Ingredients
- 4-6 chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk (or plain yogurt)
- 1 ½ cups all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt (adjust to taste)
- 1 tsp black pepper
- ½ tsp cayenne pepper (optional, for a little heat)
- 2 tbsp olive oil or melted butter (for brushing)
Instructions
- Marinate the chicken:
In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour (or overnight in the fridge for best results). This tenderizes and flavors the chicken. - Prepare the coating:
In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. - Coat the chicken:
Remove each piece of chicken from the buttermilk, letting excess drip off. Dredge the chicken thoroughly in the seasoned flour mixture, pressing to stick well. - Prepare for baking:
Place a wire rack on a baking sheet and lightly grease it. Arrange the coated chicken pieces on the rack. Brush each piece lightly with olive oil or melted butter — this helps get that golden “fried” look and crispness. - Bake:
Preheat the oven to 425°F (220°C). Bake the chicken for about 35-45 minutes, turning halfway through, until the coating is crispy and chicken reaches an internal temperature of 165°F (74°C). - Serve and enjoy!
Let it rest for a few minutes before serving. Enjoy your crispy, juicy baked fried chicken!
Would you like me to add some tips or a side dish recommendation?