The Family-Favorite Barefoot Contessa Oven Fried Chicken Recipe

Barefoot Contessa oven-fried chicken transforms ordinary poultry into a crispy, mouth-watering delight that elevates home cooking.

Family-friendly meals rarely come this straightforward and delectable.

Southern-style techniques blend with modern kitchen convenience to create something truly special.

Crisp breading locks in succulent meat, promising a texture that delights every bite.

Home cooks appreciate recipes that deliver maximum flavor with minimal complexity.

Comfort food reaches new heights when prepared with clever technique and quality ingredients.

Your dinner table will buzz with excitement over this irresistible dish: bring on the compliments!

Stock Your Kitchen for Crispy Oven Fried Chicken Nights

• Chicken Pieces: Fresh, bone-in chicken parts that provide rich flavor and juicy texture; preferably mix of dark and white meat for varied taste.

• Buttermilk: Tenderizes chicken meat and adds tangy flavor; helps create a moist and flavorful coating.

• All-Purpose Flour, Salt, Black Pepper: Classic seasoned coating that creates a crispy exterior; flour provides structure, salt and pepper enhance overall taste profile.

• Vegetable Oil: High smoke point oil perfect for frying; ensures golden brown and crispy chicken exterior.

Get That Golden Crunch with This Oven Fried Classic

Step 1: Soak Chicken In Buttermilk Marinade

Place chicken pieces in a large mixing bowl. Pour buttermilk over chicken completely. Cover with plastic wrap and refrigerate overnight to infuse flavors and tenderize meat.

Step 2: Prepare Crispy Coating Station

• All-purpose flour
• Salt
• Black pepper
• Cayenne pepper
• Garlic powder

Whisk ingredients together in a wide, shallow dish until well combined.

Step 3: Drain And Dredge Chicken

Remove chicken from refrigerator. Let excess buttermilk drip off each piece. Roll chicken through seasoned flour mixture, pressing gently to ensure complete and even coating.

Step 4: Heat Cooking Oil

Select a heavy-bottomed pot or deep skillet. Pour vegetable or canola oil to create 2-3 inch depth. Heat oil to 350°F using a digital thermometer.

Step 5: Fry Chicken In Batches

Carefully lower chicken pieces into hot oil. Fry each batch for 3-4 minutes per side until golden brown. Avoid overcrowding the pan. Place fried chicken on wire rack over baking sheet.

Step 6: Finish In Oven

Transfer chicken-laden rack to preheated oven at 350°F. Bake for 30-40 minutes until internal temperature reaches 165°F. Chicken should appear crispy and golden.

Step 7: Rest And Serve

Allow chicken to rest for 10 minutes. Serve hot with your favorite sides like coleslaw or mashed potatoes. Enjoy crispy, juicy perfection!

Secrets to Oven Fried Chicken That Stays Juicy Inside

• Buttermilk Bath Magic: Soaking chicken overnight in buttermilk transforms ordinary meat into an incredibly tender, flavor-packed delight that guarantees juicy results every single time.
• Temperature Precision Matters: Using a cooking thermometer ensures your oil stays at the perfect 360°F, creating that irresistible golden-brown crust without burning or undercooking the chicken.
• Batch Frying Technique: Fry chicken pieces separately to maintain high oil temperature, preventing soggy breading and ensuring each piece gets crispy, evenly cooked perfection.
• Oil Recovery Rest: Give your oil a quick recovery time between batches, allowing it to return to the ideal temperature for consistently crisp, beautiful chicken pieces.
• Oven Finish Finesse: Transferring chicken to the oven completes the cooking process, guaranteeing the inside is fully cooked while keeping the outside beautifully crisp and golden.

Make Leftovers Shine with Smart Oven Fried Chicken Storage

• Crispy Revival: Reheat chicken in a preheated oven at 375°F for maximum crunch. Place chicken on a wire rack over a baking sheet to prevent soggy bottoms and ensure even heating. Sprinkle a light dusting of cornstarch before reheating to maintain that golden, crispy exterior.
• Freezer Preservation: Wrap individual pieces in parchment paper before storing in a freezer-safe container. This prevents freezer burn and makes it easy to grab just one piece. Seal tightly with a vacuum sealer for extended freshness up to 4 months. Label with the date to track storage time.
• Refrigerator Storage: Transfer chicken to a glass container with a tight-fitting lid to maintain moisture and prevent absorption of other food odors. Place a paper towel at the bottom to absorb excess condensation.

New Ways to Enjoy Oven Fried Chicken Again and Again

• Spicy Buttermilk Kick: Add cayenne pepper and hot sauce to the buttermilk marinade for a fiery flavor boost that'll make your taste buds dance.
• Herb-Crusted Crispy Version: Mix dried herbs like thyme, rosemary, and oregano into the flour coating for an aromatic and herbaceous chicken experience.
• Mediterranean Inspired Chicken: Incorporate garlic powder, dried basil, and a sprinkle of za'atar into the flour mixture for a Mediterranean-style transformation that brings exciting new flavors to the classic recipe.
• Parmesan Crunch Coating: Blend grated parmesan cheese into the flour mixture to create an extra crispy and cheesy exterior that adds rich, nutty notes to the oven-fried chicken.

The Crunchy Close to a Satisfying Chicken Craving

Crispy golden chicken emerges from Ina Garten’s legendary kitchen, promising a culinary adventure that bridges home comfort and gourmet excellence.

Buttermilk marinade transforms ordinary protein into a succulent masterpiece with irresistible crunch.

Careful techniques elevate this classic Southern dish beyond standard recipes, delivering restaurant-quality results in your kitchen.

Seasoned flour creates an extraordinary coating that locks in moisture while providing maximum flavor complexity.

Packed with rich textures and aromatic spices, this chicken recipe will not let you down.

Oven Fried Chicken You’ll Want to Eat Straight from the Pan

• Crisp Up the Perfectly Marinated Chicken: The overnight buttermilk bath ensures deep flavor penetration and incredible tenderness, creating a mouthwatering base for the ultimate crispy coating.
• Master the Dual-Cooking Technique: This recipe combines stovetop frying and oven baking, delivering restaurant-quality chicken with an irresistibly crunchy exterior and juicy interior without the mess of traditional deep-frying.
• Zero-Stress Crowd-Pleaser: Preparation can be done ahead of time, making it an ideal dish for family gatherings, weekend meals, or casual dinner parties where you want maximum flavor with minimal last-minute cooking stress.

Barefoot Contessa Oven Fried Chicken Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

• Total Time: 55 minutes
• Yield: 16 1x

Print Recipe

Pin Recipe

Description

Barefoot Contessa Oven Fried Chicken delivers crispy Southern comfort without deep-frying complications. Rich buttermilk marinade and seasoned panko coating create irresistible golden-brown chicken that rivals classic restaurant versions while keeping your kitchen clean and hassle-free.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 whole chickens (1.36 kg / 3 lbs each), cut into eight serving pieces
• 1 litre (1 quart) buttermilk

Dry Ingredients:

• 240g (8.5 ounces) plain flour
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper

Cooking Ingredients:

• Vegetable oil or vegetable shortening for frying

Cook Mode Prevent your screen from going dark

---

Instructions

1. Transfer chicken pieces into a spacious mixing container, completely submerge with buttermilk. Seal tightly with plastic wrap and allow to marinate in refrigerator for 12-16 hours, enabling deep flavor penetration.
2. Calibrate oven temperature to 175°C (fan) / 190°C (conventional) / 350°F, ensuring precise heating environment.
3. Create seasoned flour mixture by thoroughly blending all-purpose flour with kosher salt and freshly ground black pepper in a wide, shallow receptacle. Ensure even distribution of seasonings.
4. Remove chicken pieces from buttermilk marinade, allowing excess liquid to drip off. Meticulously coat each chicken segment with seasoned flour mixture, pressing gently to ensure complete and uniform coverage.
5. Heat vegetable oil in a robust, heavy-bottomed stockpot to 182°C (360°F), monitoring temperature with a reliable kitchen thermometer. Carefully introduce chicken pieces in small batches, avoiding overcrowding. Fry approximately 3 minutes per side until exterior develops a golden-brown, crispy texture. Transfer partially cooked chicken to a wire cooling rack positioned over a rimmed baking sheet.
6. After completing frying process, transfer chicken-laden rack into preheated oven. Roast for 30-40 minutes, verifying internal temperature reaches 74°C (165°F) to guarantee thorough cooking and eliminate any potential bacterial risks.
7. Extract chicken from oven, allowing brief resting period to redistribute internal moisture. Serve immediately while maintaining optimal crispness and temperature.

Notes

• Marinate overnight for maximum tenderness: Buttermilk works magic by breaking down chicken proteins, creating incredibly juicy meat that melts in your mouth.
• Monitor oil temperature precisely: Using a cooking thermometer ensures perfectly crispy golden coating without burning or undercooking your chicken.
• Batch frying prevents soggy disaster: Giving each piece enough space in the hot oil maintains consistent crispiness and prevents temperature drops.
• Reheat oil between batches: Allowing oil to return to optimal temperature guarantees each chicken piece gets the same delicious crispy exterior.
• Finish in the oven for perfect doneness: Baking completes the cooking process, ensuring chicken is thoroughly cooked while maintaining that irresistible crunchy crust.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 400
• Sugar: 1g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 3g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 70mg