Golden Buttermilk Oven-Fried Chicken

This oven-fried chicken delivers that satisfying crunch you crave without a drop of deep-fry oil splattering across your stovetop. A quick buttermilk soak keeps the meat incredibly juicy while a seasoned breadcrumb-flour dredge bakes up shatteringly crisp in a hot oven. It is weeknight comfort food that truly earns its place in your regular rotation.

✨ 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 plain breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp olive oil

Directions

1. Preheat your oven to 425°F and set a wire rack inside a rimmed baking sheet. Drizzle the olive oil over the rack and sheet, then slide it into the oven while it preheats.
2. Whisk the buttermilk and hot sauce together in a bowl. Add the chicken pieces, turning to coat, and let them soak at room temperature for 20 minutes.
3. In a shallow dish, stir together the flour, breadcrumbs, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly combined.
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 it stick.
5. Carefully remove the hot rack from the oven and place the coated chicken pieces on it skin-side up, spacing them apart so they are not touching.
6. Bake for 35 to 40 minutes until the crust is deep golden and a thermometer inserted into the thickest part reads 165°F. Do not flip the chicken during baking.
7. Let the chicken rest on the rack for 5 minutes before serving so the crust stays crisp and the juices settle.

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