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This baked fried chicken brings all the comfort of crispy tender chicken without the mess of deep frying and has been a reliable way for me to feed a hungry family on busy evenings while keeping cleanup easy
I first made this recipe when I needed something hearty yet easy before a family movie night and it became one of those dishes my family always requests for weekend dinners
Ingredients
- Chicken legs: provide juicy flavorful meat that stays tender during baking
- Buttermilk: helps tenderize the chicken while adding tang and moisture
- All purpose flour: forms the crisp coating when baked
- Seasoned salt: brings balanced seasoning for the crust
- Black pepper and paprika: add warmth and color
- Garlic powder: layers in savory depth
- Parmesan cheese: gives a subtle salty umami crunch to the breading
- Choose fresh chicken legs with firm skin and quality buttermilk without additives for best results
Step by Step Instructions
- Marinate the Chicken:
- Place chicken legs in a large bowl and cover fully with buttermilk letting them sit for at least thirty minutes to tenderize and soak in moisture
- Prepare the Breading Mixture:
- Combine flour seasoned salt salt black pepper paprika garlic powder and Parmesan cheese in a large resealable bag shaking well to distribute everything evenly for a consistent crust
- Preheat the Oven:
- Set your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius so it is fully hot before adding the chicken for an even crisp bake
- Coat the Chicken:
- Transfer the marinated chicken legs into the bag with the flour mixture seal and shake until each piece is completely covered with the seasoned breading
- Arrange on Baking Sheet:
- Place the coated chicken legs onto a baking sheet lined with oil or cooking spray to prevent sticking and help achieve an even crust
- Bake the Chicken:
- Bake for thirty minutes flip each piece carefully and continue baking for another thirty minutes or until the internal temperature reaches one hundred sixty five degrees Fahrenheit ensuring fully cooked juicy meat
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I always look forward to the aroma that fills the kitchen while these bake reminding me of the weekends when my kids would wait by the oven asking if the crispy chicken was ready
Storage Tips
Store leftover chicken in an airtight container in the refrigerator for up to four days to keep the crust as crisp as possible reheat in the oven for best texture
Ingredient Substitutions
You can use chicken thighs instead of legs if you prefer darker meat with more juiciness or swap in gluten free flour if needed though the texture may vary
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Serving Suggestions
Serve these crispy baked chicken legs with mashed potatoes coleslaw or a fresh green salad for a balanced comforting meal
Common Recipe Questions
- → Why marinate chicken in buttermilk?
Marinating in buttermilk tenderizes the chicken while helping the coating stick and stay crispy during baking.
- → How do I ensure the coating stays crispy?
Flip the chicken halfway through baking and avoid overcrowding the baking sheet to ensure air circulates well around each piece.
- → Can I use different cuts of chicken?
Yes, you can use thighs or drumsticks, adjusting baking time to ensure the internal temperature reaches 165°F (74°C).
- → What can I serve with baked fried chicken?
Pair with mashed potatoes, coleslaw, or a crisp green salad for a complete meal that balances the savory chicken.
- → Can I prepare this ahead of time?
You can marinate the chicken in buttermilk overnight for extra tenderness and bread just before baking to maintain crispiness.