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Baked Fried Chicken Oven Style

Section: Satisfying Main Dishes for Every Occasion

Transform crispy cravings with this oven-baked take on fried chicken. Marinated in buttermilk, chicken legs stay juicy while a seasoned flour and Parmesan coating delivers crunch after baking. There’s no need for deep frying—just a hot oven and a quick flip for even browning. Lean ingredients bring bold flavor, with garlic, paprika, and nutty cheese for a comforting finish. Serve alongside vegetables, potatoes, or tuck into a sandwich for a family-friendly main that balances health and satisfaction every bite.

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A woman wearing a chef's hat and apron.
Brought to You By nina
Last updated on Fri, 15 Aug 2025 02:37:58 GMT
A plate of baked fried chicken. Bookmark
A plate of baked fried chicken. | ninatable.com

This Baked Fried Chicken has been a game-changer for me when I crave that familiar comfort of fried chicken but need something a little lighter. With a crunchy coating and tender juicy meat, it is a weeknight lifesaver and always gets rave reviews in my house.

I first made this on a Sunday night when I wanted something hearty but not heavy and my family now asks for it on repeat. The crunch is real and the flavor is deeply satisfying.

Ingredients

  • Chicken legs: because they bake beautifully and stay moist through cooking
  • All purpose flour: creates the crispy outer layer that mimics deep frying
  • Seasoned salt: adds a balanced flavor base to the breading
  • Salt: boosts overall taste without overpowering
  • Black pepper: brings gentle warmth and rounded flavor
  • Paprika: lends color and a mild smoky depth
  • Garlic powder: brings a savory backbone to the flavor profile
  • Parmesan cheese: adds a nutty rich flavor and helps create crispiness
  • Buttermilk: tenderizes the chicken and helps breading adhere

Instructions

Marinate the Chicken:
Place the chicken in a large bowl and completely submerge in buttermilk. Let the chicken sit for at least thirty minutes so it absorbs moisture and flavor making it extra juicy after baking.
Mix the Coating:
Stir together flour seasoned salt salt black pepper paprika garlic powder and parmesan cheese in a large bowl or large bag. Mix very well so the seasoning is perfectly distributed and every bite is flavorful.
Preheat the Oven:
Set your oven to four hundred degrees so it is fully heated for the crispiest crust. A hot oven is vital for browning the outside immediately.
Coat the Chicken:
Remove chicken pieces from buttermilk and transfer directly into the flour mixture. Turn or shake the chicken in the coating until every part is thoroughly covered with the seasoned blend.
Prepare the Baking Sheet:
Line a baking sheet with foil or parchment and spray with oil or brush lightly with oil so nothing sticks and the underside crisps.
Bake the Chicken:
Place all coated chicken pieces spaced apart on the baking sheet. Bake for thirty minutes then flip each piece and return to the oven for thirty more minutes. Keep baking until golden brown and internal temp is one hundred sixty five degrees for a perfect crisp exterior and juicy interior.
A plate of chicken with herbs on it.
A plate of chicken with herbs on it. | ninatable.com

Parmesan is my quiet hero in this dish. It gives a savory punch and helps develop a golden crust. I still remember my niece sneaking bites off the tray before dinner was even served just for that extra cheesy crisp.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. To re-crisp the coating, reheat in the oven at three hundred fifty degrees. Microwaving works in a pinch but softens the outer crunch so I always recommend a hot oven.

Ingredient Substitutions

Whole milk with a little vinegar or lemon makes an easy buttermilk swap if you are out. For more heat add a pinch of cayenne to the flour mixture. Boneless chicken thighs work well too but lower the baking time by about ten minutes.

Serving Suggestions

I love this with creamy mashed potatoes and roasted vegetables. It also makes terrific leftovers piled in a sandwich bun with slaw and pickles. My neighbor likes it with a classic side of baked beans and a wedge of buttery cornbread.

Cultural and Historical Context

Baked fried chicken is rooted in the crave-worthy tradition of Southern fried chicken but with the benefits of modern baking. By swapping deep-frying for the oven you get all the nostalgia of family comfort food with less grease.

A plate of chicken wings with green garnish.
A plate of chicken wings with green garnish. | ninatable.com

This recipe brings all the golden crunch and cozy flavor of classic fried chicken, no deep-frying required. Serve with your favorite sides for an instant feel-good meal.

Common Recipe Questions

→ Why marinate chicken in buttermilk?

Buttermilk tenderizes the meat and helps the coating stick, locking in moisture and ensuring a juicy, flavorful result.

→ Can I use chicken breasts or thighs instead?

Yes, different chicken cuts work well. Adjust baking time as thicker pieces may need longer to cook through fully.

→ What creates the crunchy coating?

A blend of flour, Parmesan cheese, and seasonings crisps up in the oven, recreating that classic texture without deep frying.

→ Do I need to flip the chicken while baking?

Flipping halfway ensures even cooking and browning on both sides, resulting in an irresistible golden crust.

→ How should leftovers be stored and reheated?

Keep chicken in an airtight container in the fridge up to three days. Reheat in the oven to restore its crunchy texture.

Baked Fried Chicken Oven Style

Oven-baked chicken with crispy Parmesan coating, tangy marinade, and satisfying crunch. Simple, flavorful, and lighter.

Prep Time
40 minutes
Cooking Time
60 minutes
Total Time
100 minutes
Brought to You By: nina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: Southern American

Portions: 4 Serves (8 chicken legs)

Dietary Preferences: ~

What You'll Need

→ Main

01 8 chicken legs
02 2 cups buttermilk

→ Breading

03 1 3/4 cups all-purpose flour
04 2 teaspoons seasoned salt
05 1 teaspoon salt
06 1 teaspoon black pepper
07 1 tablespoon paprika
08 2 teaspoons garlic powder
09 1/3 cup grated Parmesan cheese

→ For Baking

10 Cooking oil spray or 2 tablespoons neutral oil, for greasing

Steps to Follow

Step 01

Place chicken legs in a large bowl and cover with buttermilk. Refrigerate and marinate for at least 30 minutes to retain moisture and enhance tenderness.

Step 02

Combine flour, seasoned salt, salt, black pepper, paprika, garlic powder, and Parmesan cheese in a large bowl or resealable bag. Mix thoroughly until well blended.

Step 03

Preheat oven to 400°F (204°C) for a hot environment that promotes a crunchy coating.

Step 04

Remove chicken from buttermilk, allowing excess to drip off. Place pieces in flour mixture and toss or shake until evenly coated on all sides.

Step 05

Line a baking sheet with aluminum foil or parchment paper. Spray generously with cooking oil spray or brush with oil to prevent sticking and encourage browning.

Step 06

Place coated chicken legs in a single layer on the prepared baking sheet. Bake for 30 minutes on the middle rack.

Step 07

Using tongs, carefully flip each chicken leg to ensure even browning. Continue baking for an additional 30 minutes, or until the coating is golden and the internal temperature reaches 165°F (74°C).

Step 08

Remove from oven and let chicken rest for 5 minutes before serving. This helps maintain juiciness and allows flavors to meld.

Extra Suggestions

  1. Marinating in buttermilk not only infuses flavor but also helps tenderize the chicken, resulting in a juicy and succulent texture.
  2. A wire rack set over the baking sheet can improve airflow and ensure maximum crispiness in the coating.
  3. Baking reduces excess fat compared to deep frying while delivering classic flavor and texture.

Tools You’ll Need

  • Large mixing bowl
  • Resealable plastic bag or separate bowl
  • Baking sheet
  • Aluminum foil or parchment paper
  • Cooking oil spray or pastry brush
  • Tongs
  • Instant-read thermometer

Allergy Details

Read ingredient lists for allergens carefully, and consult a healthcare provider if you're unsure.
  • Contains milk (buttermilk, Parmesan cheese)
  • Contains wheat (all-purpose flour)

Nutritional Details (Per Serving)

The provided nutrition information is for guidance and shouldn't replace expert medical advice.
  • Calories: 390
  • Fat: 16 grams
  • Carbohydrates: 28 grams
  • Proteins: 33 grams