Buttermilk Oven Fried Chicken

Save this recipe on:

Golden, crispy, and irresistibly juicy—Buttermilk Oven Fried Chicken brings the beloved crunch of classic fried chicken without all the oil and mess. This dish is a weeknight game-changer: it’s crunchy on the outside, tender on the inside, and bursting with the tangy warmth of buttermilk and spices in every bite. It’s proof you can have all the indulgence of fried chicken, straight from your oven.

Perfect for gatherings or cozy dinners, this recipe is a modern twist on Southern comfort food. The chicken soaks in a seasoned buttermilk bath, ensuring every piece is packed with flavor and ultra-tender. A generous coat of crunchy cornflake crumbs gives it that deep-fried texture without the fryer. Serve it with your favorite sides—mashed potatoes, coleslaw, or a honey drizzle—and watch it disappear fast.

---

Ingredients for this Buttermilk Oven Fried Chicken

• 8 bone-in chicken pieces (drumsticks or thighs)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional, for a spicy kick)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups crushed cornflakes (or Panko for variation)
• ½ cup grated Parmesan cheese (optional for extra richness)
• 1 teaspoon paprika (for coating)
• Cooking spray or a drizzle of olive oil
• Fresh chopped parsley for garnish (optional)

---

Step 1: Marinate the Chicken

Start by placing your chicken pieces in a large bowl or a zip-top bag. Pour the buttermilk over the chicken, then add the hot sauce (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to ensure every piece is coated. Cover the bowl or seal the bag, then refrigerate for at least 4 hours, preferably overnight. This step infuses the chicken with flavor and tenderizes it beautifully.

---

Step 2: Prepare the Coating

When you’re ready to bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then place a wire rack on top for extra crispiness. Lightly grease the rack with cooking spray. In a shallow dish, combine crushed cornflakes, Parmesan cheese (if using), and paprika.

---

Step 3: Coat the Chicken

Remove the chicken from the marinade, letting any excess drip off. One piece at a time, press the chicken firmly into the cornflake mixture, turning to coat all sides. Use your hands to press the coating onto the chicken so it sticks well.

---

Step 4: Bake to Perfection

Place each coated piece on the wire rack. Lightly spray the tops with cooking spray or drizzle a small amount of olive oil to help it crisp in the oven. Bake for 35–45 minutes, depending on the size of the pieces, until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).

---

Step 5: Rest and Serve

Once done, let the chicken rest for a few minutes to keep the juices locked in. Garnish with freshly chopped parsley for a pop of color and freshness. Serve warm with your favorite sides or dips.

---

Storage Instructions

To keep your Buttermilk Oven Fried Chicken fresh and crispy, follow these storage tips:

• Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 4 days. To help preserve the crispy coating, place a paper towel in the bottom of the container to absorb moisture.
• Freezer: Freeze the chicken in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag. It will stay good for up to 2 months.
• Reheating: For best results, reheat in the oven at 375°F (190°C) for 15–20 minutes, or until hot and crispy again. Avoid microwaving, as it will make the coating soggy.

---

Estimated Nutrition

Per serving (1 drumstick or thigh, depending on size):

• Calories: 320
• Protein: 24g
• Fat: 16g
• Saturated Fat: 4g
• Carbohydrates: 15g
• Fiber: 1g
• Sugars: 2g
• Sodium: 540mg

Note: Nutritional values are approximate and can vary depending on specific ingredients used.

---

Frequently Asked Questions

1. Can I use boneless chicken instead?

Yes, boneless thighs or breasts work great. Just reduce the baking time by about 10–15 minutes, depending on thickness.

2. What can I substitute for buttermilk?

You can make a quick substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes.

3. Is this recipe spicy?

The spice level is mild. You can increase heat by adding cayenne pepper or more hot sauce to the marinade.

4. How do I keep the coating crispy?

Use a wire rack during baking and avoid stacking hot chicken pieces after cooking. A light spritz of oil also helps crisp it up.

5. Can I make this gluten-free?

Absolutely! Use gluten-free cornflakes or crushed rice cereal as a coating alternative.

6. Can I air fry this recipe?

Yes! Set your air fryer to 375°F (190°C) and cook for 25–30 minutes, flipping halfway through. It will turn out wonderfully crispy.

7. What dips go well with this chicken?

Ranch, honey mustard, spicy mayo, or a simple garlic aioli pair deliciously.

8. Can I marinate the chicken too long?

Try not to exceed 24 hours, as too much acid can start to break down the meat and change its texture.

---

Print

Save this recipe on: