Buttermilk-Soaked Oven-Fried Chicken

This oven-fried chicken delivers an impossibly shatter-crisp crust without a drop of deep-fry oil splattering your stovetop. A quick buttermilk soak keeps the meat juicy while a seasoned flour-and-cornstarch dredge does all the heavy lifting for that golden crunch. Sheet-pan simplicity, serious diner-worthy results.

✨ 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 cup all-purpose flour
• 3 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp neutral oil such as avocado or vegetable oil

Directions

1. Preheat oven to 425°F and set a wire rack inside a rimmed baking sheet. Brush or drizzle the rack with the oil.
2. Combine buttermilk, half the salt, and a pinch of cayenne in a bowl. Add chicken pieces, turning to coat, and let soak at room temperature for 20 minutes.
3. Whisk together flour, cornstarch, garlic powder, smoked paprika, cayenne, remaining salt, and black pepper in a shallow dish.
4. Lift each piece of chicken from the buttermilk, letting excess drip off, then press firmly into the flour mixture on all sides until thoroughly coated. Shake off any loose flour.
5. Place coated chicken skin-side up on the oiled rack, then lightly spray or drizzle the tops of the pieces with a little extra oil to encourage browning.
6. Bake for 40 to 45 minutes without flipping until the crust is deep golden and an instant-read thermometer reads 165°F in the thickest part.
7. Rest chicken on the rack for 5 minutes before serving so the crust stays crisp all the way through.

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