Baked Fried Chicken

Baked fried chicken is a delightful twist on the classic fried chicken, offering a healthier yet equally tasty alternative. It starts with chicken pieces, usually a mix of breasts, thighs, and drumsticks, which are traditionally marinated to infuse them with moisture and flavor. The marinade often includes buttermilk or yogurt, with a blend of spices and herbs like garlic, paprika, thyme, and a hint of cayenne for a little kick.

After marinating, each piece of chicken is coated in a special breading mixture. This mixture typically comprises flour, cornmeal, or breadcrumbs, combined with a harmonious blend of seasonings that echo the marinade’s flavors. The coating is key to achieving the desired crispy texture.

Instead of deep frying, the chicken is baked in a preheated oven. The baking process is carefully managed to ensure the chicken is crispy on the outside and tender and juicy on the inside, mirroring the texture of traditionally fried chicken. The chicken is often placed on a wire rack set over a baking sheet to allow air circulation, ensuring even crispiness.

As it bakes, the aroma of the spices fills the kitchen, building anticipation. The end result is a golden, crispy exterior enveloping succulent, flavorful chicken. This dish is typically served as a comforting main course, often accompanied by classic sides like mashed potatoes, coleslaw, or cornbread, making it a perfect meal for gatherings or a family dinner.

The beauty of baked fried chicken lies in its versatility – the spices and herbs in the marinade and coating can be adjusted according to personal preference, making it a dish that can be tailored to suit various tastes and occasions.

Ingredients:

2 lbs bone-in, skin-on chicken (breasts, thighs, and drumsticks)
1 cup buttermilk
1 tsp hot sauce (optional)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil cooking spray for greasing

Instructions:

In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a shallow dish or large resealable bag, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Place the chicken in the dish or bag with the flour mixture and toss or shake until evenly coated.
Place the coated chicken pieces on the prepared baking sheet and lightly spray with vegetable oil cooking spray.
Bake for 35-45 minutes or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before serving.
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