Love fried chicken but hate frying food at home?! This Oven Fried Chicken is perfeclty crispy, juicy and super flavorful.
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Who else wants a big platter of this oven fried chicken in front of them right now?! With a crazy crunch and richness, this recipe will quickly become a family favorite.
Ingredients for Oven Fried Chicken
Here’s what you’ll need:
Start with the Buttermilk Brine
Start by soaking the chicken in buttermilk marinade. Whisk together the buttermilk, brown sugar, salt, paprika, garlic powder, black pepper and cayenne pepper.
Add the chicken to the marinade. You can do as little as a few hours but if you have the time, I recommend overnight. The buttermilk breaks down some of the protein in the chicken and makes it SO tender.
It will also aid in getting the flour to stick to the chicken.
Dredge the Chicken
After the chicken has marinated, prepare the flour mixture for dreding the chicken.
In a shallow bowl, cake pan or pie plate, whisk together the flour, salt, black pepper, cayenne pepper, garlic powder and onion powder.
Remove the chicken from the buttermilk and let the excess drip off. Place into flour mixture and press flour into the chicken to coat evenly. Place on a clean plate and proceed with remaining chicken.
Time to Bake the Oven Fried Chicken
Preheat the oven to 400 degrees F.
Add butter to a large rimmed baking sheet. I always rave about these baking sheets for sheet pan dinner, roasting veggies and whatever else you’re cooking the oven. They are the actual best.
Place the baking sheet in the oven until the butter has melted. Remove from the oven and move the pan around to makes sure it’s fully coated in melted butter.
Place prepared chicken skin side down on the baking sheet. Spray the top and side of the chicken with nonstick spray. Bake for 25 minutes.
Flip the chicken and bake another 25 minutes, or until the internal temperature has reached 165 degrees F. If you’re using bigger cuts of chicken, it may take longer.
I always use this digital meat thermometer when cooking meat and poultry to ensure it doesn’t overcook.
SO Much Flavor
Between the spices in the buttermilk marinade and the flour mixture, this oven fried chicken is bursting with flavor. It has the perfect balance of sweet, spicy and nutty flavors to really put it over the top.
The cayenne and black pepper provide a nice kick of heat.
The crust has the perfect crunch thanks to it sizzling away in all that glorious butter.
More Crispy Favorites:
Oven Fried Chicken
For buttermilk marinade:
- 2 cups buttermilk
- 1 Tbsp. brown sugar
- 2 tsp. kosher salt
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. cayenne pepper
For fried chicken:
- 2.5-3 lbs. bone-in chicken
- 2 cups all-purpose flour
- 1 Tbsp. kosher salt
- 2 tsp. black pepper
- 1 tsp. cayenne pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 4 Tbsp. butter
- Nonstick cooking spray
- Whisk together marinade ingredients. Add chicken to a plastic bag or large container with a lid. Pour buttermilk mixture over the chicken and stir to coat. Refrigerate for 4 hours or up to overnight. The longer the better.
- When ready to bake, preheat oven to 400 degrees F. In a shallow bowl or pie plate, stir together flour, kosher salt, black pepper, cayenne pepper, garlic powder and onion powder.
- Grab a large plate, set aside. Remove chicken from buttermilk mixture, let excess drip off. Add to flour mixture and coat. Press gently to ensure it's coated. Set on plate. Repeat with remaining chicken.
- Place butter on large rimmed baking sheet. Place in oven and allow butter to melt, this will only take a minute. Remove baking sheet from oven and move around to make sure butter coats the whole thing. Place coated chicken on the baking sheet, skin side down. Spray top and sides of chicken with nonstick spray. Bake in oven for 25 minutes, flip then bake another 20 minutes or until internal temperature reaches 165 degrees F. If chicken pieces are large, it may take longer. If chicken starts to brown too much, cover lightly with foil for remaining baking time.