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Every time I make this Baked Fried Chicken, it takes me back to those cozy Sunday dinners with family sitting around the table, laughter filling the air. The anticipation builds as the aroma wafts through the house, inviting everyone to gather and share stories while we await that first bite. You see, food has a magical way of connecting us to our loved ones, doesn’t it? This dish is not just about satisfying hunger; it’s about creating memories that linger long after the meal is over.
I remember vividly the first time I made this recipe. My daughters were just little girls, and we spent the afternoon dancing in the kitchen as I coated chicken in buttermilk and spices. They giggled and helped me count out the spices, and their tiny hands were covered in flour by the end. The joy on their faces was a moment I cherish, and now, those little girls have grown into wonderful young women who still ask me to make this dish whenever they come home. I know once you try it, you’ll feel the same warmth and comfort!
How to make Baked Fried Chicken
Ingredients
Here’s a handy list of what you’ll need. Trust me, these ingredients come together beautifully and create that crispy, juicy chicken that everyone loves.
| Ingredients | Amount |
|---|---|
| Chicken thighs | 4 pieces |
| Chicken drumsticks | 4 pieces |
| Buttermilk | 1 cup |
| All-purpose flour | 1 cup |
| Paprika | 1 tsp |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Salt | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Cooking spray or olive oil | for drizzling |
Personal note: I love adding fresh herbs like rosemary—it makes the chicken smell and taste amazing!
Cooking Steps
1. Preheat the oven
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To start, you’ll want to preheat your oven to 425°F (220°C). This is key for that crispy skin! A warm oven helps achieve that golden brown perfection.
2. Prepare the chicken
Next, let’s soak those chicken pieces in buttermilk. Place your thighs and drumsticks in a bowl and pour over that luscious buttermilk. This step not only adds flavor but helps to tenderize the chicken. I like to soak mine for at least 30 minutes, but if you have time, letting it sit overnight really makes a difference.
3. Mix your seasonings
While the chicken is soaking, it’s time to mix up your seasoned flour. In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. The spices here are simple but so effective; they marry together to create a beautiful flavor profile.
4. Dredge the chicken
Once your chicken has soaked, remove it from the buttermilk, allowing the excess to drip off. Now it’s time to dredge each piece in the seasoned flour mixture. Make sure they are well coated, and don’t be shy—press them in to really help the coating stick.
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5. Prepare the baking sheet
Take a baking sheet and line it with parchment paper for easy cleanup. Then, place the coated chicken pieces on the sheet, leaving space between each piece. The air needs to circulate to achieve that lovely crispiness.
6. Spray or drizzle with oil
Now, here’s a little secret: Lightly spray or drizzle the chicken with cooking spray or olive oil. This little touch encourages even browning and helps keep your chicken from drying out.
7. Bake to perfection
Pop the baking sheet in the preheated oven for about 35-45 minutes. You’ll want the chicken to be golden brown and cooked through, with an internal temperature of 165°F (75°C). I like to check mine around the 30-minute mark.
8. Resting time
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Once baked, remove the chicken from the oven and let it rest for a few minutes. This step is crucial as it allows the juices to redistribute, keeping your chicken succulent and juicy.
9. Serve and enjoy!
Finally, plate your beautiful Baked Fried Chicken and get ready for compliments! Enjoy every crunchy, juicy bite, knowing you’ve created a dish that brings warmth and connection to your table.
Why I Love Making This Dish
What makes Baked Fried Chicken so special to me is the joy it brings to my family. This dish has a way of turning a regular weeknight dinner into a celebration. It’s comforting and feels like a warm hug in chicken form. Since I live in a rural area, I often grow my own herbs and vegetables, which I try to incorporate into my cooking as much as possible. You can feel the love put into each ingredient, and it’s a wonderful feeling seeing my family savor these meals.
What You’ll Need
To make this dish, you’ll need a few special tools: a large bowl for soaking, another bowl for mixing your seasonings, and a baking sheet. I personally love using my cast iron skillet for that extra touch of homely warmth, but a standard baking sheet does just fine, too. Having the right tools makes all the difference.
Step-by-Step Guide
- Preheat the oven to 425°F. This is key for achieving that crispy skin!
- Soak your chicken in buttermilk. Don’t skip this step—it’s crucial for juicy chicken.
- Prepare your seasoned flour. This blend of spices is where the magic happens.
- Dredge each piece of chicken. Make sure it’s well-coated for maximum flavor!
- Prepare your baking sheet. Lining it helps with a quick cleanup.
- Spray or drizzle the chicken with oil. This is my secret tip for extra crispiness!
- Bake until golden brown. Keep an eye on it so that it doesn’t overcook.
- Let it rest before serving. This allows the juices to redistribute beautifully.
- Serve and watch them smile! You’ve earned every compliment that comes your way.
Tips for Perfect Results
Let me share some of my personal tricks: if you want to keep that skin crispy for longer, try not to cover the chicken while it cools. Also, you can use an air fryer if you have one; it helps achieve that crispy texture with less oil. I’ve also found that using chicken with the skin on is better for flavor and moisture retention—trust me, you’ll thank me for this tip!
Serving Suggestions and Sides
When it comes to sides, the options are endless! I’m a huge fan of creamy mashed potatoes drizzled with chicken gravy, or you can never go wrong with steamed green beans tossed with a bit of olive oil and garlic. My daughters love a fresh garden salad with a tangy vinaigrette to balance the meal. And don’t forget some crusty rolls to mop up the deliciousness!
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Leftovers
Oh, and if you happen to have any leftovers (which is rare in my house!), they store wonderfully. Just place your chicken in an airtight container and keep it in the fridge for up to three days. When you’re ready to enjoy it again, just pop it in a preheated oven at 350°F (175°C) for about 15-20 minutes to reheat. You’ll have that crispy texture back in no time!
FAQ Section
Can I use boneless chicken?
You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier!
Can I use a different coating?
Absolutely! You can experiment with different flours like cornmeal or even gluten-free options if that’s your preference.
What if I don’t have buttermilk?
No problem at all! You can make your own buttermilk by mixing regular milk with a little vinegar or lemon juice. Let it sit for about 5-10 minutes, and voila!
How can I keep the chicken warm while serving?
Keep the oven on low heat, around 200°F (95°C), and place the chicken on a wire rack over a baking sheet inside. It’ll stay warm and crispy until you’re ready to serve.
Conclusion
This Baked Fried Chicken recipe has become a favorite in my house, and I’m so excited for you to try it. The warmth it brings fills our home with joy and connection, and I just know you’ll love it as much as I do! When you see those smiling faces around the table, you’ll understand why this dish is so special. I’d love to hear how your chicken turns out, so please let me know! And just like mine, if your family asks for seconds, you’ll know you’ve nailed it!
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