Southwestern Oven Fried Chicken is one of my favorite dishes to make when I want something crispy and delicious without all the fuss of deep frying. This recipe brings all those wonderful flavors right to your kitchen table, and your family will think you’ve been cooking all day!
What makes this recipe so special is that beautiful blend of spices—garlic powder, onion powder, paprika, chili powder, and cumin all come together to create a coating that’s absolutely bursting with Southwestern flavor. Baking it in the oven keeps everything nice and moist inside while the coating gets golden and crispy, so you get the best of both worlds without the extra oil.
I love serving this chicken with some fresh lime wedges and a side of cilantro rice, and watching my grandchildren’s faces light up when they take that first bite. It’s become such a favorite at our family dinners that the kids now ask for it by name, and I’m always happy to oblige!
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Southwestern Oven Fried Chicken
Ingredients
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Paprika
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 3 pound Chicken
- 1.5 cup Buttermilk
- 1.5 cup Delallo
- 0.5 cup Cornmeal
Instructions
- Combine the first 7 ingredients in a small bowl; blend well.
- Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix.
- Place the chicken in a 9x 13 dish and let stand 10 minutes.
- Pour the buttermilk over the chicken, turning to coat.
- Cover and marinate 2 hours in the refrigerator, turning occasionally.
- Remove the chicken from the dish and discard the buttermilk.
- Preheat the oven to 400 degrees.
- Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well.
- Dredge each chicken piece in the cornmeal mixture.
- Place on a baking sheet coated with cooking spray.
- Bake 20 minutes 40 minutes (do not turn) or until juices run clear.
