Oven Fried Chicken

Precious Nkeih
Precious Nkeih
January 19, 2023
This recipe offers an easier way to make healthier fried chicken, with no worry about overcooking. It has an incredibly tasty breading, and, because we’re using a probe and sous vide mode in the Anova Precision Oven, the chicken is cooked to a perfectly juicy temperature. There's no guesswork trying to figure out if the chicken is fully cooked, as the probe will tell you! After cooking through, the chicken is quickly crisped up using the dry heat function of the oven, which means no messy splattered oil. Note: After further testing, we’ve found that you’ll get a crispier final result by removing the chicken skin before brining. Removing the skin does sacrifice a bit of flavor, though, so consider this a choose-your-own adventure recipe.
Prep Time
Cook Time
Oven Fried Chicken
3 (5)
7 cloves
garlic, peeled
chicken drumsticks and/or thighs, skin removed if desired
2.5 Tbsp
Cajun seasoning, divided
½ tsp
table salt
½ tsp
freshly ground black pepper, divided
2 cups
2 cups
panko breadcrumbs
1 cup
all-purpose flour
1 Tbsp
dried parsley
1.5 tsp
seasoning salt
2 Tbsp
unsalted butter, melted

1. Crush Garlic

Place the garlic in a food processor and give it a quick pulse to lightly crush it or crush the garlic in a mortar. It should be very chunky.
Crush Garlic

2. Season Chicken

Place chicken in a bowl. Add 1 1/2 tablespoons of the Cajun seasoning, the salt, and 1/4 teaspoon of the pepper. Mix well to ensure the seasoning gets all over the chicken.
Season Chicken

3. Add Buttermilk and Garlic

Add the buttermilk and crushed garlic to the bowl with the chicken. Mix lightly so the buttermilk and garlic are well distributed.
Add Buttermilk and Garlic

4. Let Chicken Marinate

Cover the bowl of chicken with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

5. Make Breading

When ready to cook, whisk together the breadcrumbs, flour, dried parsley, seasoning salt, remaining tablespoon Cajun seasoning, and remaining 1/4 teaspoon pepper in a medium bowl.
Make Breading

6. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

7. Prepare Baking Sheet

Line a sheet pan with aluminum foil and top with an oven safe rack. Spray the rack with nonstick oil spray. If you don’t have a rack that fits in the sheet pan, simply spray the foil-lined sheet pan generously with oil to prevent sticking; the bottom of the chicken will not be as crisp, but it will still be tasty.

8. Coat Chicken with Breading

Lift a piece of chicken from the buttermilk and give it a shake so the excess buttermilk drips off. Place the chicken in the bowl with the breading. Press the breading onto the chicken, making sure to completely coat the chicken.
Coat Chicken with Breading

9. Transfer Chicken to Rack

Place breaded chicken pieces on the prepared rack.
Transfer Chicken to Rack

10. Cook Chicken

Insert probe into the thickest part of the largest piece of chicken. Transfer to the oven, connect the probe, and cook until the probe reads 160°F (71°C), about 17 minutes.
Cook Chicken
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
160°F Probe Target

11. Brush Chicken With Butter

Remove chicken from oven then brush with the melted butter. Make sure to brush the areas where the flour is still white.
Brush Chicken With Butter

12. Heat Oven for Crisping

Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top

13. Crisp Chicken

Once the oven is heated, return the chicken back to oven and let it cook until golden brown, about 10 minutes.
Crisp Chicken
Sous Vide Mode: Off
Steam: Off
Temp: 400°F
Heat: Top
00:10 Timer

14. Serve

Serve the oven-fried chicken with coleslaw and biscuits or mac and cheese.
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