There’s nothing quite like homemade golden fried chicken. This version I created starts with a buttermilk soak to make the meat tender and juicy, then a nice seasoned flour coating to get that irresistible crisp crust when its fried in oil. The secret twist? After frying, the chicken finishes in the oven. This ensures the inside cooks through without over-browning the outside, giving you perfect results every time.
When I made this the other day for my husband, the kitchen smelled INCREDIBLE, and the chicken disappeared in minutes. The coating — seasoned with garlic powder, paprika, and onion powder — was flavorful without being heavy, and the buttermilk brine worked its magic for juicy, tender meat. This dish is now being pulled out for game days and cheat days!
Oven Crispy Fried Chicken
Ingredients
- 3–4 lbs chicken pieces (drumsticks, thighs, breasts, or a mix)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 ½ tsp garlic powder
- 1 ½ tsp paprika (sweet or smoked)
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil, for frying
Directions
- Marinate the Chicken
Place chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk, making sure all pieces are coated. Cover and refrigerate for at least 4 hours or overnight for best results. - Prepare the Coating
In a large shallow dish, mix together flour, garlic powder, paprika, onion powder, salt, and pepper. - Coat the Chicken
Remove chicken from the buttermilk (letting excess drip off) and dredge each piece in the seasoned flour until well coated. - Quick Fry
Heat ½ inch of vegetable oil in a large skillet over medium-high heat.
Fry chicken for 2–3 minutes per side, just until the crust is golden brown. - Finish in the Oven
Transfer chicken to a parchment-lined baking sheet.
Bake at 375°F (190°C) for 15–20 minutes, or until internal temperature reaches 165°F (74°C).
Serve - Let chicken rest for 5 minutes before serving for the juiciest results!
