Baked Fried Chicken! – Don’t LOSE this recipe

## **Instructions**

### **1. Marinate the Chicken:**
– In a large bowl, mix together the **buttermilk** and **hot sauce** (if using). The buttermilk helps tenderize the chicken and gives it a delicious flavor.
– Add the chicken pieces to the bowl and make sure they’re fully submerged. Cover the bowl and refrigerate for at least **1 hour**, or up to overnight. The longer the chicken marinates, the more flavorful and tender it will be.

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### **2. Prepare the Breading:**
– Preheat your oven to **400°F (200°C)**. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet—this allows the air to circulate around the chicken, helping it cook evenly and become extra crispy.
– In a shallow dish, whisk together the **flour**, **paprika**, **garlic powder**, **onion powder**, **oregano**, **thyme**, **cayenne pepper**, **salt**, **black pepper**, **baking powder**, and **cornstarch** (if using). The combination of spices gives the chicken a flavorful, crispy coating.

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### **3. Coat the Chicken:**
– Take each piece of marinated chicken out of the buttermilk mixture, letting any excess liquid drip off.
– Dredge the chicken pieces in the seasoned flour mixture, pressing lightly to ensure the breading sticks. Coat the chicken thoroughly, making sure every surface is covered. For an extra crispy coating, you can dip the chicken back into the buttermilk and then coat it with flour a second time.

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### **4. Bake the Chicken:**
– Place the breaded chicken pieces onto the prepared wire rack, skin side up, ensuring there’s space between each piece for proper airflow.
– Lightly spray the chicken with **olive oil** or brush with **melted butter**. This helps the chicken develop that golden, crispy texture.
– Bake for **35-45 minutes**, depending on the size of the chicken pieces. Flip the chicken halfway through the baking time (around 20 minutes) to ensure even crispiness. The chicken is done when the internal temperature reaches **165°F (74°C)**, and the breading is golden brown and crispy.

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### **5. Serve and Enjoy:**
– Once the chicken is fully cooked and crispy, remove it from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures the chicken stays juicy.
– Serve the baked fried chicken with your favorite sides, like **mashed potatoes**, **coleslaw**, or **corn on the cob**. It’s perfect for any meal, from casual dinners to holiday feasts!

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## **Serving Suggestions**

This **Baked Fried Chicken** pairs perfectly with a variety of sides. Here are a few ideas to round out your meal:

– **Mashed Potatoes**: The creamy texture of mashed potatoes complements the crispy chicken perfectly.
– **Coleslaw**: The tangy crunch of coleslaw makes an excellent pairing with fried chicken.
– **Corn on the Cob**: Sweet, buttery corn is a classic side that works beautifully with fried chicken.
– **Macaroni and Cheese**: Creamy, cheesy mac and cheese is another comforting side that pairs well with crispy chicken.
– **Biscuits or Cornbread**: Soft, buttery biscuits or a slice of cornbread will help soak up any juices or gravy.

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## **Tips for Success**

🌟 **Don’t Skip the Buttermilk**: The buttermilk is key to both flavor and tenderness. If you don’t have buttermilk, you can make a substitute by adding **1 tablespoon of vinegar** or **lemon juice** to **1 cup of milk** and letting it sit for 5-10 minutes.
🌟 **Rest After Baking**: Let your chicken rest after baking. This keeps the chicken juicy and ensures the breading stays crispy.
🌟 **Double Coat for Extra Crunch**: For even more crunch, dip your chicken in the buttermilk and flour mixture twice. This will give it an extra-thick, crispy coating.
🌟 **Air Circulation is Key**: Use a wire rack to bake the chicken, not just a baking sheet. This allows air to circulate around the chicken, ensuring it cooks evenly and gets crispy on all sides.
🌟 **Experiment with Spices**: You can easily adjust the spice level by increasing or decreasing the **cayenne pepper**. If you prefer a milder flavor, reduce or eliminate it.

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## **Why This Recipe Works**

This **Baked Fried Chicken** recipe gives you all the crispy, flavorful goodness of traditional fried chicken but with far less oil and hassle. The secret to the crispy texture is the combination of **baking powder**, **cornstarch**, and a light spray of oil, which allows the chicken to become golden and crunchy without the mess of frying.

The **marinating step** in buttermilk ensures that the chicken remains juicy and tender, while the **seasoned flour coating** creates a perfect crunch. With a high oven temperature and the use of a wire rack, the chicken cooks evenly, browning beautifully on all sides.

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## **Final Thoughts**

This **Baked Fried Chicken** recipe is a game-changer for anyone who loves the crispy, indulgent texture of fried chicken but wants a healthier, more convenient option. With a perfectly seasoned coating and tender, juicy meat inside, it’s a dish that will satisfy all your cravings without the extra calories or mess.

Easy to make and customizable to suit your taste, this baked fried chicken will quickly become a favorite in your recipe collection. So next time you’re in the mood for fried chicken, skip the fryer and give this healthier, oven-baked version a try. Your taste buds—and waistline—will thank you!

Enjoy! 🍗