Crunchy Oven Chicken
Crunchy Oven Chicken
Ingredients
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks, patted dry
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
For the Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
Instructions
- 1
In a large bowl, combine the buttermilk and hot sauce. Add the patted dry chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray it with cooking spray. This will allow air to circulate around the chicken for maximum crispiness.
⏱️ 5 min•🌡️ 425
- 3
In a separate shallow dish or large resealable plastic bag, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and baking powder until well combined.
⏱️ 5 min
- 4
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not rinse the chicken. Working one piece at a time, dredge each chicken piece thoroughly in the flour mixture, pressing firmly to ensure the coating adheres. Shake off any excess flour.
⏱️ 10 min
- 5
Arrange the breaded chicken pieces in a single layer on the prepared wire rack, ensuring there is space between each piece. Drizzle or brush the vegetable oil evenly over the top of each chicken piece. This helps create a golden, crispy crust.
⏱️ 5 min
- 6
Bake the chicken for 20 minutes at 425°F (220°C).
⏱️ 20 min•🌡️ 425
- 7
Reduce the oven temperature to 375°F (190°C). Continue baking for another 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown and crispy. For even crispier skin, you can turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375
- 8
Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Oven Chicken
For the Chicken
- 3 pounds bone-in, skin-on chicken pieces, such as thighs and drumsticks, patted dry
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce
For the Breading
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper, or more, to taste
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
Instructions
- 1
In a large bowl, combine the buttermilk and hot sauce. Add the patted dry chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray it with cooking spray. This will allow air to circulate around the chicken for maximum crispiness.
⏱️ 5 min•🌡️ 425 - 3
In a separate shallow dish or large resealable plastic bag, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, black pepper, and baking powder until well combined.
⏱️ 5 min - 4
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Do not rinse the chicken. Working one piece at a time, dredge each chicken piece thoroughly in the flour mixture, pressing firmly to ensure the coating adheres. Shake off any excess flour.
⏱️ 10 min - 5
Arrange the breaded chicken pieces in a single layer on the prepared wire rack, ensuring there is space between each piece. Drizzle or brush the vegetable oil evenly over the top of each chicken piece. This helps create a golden, crispy crust.
⏱️ 5 min - 6
Bake the chicken for 20 minutes at 425°F (220°C).
⏱️ 20 min•🌡️ 425 - 7
Reduce the oven temperature to 375°F (190°C). Continue baking for another 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the crust is golden brown and crispy. For even crispier skin, you can turn on the broiler for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 25 min•🌡️ 375 - 8
Remove the chicken from the oven and let it rest on the wire rack for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender chicken.
⏱️ 5 min