This oven-fried chicken recipe is the perfect way to enjoy crispy chicken with a flavorful twist, thanks to the Jamaican-style gravy. Whether for a family dinner or a special occasion, it’s sure to be a hit!

Oven-fried chicken is a lighter, yet still deliciously crispy alternative to traditional fried chicken. I love how this method gives you all the crunch without the need for deep frying. Paired with a rich Jamaican-style gravy, this dish takes classic comfort food to the next level.

Here’s how I made this mouthwatering oven-fried chicken with a buttermilk brine for extra tenderness and a seasoned flour and panko coating for that perfect crispiness.

Ingredients:

For the Buttermilk Brine:

2 cups buttermilk
8 pieces dark meat chicken (I used a mix of thighs and drumsticks)
1 tbsp salt

For the Flour Dredge:

2 cups all-purpose flour
1 cup panko breadcrumbs
2 tsp seasoning salt
2 tsp garlic powder
2 tsp onion powder
1/2 tsp black pepper
1 tsp paprika

For the Jamaican-Style Gravy:

1 tbsp butter
2 tbsp ketchup
1/4 cup water
1 tsp sugar
1 small white onion, sautéed
1 clove garlic, minced

Step-by-Step Instructions:

Prepare the Buttermilk Brine:
In a large ziplock bag, combine the buttermilk and salt. Add the chicken pieces to the bag, seal it, and refrigerate for at least 4 hours or overnight for the best results. The buttermilk helps tenderize the chicken and infuses it with flavor, making it extra juicy.
Season and Dredge the Chicken:
Once your chicken has brined, preheat your oven to 400°F. In a separate ziplock bag, combine the flour, panko, seasoning salt, garlic powder, onion powder, black pepper, and paprika. Remove the chicken from the buttermilk brine, allowing any excess to drip off. Add the chicken pieces to the ziplock bag with the flour mixture (about 2 pieces at a time) and shake until all the pieces are evenly coated.
Bake the Chicken:
Place the coated chicken pieces into two baking dishes, ensuring they’re spaced out for even cooking. Bake on the middle rack of the oven for 1 hour and 10 minutes, flipping the chicken every 15 minutes to ensure an even, golden-brown crust. The chicken should be crispy and fully cooked through when done, with an internal temperature of at least 165°F.
Make the Jamaican-Style Gravy:
While the chicken is baking, prepare the Jamaican-style gravy. In a small saucepan, melt the butter over medium heat. Add the sautéed onions and minced garlic, and cook until soft and fragrant. Stir in the ketchup, water, and sugar, and simmer until the sauce thickens into a gravy consistency. This gravy is sweet, savory, and pairs perfectly with the crispy chicken.
Serve and Enjoy:
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the oven-fried chicken hot with a generous drizzle of the Jamaican-style gravy on top. Pair it with your favorite sides like rice and peas or a fresh salad for a complete meal.

Why I Love This Recipe

This oven-fried chicken recipe is all about that perfect balance of crispy coating and tender, juicy chicken. The buttermilk brine ensures the chicken stays moist and flavorful, while the combination of flour and panko adds a delicious crunch. The Jamaican-style gravy is the cherry on top, adding a sweet and savory element that complements the chicken beautifully.

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