How to Make Baked Fried Chicken

Our family loves eating fried chicken. The flavor is irresistible. We all know eating fried chicken all the time is not very good for you. So I decided to try making baked fried chicken. I still used the same techniques; like putting the chicken in buttermilk to help tenderize the meat.

Instead of using just flour and seasoning for the coating I needed something that would give the chicken that crunch without deep frying it in oil. When I want to fry vegetables, fish, or chicken I use a flour or breadcrumb coating.

Unfortunately neither of those will give that crunch that makes fried chicken so good. So I went on a hunt to find other bread coating I could use. I came across corn flakes, instant potato flakes, and crackers. After considering all of these options, I ended up using potato flakes. I thought the potato flakes would be perfect because they don‘t have an over-powering flavor.

Directions to Make Baked Fried Chicken

So to make my recipe I put all of the chicken pieces in a big bowl and added 2 cups of buttermilk, and cayenne pepper. I set it in the refrigerator and let it marinate for about 2 hours.

When the chicken is finished marinating, in a separate bowl I added 2 cups of instant potato flakes and seasoned with paprika, salt and pepper and put it in another bowl.

I took a piece of marinated chicken and patted it dry. Then I Dipped the chicken in the potato mixture and placed it on an oven rack. I Preheated the oven to 425 degrees. Arrange the chicken pieces on the rack or baking sheet and baked for 15 to 20 minutes.

After 20 minutes I lowered the oven to 375 degrees and baked for another 25 to 30 minutes until the chicken was cooked through and crispy.

Tip: when you pierce the chicken with a fork or knife the juices should run clear.