Dinner · 55 min · american

Oven-Fried Chicken

An American dinner built around chicken pieces and buttermilk — on the table in 55 minutes. The macros do the talking: 42g protein, 32g carbs, and 26g fat in every 540-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 3 lb Chicken pieces
• 2 cups Buttermilk
• 1.5 cups Flour
• 2 tsp Paprika
• 1 tsp Garlic powder
• 2 Eggs
• 2 tbsp Oil

Steps

1. Soak the chicken in buttermilk at least 1 hour, or overnight — the acid tenderizes and keeps it juicy.
2. Heat the oven to 425°F and set a wire rack inside a sheet pan; the rack lets hot air crisp the bottom.
3. Whisk the flour with paprika, garlic powder, and a tablespoon of salt.
4. Pull the chicken from the buttermilk, letting the excess drip off.
5. Dredge firmly in the seasoned flour, pressing so the coating really sticks.
6. Arrange on the rack without touching and drizzle lightly with oil.
7. Bake 40 minutes, until deep golden and the thickest piece reads 165°F.
8. Rest 5 minutes so the crust sets before serving.

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