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This baked fried chicken delivers all the flavor and crunch of traditional fried chicken but with a lighter oven-baked approach. The buttermilk marinade keeps the chicken juicy while the Parmesan flour coating turns golden and crisp. It is a simple and satisfying option for family meals without the mess of deep frying.
I first made this on a Sunday when I wanted something hearty but not heavy and my family has requested it every week since. The cheesy crust and crunchy texture win everyone over.
Ingredients
- Chicken legs: provide moisture and remain tender when baked
- All purpose flour: gives a crunchy base that mimics frying
- Seasoned salt: balances flavors and enhances the breading
- Salt: sharpens taste and supports seasoning layers
- Black pepper: adds gentle heat and depth
- Paprika: contributes subtle smokiness and color
- Garlic powder: builds a savory background flavor
- Parmesan cheese: offers a rich nutty bite and crisp texture
- Buttermilk: ensures juiciness and helps the coating cling
Step-by-Step Instructions
- Marinate the Chicken:
- Place chicken legs into a large bowl and fully submerge them in buttermilk. Let them sit for at least thirty minutes to infuse flavor and moisture
- Mix the Coating:
- In a large bag or bowl combine flour seasoned salt salt black pepper paprika garlic powder and Parmesan cheese. Stir or shake until all elements are evenly distributed
- Preheat the Oven:
- Set the oven to four hundred degrees. A fully heated oven is key for activating the coating and building a crisp finish
- Coat the Chicken:
- Remove each chicken piece from the buttermilk allowing excess to drip off then transfer to the flour mixture. Coat thoroughly turning or shaking to ensure every side is covered
- Prepare the Baking Sheet:
- Line a sheet pan with parchment or foil and lightly oil the surface to avoid sticking and help browning
- Bake the Chicken:
- Arrange the coated chicken pieces evenly on the prepared baking sheet. Bake for thirty minutes then flip each piece and bake another thirty minutes or until the internal temperature reaches one hundred sixty five degrees. The coating should be golden and crispy and the meat fully cooked
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Parmesan adds a deep savory crunch and it always makes this dish shine. My niece once sneaked bites off the tray before I could even plate it because of that irresistible cheesy crust
Storage Tips
Cool leftovers completely then store them in an airtight container in the fridge for up to three days. Reheat in a preheated oven at three hundred fifty degrees to return the crispy texture. Avoid microwaving which softens the coating
Ingredient Substitutions
No buttermilk on hand use milk plus a splash of vinegar or lemon juice to achieve similar tenderizing. Want more kick add cayenne to the flour blend. Boneless chicken thighs also work just reduce cooking time slightly
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Serving Suggestions
Pair this with creamy mashed potatoes roasted vegetables or a fresh salad. It makes a great sandwich too with crunchy slaw and pickles. For a Southern inspired plate try baked beans or cornbread on the side
Cultural and Historical Context
This version draws from the Southern roots of fried chicken a comfort food cherished across cultures. Baking keeps the spirit of the dish alive while offering a lighter healthier route that still satisfies
Frequently Asked Questions About Recipes
- → Can I use boneless chicken?
Yes, boneless chicken thighs work well. Just reduce the baking time slightly to avoid overcooking.
- → What can I substitute for buttermilk?
Use regular milk mixed with a splash of vinegar or lemon juice. Let it sit for 5–10 minutes before using.
- → How do I keep the coating crispy?
Use a wire rack over the baking sheet and avoid overcrowding. Reheat in the oven to maintain crispiness.
- → Is this suitable for meal prep?
Absolutely. Store in an airtight container and reheat in the oven at 350°F to revive the texture.
- → Can I make it spicier?
Yes. Add cayenne pepper or chili powder to the flour mix for an extra kick of heat.