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Ina Garten Oven Fried Chicken Recipe

Ina Garten Oven Fried Chicken
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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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-garten-oven-fried-chicken-recipe/