Serves 6
165 min
Southern-Style Oven-Fried Chicken
Recipe GLPR7bd49a6ea19a3d
Crispy, golden oven-fried chicken thighs marinated in buttermilk and coated with a seasoned panko crust, baked until juicy and perfectly cooked. This healthier take on Southern fried chicken uses minimal oil for a satisfying main course.
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Ingredients
2 cups nonfat buttermilk
¾ teaspoon salt, divided
4 bone-in, skinless chicken thighs (about 1½ lbs. total)
¾ cup panko breadcrumbs
1 tablespoon cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
3 tablespoons canola oil, divided
Directions
Combine the buttermilk and ¼ teaspoon of salt in a shallow bowl. Add the chicken thighs and turn to coat completely. Cover and refrigerate for at least 2 hours, or up to 8 hours.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly coat with 1 tablespoon of canola oil.
In a shallow dish, whisk together the panko breadcrumbs, cornstarch, garlic powder, onion powder, smoked paprika, cayenne pepper, ground black pepper, and remaining ½ teaspoon of salt.
Remove each chicken thigh from the buttermilk, allowing excess liquid to drip off. Working with one thigh at a time, dredge it in the panko mixture, pressing gently so the coating adheres evenly. Place the coated chicken on the prepared baking sheet.
Drizzle the remaining 2 tablespoons of canola oil evenly over the coated chicken thighs.
Bake for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone. The coating should be golden brown and crispy.
Remove from the oven and let rest for 5 minutes before serving.
