There’s a reason there are so many “oven-fried” or baked recipes out there for favorites that are traditionally deep fried (chicken, onion rings, french fries and fish all come to mind immediately). Actually, I think there are probably two reasons. Obviously, it’s usually healthier to bake something than it is to fry it. But more importantly (at least for me), frying at home can be a giant pain. Most recipes call for a huge amount of oil, which is not only intimidating, but also a giant mess to clean up afterwards. It’s not exactly cheap either, especially if you’re going to use peanut oil, which is one of my favorites for frying. Sometimes those oven-fried substitutes come close to replicating the real thing, but often they just leave you wishing you’d splurged and gone for it instead.
In my continuing quest to find new ways to use up the chicken thighs in our freezer, I came across this recipe for easier fried chicken. My immediate thought? I’m sure it’s great, but I’m not motivated enough to deal with the clean-up of multiple quarts of oil. When I stopped and took a second to read the recipe however, I discovered it actually called for a small amount of oil relative to every other fried recipe I’ve made – less than 2 cups! The chicken was soaked in buttermilk and dredged in a seasoned flour mixture before being quickly fried in this small amount of oil just to develop a golden brown crust. Instead of trying to cook the chicken through in the oil, it was removed to a wire rack set inside a baking sheet and finished in a hot oven. I was sold – this method had to be tested.
The verdict? We were completely blown away, the chicken was better than either of us imagined it would be! We haven’t stopped talking about it since I made it. The crust was extra crispy and super flavorful, and the chicken was really juicy. I hate when you have a coating or rub on a piece of meat and the outside is flavorful, but the inside is sort of blah, so I was extremely pleased that wasn’t the case here – the chicken had absorbed so much flavor, it was delicious. The method for making it was as simple as promised too. I loved that I could finish it in the oven instead of cooking it through in the oil, which sometimes leads to burning the outside before the inside can finish cooking. This recipe was a winner all around, a definite repeat here. The fact that it allowed me to finally use that last package of chicken thighs was an added bonus π
Easier Buttermilk Fried Chicken
from The Best of America’s Test Kitchen 2012
1 1/4 cups buttermilk
4 teaspoons salt
1 tablespoon pepper
dash hot sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3 1/2 lb bone-in, skin-on chicken pieces (legs, thighs or breasts)
2 cups all-purpose flour
2 teaspoons baking powder
1 3/4 cups peanut (or vegetable) oil, for frying
In a large bowl, whisk together 1 cup of the buttermilk, 1 tablespoon salt, 1 teaspoon pepper, the hot sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika and 1/8 teaspoon cayenne pepper. Add the chicken, turning to coat both sides with the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours (mine soaked for about 4 hours).
Preheat oven to 400 F. Set a wire rack inside of a rimmed baking sheet. Add the oil to an 11-inch straight-sided saute pan (or Dutch oven) and set the pan over medium-high heat. Heat the oil to 375 F.
Meanwhile, in a wide, shallow bowl, whisk the flour, baking powder, remaining 2 teaspoons pepper, remaining 1 teaspoon salt, remaining 3/4 teaspoon garlic powder, remaining 3/4 teaspoon paprika, and remaining 1/8 teaspoon cayenne. Add the remaining 1/4 cup buttermilk and, with your fingers, work it into the flour mixture until small clumps form. Working with 1 piece of chicken at a time, dredge the chicken in the flour mixture, pressing to ensure a thick, even coating. Transfer the coated chicken to a large plate, skin side up.
Once the oil has reached temperature, add the chicken pieces to the pan, skin side down (a few at a time so you don’t drop the oil temperature too drastically). Cook on the first side until golden brown, about 3-4 minutes, then gently flip and continue cooking on the second side until golden, about another 2-3 minutes (the crust will darken slightly in the oven while it cooks so no worries if it’s not as brown as you’d like at this point). Transfer the chicken to the wire rack. Repeat with the remaining chicken, allowing the temperature to climb back to 375 F if necessary.
Bake the chicken for 15-20 minutes, or until breasts register 160 F and thighs/legs 175 F on an instant-read thermometer. Let rest for 5 minutes before serving.
That batter looks incredibly flavorful! I’m exactly the same way when it comes to frying at home – not only is baking healthier, but the mess that comes with frying is just too much!
This looks great! I always hated dealing with the oil for frying, which is why I rarely ever fry. I just don’t know what to do with it after. This recipe is great in that it only uses 2 cups of oil! I can definitely do with that π and it seems that it turned out amazing. Looks just like the fast food places’ fried chicken but I’m sure this is a ton better π
That’s awesome that this recipe calls for less oil. I LOVE me some fried chicken but I too am seriously intimidated by frying. I always get burned by splattering oil and am afraid I will set my house on fire. This one with less oil looks like a winner that I could try though!
Okay, I am definitely trying this one soon. I have fried chicken several time this year, using a great recipe from Cooks Country. But I like the way that this one is finished I the oven. A little bit healthier and I won’t feel quite as guilty when enjoying a piece. Looks delicious!!
This looks like a great recipe. My husband has been bugging me for a recipe that I made a long time ago and I forgot what recipe I used. I’m going to try it this weekend. Thanks.
I propose we stock back up on chicken thighs so we can eat this a lot more often!
I am so happy that you posted this recipe, I was looking for one to make fried chicken for my husband this week!
what a coincidence that this popped up in my reader this morning, i fried chicken last night, and i never make fried chicken! (of course, i marinated in coconut milk instead, though)
Oooohhhh buttermilk chicken. One of my many guilty pleasures. I too love that minimal oil is used (yay for me) and that it’s still fried and crispy (yay for my southern husband). Thanks for sharing. π
How awesome that it uses so much less oil. Definitely need to try this. I rarely have skin-on and bone-in chicken, but looks like I have a reason to buy some.
This looks amazing!!! I’m curious whether I can use the powdered buttermilk I have to soak the chicken in or whether I need to go out and buy a carton.
@Teresa – I usually use powdered buttermilk for all of my baking, but I did splurge for a carton of the good stuff for this recipe. If I try it again with the powdered, I’ll report back. Or if you get to it before me, let me know how it goes!
Amazing…a very comforting dish
I have enough experience with “oven-frying” to know that this recipe can certainly work. One must be sure to get the oil up to temp and pre-heat the oven for a good long time. Thanks for sharing.
It’s so funny you posted this. My boyfriend and I *just* had a conversation about my general dislike for chicken. I really only enjoy it three ways: fried, his mom’s chicken marsala, or his brother’s chicken salad (blackened chicken with lots of peppers!). I need to get this recipe into my rotation!
I loved the picture of the banana cookies. Wow! Your pictures are always extremely inviting.
wow..my kids always ask for fried foods..but it is too messy! so I end up baking everything….this recipe and especially the picture look great!! thank you. I am going to try this.
I am also your newest follower..pls follow back if you can.
I hate frying for all the clean up and the smell! My whole house always smells like oil; so we wait until it is nice out, and can do it on the deck π Love that this is quick, and little oil. Wouldn’t make my house smell so bad!
Thanks for posting this recipe. I’ve got a daughter who loves chicken, but I have very few recipes that I want to repeat. This looks like a keeper!
Your chicken looks great! Paul and I just have started learning how to roast chicken. (we’ve done two! lol). I would like to make fried chicken one day. This sounds like a good recipe to try.
If you can believe it my Hubby doesn’t like fried chicken. I think he might be a space alien. Maybe I could trick him into trying it if he thinks it’s a healthy version. LOL. It looks to die for with all that crispy goodness going on.
a tablespoon salt? Is that a typo or correct. I made this recipe (with considerably less salt just in case) and it was so delicious! just wanted to check and make sure:)
Is 1 tablespoon salt correct? I made this recipe tonight (with less salt just in case) and it was so delicious! definitely going in my “save book” thanks
@nikib22, Unknown – Yep, that’s correct. There’s 1 tablespoon of salt in the buttermilk mixture.
Glad you liked it!
Here is a dumb question…can I fry first and bake later? Or would it just be safer to fry and bake, then recrisp in oven. I am afraid I will dry it out! Thanks in advance!
I got this recipe from their official website to make for my mum’s birthday last year, it really is the best! I’m so glad you posted it on your blog, because now I can share it with my followers on Pinterest!
By the way, the pictures you took make that chicken look even more mouthwatering!