Crispy Baked “Fried” Chicken

Prep Time: 20 minutes
Marinate Time: 30 minutes (optional, but recommended)
Cook Time: 40–45 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6

Ingredients

For the Chicken

• 2½–3 pounds chicken pieces (drumsticks, thighs, breasts, or wings)
• 2 cups buttermilk
• 1 teaspoon hot sauce (optional)

For the Coating

• 2 cups all-purpose flour
• 1 cup panko breadcrumbs
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)

For Baking

• 2–3 tablespoons melted butter or olive oil cooking spray

Instructions

1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken, cover, and refrigerate for at least 30 minutes or up to 8 hours.
2. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack.
3. In a shallow dish, mix the flour, panko breadcrumbs, paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne.
4. Remove the chicken from the buttermilk, allowing the excess to drip off.
5. Dredge each piece thoroughly in the seasoned coating, pressing gently so it sticks well.
6. Arrange the chicken on the prepared wire rack, leaving space between each piece.
7. Brush lightly with melted butter or spray generously with cooking spray.
8. Bake for 40–45 minutes, turning the chicken halfway through cooking. Bake until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
9. Let the chicken rest for 5 minutes before serving.

Serving Suggestions

• Creamy mashed potatoes and gravy
• Coleslaw
• Corn on the cob
• Buttermilk biscuits
• Macaroni and cheese
• Baked beans

Tips

• A wire rack helps hot air circulate around the chicken, creating a crispier crust.
• For extra crunch, lightly toast the panko breadcrumbs before mixing them with the flour.
• Don’t overcrowd the baking sheet, or the chicken may steam instead of crisp.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer until hot and crispy.