Southern Oven-Fried Chicken
Enjoy crispy, flavorful oven-fried chicken with a Southern twist, featuring a seasoned coating that crisps up beautifully in the oven. Perfect for a comforting family dinner or casual gathering, this dish offers a healthier take on classic fried chicken with bold spices and tender meat.
Ingredients
- 2 1/2 to 3 lb. chicken (fryer) ⓘ
- 1/4 tsp. salt ⓘ
- 1/2 tsp. garlic powder
- 1/4 tsp. curry powder ⓘ
- 1/4 tsp. ground cumin ⓘ
- 1/4 tsp. paprika ⓘ
- 1/4 tsp. ground red pepper (optional) ⓘ
- 1/4 tsp. ground black pepper ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1/4 cup yellow cornmeal ⓘ
- 1/2 cup low-fat or nonfat buttermilk ⓘ
- 1 Tbsp. low-sodium Worcestershire sauce ⓘ
- 1 Tbsp. mustard ⓘ
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the skin and fat from the chicken and discard.
- Cut the chicken into six or eight serving-size pieces, then debone the breast.
- Reserve the wings, back, and bones from the breast to use for stock.
- In a small bowl, combine 1/4 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 teaspoon curry powder, 1/4 teaspoon ground cumin, 1/4 teaspoon paprika, 1/4 teaspoon ground red pepper (if using), and 1/4 teaspoon ground black pepper.
- Mix well and reserve 1/2 teaspoon of the seasoning mix.
- Sprinkle the remaining seasoning over the chicken pieces and set aside.
- In a separate bowl, combine 1/2 cup all-purpose flour and 1/4 cup yellow cornmeal.
- In another small bowl, mix together 1/2 cup low-fat buttermilk, 1 tablespoon Worcestershire sauce, and 1 tablespoon mustard.
- Dip each chicken piece into the buttermilk mixture, then coat with the flour and cornmeal mixture.
- Place the coated chicken on a baking sheet lined with parchment paper or a lightly greased baking rack.
- Bake in the preheated oven for about 45 minutes, or until the chicken is cooked through and golden brown.
Tips & Substitutions
For extra flavor, marinate the chicken in the buttermilk mixture for a few hours or overnight. If you don't have cornmeal, you can substitute with more flour or use panko breadcrumbs for a crispier texture. Adjust the spices to your taste; adding cayenne can increase the heat. This oven-fried chicken recipe is also great for meal prep, making it easy to enjoy throughout the week.
Serving Suggestions
Serve this delicious chicken with classic Southern sides like coleslaw, cornbread, or baked beans for a complete meal. It pairs beautifully with Baked Chicken And Rice, creating a comforting dinner spread. For a lighter option, consider a fresh garden salad to balance the richness of the fried chicken.
Storage & Reheating
Leftover Southern Oven-Fried Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through and crispy again. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Oven-Fried Chicken contains roughly 86 calories, with 5g protein, 15g carbohydrates, and 3g fat. It is an excellent source of vitamin A (68% of the Daily Value), vitamin C (63% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken pieces with skin for this recipe?
Yes, you can use skin-on chicken pieces, but the cooking time may vary slightly. The skin will become crispy, adding extra flavor, but be mindful of the fat content. If you prefer a lighter dish, removing the skin is recommended.
What can I substitute for buttermilk in this recipe?
If you don't have buttermilk, you can easily make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken and curdle slightly, mimicking buttermilk's tangy flavor.
How can I make the chicken spicier?
To add more heat, consider increasing the amount of ground red pepper or adding cayenne pepper to the seasoning mix. You can also marinate the chicken in a spicy sauce or hot sauce mixed with the buttermilk for a few hours before baking for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).