Buttermilk-Brined Oven-Fried Chicken

This oven-fried chicken delivers a shatteringly crispy crust without a drop of frying oil — just a clever buttermilk soak and a seasoned panko dredge doing all the heavy lifting. The trick is a wire rack set over a hot sheet pan, which circulates heat all around each piece so you get that golden crunch on every side. It's weeknight-easy, cleanup-friendly, and honestly dangerous how good it is straight out of the oven.

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

Ingredients

• 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
• 1 cup buttermilk
• 1 tsp hot sauce
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 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

Directions

1. Whisk together the buttermilk and hot sauce in a large bowl. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat your oven to 425°F. Place a wire rack on a rimmed baking sheet and drizzle or brush the rack lightly with olive oil. Slide the pan into the oven while it preheats — this hot pan is key to a crispy bottom.
3. In a shallow dish, combine the panko, flour, smoked paprika, garlic powder, onion powder, salt, and pepper. Drizzle in the olive oil and toss with a fork until the mixture looks slightly sandy and clumped — this helps it brown beautifully.
4. Lift each piece of chicken from the buttermilk, letting the excess drip off, then press it firmly into the dredge on all sides, patting to help the coating stick well.
5. Carefully remove the hot baking sheet from the oven and arrange the coated chicken on the rack in a single layer with space between each piece.
6. Bake at 425°F for 40 to 45 minutes, flipping once halfway through, until the crust is deep golden and the internal temperature reads 165°F at the thickest part.
7. Let the chicken rest on the rack for 5 minutes before serving so the crust firms up and the juices settle.

More recipes to try

Cacio e Pepe Poke Bowl Tiramisu Chicken Enchiladas Honey-Lemon Arugula Salad with Grilled Chicken, Pear & Walnuts Prime Rib