Oven Baked Garlic Rosemary Fried Chicken

Ingredients for the marinade:

  • 8 pieces of chicken
  • 1 1/2 cup buttermilk
  • 1 tablespoon fresh rosemary, washed and minced
  • 5 garlic cloves, minced
  • 1/2 - 1 teaspoon cayenne pepper
  • Salt and pepper

Ingredients for the flour coating:

  • 1 1/2 cup all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh rosemary, finely minced
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper


  • Add chicken, buttermilk, garlic, rosemary, cayenne pepper, salt and pepper into a plastic gallon bag. Squeeze the bag to let out the excess air and seal the top. Message the bag to make sure that all of the ingredients are well blended. Store in the refrigerator for at least 8 hours to overnight. Flip the bag over occasionally. 
  • In a large bowl, mix flour, garlic powder, cayenne, rosemary, salt and pepper until well mixed. Take the chicken out of the bag, roll each onto the flour mixture, make sure that each chicken is coated evenly. Transfer chicken onto wire rack and let them rest for about 30 minutes.
  • Preheat the oven to 425 degrees F. Arrange chicken in a single layer on a greased baking sheet. Bake in the oven for 30 minutes, turn them over and continue baking for another 15 minutes, or until cooked through.