1. Main Page
  2. Recipe Ideas
  3. Baked Fried Chicken Oven

Baked Crispy Chicken Oven

Section: Satisfying Main Dishes for Every Occasion

Transform classic fried chicken with a lighter, oven-baked approach. Chicken is marinated in buttermilk, locking in moisture, then coated with seasoned flour and parmesan to amp up crispiness in the hot oven. Flipping halfway ensures even golden crunch. This family-friendly main is easy with pantry ingredients, skipping messy frying for a lighter bite. It's perfect for meal prep and pairs well with your favorite sides. Let the chicken rest before serving and enjoy the savory, cheesy coating that keeps every piece juicy and satisfying.

Pin This Share Recipe Share via Email Print Recipe Jump to Recipe
A woman wearing a chef's hat and apron.
By Lina Lina
Last updated on Fri, 15 Aug 2025 02:42:40 GMT
A plate of baked fried chicken. Bookmark
A plate of baked fried chicken. | tinycakee.com

This Baked Fried Chicken has become my go-to dish when I am craving real comfort food with a crispy bite but want to keep things light. By leaning on a hot oven and a quick marinade, you get that satisfying crunch and juicy center—without the grease. The blend of Parmesan and paprika in the coating brings out the classic fried chicken flavors while staying easy on the prep and cleanup. Each bite is golden, tender, and full of flavor so it fits perfectly whether you are cooking for family on a busy weeknight or serving up something special for a weekend dinner.

I first made this on a Sunday night when I wanted something hearty but not heavy and my family now asks for it on repeat. The crunch is real and the flavor is deeply satisfying.

Ingredients

  • Chicken legs: deliver juicy results and stay moist through baking
  • All purpose flour: gives you the crispy golden coating without frying
  • Seasoned salt: balances out the other spices and gives depth to the breading
  • Salt: is essential for bringing out every flavor in the mix
  • Black pepper: adds gentle heat and rounds out the seasoning
  • Paprika: brings that hint of smoky color and subtle warmth
  • Garlic powder: is your secret weapon for savory undertones in every bite
  • Parmesan cheese: forms a golden cheesy crust and punches up the savoriness look for fresh grated if possible
  • Buttermilk: ensures your chicken stays tender and juicy after baking also helps breading stick

Instructions

Marinate the Chicken:
Place your chicken legs in a bowl and cover them completely with buttermilk. Let it soak for at least thirty minutes so they stay juicy when baked
Mix the Coating:
Combine flour seasoned salt salt black pepper paprika garlic powder and Parmesan cheese in a large bowl or bag. Make sure the blend is uniform for even flavor
Preheat the Oven:
Set your oven to four hundred degrees so it is hot enough to create a crunchy crust from the start
Coat the Chicken:
Lift chicken from the buttermilk and drop into the flour mixture. Turn or shake each piece until the coating covers every bit
Prepare the Baking Sheet:
Line a sheet with foil or parchment and give it a light mist of oil to prevent the chicken from sticking
Bake the Chicken:
Arrange the coated chicken pieces with a little space between them. Bake for thirty minutes then carefully flip each piece so both sides brown evenly. Bake another thirty minutes or until a thermometer reads one hundred sixty five degrees. You will see a golden crust by now and the inside will be juicy
A plate of chicken wings with herbs on them.
A plate of chicken wings with herbs on them. | tinycakee.com

Parmesan is my quiet hero in this dish. It gives a savory punch and helps develop a golden crust. I still remember my niece sneaking bites off the tray before dinner was even served because of that cheesy crisp.

Storage Tips

Keep leftover chicken in an airtight container in the fridge for three days. For that fresh-from-the-oven crunch heat it in the oven at three hundred fifty degrees. Do not microwave or your crispy coating will go soft

Ingredient Substitutions

If you are out of buttermilk try regular milk mixed with a spoonful of lemon juice or vinegar. For an extra kick toss in a pinch of cayenne to the flour mix. Swap in chicken thighs or boneless cuts just shorten the bake time a bit to keep them juicy

Serving Suggestions

Pair with mashed potatoes roasted veggies or a crisp green salad for a full meal. Tuck leftovers into a sandwich with slaw and pickles. For a real Southern feel serve with warm baked beans or cornbread

Cultural and Historical Context

Fried chicken has deep roots in Southern cooking and is a comfort classic worldwide. Baking puts a modern healthy spin on the traditional favorite so it still feels nostalgic but fits a lighter lifestyle

Seasonal Adaptations

Try swapping in fresh herbs like rosemary or thyme during spring for a bit of brightness For holiday meals add a dash of sage or poultry seasoning to the flour In summer serve the chicken chilled over a picnic salad for a fresh twist

Success Stories

Some of my best memories are watching everyone reach for seconds straight from the pan because the crust stays so crunchy. This is a favorite for bring-a-dish gatherings because leftovers are still delicious. Even picky eaters in my family have asked for this recipe after just one bite

Freezer Meal Conversion

Once your chicken is cooled wrap tightly and freeze up to a month. Rewarm on a rack in a hot oven straight from frozen so the outside crisps up again and the inside stays moist

A close up of a piece of chicken with herbs on it.
A close up of a piece of chicken with herbs on it. | tinycakee.com

This baked fried chicken is crunchy, full of flavor, and blissfully easy for weeknights. Make it once and it will become a favorite on your table too.

Common Recipe Questions

→ Why marinate chicken in buttermilk?

Buttermilk tenderizes the chicken and helps the coating stick for a crispy, flavorful finish.

→ Can I use different cuts of chicken?

Yes, thighs or breasts work—just adjust the baking time and ensure the internal temp reaches 165°F.

→ What creates the crispy coating?

A blend of seasoned flour, parmesan, and spices delivers a savory, crunchy crust right from the oven.

→ Do I need to flip the chicken while baking?

Flipping halfway through ensures even browning and allows every side to crisp beautifully.

→ How long should chicken marinate?

At least 30 minutes is best, but marinating longer, up to overnight, brings extra flavor and tenderness.

Baked Fried Chicken Oven

Oven-baked chicken, crispy outside and juicy inside, using a buttermilk marinade with parmesan for flavor and crunch.

Prep Time
15 minutes
Cooking Time
60 minutes
Total Time
75 minutes
By Lina: Lina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: American Southern

Makes: 8 Portion Count (8 pieces of baked chicken)

Dietary Options: ~

What You’ll Need

→ Main

01 8 chicken legs
02 2 cups buttermilk

→ Seasoned Flour Coating

03 1 1/2 cups all-purpose flour
04 1 tablespoon seasoned salt
05 1 teaspoon kosher salt
06 3/4 teaspoon freshly ground black pepper
07 1 teaspoon paprika
08 1 teaspoon garlic powder
09 1/3 cup grated Parmesan cheese

→ For Baking

10 2 tablespoons canola oil or nonstick cooking spray
11 Foil or parchment paper

Steps to Follow

Step 01

Combine chicken legs and buttermilk in a large bowl, ensuring the chicken is fully submerged. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours for deeper flavor.

Step 02

In a large resealable bag or wide bowl, mix together flour, seasoned salt, kosher salt, black pepper, paprika, garlic powder, and grated Parmesan until evenly combined.

Step 03

Set oven to 400°F (204°C) to ensure it reaches full temperature for crisp baking.

Step 04

Remove chicken from buttermilk, allowing excess to drip off. Place chicken pieces into the flour mixture, shaking or turning to thoroughly coat each piece.

Step 05

Line a large baking sheet with foil or parchment paper and lightly grease with canola oil or spray for even browning and to prevent sticking.

Step 06

Place coated chicken legs spaced evenly on the prepared baking sheet. For crispier results, set a wire rack on top of the tray and arrange chicken on the rack.

Step 07

Bake in the preheated oven for 30 minutes, then carefully flip each piece to promote even browning. Continue baking for an additional 30 minutes or until the coating is deeply golden and the internal temperature reaches 165°F (74°C).

Step 08

Let the baked chicken rest for 5 minutes before serving to allow the juices to settle.

Helpful Hints

  1. Marinating the chicken in buttermilk tenderizes the meat and helps the seasoned breading adhere.
  2. For meal prep, store cooked chicken in an airtight container in the refrigerator for up to three days and reheat in a hot oven to retain crispiness.
  3. Adjust seasoning blends to taste; add cayenne pepper for more heat or substitute milk with a splash of lemon juice if buttermilk is unavailable.

Tools You’ll Need

  • Large mixing bowl
  • Resealable plastic bag or wide shallow bowl
  • Baking sheet
  • Wire rack (optional for crispier coating)
  • Aluminum foil or parchment paper
  • Oven
  • Kitchen tongs

Allergy Information

Review ingredient labels for allergens, and consult a healthcare provider if in doubt.
  • Contains milk (buttermilk, Parmesan cheese).
  • Contains wheat (all-purpose flour).

Nutritional Details (Per Portion)

Use this nutritional summary as a guide – it's not a substitute for professional advice.
  • Calories: 315
  • Fat: 17 g
  • Carbohydrates: 15 g
  • Proteins: 25 g