Baked Fried Chicken Oven (Printer-Friendly)

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

# 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:

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.
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.
03 - Set oven to 400°F (204°C) to ensure it reaches full temperature for crisp baking.
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.
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.
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.
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).
08 - Let the baked chicken rest for 5 minutes before serving to allow the juices to settle.

# Helpful Hints:

01 - Marinating the chicken in buttermilk tenderizes the meat and helps the seasoned breading adhere.
02 - 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.
03 - Adjust seasoning blends to taste; add cayenne pepper for more heat or substitute milk with a splash of lemon juice if buttermilk is unavailable.

Go Back