Extra Crispy Oven Fried Chicken
This oven fried chicken is a healthier alternative to classic fried chicken without sacrificing ANY flavor! Crispy and seasoned to perfection, you'll love this "fried" chicken recipe!
Servings 4 servings
Ingredients
- 1 quart of buttermilk
- 2 lbs chicken I used drumsticks and wings
- 1 cup self rising flour
- 1 1/2 tsp poultry seasoning
- 1/8 tsp ground black pepper
- 1 tsp salt
- 1 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- oil spray I used canola oil spray
Instructions
- Clean the chicken, then place it into a medium-sized bowl (large enough to fit all the chicken).2 lbs chicken
- Pour the buttermilk all over the chicken, and make sure that the chicken is completely covered.1 quart of buttermilk
- Cover the bowl, and put it in the refrigerator for a minimum of 4 hours. I refrigerate my chicken overnight!
- When you're ready to cook, drain the buttermilk, but do not rinse the chicken.
- Preheat the oven to 400 F.
- Season the chicken with the poultry seasoning.1 1/2 tsp poultry seasoning
- Next, in a gallon-sized freezer bag, combine the flour & all the other seasonings.1 cup self rising flour, 1/8 tsp ground black pepper, 1 tsp salt, 1 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder
- Add the chicken into the bag, seal the bag, then shake to coat the chicken with the seasoned flour.
- Prep a baking tray by lining it with tin foil, then spray the foil with a thin coating of vegetable oil spray. If you have a wire rack, place that on the tray and spray with oil.oil spray
- Remove the chicken from the bag, shake off the excess flour, then place the chicken on the cookie sheet. Spray each piece of chicken with a light spritz of vegetable oil spray.
- Bake the chicken in the oven for 40 minutes, periodically turning the chicken to crisp up all sides.
- During the last 5 minutes of cooking time, switch the oven to broil to get that extra-crispy finish.
- Remove the chicken from the oven, and let it sit for 5 minutes.
- Serve and enjoy! XOXO