This oven-fried chicken starts with a proper buttermilk soak spiked with hot sauce, salt, and pepper, so the meat turns out juicy and well-seasoned all the way through. The real magic happens in the coating: smoked paprika, garlic powder, onion powder, and a hit of cayenne bring serious flavor, while melted butter helps everything crisp up beautifully in the oven. Baking the pieces skin-side up on a wire rack is what gives this dish its crackly, deep-golden crust without any actual frying, and a quick rest at the end lets that crust set so every bite stays crunchy. Bone-in, skin-on drumsticks and thighs make this feel like a proper Sunday dinner, but it's easy enough for a weeknight too. It's a great pick for a gluten free table, delivering all the crave-worthy crunch of fried chicken with none of the fuss.
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Whisk together the buttermilk, hot sauce, 1 tsp salt, and 1/2 tsp black pepper in a large bowl. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours.
When ready to bake, preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and lightly coat the rack with nonstick spray or a thin brush of oil.
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