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Thai Chile

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Oven-Fried Chicken

Anyone (at least the adult 'anyones') that really loves great fried chicken knows how difficult and time consuming preparing it at home can be.  For those very reasons it is typically Sunday-dinner fare.  So rejoice dear friends when I tell you that this recipe provides a really tasty alternative to frying and all of it's attendant messiness.  Please note that the coated chicken pieces should marinate in the fridge for 3 all the way up to 24 hours.  Also don't omit the marinating step to save time as this is where the magic of the buttermilk does its thing along with the onion, garlic and chiles.

This recipe makes enough marinade for 2 3-to-4 pound chickens (see notes) so adjust accordingly.

Two 3-4 or one 4-5 pound bird(s) cut into 8 pieces (see notes)
3 cups non-seasoned bread crumbs
cup mayonnaise
2 teaspoons dried thyme (divided)
1 teaspoons paprika
1 teaspoon granulated onion
1 teaspoon granulated garlic
teaspoon cayenne (or more if more heat is desired)
2 tablespoons finely chopped chives
2 teaspoons salt (divided)
1 teaspoon ground pepper
cooking spray  

Whisk the buttermilk, mayo, half of the thyme, one teaspoon of the paprika, cayenne and 1 teaspoon salt in a large bowl.  Add the chicken pieces making sure each one is well coated; cover and refrigerate at least 3 hours or overnight.  Combine the breadcrumbs, chives, the remaining thyme, paprika and 1 teaspoon salt and teaspoon black pepper in a shallow bowl and set aside.

When ready to cook position oven racks in the upper and lower thirds of the oven and preheat to 400 degrees.  Line 2 baking sheets (see notes) with aluminum foil placing white meat on the lower rack and dark meat on the upper.  Remove chicken from the marinade and dredge in the breadcrumbs, pressing to adhere.  Put the white meat on the upper rack and the dark meat on the lower, skin side up.  Transfer wire racks of chicken in the oven as described above (dark meat on the bottom and white meat on the top.)  Bake until the chicken is golden and a thermometer inserted in the thickest part of the meat registers 165 degrees, about 55 to 60 minutes.  When it does remove the chicken from the oven and let cool on the wire racks about 10 minutes.  Check for salt.


  1. The recipe makes enough marinade for two whole, cut-up chickens.  If preparing one bird adjust ingredients accordingly.  Also if one bird only you'll save time and energy by placing all pieces on one wire rack.  This worked fine for me.


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