Buttermilk Crunch Oven-Fried Chicken

This oven-fried chicken delivers that satisfying golden crunch you crave without ever heating up a pot of oil. A quick buttermilk soak keeps every piece juicy inside while a seasoned panko-flour dredge crisps up beautifully on a wire rack in the oven. It's weeknight-friendly comfort food that your whole family will request on repeat.

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

Ingredients

• 2 lbs bone-in 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
• 3 tbsp unsalted butter, melted

Directions

1. Preheat your oven to 425°F and set a wire rack inside a rimmed baking sheet. Spray the rack lightly with cooking spray.
2. In a bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, turning to coat, and let them soak for at least 20 minutes at room temperature.
3. In a shallow dish, combine the flour, panko, smoked paprika, garlic powder, onion powder, salt, and black pepper, whisking until evenly mixed.
4. Lift each piece of chicken from the buttermilk, letting the excess drip off, then press it firmly into the dredge on all sides so the coating sticks well.
5. Arrange the coated chicken on the prepared rack and drizzle the melted butter evenly over the tops of each piece.
6. Bake for 40 to 45 minutes, flipping once halfway through, until the coating is deep golden and crispy and the internal temperature reads 165°F.
7. Let the chicken rest on the rack for 5 minutes before serving so the crust stays crisp.

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