Start with the marinated chicken pieces on a wire rack fitted on top of a baking sheet. I’ve found the best arrangement for preparing this chicken is to create an assembly line. Instead of cornstarch, you can use breadcrumbs, panko crumbs for extra crunch, mashed potato flakes, or crushed cornflakes if you’d like the outer breading to be a little sweeter. Cornstarch: Cornstarch is a key ingredient that helps create the crispy outer layer.Either of these flour options mixed with cornstarch help to create the crispy breaded coating on the chicken. Flour: the flour I have found to work the best when frying is all-purpose flour or surprisingly measure-for-measure gluten-free flour.Both boneless and bone-in pieces will work and the size of each piece will determine the overall cook time. Chicken: use your favorite chicken pieces for this recipe, but my preference is to use bone-in thighs and drumsticks for oven fried chicken.The amount suggested in this recipe will not make your chicken spicy. Hot Sauce: you can use more or less of the hot sauce in the marinade as well as add it to the buttermilk mixture you will be dredging the chicken in before cooking it.You can sour regular milk to create a similar flavor by adding 1 tablespoon of lemon juice per cup of milk and whisking it together for about 30 seconds. Buttermilk: while it is not absolutely necessary to use actual buttermilk it is highly recommended because of its thickness and flavor.By adding cornstarch to your batter you can achieve that similar crispy, but a tad more healthy fried chicken. Similar to classic fried chicken this version has a crispy outer layer.
I’ve got both a boneless, which is perfect for sandwiches, or chicken and waffles and bone-in versions for a more classic option. This easy-to-make Oven-Fried Chicken recipe is baked to perfection and no frying oil is needed. Enjoy the same tender chicken with a crispy and crunchy outer coating as the classic southern fried chicken, but without the frying mess.
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