By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
466 cal · 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.
Comments
Every ingredient is available at any Charlotte chain without a second stop, and the core cost driver is chicken thighs, which run $1.50–$2 per pound at ALDI or Food Lion, keeping per-serving protein cost well under $2. The stated 165 minutes is honest and mostly passive—two hours of marinating in buttermilk plus 25 minutes oven time—so this actually fits weeknight planning if you start the marinade after breakfast or work. The dish reheats reasonably well covered in a 350°F oven, and oven-frying on sheet pans means hands-off cooking that suits a busy family, though it won't have the shatter-crackle of stovetop fried chicken. Smoked paprika gives a regional nod without requiring specialty spice shopping.
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