Oven Fried Chicken Recipe
Bone-in chicken with a buttermilk soak and seasoned flour-panko coating, baked on hot buttered metal trays until every piece is safely cooked.
Ingredients
Chicken and Marinade
- 4-5 lbs bone-in, skin-on chicken thighs and drumsticks Similar-sized pieces; total weight 4–5 pounds
- 1 cup buttermilk Refrigerated marinade, discarded after raw-chicken contact
Coating
- 1 cup flour
- 1 cup Panko breadcrumbs For added crunch
- 1/2 tsp baking powder
- 1 tsp celery salt
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp dried mustard
- 1 tsp paprika
- 1 tsp ground ginger
- 1 tsp Italian seasoning
Other
- 4 tbsp butter, melted Full-batch allowance, split between two heated metal trays
Instructions
- Put the chicken pieces and buttermilk in a food-safe bag or covered container. Refrigerate at least 30 minutes and no more than 6 hours.
- Heat the oven to 425°F. During the end of the marinade, preheat two large rimmed metal trays for about 15 minutes. Combine flour, panko, baking powder, and every measured dry seasoning.
- Lift chicken from buttermilk, let excess drip away, and coat once in the dry mixture. Discard the used marinade and unused raw-contact coating.
- Carefully divide the 4 tablespoons melted butter between the heated trays. Set coated chicken skin-side down with room between pieces.
- Bake approximately 40–55 minutes, turning carefully around halfway and rotating trays as needed. Start temperature checks near 35 minutes; extend until each thick piece reaches at least 165°F without the probe touching bone.
- Move cooked pieces to a clean platter and rest 5 minutes. Serve as 6 portions and refrigerate remaining pieces promptly.
Notes
Timing includes a minimum 30-minute refrigerated soak and 5-minute rest; the optional longer soak is additional. Metal-tray preheating can overlap the soak. Use bone-in thighs/drumsticks, two uncrowded trays, and the total 4-tablespoon butter allowance. Every piece must reach 165°F; bake time can extend for size. Discard raw-contact marinade and coating.