Oven fried chicken
Buttermilk-soaked chicken with a crunchy, well-seasoned crust that bakes in a hot pan, all the crackle of fried chicken without a pot of oil.
- 85 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $1.63 a serving
- 690 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
- 4 chicken drumsticks
- 4 bone-in chicken thighs, skin on
- ½ cup panko breadcrumbs
From your pantry
- 2 tsp salt, divided
- 3 tbsp vegetable oil
- 1 cup all-purpose flour
- 2 tsp paprika
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- 1 tsp baking powder
Each serving has about 690 calories, 43 g protein, 33 g carbs and 41 g fat, and costs about $1.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No hot sauce? Sriracha works.
Steps
Tap an underlined word for a quick explanation.
the buttermilk, 1 teaspoon of salt and the hot sauce, if you like, in a big bowl. Add the chicken, turn to coat, cover, and soak in the fridge for 30 minutes, or up to overnight.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Timer: 30 min
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the oven to 425°F. Pour the oil onto a large and put it in the oven to heat for 5 minutes.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Timer: 5 min
the flour, panko, paprika, garlic powder, onion powder, pepper, baking powder and remaining salt in a shallow dish, with the cayenne if you like.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Lift each piece of chicken out of the buttermilk, let it drip, and press it into the flour mix on all sides.
Dolly’s tip: Use one hand for wet and one for dry, so your fingers don’t turn into breaded clubs.Carefully take out the hot pan and lay the chicken in the oil skin side down. It should sizzle.
Dolly’s tip: Lay each piece down away from you so any splatter goes the other way.25 minutes, then turn each piece with tongs.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 25 min
15 to 20 minutes more, until deep and crunchy and the thickest piece reads 165°F near the bone.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 17 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Let the chicken on a plate lined with paper towels for 5 minutes before serving.
Rest. Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.
How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
