Southern-Style Oven-Fried Chicken PT185M https://img5.recipesrun.com/201907/2019/1016/30/2/593207/300x200x90.jpg A blend of dried spices gives the crispy panko coating on these oven-fried chicken thighs plenty of flavor, and marinating the chicken in buttermilk makes it moist and juicy. If you don't have an oven-safe skillet, you can roast the chicken in a baking dish in Step 5. Serve with your favorite vegetables (bake them alongside the chicken to make it easy) for a healthy comfort food dinner that requires just 20 minutes of active prep time. 4 servings Ingredients: 3 tbsp. canola oil, divided ¼ tsp. ground pepper ¼ tsp. cayenne pepper ½ tsp. smoked paprika ½ tsp. onion powder ½ tsp. garlic powder 1 tsp. cornstarch ¾ cup panko breadcrumbs 4 bone-in, skinless chicken thighs (about 1½ lbs. total) ¾ tsp. salt, divided 2 cups nonfat buttermilk

Southern-Style Oven-Fried Chicken

3.7

( By Ellie )

A blend of dried spices gives the crispy panko coating on these oven-fried chicken thighs plenty of flavor, and marinating the chicken in buttermilk makes it moist and juicy. If you don't have an oven-safe skillet, you can roast the chicken in a baking dish in Step 5. Serve with your favorite vegetables (bake them alongside the chicken to make it easy) for a healthy comfort food dinner that requires just 20 minutes of active prep time.

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 165 Mins
Total Time 185 Mins

02 Ingredients

- 3 tbsp. canola oil, divided
- ¼ tsp. ground pepper
- ¼ tsp. cayenne pepper
- ½ tsp. smoked paprika
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. cornstarch
- ¾ cup panko breadcrumbs
- 4 bone-in, skinless chicken thighs (about 1½ lbs. total)
- ¾ tsp. salt, divided
- 2 cups nonfat buttermilk

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03 Method

Step 1

Combine buttermilk and ½ tsp. salt in a large bowl. Add chicken; toss to coat. Cover and refrigerate for at least 2 hours or up to 8 hours.
Step 2

When ready to cook, preheat oven to 475°F.
Step 3

Combine panko, cornstarch, garlic powder, onion powder, paprika, cayenne, and ground pepper in a shallow dish. Remove the chicken from the buttermilk mixture, letting excess drip off, and dredge it in the panko mixture, pressing gently to adhere. Gently shake off excess breading; transfer the chicken to a plate and sprinkle evenly with the remaining ¼ tsp. salt.
Step 4

Heat 1½ Tbsp. oil in a large cast-iron or oven-safe nonstick skillet over medium-high heat. Add the chicken to the pan, tilting as needed so each piece comes in contact with the oil; cook until browned on the bottom, 3 to 4 minutes. Transfer the chicken, browned-side down, to a wire rack set over a baking sheet.
Step 5

Add the remaining 1½ Tbsp. oil to the pan; cook until heated, about 1 minute.
Step 6

Return the chicken, browned side up, to the pan, tilting as needed so each piece comes in contact with the oil. Transfer the pan to the oven (or use a baking dish). Bake until an instant-read thermometer inserted in the thickest part registers 165°F, 14 to 16 minutes.

04 Author

Ellie

1078 Recipes

Southern-Style Oven-Fried Chicken

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