Description
Craving the ultimate comfort food without the deep-frying fuss? This Buttermilk Oven Fried Chicken delivers all the crispy, juicy, golden-brown goodness you love—without the mess. Ideal for quick dinners, family lunches, or crowd-pleasing gatherings, this easy recipe transforms simple ingredients into something truly spectacular. With its tangy buttermilk marinade, crunchy cornflake coating, and oven-baked perfection, it’s a healthier twist on a classic fried chicken recipe. If you’re hunting for “easy dinner ideas,” “healthy comfort food,” or a go-to “crispy chicken” recipe, this dish checks all the boxes. Just wait until your kitchen fills with that irresistible aroma—everyone will come running!
Ingredients
8 bone-in chicken pieces (drumsticks or thighs)
2 cups buttermilk
1 tablespoon hot sauce (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 cups crushed cornflakes (or Panko)
1/2 cup grated Parmesan cheese (optional)
1 teaspoon paprika (for coating)
Cooking spray or olive oil
Fresh chopped parsley (optional garnish)
Instructions
- In a large bowl or zip-top bag, combine chicken, buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix to coat well.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a greased wire rack on top.
- In a shallow bowl, mix crushed cornflakes, Parmesan (if using), and paprika.
- Remove chicken from marinade, letting excess drip off. Press each piece firmly into the coating mixture until well covered.
- Arrange coated chicken on the wire rack. Spray lightly with cooking spray or drizzle with olive oil.
- Bake for 35–45 minutes, or until golden and internal temp reaches 165°F (74°C).
- Let rest for a few minutes, garnish with parsley, and serve hot.
- Prep Time: 15 minutes (plus 4+ hours marinating)
- Cook Time: 35–45 minutes
- Category: Dinner