Baked Fried Chicken is a healthier version of the classic Southern favorite that’s just as crispy and flavorful, but without all the added oil and calories. This dish is perfect for those who love the taste of fried chicken but want a healthier alternative.
To make Baked Fried Chicken, start by marinating chicken pieces in a mixture of buttermilk and spices. This will help tenderize the chicken and infuse it with flavor. Once the chicken has marinated, prepare a coating mixture of flour, cornmeal, and more spices.
Dredge the chicken pieces in the flour mixture until fully coated, then place them on a baking sheet lined with parchment paper. Lightly spray the chicken pieces with cooking spray to help them crisp up in the oven.
Bake the chicken in a preheated oven until golden brown and cooked through. The end result is tender, juicy chicken with a crispy and flavorful crust that’s sure to please.
What sets Baked Fried Chicken apart is that it’s a healthier version of the classic fried chicken, without sacrificing any of the flavor or texture. The buttermilk marinade helps to keep the chicken moist and tender, while the flour and cornmeal coating gives it that delicious crunch.
Overall, Baked Fried Chicken is a delicious and healthier alternative to traditional fried chicken that’s easy to make and perfect for any occasion. It’s a great way to enjoy the classic taste of Southern fried chicken without all the added calories and fat.
1 cup buttermilk
1 tsp hot sauce (optional)
1 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
Vegetable oil cooking spray for greasing
In a large bowl, whisk together the buttermilk and hot sauce (if using). Add the chicken pieces and toss to coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a shallow dish or large resealable bag, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove the chicken pieces from the buttermilk mixture, allowing any excess to drip off. Place the chicken in the dish or bag with the flour mixture and toss or shake until evenly coated.
Place the coated chicken pieces on the prepared baking sheet and lightly spray with vegetable oil cooking spray.
Bake for 35-45 minutes or until the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes before serving.