Enjoy a healthier take on classic fried chicken with this oven-baked version that delivers crispy and flavorful results.
Preheat your oven to 400°F (200°C) and prepare a baking sheet with a wire rack.
Using a wire rack ensures even air circulation for crispier chicken.
In a mixing bowl, combine the buttermilk and mustard. Whisk until smooth.
The mustard adds a tangy flavor to the chicken.
In another bowl, mix the flour, paprika, garlic powder, salt, pepper, and breadcrumbs.
Panko breadcrumbs provide extra crunch.
Dip each chicken piece into the wet mixture, then coat it thoroughly in the dry mixture.
Press the chicken into the dry mixture to ensure a good coating.
Place the coated chicken pieces on the prepared wire rack and bake in the preheated oven for 35-40 minutes, turning halfway through.
Turning the chicken ensures even browning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
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