Southern Oven-Fried Chicken

A comforting dish featuring crispy, golden-brown chicken pieces marinated in buttermilk and coated with a flavorful blend of spices.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Southern

Calories: 300

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces Chicken Pieces (Thighs, Drumsticks, Breasts) Choose your favorites; dark meat for juiciness and light meat for leaner option.
2 cups Buttermilk Tenderizes the chicken; can substitute with milk and vinegar.

For the Coating

1 cup All-Purpose Flour Can use whole wheat or gluten-free flour if needed.
1 tbsp Paprika (Smoked and Sweet) Adjust based on spice tolerance.
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Salt Essential for flavor balancing.
1 tsp Black Pepper Essential for flavor balancing.

For Cooking

cooking spray or olive oil Cooking Spray or Olive Oil For achieving a crispy finish.

Method

Marination

In a large bowl, combine chicken pieces and buttermilk. Cover and let it marinate for at least 30 minutes.

Preparing the Coating

In another bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.

Preheating the Oven

Preheat your oven to 425°F (220°C).

Coating the Chicken

Remove each chicken piece from the buttermilk, allowing excess to drip off. Dredge it in the flour mixture until fully coated.

Baking

Place the coated chicken on a greased baking sheet, ensuring each piece has space to crisp up.
Lightly spray the chicken with cooking spray or drizzle with olive oil.
Bake for 45-50 minutes or until golden brown and juices run clear.

Serving

Let the chicken rest for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven at 375°F (190°C) for about 20 minutes to keep them crispy.