stir together the flour, panko, paprika, garlic powder, onion powder, thyme, black pepper, cayenne if using, and the remaining 1 teaspoon kosher salt. Panko is a Japanese-style breadcrumb that bakes up especially crisp.
4. Coat the chicken
Lift one piece of chicken from the buttermilk and let the extra drip back into the bowl. Press it into the flour mixture on all sides. Place it on the prepared rack. Repeat with the remaining chicken, leaving a little space between pieces.
5. Add the oil
Drizzle the coated chicken evenly with the 3 tablespoons oil, or spray well with cooking spray. This small amount of fat helps the dry coating brown in the oven.
6. Bake until golden
Bake for 25 minutes. Carefully turn each piece over with tongs, then bake for 15 to 25 minutes more, depending on size. The coating should be crisp and golden, and the chicken should register 165°F in the thickest part without touching the bone.
7. Rest before serving
Let the chicken rest on the rack for 5 minutes before serving. Resting gives the juices time to settle, so the chicken stays moist when you bite into it.
03From our kitchen
Cook's tips
- Make-ahead: You can soak the chicken in the buttermilk mixture up to 8 hours ahead. Do not coat it too far ahead, or the crust can turn gummy before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Let the chicken cool first, but do not leave it at room temperature for more than 2 hours.
- Reheating: Reheat on a rack in a 375°F oven or air fryer until hot and crisp, usually 10 to 15 minutes. The microwave works, but the coating will soften.
- Chicken swaps: Drumsticks and thighs are the most forgiving because they stay juicy. Bone-in breasts work too, but they may cook faster or slower depending on size, so use a thermometer.
- Breadcrumb swaps: If you do not have panko, use crushed cornflakes or regular dry breadcrumbs. Cornflakes give a crunchier texture; regular breadcrumbs make a finer crust.
- Salt note: This recipe uses kosher salt. If using fine table salt, use about half as much, because it tastes saltier by volume.
Cook's note
For the most even cooking, choose chicken pieces that are close in size. If some pieces brown too quickly, loosely cover them with foil while the larger pieces finish cooking.
04Frequently asked
Questions & answers
Can I make oven fried chicken without buttermilk?
Yes. Use plain yogurt thinned with a little milk, or mix 2 cups milk with 2 tablespoons lemon juice or vinegar and let it stand for 5 minutes. The flavor will be slightly different, but the coating will still stick.
Why is my coating falling off?
The chicken may be too wet, the rack may not be oiled, or the pieces may have been moved too soon. Let extra buttermilk drip off before coating, press the crumbs on firmly, and use tongs when turning.
How do I know when the chicken is done?
Use an instant-read thermometer. Chicken is safe to eat at 165°F. Check the thickest part of the piece, and avoid touching the bone because it can give a false reading.
Can I use boneless chicken?
Yes. Boneless thighs or chicken tenders work well, but they cook faster. Start checking tenders after 15 to 18 minutes and boneless thighs after about 22 to 25 minutes.
Can I make this gluten-free?
Yes. Use a gluten-free all-purpose flour blend and gluten-free panko or crushed gluten-free cornflakes. Also check that your hot sauce and mustard are gluten-free.
05Keep cooking
You might also like
DinnerCrispy Oven-Baked Chicken Thighs
These bone-in chicken thighs bake up juicy inside with crisp, well-seasoned skin. It is a simple dinner recipe that works with rice, potatoes, salad, or whatever vegetables you have on hand.
DinnerBlackened Chicken
This blackened chicken is smoky, peppery, and quick enough for a weeknight. A hot skillet gives the spice-coated chicken a dark, flavorful crust without needing a grill.
DinnerChicken and Rice Casserole
This cozy chicken and rice casserole bakes in one dish with tender chicken, creamy rice, and a crisp, buttery topping. It is the kind of dinner that feels familiar, fills the table, and leaves you with very little to do.
DinnerCrispy Fried Chicken
This classic fried chicken is soaked in seasoned buttermilk, coated in a peppery flour mix, and fried until crisp outside and juicy inside. It takes a little planning, but the steps are simple and very doable at home.