Baked Fried Chicken: Crispy Delight Without the Frying

Who doesn’t love crispy fried chicken? The crunchy, golden-brown exterior paired with tender, juicy meat on the inside is a winning combination. However, frying can be messy, unhealthy, and time-consuming. Enter Baked Fried Chicken—a healthier, simpler way to enjoy the crispy, delicious texture of fried chicken without the extra oil. This recipe delivers all the flavor and crunch of traditional fried chicken but with a fraction of the effort and calories.

Why You’ll Love This Recipe

Healthier Option: Enjoy the crispy goodness of fried chicken without the excess oil and grease.
Crispy Texture: Achieve that perfect crunch with a simple baking technique.
Easy to Make: No deep fryer required, making cleanup a breeze.
Juicy and Tender: Baked in the oven, the chicken stays moist and flavorful while still achieving a crispy, golden crust.
Customizable: Spice it up with your favorite seasonings or dipping sauces.

Ingredients

For the Chicken:

4 chicken drumsticks (or thighs, breasts, or wings—bone-in, skin-on)
1 cup buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika (or regular paprika)
1/2 teaspoon cayenne pepper (optional, for a kick)

For the Breading:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 cup panko breadcrumbs (for extra crunch)
2 tablespoons olive oil (for drizzling)
Cooking spray (to ensure crispiness)

Step-by-Step Recipe

1. Marinate the Chicken

In a large bowl, combine the buttermilk, salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
Add the chicken to the buttermilk mixture and toss to coat. Cover and refrigerate for at least 2 hours, or up to overnight. The buttermilk helps tenderize the chicken and infuses it with flavor.

2. Prepare the Breading

In a shallow dish, whisk together the flour, baking powder, salt, pepper, garlic powder, and paprika.
In a separate dish, combine the panko breadcrumbs with a pinch of salt and pepper for added texture.

3. Coat the Chicken

Preheat your oven to 400°F (200°C).
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge the chicken pieces in the flour mixture, pressing lightly to ensure it adheres. Then, dip the coated chicken into the breadcrumbs, making sure it is evenly covered.
Place the breaded chicken on a baking sheet lined with parchment paper or a wire rack for better airflow. This will help the chicken crisp up as it bakes.

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