Oven Fried Chicken

$- 4 chicken thighs, skin-on (bone-in or boneless) - 1 cup buttermilk - 1 cup flour - 1 tablespoon garlic powder - 1 tablespoon onion powder - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 teaspoon black pepper - 1 teaspoon salt - ½ teaspoon cayenne pepper (optional, for heat) - 2 tablespoons olive oil For the best oven fried chicken, focus on quality. Chicken thighs provide great flavor and juiciness. Buttermilk works wonders to tenderize the meat. It also adds a subtle tang that pairs well with the spices. The seasonings bring depth to every bite. Use fresh herbs when possible for a vibrant taste. - Cayenne pepper (for heat) - Olive oil Cayenne pepper gives your chicken a nice kick. Use it if you like some spice. Olive oil helps create that crispy crust we all love. It adds richness and flavor to the chicken. - Coleslaw - Roasted vegetables - Fresh herbs for garnish Coleslaw adds crunch and freshness, balancing the rich chicken. Roasted vegetables bring color and flavor to your plate. Fresh herbs not only look great but also enhance the dish's taste. For the full recipe, you can check the guide above. Enjoy your cooking adventure! Marinating the chicken First, gather your chicken thighs and buttermilk. In a bowl, mix 1 cup of buttermilk with 1 teaspoon of salt. Add the chicken thighs, making sure they soak well. Cover the bowl and place it in the fridge. Marinate for at least 2 hours, but overnight is best. This helps the chicken stay tender and tasty. Preparing the coating Next, grab a shallow dish. In it, combine 1 cup of flour with garlic powder, onion powder, smoked paprika, thyme, rosemary, black pepper, and cayenne pepper. Mix everything well to ensure even flavor. This coating gives the chicken its crispiness. Preheating the oven Now, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil. Place a wire rack on top. This setup helps hot air circulate around the chicken, making it crunchy all over. Coating the chicken Once your chicken has marinated, take it out of the fridge. Let the excess buttermilk drip off. Dredge each thigh in the seasoned flour mix. Make sure to cover each piece well. Shake off any extra flour, so it does not clump. Drizzling oil for crispiness Place your coated chicken on the wire rack. Use a brush or spoon to drizzle olive oil over each piece. This step is key for that extra crispiness everyone loves. Baking the chicken Put the baking sheet in the preheated oven. Bake the chicken for about 30-35 minutes. Check for a golden brown color. Use a meat thermometer to ensure it reaches 165°F (75°C) inside. This means your chicken is safe to eat. Resting before serving After baking, take the chicken out and let it rest for about 5 minutes. This step allows the juices to settle. It makes the chicken more juicy and flavorful. Presentation ideas Serve the chicken on a rustic wooden board. Garnish with fresh herbs like thyme or rosemary. Add a side of coleslaw or roasted vegetables for a colorful plate. This makes your meal look as good as it tastes. For the complete recipe, check out the Full Recipe. - Best marination time: I suggest marinating chicken for at least 2 hours. For best taste, let it sit overnight. The longer you marinate, the more flavor it gains. - Flavor enhancements: You can add herbs or spices to the buttermilk. Try using fresh garlic or a splash of hot sauce. This will give your chicken a unique twist. - Ensuring even cooking: Make sure the chicken pieces are the same size. This helps them cook at the same rate. Place them with space in between on the wire rack. - Adjusting baking time for different chicken cuts: Thicker cuts need more time. Chicken thighs may take 35-40 minutes, while breasts can cook in 25-30 minutes. Always check the internal temperature. - Importance of using a wire rack: A wire rack allows air to flow around the chicken. This helps keep the coating crispy. If you skip this step, the bottom may get soggy. - Drizzling oil evenly: Drizzle olive oil over each piece. This helps achieve that golden, crispy finish. Use a brush or spoon for even coverage. {{image_2}} You can use various cuts for oven-fried chicken. Chicken breasts are lean and cook quickly. They are great for a lighter dish. Thighs provide more flavor and tenderness. They stay juicy during baking. Drumsticks are fun and perfect for sharing. Each cut offers a unique taste and texture. Adding herbs and spices makes your chicken special. Try fresh parsley, basil, or oregano for a twist. You can also mix in some chili powder for heat. Different marinades can change the flavor. A honey mustard marinade adds sweetness. A soy sauce marinade gives a savory kick. Experimenting is fun and helps you find your favorite. If you want a quicker option, use an air fryer. Cook at 375°F for about 20-25 minutes. This makes the chicken crispy, too. You can also grill the chicken. Marinate it first, then grill over medium heat. This adds a smoky flavor, perfect for summer days. Each method brings its own charm to the dish. For the full recipe, check the instructions above. Enjoy your cooking! To keep your chicken fresh, let it cool down first. Place the chicken in an airtight container. This helps keep out air and moisture. Store it in the fridge for up to four days. For longer storage, you can freeze it. Wrap it tightly in plastic wrap or aluminum foil. Frozen chicken stays good for about three months. When it's time to eat your leftovers, reheating right is key. The best way to reheat chicken is in the oven. Set your oven to 375°F (190°C). Place the chicken on a baking sheet. Cover it loosely with foil to keep it moist. Bake for about 15-20 minutes. Check that it’s hot all the way through. You want it to reach 165°F (75°C) inside to be safe. For extra crispiness, remove the foil for the last few minutes. Enjoy your crispy, flavorful delight again! To check if the chicken is done, use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures it is safe to eat. Insert the thermometer into the thickest part of the chicken, avoiding the bone. If it reads 165°F, your chicken is done. Yes, marinating chicken overnight is great! It helps the chicken soak in flavors. Longer marination makes the meat tender and juicy. It also allows spices to deeply infuse. Just remember to keep it in the fridge. This keeps the chicken safe from bacteria. Oven-fried chicken is a healthier choice than traditional fried chicken. It uses less oil, which cuts down on calories and fat. When you bake instead of fry, the dish has fewer unhealthy fats. Plus, you still get a crispy texture. This makes it a tasty yet better option for your diet. To make this oven fried chicken gluten-free, swap regular flour for gluten-free flour. Almond flour or rice flour work well. You can also use cornstarch for a lighter coating. Just be sure to check labels for hidden gluten in other ingredients. This way, everyone can enjoy the dish! You learned today how to make tasty baked chicken. We covered key ingredients like chicken thighs and buttermilk. You also learned step-by-step instructions for perfect cooking. Tips helped you with flavor and crispiness. Plus, we explored variations and storage tips to keep leftovers fresh. Cooking can be fun and rewarding. Enjoy your chicken, and don’t hesitate to experiment with flavors!$

Savor the flavors of crispy herb-infused oven fried chicken with this simple recipe! Perfectly marinated and seasoned, this delicious dish is baked to golden perfection for a healthier twist on a classic favorite. With easy-to-follow instructions and minimal prep time, you’ll have a mouthwatering meal in no time. Click to explore the full recipe and delight your taste buds with this irresistible chicken dish!

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Ingredients

4 chicken thighs, skin-on (bone-in or boneless)

1 cup buttermilk

1 cup flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon black pepper

1 teaspoon salt

½ teaspoon cayenne pepper (optional, for heat)

2 tablespoons olive oil

Instructions

Marinate the Chicken: In a bowl, combine the buttermilk and 1 teaspoon of salt. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to tenderize and infuse flavor.

Prepare the Coating: In a shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, thyme, rosemary, black pepper, and cayenne pepper.

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack over the top. This will allow air to circulate around the chicken, crisping it up evenly.

Coat the Chicken: Remove the chicken from the buttermilk and let any excess drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating. Gently shake off any excess flour.

Drizzle with Olive Oil: Place the coated chicken on the wire rack. Use a brush or spoon to drizzle olive oil over each piece for added crispiness.

Bake: Place the baking sheet in the preheated oven. Bake for about 30-35 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).

Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute for perfectly moist chicken.

Prep Time: 15 minutes | Total Time: 2 hours 40 minutes (including marination) | Servings: 4

- Presentation Tips: Serve the chicken on a rustic wooden board, garnished with fresh herbs like thyme or rosemary, and accompany with a side of coleslaw or roasted vegetables for a colorful, appealing plate.