Oven Fried Chicken
Oven Fried Chicken - crispy, juicy fried chicken but without deep frying. A healthier take on the classic family-favorite fried chicken. Crispy, tasty and healthy! PLUS a video of my new oven.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken cut into 10 pieces
- 1 1/2 – 2 teaspoons salt (, adjust to preference)
- 3-4 garlic (, crushed)
- ½ -1 tablespoon hot sauce
- 2-3 teaspoons Creole seasoning
- 4 cups buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 cups panko breadcrumbs
- 2 teaspoons baking powder
- 1 teaspoon salt adjust to taste
- 1 tablespoon paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 teaspoon cayenne pepper
- 1- 1 1/2 tablespoon dried herbs ( thyme, oregano, parsley)
- 1 teaspoon white pepper
Instructions
- 1
Pat dry the chicken with paper towels and place them in the fridge for a minimum of 3 hours or overnight to air-dry them out. If you're short in time, you may just pat them dry well with paper towels.
- 2
Place chicken in a large bowl or large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.
- 3
Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to 24 hours.
- 4
In a large bowl or plate, whisk together the flour, cornstarch, bread crumbs, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and white pepper. Thoroughly mix until fully combined.
- 5
Preheat Oven 375 Degrees F. Then Line baking pan with foil paper- coat with cooking spray.
- 6
Remove all the marinated chicken from the buttermilk . Then dredge in flour mixture, shaking any excess flour. You may use a Ziploc bag for this process, too.
- 7
Let the chicken rest in a single layer in a baking sheet pan for about 10-15 minutes. This will help the coating to stay on.
- 8
Place the baking pan into the 375 degrees F. oven and bake for 45- 50 minutes or until the chicken meat is no longer pink and its juices run clear. You may do a test by piercing the chicken with a fork.