“Baked Fried Chicken: Crispy on the Outside, Juicy on the Inside”

Serve the baked chicken with classic sides like mashed potatoes, coleslaw, corn on the cob, or a fresh salad. It also pairs wonderfully with baked sweet potatoes or roasted vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake the chicken at 375°F (190°C) for about 10 minutes to keep the coating crispy.
Variants:

Spicy Baked Fried Chicken: Add more cayenne pepper or a dash of hot sauce to the buttermilk for a spicy kick.
Gluten-Free: Substitute the all-purpose flour with gluten-free flour and use gluten-free breadcrumbs to make this dish suitable for those with gluten sensitivities.
Herb-Infused: For an extra burst of flavor, add fresh or dried herbs like rosemary, oregano, or basil to the seasoning mix.
Parmesan Coating: Mix some grated Parmesan cheese into the breadcrumb coating for a cheesy twist and added crispiness.
FAQ:

Can I use boneless chicken?
Yes, boneless chicken breasts or thighs can be used, but adjust the cooking time to 20-25 minutes, depending on thickness.

Can I make this recipe ahead of time?
Yes! You can coat the chicken in advance and refrigerate it for up to 4 hours before baking. This allows the coating to set and absorb more flavor.

Can I freeze baked fried chicken?
Yes, you can freeze the chicken once it’s fully cooked and cooled. Store it in a freezer-safe container for up to 3 months. To reheat, bake at 375°F (190°C) for 15-20 minutes.

Can I use skinless chicken?
For the crispiest texture, bone-in, skin-on chicken works best. However, you can use skinless chicken for a lighter option. Just be mindful that the coating may not be as crispy as with skin-on pieces.

Baked Fried Chicken offers all the crispy satisfaction of the classic fried version but with fewer calories and less oil. Perfect for anyone who loves fried chicken but wants a healthier take on the classic dish!