Fried chicken is one of my biggest weaknesses, so naturally I’ve been perfecting this lighter version for years. I’ve managed to achieve the same crispy golden texture you get from frying from my oven.
Yep, it’s skinnier, easier, quicker, and (bonus) there’s no greasy mess to clean up. Soaking the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that’s moist and juicy. To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin.
This Oven Fried Chicken is baked in the oven, yet still has so much flavor and a satisfying crunch!
1 Chicken- cut up
3 cups all-purpose flour
2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 cup buttermilk
1 teaspoon baking powder
3/4 teaspoon baking soda
How to make it:
Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika.
In a medium-size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess.
Roll in flour mixture and then dip into buttermilk and flour mixture a second time.
Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.