Buttermilk Oven Fried Chicken is a delightfully crispy and flavorful dish that’s marinated in tangy buttermilk and baked to golden perfection. It’s not greasy or overly heavy either.
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I think it’s a perfect comfort food meal for any time of year, and if you’re looking for a healthier alternative to traditional fried chicken, this recipe will not disappoint. If you’re looking for a crispy and juicy chicken that’s not deep-fried, you’ve come to the right place. When you marinate the chicken in buttermilk and bake it with a crunchy coating, you get the perfect dish. The addition of spices just sends it over the top. I’ve really been in the mood for some hearty comfort food, and this crispy chicken reminds me of family dinners and cozy evenings. Not a fan of frying? Don’t worry, it’s still delicious and crispy when baked.
Kitchen Equipment Needed:
- Large mixing bowl
- Baking sheet
- Wire rack (optional but recommended)
- Parchment paper or aluminum foil
- Shallow dish for breading
- Tongs
- Measuring cups and spoons
Ingredients:
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 4-6 bone-in, skinless chicken thighs or drumsticks
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- Cooking spray or oil for greasing
Directions:
- Marinate the Chicken:
- In a large mixing bowl, combine the buttermilk, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. If using a wire rack, place it on top of the baking sheet and lightly grease it with cooking spray or oil.
- Prepare the Breading:
- In a shallow dish, combine the flour, cornmeal, and baking powder. Mix well.
- Bread the Chicken:
- Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to adhere the coating. Shake off any excess flour.
- Arrange on the Baking Sheet:
- Place the breaded chicken pieces on the prepared baking sheet or wire rack. Ensure they are spaced apart to allow for even cooking. Lightly spray the top of the chicken with cooking spray or brush with a little oil to help it crisp up in the oven.
- Bake the Chicken:
- Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). If using a wire rack, the chicken will be crispier all around.
- Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy your crispy, oven-fried chicken with your favorite sides.
This Buttermilk Oven Fried Chicken is a healthier take on a classic comfort food, providing all the flavor and crunch without
the extra oil from deep frying. Enjoy this dish with family and friends for a delightful and satisfying meal!
Kitchen Equipment Needed:
- Large mixing bowl
- Baking sheet
- Wire rack (optional but recommended)
- Parchment paper or aluminum foil
- Shallow dish for breading
- Tongs
- Measuring cups and spoons
Ingredients:
- 2 cups buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 4-6 bone-in, skinless chicken thighs or drumsticks
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- Cooking spray or oil for greasing
Directions:
- Marinate the Chicken:
- In a large mixing bowl, combine the buttermilk, salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). Add the chicken pieces, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil. If using a wire rack, place it on top of the baking sheet and lightly grease it with cooking spray or oil.
- Prepare the Breading:
- In a shallow dish, combine the flour, cornmeal, and baking powder. Mix well.
- Bread the Chicken:
- Remove the chicken from the buttermilk marinade, allowing any excess buttermilk to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to adhere the coating. Shake off any excess flour.
- Arrange on the Baking Sheet:
- Place the breaded chicken pieces on the prepared baking sheet or wire rack. Ensure they are spaced apart to allow for even cooking. Lightly spray the top of the chicken with cooking spray or brush with a little oil to help it crisp up in the oven.
- Bake the Chicken:
- Bake in the preheated oven for 35-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). If using a wire rack, the chicken will be crispier all around.
- Serve:
- Remove the chicken from the oven and let it rest for a few minutes before serving. Enjoy your crispy, oven-fried chicken with your favorite sides.
This Buttermilk Oven Fried Chicken is a healthier take on a classic comfort food, providing all the flavor and crunch without the extra oil from deep frying. Enjoy this dish with family and friends for a delightful and satisfying meal!
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