Craving crispy fried chicken without the deep fryer? This oven-baked “fried” chicken recipe gives you the crunch and flavor of classic fried chicken, but it’s made right in your oven—no splatter, no oil vats, and no mess. It’s a lighter take on a comfort food favorite.
Perfect for weeknight dinners, family gatherings, or meal prepping, this chicken comes out golden and crispy on the outside, juicy and tender on the inside. The secret lies in a spiced buttermilk marinade and a breadcrumb coating that crisps up beautifully in the oven.
It’s a great way to get that satisfying fried chicken texture without actually frying. Baking at a high heat, using a wire rack, and pre-toasting the breadcrumbs make all the difference.
This recipe is also super versatile. You can use bone-in or boneless chicken, drumsticks or thighs, even chicken tenders. It works with both skin-on and skinless cuts, depending on how indulgent or light you want to go.
It pairs well with classic sides like mashed potatoes, corn on the cob, or coleslaw, but also works with lighter options like a green salad or roasted veggies.
Not only does this save you calories, it also saves cleanup time. Plus, it’s oven-baked, so you can set it and forget it while you prep the rest of your meal.
This chicken also holds up well for leftovers—just pop it back in the oven to re-crisp. It’s great sliced into wraps or served cold in lunchboxes too.
Servings: 4 servings
Time:
Prep Time: 15 minutes
Marinate Time: 30 minutes–overnight
Cook Time: 35–40 minutes
Total Time: ~1 hour 15 minutes
Ingredients:
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup panko breadcrumbs
- 1/2 cup regular breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- Cooking spray or olive oil
Instructions:
- In a bowl, combine buttermilk and hot sauce. Add chicken and marinate at least 30 minutes (or overnight).
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- In a skillet over medium heat, toast panko and breadcrumbs until lightly golden (optional but adds extra crispiness).
- In a shallow bowl, mix breadcrumbs with paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from marinade and let excess drip off. Dredge in breadcrumb mixture to coat thoroughly.
- Place coated chicken on the rack. Spray with cooking spray or drizzle lightly with olive oil.
- Bake for 35–40 minutes or until internal temp reaches 165°F and coating is golden and crispy.
- Let rest 5 minutes before serving.
Tips:
- Toast breadcrumbs for extra crunch.
- Marinate overnight for best flavor.
- Use a wire rack to keep chicken crispy all around.
- Don’t overcrowd the pan—leave space for air circulation.
Why You’ll Love This Recipe:
- Crispy, golden coating without deep frying
- Simple ingredients and easy steps
- Healthier take on classic fried chicken
- Great for family meals or leftovers
- Works with different cuts of chicken
This oven-fried chicken recipe gives you all the crisp, juicy flavor of fried chicken—without the mess. Baked to golden perfection, it’s a lighter way to enjoy a comfort food classic.
