Baked BBQ Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Bbq sauce: Adds a tangy, smoky flavor to the chicken.

Buttermilk: Used to marinate the chicken, making it tender and flavorful.

All-purpose flour: Creates a crispy coating on the chicken.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor.

Onion powder: Adds a subtle sweetness and depth to the seasoning.

When marinating the chicken thighs in buttermilk, ensure they are fully submerged to allow the flavors to penetrate the meat thoroughly. This not only tenderizes the chicken but also helps the seasonings adhere better. For an extra crispy coating, let the dredged chicken rest on a wire rack for a few minutes before baking, allowing the flour to set and form a better crust.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs will cook faster and still provide a juicy texture, though you may miss the crispy skin.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor profile that complements the chicken well, though it will change the dish's overall taste.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tanginess and helps tenderize the chicken, making it a good alternative to buttermilk.

• all-purpose flour - Substitute with cornstarch: Cornstarch creates a lighter, crispier coating on the chicken, though it may not brown as deeply as flour.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different, more earthy flavor profile.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more intense and aromatic flavor, though it may require sautéing before use to mellow its sharpness.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh, sweet flavor, though they may add a bit of texture to the coating.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled chicken in an airtight container. If stacking pieces, separate layers with parchment paper to maintain the crispy texture.
• Store in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes to regain crispiness.
• For freezing, wrap each piece of chicken individually in aluminum foil or plastic wrap. This helps prevent freezer burn and maintains flavor.
• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed chicken in the oven at 375°F (190°C) for 20-25 minutes, or until heated through and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover baked BBQ fried chicken on a baking sheet lined with parchment paper or aluminum foil.
  3. Cover the chicken loosely with foil to prevent it from drying out.
  4. Heat in the oven for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes to crisp up the skin.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the chicken thighs in the air fryer basket, making sure they are not overcrowded.
  3. Heat for 5-7 minutes, flipping halfway through, until the chicken is heated through and the skin is crispy.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  2. Place the leftover chicken in the skillet and cover with a lid.
  3. Heat for about 5-7 minutes, flipping occasionally, until the chicken is warmed through.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and turning the chicken halfway through.
  4. Continue heating in 30-second intervals until the chicken is thoroughly warmed.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the chicken in aluminum foil to prevent it from drying out.
  3. Place the wrapped chicken on the grill and heat for about 10-15 minutes, turning occasionally.
  4. Unwrap the chicken for the last few minutes to allow the skin to crisp up.

• Oven: Used to bake the chicken at the specified temperature.

• Mixing bowl: Used to combine the buttermilk, salt, pepper, garlic powder, and onion powder for marinating the chicken.

• Baking sheet: Used to place the chicken pieces on for baking.

• Parchment paper: Lined on the baking sheet to prevent the chicken from sticking and to make cleanup easier.

• Brush: Used to apply the BBQ sauce generously to the chicken.

• Tongs: Useful for handling the chicken pieces when dredging them in flour and placing them on the baking sheet.

• Measuring cups: Used to measure out the buttermilk, flour, and BBQ sauce accurately.

• Measuring spoons: Used to measure the salt, pepper, garlic powder, and onion powder accurately.

• Cooling rack: Optional but useful for letting the chicken rest after baking to ensure it stays crispy.

Marinate in advance: Prepare the chicken thighs in the buttermilk mixture the night before to save time on the day of cooking.

Use a ziplock bag: Marinate the chicken in a ziplock bag for easy cleanup and even coating.

Preheat the oven: Start preheating your oven while you prepare the ingredients to save time.

Line the baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.

Measure ingredients ahead: Measure out the flour and spices in advance to streamline the cooking process.