Oven Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness

Buttermilk: Helps tenderize the chicken and adds a tangy flavor

All-purpose flour: Creates a crispy coating

Paprika: Adds a smoky, sweet flavor

Garlic powder: Infuses the chicken with a savory taste

Salt: Enhances all the flavors

Black pepper: Adds a bit of heat and depth

Olive oil: Helps the chicken get crispy in the oven

To achieve an extra crispy texture on your oven fried chicken, make sure to let the buttermilk-soaked chicken rest on a wire rack for a few minutes before dredging it in the flour mixture. This allows the excess buttermilk to drip off, ensuring the coating adheres better and crisps up nicely during baking. Additionally, don't overcrowd the baking sheet; giving each piece of chicken enough space ensures even cooking and crispiness.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, but they may be less juicy. Adjust cooking time accordingly.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and tenderizing effect as buttermilk.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick compared to the mild flavor of paprika. Use less to avoid overpowering the dish.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more intense and aromatic flavor than garlic powder.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to reduce the overall sodium content.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable in the dish.

• olive oil - Substitute with coconut oil: Coconut oil has a higher smoke point and adds a subtle coconut flavor, making it suitable for frying.

• Allow the oven fried chicken to cool completely before storing. This helps prevent condensation, which can make the coating soggy.
• Store the chicken in an airtight container. If you have multiple pieces, place a piece of parchment paper between each layer to keep them from sticking together.
• For short-term storage, keep the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the chicken. Wrap each piece individually in plastic wrap or aluminum foil to maintain its crispiness.
• Place the wrapped pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the chicken in the oven at 375°F (190°C) for about 20 minutes, or until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
• For a quick reheat, use an air fryer at 350°F (175°C) for 10-15 minutes, which helps retain the crispiness.
• If you notice any off smells or changes in texture, discard the chicken to ensure food safety.

• Preheat your oven to 375°F (190°C). Place the leftover oven fried chicken on a baking sheet lined with aluminum foil. Cover the chicken loosely with another piece of foil to prevent it from drying out. Bake for about 20 minutes, or until the chicken is heated through and the skin is crispy.

• For a quicker method, use a toaster oven. Set it to 375°F (190°C) and place the chicken on the rack. Heat for 15-20 minutes, checking occasionally to ensure it doesn't overcook.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Heat on medium power for 2-3 minutes, then check the temperature. If needed, continue heating in 30-second intervals until warmed through. Note that this method may not keep the skin as crispy.

• For an air fryer, preheat it to 375°F (190°C). Place the chicken in the basket in a single layer. Heat for 10-15 minutes, shaking the basket halfway through to ensure even reheating. This method will help maintain the crispy texture of the skin.

• On the stovetop, heat a skillet over medium heat and add a small amount of olive oil. Place the chicken in the skillet and cover with a lid. Heat for 5-7 minutes on each side, or until the chicken is thoroughly warmed and the skin is crispy.

• Wire rack: Allows air to circulate around the chicken, ensuring even cooking and crispiness.

• Baking sheet: Catches any drips and provides a stable surface for the wire rack.

• Bowl: Used for soaking the chicken in buttermilk.

• Another bowl: Used for mixing the flour and spices.

• Measuring cups: Ensures accurate measurement of ingredients like buttermilk and flour.

• Measuring spoons: Ensures accurate measurement of spices like paprika, garlic powder, salt, and black pepper.

• Tongs: Helps in handling the chicken pieces without making a mess.

• Oven: The primary cooking appliance used to bake the chicken.

• Drizzle bottle or spoon: Used to drizzle olive oil over the chicken.

• Cooling rack: Optional, but useful for letting the chicken rest and maintain its crispiness after baking.

Marinate in advance: Soak the chicken thighs in buttermilk the night before to save time on the day of cooking.

Pre-measure ingredients: Measure out the flour, paprika, garlic powder, salt, and black pepper ahead of time.

Use a ziplock bag: Combine the flour mixture in a ziplock bag for easy dredging and less mess.

Line the baking sheet: Line the baking sheet with aluminum foil for quick cleanup.

Double the batch: Make extra oven fried chicken and freeze leftovers for a quick meal later.