Baked Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 19, 2025
Ingredients (13)
Marinade
Dredge
Directions
Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs (4) on the plastic wrap and cover with two more pieces of plastic wrap. Using a small pan or meat mallet, lightly pound the thighs until they are even and slightly thinned out.
In a medium mixing bowl combine chicken thighs (4), buttermilk (1 cup), kosher salt (1 Tbsp), and pepper (1 tsp). Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight.
Preheat your oven to 400°F, and place a baking sheet in the oven during the preheating process. This will help give the frying effect as you cook your chicken.
In a separate medium mixing bowl, combine all-purpose flour (1 ½ cups), kosher salt (1 Tbsp), pepper (1 tsp), and MSG (1 tsp).
Drizzle a few tablespoons of your marinade into the all-purpose flour mixture, and toss to create little balls of dredge. Remove 1 piece from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken (4).
Moving quickly, add vegetable oil (3 Tbsp) to the baking tray from the oven and lay your chicken thighs (4) onto the tray.
Cook thighs for 6-8 minutes, carefully flip the chicken (4) with a spatula and cook for another 6-8 minutes. Your thermometer should read 165°F. Additional cook time might be needed to achieve end temperature.
