Crispy Oven-Fried Chicken

Start by adding the buttermilk into a large resealable bag or a large bowl. Add the first amounts of the cracked black pepper and seasoned salt. Stir. Add in the chicken pieces (breasts, wings, thighs, drummies). Seal the bag and move everything around to make sure all is coated. Place in the refrigerator for at least 4 hours but preferably overnight.

Next, add the flour, cornstarch and the second amounts of seasoned salt and pepper to a brown paper bag or a large resealable plastic bag. Shake well.

Remove the chicken from the buttermilk and place in the bag with the dry ingredients. Seal the bag and shake the crap out of it. Make sure all is coated.

Remove the chicken from the bag, shaking off any excess, and place on a rack, and let the flour mixture mellow a bit on the chicken.

During this time, preheat your oven to 425 F.

Lightly spray the cooking spray on each piece of chicken, and place the rack onto a rimmed baking sheet.

Cook chicken in the oven for about 45-60 minutes, or until golden and crispy and the chicken registers 165 F internal temperature.

Plate and serve with your favorite sides. If you are looking for a no-fuss, no-oil, crispy-style fried chicken, this is the one. It’s crispy, it’s juicy, and well, it’s just darn delicious. Hope you enjoy!