Go Back
Homemade Crispy Oven "Fried" Chicken with Country Gravy (No Alcohol) photo

Crispy Oven "Fried" Chicken with Country Gravy (No Alcohol)

This Crispy Oven "Fried" Chicken is SO EASY! Juicy, tender chicken baked to golden crunch with rich, creamy country gravy—comfort food made healthier and fuss-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (or breasts if preferred)
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, mixed and rested)
  • 1.5 cups all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp cayenne pepper (optional, for a mild kick)
  • cooking spray or vegetable oil (2 tbsp)
For the Country Gravy:
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk (or preferred milk alternative)
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder

Equipment

  • Baking sheet lined with a wire rack
  • Shallow bowls or plates
  • Medium saucepan
  • Instant-read thermometer
  • Whisk
  • Tongs

Method
 

Marinate the Chicken
  1. Pour the buttermilk into a shallow bowl. Add a pinch of salt and pepper, then submerge the chicken pieces. Cover and refrigerate for at least 1 hour, or up to overnight to tenderize and add moisture.
Prepare the Coating
  1. In another shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. This flavorful mix is the secret to your crispy and aromatic crust.
Coat the Chicken
  1. Remove the chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing the flour onto the surface to form a thick crust. Place the coated chicken on a plate.
Set Up for Baking
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup and place a wire rack on top. Lightly spray the rack with cooking spray or brush with vegetable oil to prevent sticking.
Bake the Chicken
  1. Arrange the coated chicken pieces on the wire rack, skin side up. Lightly spray the tops with cooking spray or drizzle a bit of oil to help the crust crisp up. Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crispy.
Make the Country Gravy
  1. While the chicken bakes, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes until it turns light golden and loses the raw flour taste. Slowly whisk in milk, ensuring no lumps form. Continue to cook, whisking constantly, until the gravy thickens to your desired consistency. Stir in salt, pepper, garlic powder, and onion powder. Taste and adjust seasoning.
Serve & Enjoy
  1. Serve the crispy chicken hot, generously drizzled or sided with the creamy country gravy. Pair with your favorite mashed potatoes, steamed veggies, or a fresh green salad for a complete meal.

Notes

  • Use an instant-read thermometer to ensure chicken reaches 165°F for safe and juicy results.
  • Marinate chicken overnight for maximum tenderness and flavor.
  • Reheat leftover chicken in the oven at 350°F to restore crispness, avoiding the microwave.