Buttermilk Oven-Fried Chicken

This oven-fried chicken delivers that deeply satisfying crunch without a drop of frying oil splattered across your stovetop. The secret is a tangy buttermilk soak paired with a seasoned panko-flour dredge that crisps up beautifully on a wire rack in the oven. It's weeknight-friendly comfort food that feels totally indulgent.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 2 lbs bone-in, skin-on chicken thighs and drumsticks
• 1 cup buttermilk
• 1 tsp hot sauce
• 3/4 cup all-purpose flour
• 3/4 cup panko breadcrumbs
• 1 1/2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil or melted butter

Directions

1. Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and lightly grease the rack with cooking spray.
2. In a bowl, whisk together buttermilk and hot sauce. Add the chicken pieces, turn to coat, and let soak for at least 20 minutes at room temperature.
3. In a shallow dish, combine flour, panko, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to blend.
4. Lift each piece of chicken from the buttermilk, letting excess drip off, then press firmly into the dredge on all sides until thoroughly coated.
5. Arrange the coated chicken on the prepared rack. Drizzle or brush olive oil lightly over each piece to encourage browning.
6. Bake for 35-40 minutes, until the crust is deep golden and crispy and the internal temperature reaches 165°F. Do not flip during baking.
7. Rest for 5 minutes before serving so the juices settle and the crust stays crunchy.

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