Description
Juicy and tender chicken marinated in buttermilk and baked to crispy perfection, offering a healthier alternative to fried chicken.
Ingredients
Chicken and Marinade
- 4 chicken pieces (legs or thighs)
- 2 cups buttermilk
Coating
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Marinate Chicken: Place the chicken pieces in a bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or preferably overnight, to tenderize and infuse flavor.
- Preheat Oven: Set your oven to 400°F (200°C) and allow it to fully heat while you prepare the chicken for baking.
- Prepare Coating: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, salt, and black pepper until evenly combined.
- Coat Chicken: Remove each chicken piece from the buttermilk, letting excess drip off, then thoroughly coat in the flour mixture ensuring an even coverage.
- Arrange for Baking: Place the coated chicken pieces on a greased baking sheet in a single layer, making sure they do not touch.
- Bake Chicken: Bake the chicken in the preheated oven for 35–40 minutes or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Halfway through, turn each piece to ensure even crispiness.
Notes
- For extra crispiness, lightly spray the coated chicken with oil before baking.
- Turning the chicken halfway through baking helps achieve an evenly crispy crust.
- Marinating overnight yields the most tender results.
- Prep Time: 10 minutes (plus at least 2 hours marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
