Improved! Oven Baked Fried Chicken


  • 8 pieces of chicken (breasts, thighs, drumsticks)
  • 2 cups buttermilk
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • Salt and pepper


  • Mix buttermilk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, sugar, salt and pepper in a mixing bowl. Pour the buttermilk mixture into a gallon freezer bag. Add chicken into the mixture. Push as much air as possible out of the bag, and seal the bag. Massage the bag to make sure that the chicken pieces are well coated with buttermilk. Store in the refrigerator for at least 6 hours to overnight.
  • Place flour, the remaining garlic and onion powder, chili powder, salt and pepper in a large freezer bag. Seal and shake to mix. Take the chicken out of the buttermilk bag, and transfer to flour bag. Shake to coat.
  • Pre-heat the oven to 425 degree F. Line a baking sheet with aluminum foil to catch the dripping from the chicken. Place a wire rack on the baking sheet, spray the rack with oil. Take the chicken one by one out of the flour bag, shake off the excess flour and arrange them on the wire rack. Let them sit for about 30 minutes before baking.
  • Bake chicken in the oven for about 30 to 45 minutes, or until the center reached 170 degree F.