✅ Ingredients:
6 boneless, skinless chicken breasts, cut into thirds (makes ~18 pieces)
2 cups buttermilk (or 2 cups milk + 2 tbsp vinegar or lemon juice)
2 tsp hot sauce (optional, for flavor)
2 cups all-purpose flour
1 ½ tsp paprika
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
1 tsp baking powder
2–3 tbsp olive oil or melted butter (for drizzling/spraying)
Instructions:
1. Marinate the Chicken:
In a large bowl, whisk together buttermilk and hot sauce.
Add the chicken pieces, making sure they’re fully coated.
Cover and refrigerate for at least 1 hour (or overnight for best flavor).
2. Preheat the Oven:
Set oven to 425°F (220°C).
Place a wire rack on a baking sheet and lightly grease or spray it. This allows the heat to crisp the chicken all around.
3. Prepare the Dredge:
In a large bowl or bag, mix together:
Flour
Paprika
Garlic powder
Onion powder
Salt
Pepper
Cayenne (if using)
Baking powder
4. Coat the Chicken:
Remove chicken from marinade, letting excess drip off.
Dredge in the seasoned flour mixture, pressing well to coat.
Shake off excess and place on the wire rack.
5. Add Oil:
Drizzle a little olive oil or melted butter over each piece, or spray them with cooking spray to help them crisp up.
6. Bake:
Bake for 25–30 minutes, flipping halfway through and spraying the other side with more oil.
Bake until golden and crispy, and internal temp reaches 165°F (74°C).
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