Craving that crispy, golden chicken that melts in your mouth without the guilt of deep-frying? Art Smith's Southern Oven Unfried Chicken is about to become your new weeknight hero! This mouthwatering recipe transforms classic fried chicken into a healthier, equally delicious masterpiece that will have your family begging for seconds. With a perfectly seasoned, crispy exterior and juicy, tender meat inside, this dish proves that healthy cooking doesn't mean sacrificing flavor.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
Instructions
- Remove chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, pour buttermilk over the chicken pieces, ensuring they are completely covered. Let marinate for 15 minutes at room temperature.
- In a separate shallow dish, mix flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Remove chicken pieces from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, coating evenly on all sides.
- Drizzle olive oil onto the prepared baking sheet, spreading it evenly to create a light coating.
- Place the coated chicken pieces on the oiled baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 45-55 minutes, turning the chicken pieces halfway through cooking to ensure even browning.
- Check internal temperature with a meat thermometer. Chicken is done when it reaches 165°F (74°C) at the thickest part.
- Remove from oven and let rest for 5-10 minutes before serving to allow juices to redistribute.
- Serve hot, garnished with fresh herbs if desired.
Tips
- Temperature is Key: Let your chicken sit at room temperature for 30 minutes before cooking to ensure even cooking and maximum juiciness.
- Buttermilk Magic: The buttermilk marinade is crucial for tenderizing the chicken and adding extra flavor. Don't skip this step!
- Coating Technique: Make sure to shake off excess buttermilk and flour for an extra crispy coating. Press the flour mixture gently to help it adhere.
- Spacing Matters: Give each chicken piece room on the baking sheet. Overcrowding can lead to steaming instead of browning.
- Meat Thermometer Hack: Always use a meat thermometer to check doneness. 165°F (74°C) is the magic temperature for perfectly cooked chicken.
- Resting Period: Let the chicken rest for 5-10 minutes after cooking. This helps redistribute the juices, ensuring each bite is moist and delicious.
- Optional Flavor Boost: Try adding a pinch of cayenne pepper to the flour mixture for a subtle kick, or sprinkle fresh herbs on top before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 170mg
