Southern Oven-Fried Chicken is juicy on the inside and super crispy chicken without deep frying. It's so simple to make but loaded with flavor!
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This easy dinner recipe will make your taste buds scream and be your new favorite way to make fried chicken. Pour some of my Sausage Gravy over the top or serve with a side of my Creamy Mashed Potatoes, Microwave Corn on the Cob. If you love baked chicken you'll love this Panko Breaded Chicken, Baked Chicken and Gravy, or give my Shake and Bake Pork Chops a try!
Ingredients for Oven-Fried Chicken
- Chicken: I use a mix of chicken drumsticks and chicken thighs, chicken wings will also work great.
- Buttermilk: Adds tenderness and flavor, find out how to make your own below!
- Flour: All-purpose flour works best.
- Bread crumbs: Adds the best texture for these fried chicken thighs, but panko breadcrumbs will also work.
- Granulated Garlic: Or garlic powder.
How to make Oven Fried Chicken
- Step 1: Add 1/2 of the spices to the buttermilk and mix until combined.
- Step 2: Soak the chicken in a buttermilk brine overnight.
- Step 3: Whisk eggs and milk together in a bowl. Remove the chicken from the buttermilk and dip the chicken into the egg mixture.
- Step 4: In another shallow bowl add the breading mix and spices and mix, and roll the chicken into the breading mixture.
- Step 5: Place the breaded chicken onto a platter and place it in the refrigerator until the pan is ready.
- Step 6: Preheat your oven with the baking pan, when ready remove from the oven and spray with cooking spray or rub 1 tablespoon of butter over it. Place the chicken skin side down on the baking sheet.
- Step 7: Bake about halfway through and flip your chicken. Bake and use a food thermometer to check that the internal temperature reaches 164 degrees and these oven-fried chicken thighs are golden brown.
- Step 8: Remove from the oven and let rest a couple of minutes and serve.
Why this recipe works
The buttermilk brine adds flavor and also tenderizes the chicken. The breading is a combination of flour and breadcrumbs for added texture. The buttermilk and egg mixture holds the breading on these oven-fried chicken thighs nicely. If you prefer to deep fry your chicken you can try my Spicy Buttermilk Fried Chicken Or My Buttermilk Chicken Sandwich.
Recipe tips
- For an extra crunchy coating try using some crushed-up cornflake crumbs.
- If you love spicy feel free to add more cayenne to your breading.
Recipe Faq's
Yes, cook this Southern fried chicken according to the directions then let it cool. Place chicken on a clean baking sheet and place in the freezer to flash freeze until chicken is solid. Place chicken in a ziplock freezer bag, remove the air as much as possible, and freeze for up to 3 months.
To Reheat-Preheat oven to 425 degrees and place frozen chicken on a baking sheet and bake 15-20 minutes or until warm and heated through.
Add 2 tablespoons white vinegar or lemon juice to 2 cups of milk and let it sit for 10 minutes. Give it a stir and use it accordingly.
Yes, you can make oven-fried chicken breast but you'll need to cut the cooking time to about 25 minutes, that's why it's important to use a digital meat thermometer to know when the internal temperature reaches 164 degrees.
You can warm it in the microwave for 1-2 minutes until heated through. Or use an air fryer to bring back that crispy coating preheat it to 350 degrees and fry for 3-4 minutes or until heated through.
More chicken recipes
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Oven Fried Chicken
Ingredients
- 2 pounds chicken thigh and or drumsticks
- 1 ½ tablespoons paprika
- 2 teaspoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 cups buttermilk
Dredge
- 2 eggs
- 1 tablespoon milk or cream
Breading
- 1 cup bread crumbs
- 1 cup all purpose flour
Instructions
- 1. In a small bowl combine paprika, granulated garlic, onion powder, chili powder, thyme, salt, pepper, and cayenne pepper and mix until combined.
- 2. Add half of the spice mixture into the buttermilk and mix until combined.
- 3. Place your chicken pieces into a bowl and pour the seasoned buttermilk over the top and toss until combined. Marinade for 12-24 hours.
- 4. Preheat the oven to 400 degrees and place a baking sheet in the oven to get hot.
- 5. In another shallow bowl add the bread crumbs, flour, and remaining spice mixture and whisk until combined.
- 6. Remove the chicken from the buttermilk and shake off any excess and dip into the egg mixture, then into the breading mixture, and place on a plate or platter. Repeat until all of the chicken is coated.
- 7. When the oven is ready remove the baking sheet and spray with nonstick cooking spray or rub 1 tablespoon of butter on the sheet.
- 8. Place the chicken on the hot baking sheet, skin side down. Spray the top of each chicken
piece with nonstick cooking spray, this is optional but I find it helps crisp up the skin. - 9. Bake for 15 minutes then flip and bake for another 20 minutes or until internal temperature reaches 164 degrees.
- 10. Remove from the oven and let rest for 5 minutes and serve!
Can I use boneless Chicken? How about skinless boneless thighs or breasts?
Yes, It should work fine in the air fryer.
The recipe instructions card is at the bottom, line 4 is where the oven preheat info is 🙂
This looks Delish ! Can I do this in my air fryer ? Thanks
You left out the temperature to preheat the oven for cooking. You did say for "reheating" preheat at 425.