4 bone-in, skin-on chicken thighs (you can also use drumsticks or chicken breasts)
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or olive oil
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. This helps the chicken cook evenly and allows excess oil to drip off.
In a shallow dish or bowl, pour the buttermilk and add a pinch of salt. Stir to combine.
In another shallow dish or bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the seasonings.
Dip each chicken piece into the buttermilk, making sure it’s fully coated. Shake off any excess buttermilk.
Dredge the chicken in the seasoned flour mixture, pressing down gently to adhere the flour to the chicken. Make sure the chicken is evenly coated with the flour mixture.
Place the coated chicken pieces on the wire rack on the prepared baking sheet. Make sure to leave some space between each piece so they cook evenly.
Lightly spray the tops of the chicken pieces with cooking spray or drizzle them with olive oil. This helps them brown and crisp up in the oven.
Bake the chicken in the preheated oven for 35-45 minutes, depending on the size of the chicken pieces, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before serving.
Serve your crispy and juicy oven-fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or roasted vegetables.
Enjoy your homemade oven-fried chicken that’s crispy on the outside and juicy on the inside, without the need for deep frying!
