Sheet Pan Fried Chicken with Buttermilk Coating
Buttermilk-brined chicken pieces coated in seasoned panko flour and baked on a wire rack until golden and crispy. This oven-fried method achieves restaurant-quality crispness without deep frying, using a strategic combination of baking powder and oil spray. Perfect for weeknight dinners or meal prep, delivering juicy interior with a satisfying crunch. The extended buttermilk soak tenderizes the meat while imparting subtle tang.
Ingredients
- 4 pounds whole chicken, cut into 8 sections
- 2 cups buttermilk
- 1 tablespoon fine sea salt, divided
- 1 teaspoon fine sea salt, divided
- 2 teaspoons black pepper, divided
- 1 ½ cups all-purpose flourcornstarch blend0.75:1gluten-freegluten-free
reduce to 1 cup flour plus 0.5 cup cornstarch
- 1 cup panko breadcrumbs
- 1 tablespoon garlic powder
- 2 teaspoons baking powder
- 2 teaspoons paprika
- 2 teaspoons onion powder
- ¼ teaspoon cayenne pepper
- avocado oil sprayneutral oil spray or melted butter spray1:1cookingadds dairy
butter adds richness
Instructions
- 1
Arrange chicken pieces in a single layer in a baking dish.
- 2
Mix buttermilk with salt and half the black pepper until salt dissolves, then pour over chicken and toss to coat.
- 3
Cover and refrigerate for 4 hours.
- 4
Remove chicken from marinade and let sit at room temperature for 30 minutes.
- 5
Preheat oven to 400 F and position rack to lower third.
- 6
Combine flour, breadcrumbs, garlic powder, baking powder, paprika, onion powder, remaining salt, remaining black pepper, and cayenne in a bowl.
- 7
Place a wire rack over a baking sheet and spray the rack with cooking spray.
- 8
Coat each chicken piece thoroughly in the dry mixture, shake off excess, and arrange on the prepared rack.
- 9
Spray all sides of chicken generously with avocado oil spray.
- 10
Bake until golden brown and breast meat reaches 165 F internally, about 60 to 65 minutes.
Tips
Let chicken reach room temperature before coating to ensure even cooking and crispier exterior. Cold chicken from the fridge will take longer to cook through.
The baking powder in the coating reacts with moisture to create lift and increased surface area for browning, mimicking deep-fried texture without oil.
Use a meat thermometer for precise doneness; check the thickest part of the breast, not touching bone.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat at 350 F for 10-15 minutes to restore crispness.
Prepare through step 8 (coated chicken on rack) up to 4 hours ahead. Cover loosely and refrigerate. Add 5-10 minutes to bake time if cooking from chilled.
Serve hot with lemon wedges, coleslaw, or roasted vegetables. Pairs well with ranch dip or hot sauce.
Common Mistakes
Skip the 30-minute rest after marinating to avoid uneven cooking and steam-dampened coating.
Omit the oil spray to prevent dry, pale exterior.
Overcrowd the rack to avoid uneven air circulation and soggy bottoms.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
reduce to 1 cup flour plus 0.5 cup cornstarch
General Alternatives
butter adds richness
FAQ
Can I use boneless chicken thighs or breasts instead of a whole chicken?
Yes. Boneless thighs need 45-50 minutes; boneless breasts 30-35 minutes. Thighs stay juicier. Check internal temperature of 165 F.
What if I don't have a wire rack?
Place chicken directly on a parchment-lined baking sheet. Flip halfway through cooking to prevent bottom from steaming. Crispness will be slightly reduced.
Can I freeze the buttermilk-marinated chicken?
Yes, freeze up to 3 months in the marinade. Thaw overnight in the refrigerator, then proceed. Do not freeze after breading.