Craving crispy fried chicken without the mess of deep frying?

Ina Garten’s Oven Fried Chicken is a healthier, easier take on a Southern classic. Her recipe uses buttermilk-marinated chicken, coated in a seasoned breadcrumb mixture and baked until golden and crisp. It’s comfort food made simple, elegant, and oven-friendly.

What Is Ina Garten’s Oven Fried Chicken?

This dish features bone-in chicken pieces marinated in buttermilk, then coated in a flavorful crust of breadcrumbs, herbs, and parmesan. Instead of frying, the chicken is baked at high heat, producing a golden, crispy exterior and juicy interior—true to Ina’s no-fuss, high-impact cooking style.

Other Popular Ina Garten Recipes

Reasons to Try Ina Garten’s Oven Fried Chicken

Crispy without deep frying – Less oil, less mess
Juicy and flavorful – Thanks to buttermilk marinade
Healthier comfort food – Baked, not fried
Perfect for weeknights or casual guests – Simple yet elegant
Minimal cleanup – Just one sheet pan
Kid- and family-friendly – Classic flavors everyone loves
Great for leftovers – Delicious hot or cold

Ingredients Needed to Make Ina Garten’s Oven Fried Chicken

For the marinade:
- 4–6 bone-in, skin-on chicken thighs or breasts
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
For the breading:
- 1½ cups panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme or oregano
- Olive oil spray or 2 tablespoons melted butter

Instructions to Prepare Ina Garten’s Oven Fried Chicken

Step 1: Marinate the Chicken

In a large bowl or zip-top bag, whisk together buttermilk, Dijon mustard, salt, and pepper. Add chicken and coat evenly. Refrigerate for at least 4 hours, or overnight for best flavor.

Step 2: Preheat the Oven

Preheat oven to 400°F (200°C). Line a sheet pan with foil and place a wire rack on top. Lightly spray the rack with cooking spray.

Step 3: Prepare the Breading

In a shallow dish, mix together panko, parmesan, paprika, garlic powder, and herbs. Remove chicken from marinade, letting excess drip off, and press each piece into the breadcrumb mixture, coating well.

Step 4: Arrange and Bake

Place chicken pieces skin-side up on the prepared rack. Lightly spray the tops with olive oil spray or brush with melted butter for extra crispiness.

Bake for 35–45 minutes, or until chicken is golden, crisp, and reaches an internal temperature of 165°F. Let rest 5 minutes before serving.

What to Serve With Oven Fried Chicken

Roasted garlic mashed potatoes – Creamy and comforting
Coleslaw or shredded cabbage salad – Adds crunch and balance
Buttermilk biscuits or cornbread – For a Southern touch
Green beans or asparagus – Light and fresh pairing
Mac and cheese – For a classic duo
Honey mustard or ranch dip – Great for drizzling or dipping
Chilled iced tea or lemonade – Refreshing and crisp

Expert Tips for Mastering the Recipe

Marinate overnight for best results – Infuses flavor and tenderizes
Use panko for maximum crunch – It bakes up crispier than regular breadcrumbs
Let chicken rest after baking – Keeps juices inside
Bake on a wire rack – Ensures even airflow and crispiness
Lightly spray the top – Encourages even browning
Use a meat thermometer – Cook to exactly 165°F
Add parmesan to breadcrumbs – Adds richness and umami

Variations of the Recipe

Use boneless chicken tenders or thighs – For quicker cooking
Add cayenne pepper or chili flakes – For a spicy kick
Use crushed cornflakes instead of panko – Extra crunch
Add lemon zest to breadcrumbs – For brightness
Swap Dijon for hot sauce – For bolder marinade
Include fresh herbs in the crust – Like parsley or rosemary
Serve with a drizzle of honey – Sweet-savory contrast

How to Store Leftovers

Refrigerate in airtight container – Up to 3 days
Reheat in oven or air fryer – To restore crispness
Avoid microwave if possible – It softens the coating
Freeze before or after baking – Store in freezer bags for up to 2 months
Label and date containers – For easy planning
Reheat from frozen at 375°F – For 25–30 minutes
Keep parchment between pieces if stacking – Prevents sticking

How Do I Reuse Leftover Oven Fried Chicken?

Chop into salads or wraps – With a creamy dressing
Make a chicken sandwich or slider – Add slaw and brioche bun
Serve cold for picnics or lunches – Still tasty and juicy
Use in pasta bakes or casseroles – Adds texture and flavor
Slice over waffles with hot honey – Sweet and savory brunch
Add to grain bowls – With veggies and vinaigrette
Turn into chicken tacos or quesadillas – Easy weeknight meal

Nutritional Value (per serving, based on 6 servings)

Calories: 390
Protein: 34g
Fat: 22g
Carbohydrates: 14g
Fiber: 1g
Sodium: 610mg
Sugar: 2g

FAQs

How do you get oven fried chicken crispy like fried?

Use panko breadcrumbs for crunch, bake on a wire rack for airflow, and lightly spray or brush the coating with oil or butter to encourage browning.

Can I use boneless chicken for Ina Garten’s oven fried chicken?

Yes, boneless thighs or breasts can be used. Just reduce the baking time by about 10–15 minutes and ensure the internal temperature reaches 165°F.

What does buttermilk do for oven fried chicken?

Buttermilk tenderizes the chicken and adds subtle tang. It also helps the breadcrumb coating stick more effectively.

Can I make oven fried chicken ahead of time?

You can marinate and bread the chicken a few hours in advance. Bake it just before serving for the best texture and flavor.

Final Words

Ina Garten’s Oven Fried Chicken is everything you want in a comfort meal—crispy, juicy, and packed with flavor, all without the fuss of deep frying. With just a handful of pantry staples and an oven-safe rack, you can achieve restaurant-worthy results at home. It’s a dish your family and guests will request again and again.