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.

Flour: Forms the base of the crispy coating.

Paprika: Adds a mild, smoky flavor to the coating.

Garlic powder: Infuses the chicken with a savory, aromatic taste.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and depth.

Cayenne pepper: Optional, for those who like a bit of extra spice.

Olive oil: Helps the coating become golden and crispy in the oven.

When dredging the chicken in the flour mixture, make sure to press the seasoned flour firmly onto the chicken thighs. This ensures a thick, even coating that will turn extra crispy in the oven. Additionally, letting the chicken rest for a few minutes after dredging allows the flour to adhere better, resulting in a more uniform crust.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster. Adjust cooking time to avoid drying out.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and helps tenderize the chicken.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor to the dish.

• garlic powder - Substitute with onion powder: Onion powder provides a different but complementary flavor profile.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and additional moisture.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and a slightly different heat profile.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes provide a similar level of heat with a slightly different texture.

• olive oil - Substitute with avocado oil: Avocado oil has a higher smoke point and a neutral flavor, making it ideal for high-heat cooking.

• Allow the oven fried chicken to cool completely at room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the cooled chicken in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 3-4 days.

• For longer storage, wrap each piece of chicken individually in aluminum foil or plastic wrap. Then, place the wrapped pieces in a freezer-safe bag or container. Label with the date and freeze for up to 2-3 months.

• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen. Preheat your oven to 375°F (190°C). Place the chicken on a wire rack over a baking sheet to maintain crispiness. Bake for 15-20 minutes or until heated through and crispy.

• For a quicker reheating method, use an air fryer. Preheat the air fryer to 375°F (190°C) and cook the chicken for 5-7 minutes, or until hot and crispy.

• Avoid microwaving the chicken as it can make the coating soggy. If you must use a microwave, place a paper towel underneath to absorb moisture and use short intervals to prevent overcooking.

• Preheat your oven to 375°F (190°C). Place the leftover chicken on a baking sheet lined with parchment paper or aluminum foil. Cover the chicken loosely with foil to prevent it from drying out. Bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C).

• For a quicker method, use 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, checking halfway through to ensure it heats evenly.

• If you have an air fryer, preheat it to 375°F (190°C). Place the chicken in the basket, making sure not to overcrowd it. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through and crispy.

• To reheat in a toaster oven, preheat to 375°F (190°C). Place the chicken on the toaster oven tray, cover loosely with foil, and heat for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

• 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.

• Mixing bowl: Used to soak the chicken in buttermilk and to mix the flour and spices.

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

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

• Tongs: Helps to handle the chicken pieces without contaminating other surfaces.

• Oven: Bakes the chicken to the desired golden and crispy texture.

• Instant-read thermometer: Checks the internal temperature of the chicken to ensure it reaches 165°F (74°C).

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

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

Pre-mix coating: Combine the flour and spices in advance and store in an airtight container.

Use parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and freeze extra oven fried chicken for quick meals later.

Instant-read thermometer: Use an instant-read thermometer to quickly check if the chicken is done.