Crispy Fried Chicken From the Oven Is Easier Than You Think

In a food storage bag, combine the chicken thighs with the buttermilk and hot sauce. Refrigerate for 3 to 4 hours or overnight. Heat the oven to 350 F. Place a rack in a large, rimmed baking pan or roasting pan. Combine the flour, kosher salt, pepper, and paprika in a wide, shallow bowl or pie plate. Pour vegetable oil in a deep skillet or saucepan to a depth of about 1/2 inch. Heat the oil to 360 F. Remove the chicken pieces from the buttermilk mixture, and dip in the flour mixture to coat thoroughly. Shake off excess. Arrange the coated chicken pieces in the hot oil—you might have to work in batches—and fry for about 2 1/2 to 3 minutes on each side or until the coating is lightly browned. The chicken will brown more as it bakes. Remove the chicken to the rack in the baking pan. Bake the chicken thighs or legs for 35 to 45 minutes, or until the chicken registers at least 165 F on an instant-read food thermometer inserted into the thickest chicken thigh, not touching bone.