Baked Fried Chicken Crispy Oven (Printer-Friendly)

Oven-baked chicken with a crisp Parmesan crust, juicy center, and simple, flavorful coating for weeknight dinners.

# What You’ll Need:

→ Chicken

01 - 8 chicken legs, bone-in, skin-on

→ Marinade

02 - 2 cups buttermilk

→ Coating

03 - 1 1/2 cups all-purpose flour
04 - 1 1/2 teaspoons seasoned salt
05 - 1 teaspoon kosher salt
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon paprika
08 - 1 teaspoon garlic powder
09 - 1/2 cup finely grated Parmesan cheese

→ For Baking

10 - Nonstick cooking spray or 2 tablespoons neutral oil for greasing

# Steps to Make This:

01 - In a large bowl, fully submerge chicken legs in buttermilk. Refrigerate and marinate for at least 30 minutes to enhance moisture and tenderness.
02 - In a separate bowl or large resealable bag, combine flour, seasoned salt, kosher salt, black pepper, paprika, garlic powder, and Parmesan cheese. Mix until all ingredients are thoroughly blended.
03 - Preheat oven to 400°F (205°C) to ensure optimal heat for crisping the chicken coating.
04 - Remove chicken from buttermilk, allowing excess marinade to drip off. Place each piece into the flour mixture and coat evenly, pressing gently to adhere the seasoned coating.
05 - Line a large baking sheet with foil or parchment paper. Grease generously with nonstick spray or brush with oil to reduce sticking and encourage browning.
06 - Arrange coated chicken pieces evenly on the prepared baking sheet. Bake for 30 minutes in the preheated oven.
07 - Carefully flip each chicken piece. Return to oven and bake for another 30 minutes, until coating is golden brown and the internal temperature reaches 165°F (74°C).
08 - Let chicken rest on a wire rack or tray for 5 minutes before serving. This preserves juiciness and maximizes crispiness.

# Additional Notes:

01 - For optimal results, marinate the chicken overnight to boost tenderness and flavor penetration.
02 - Utilize a wire rack over the baking sheet for enhanced airflow and a crisper crust.
03 - Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven to maintain crispiness.

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