Delicious easy to make Southern-Style Baked Fried chicken will be one of your families favorite baked versions of Southern Fried Chicken. This flavorful recipe for juicy yet crispy chicken is hands-down one of our most requested menu items by friends and family alike.
One of the things I love is good crunchy Southern Fried Chicken, unfortunately, the oils used in that wonderful Chicken don’t seem to me. I have learned over the years that too many fried foods tend to make me a little ill. It’s one of those things where I tend to Pick my poison carefully, these days. So I am sharing my favorite recipe for Southern-Style Baked Fried Chicken with Y’all today
I really wanted Fried Chicken the other day so what does one do when they absolutely CRAVE something they can not eat? They Adapt and overcome. With that said. I decided on making a baked version. I looked at the net for a few recipes ideas, then decided to go back to my family’s recipes. I decided to make a few adaptations that would suit my needs. Hence my Oven Baked Fried Chicken recipe is born.
The first time I made this the chicken was good but did not brown or crisp as much as I like, so I brushed it with a bit of butter and man did that make a huge difference in the taste and texture. This is optional but definitely makes a big difference.
Tip! To make the chicken more crisp brush with butter or olive oil to brown! Works like a charm!
- 2 cups Buttermilk
- 1/8 cup Tabasco sauce
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground red pepper
- 1/2 teaspoon Poultry seasoning
- 1/4 teaspoon Fresh ground black pepper
- 1 Whole Chicken cut into 8 pieces
- 1 cup All-purpose flour for coating
- 3 large Eggs
- 1 tablespoon Tabasco sauce or more
- 2 cups A-purpose flour for breading
- 1 teaspoon Baking powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon Black pepper
- 1 teaspoon Dry mustard
- 1/2 teaspoon Poultry seasoning
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Wash whole chicken thoroughly (very important since chicken may have undesired residue still on the skin and inside)
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At this time you will want to use a sharp butcher’s knife and cut the chicken into desired pieces. 2 Breasts, 2 wings, 2 legs, and lastly 2 thighs.
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Cut all chicken as directed in the above link you have been provided. Be sure to rinse and pat dry all chicken after cutting up.
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Once you have cut your chicken up into pieces you will need a large plastic container or glass container with tight-fitting lid. Place all ingredients listed above in container, using a small whisk mix all ingredients thoroughly. Place Chicken in the mixture turns into the mixture a few times to coat.
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Place in your refrigerator, for up to 12 hours. — You will want to turn chicken in the mixture a few times.
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When desired time has elapsed for marinating your chicken, drain chicken of excess marinade. Set drained meat to side. You may use a colander to drain chicken in the sink to make things easier
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Preheat oven to 450 degrees
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In a medium container with a tight-fitting lid or gallon size ziplock bag, place 1 cup of flour for coating. Set to side in a medium size glass bowl or container of choice, crack 3 eggs, add Tabasco sauce, whisk to combine all ingredients.
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In medium size glass bowl or container of choice, crack 3 eggs, add Tabasco sauce, whisk to combine all ingredients. In a clean dry plastic container with tight-fitting lid or large Ziploc bag if desired (gallon size preferably) place 2-3 cups flour, baking powder, Cajun seasoning, and black pepper. Place a tight-fitting lid on a container or seal Ziploc bag. Shake vigorously to combine all ingredients. Set to side.
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In a clean dry plastic container with tight-fitting lid or large Ziploc bag if desired (gallon size preferably) place 2-3 cups flour, baking powder, Cajun seasoning, and black pepper. Place a tight-fitting lid on a container or seal Ziploc bag. Shake vigorously to combine all ingredients. Set to side.
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Once you have all containers ready and the oven has been preheated to 425 degrees, you will start by placing 1-2 pieces of chicken in flour container for coating at a time. Place in or on clean, and dry container or dish. (careful not to disturb flour)
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Once you have completed all 8 pieces of chicken, place each piece of chicken in egg mixture (be sure to coat entire piece of chicken in an egg) as you complete each piece place one at a time in flour mixture container and shake to coat thoroughly. Place the chicken on baking racks you have placed on the cookie sheet at this time. You will continue this process until each piece has been done and placed on the baking rack on the cookie sheet.
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Place in preheated oven to 425 degrees and bake 45 -50 minutes. (You may want to turn chicken 25 minutes into baking for the BEST results)
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Use melted butter or olive oil to brown and crisp the chicken. Simply brush on with a pastry brush on both sides.
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Looks good. I’ll be over for dinner shortly. 🙂
Come on over, I would enjoy that plenty of Oven Baked Chicken to go around 🙂
This oven fried chicken looks great! I think my family would enjoy it very much! I’m going to have to give this one a try! It’s been awhile since I’ve cooked up bone in chicken!
The only thing I might do differently Renee , is dab a bit of oil on it to brown it more evenly. With my stomach issues I try to avoid doing so but in this case I think it would be a good idea.
I made this and it turned out pretty well, I modified the spice a little because the first time it was too spicy for my tummy. I loved the taste but I can’t have the spice. I also followed your cue by brushing with butter to crisp it more. Worked like a charm thank you.
Thank you for sharing Stacy, I know sometimes spice does upset one’s stomach. Glad to hear you enjoyed the recipe though.