This healthier version of classic fried chicken is baked to perfection, delivering a crispy, golden coating with juicy and tender chicken inside. Perfect for family dinners or any occasion!
In a large bowl, soak the chicken pieces in buttermilk for at least 1 hour, or preferably overnight.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or use a wire rack.
In a separate bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, black pepper, and baking powder.
Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to coat.
Place the coated chicken pieces on the prepared baking sheet or wire rack.
Lightly spray the chicken with cooking spray to help it crisp up.
Bake the chicken for 40-45 minutes, flipping once halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Allow the chicken to rest for 5 minutes before serving.