Southern Crispy Oven-Baked Chicken

✅ This recipe doesn't contain pork or alcohol.

This full-flavored, crunchy-skinned whole chicken is marinated in buttermilk for tenderness and coated in a seasoned flour-cornmeal blend for a satisfying Southern-style crisp—all without frying. It's perfect for a hearty family dinner.

Ingredients:

🛒 For the Chicken:

• 1 whole chicken (about 4–5 pounds), giblets removed

• 1 cup buttermilk

• 1 tablespoon hot sauce (optional, adds subtle heat and flavor)

• 2 tablespoons olive oil or melted butter (for brushing before coating)

🧂 For the Crispy Coating:

• 1 ½ cups all-purpose flour

• ½ cup cornmeal

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon cayenne pepper (optional, adjust to taste)

• 1 teaspoon baking powder

🌿 Optional Stuffing (Aromatics for flavor):

• 1 lemon, halved

• A few sprigs of fresh herbs (like rosemary, thyme, or parsley)

🛠 Other Tools:

• Wire rack

• Large baking sheet

• Aluminum foil

• Cooking spray or extra oil for greasing

Directions:

1. Prep the Chicken (Spatchcock Optional):
   For quicker, more even cooking, spatchcock the chicken by removing the backbone with kitchen shears and pressing it flat. You can also leave the chicken whole if you prefer a classic presentation—it will just take a little longer to cook.

2. Marinate the Chicken:
   In a large bowl or zip-top bag, combine the buttermilk and hot sauce. Add the chicken, coating it thoroughly. Seal and refrigerate for at least 4 hours, or ideally overnight. This tenderizes the meat and adds flavor.

3. Preheat the Oven:
   Preheat to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray or brush the rack with oil to prevent sticking.

4. Prepare the Coating:
   In a large bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, thyme, salt, pepper, cayenne, and baking powder.

5. Remove & Pat Dry:
   Take the chicken out of the marinade and let excess buttermilk drip off. Pat the skin lightly with paper towels. This helps the coating stick and crisp up better.

6. Brush with Oil:
   Rub or brush the chicken all over with olive oil or melted butter. This helps the coating adhere and promotes browning in the oven.

7. Coat the Chicken:
   Generously press the flour-cornmeal mixture onto all sides of the chicken, including under any flaps or folds. Press the coating in well so it forms a nice crust.

8. Prepare for Baking:
   Place the coated chicken on the prepared rack. If using stuffing, tuck the lemon halves and herbs inside the cavity.

9. Encourage Crispiness:
   Lightly spray or drizzle the surface of the coated chicken with oil. This is key to getting that golden, crunchy texture without frying.

10. Bake the Chicken:
    Roast in the preheated oven for 50–65 minutes, depending on whether it’s spatchcocked. If whole, it may take closer to 70–80 minutes.
    Use a meat thermometer to check for doneness: the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

11. Let it Rest:
    Remove from the oven and let the chicken rest for 10–15 minutes before carving. This helps the juices redistribute for a moist, flavorful bite.

12. Serve:
    Carve and serve hot with your favorite Southern sides like mashed potatoes, baked mac and cheese, coleslaw, green beans, or biscuits.

Nutritional Information:

• ⏰ Prep Time: 20 minutes (plus 4+ hours marinating)

• 🔥 Cooking Time: 50–65 minutes

• ⏱️ Total Time: About 1 hour 30 minutes

• 🍽️ Servings: 6 servings

• 🔋 Calories: Approx. 420 kcal per serving (varies by portion size and coating)

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✅ Here is your Complete Shopping List for the Southern Crispy Oven-Baked Whole Chicken

🛒 Meat & Dairy:

• 1 whole chicken (4–5 pounds, giblets removed)

• 1 cup buttermilk

• 2 tablespoons olive oil or melted butter

🧂 Dry Goods & Pantry Items:

• 1 ½ cups all-purpose flour

• ½ cup cornmeal

• 1 tablespoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon ground black pepper

• ½ teaspoon cayenne pepper (optional)

• 1 teaspoon baking powder

• Cooking spray or extra oil (for greasing and drizzling)

🌿 Optional Add-Ins (for flavoring or stuffing):

• 1 tablespoon hot sauce (optional for marinade)

• 1 lemon

• Fresh herbs (like rosemary, thyme, or parsley)

🛠 Kitchen Tools (if needed):

• Aluminum foil

• Wire rack

• Baking sheet

• Kitchen shears (for spatchcocking, optional)

• Basting brush (for brushing oil/butter)

• Meat thermometer (highly recommended)

✗⚬ﾒ𝟶,

Till Next Time,

Lilly