Crispy Southern Buttermilk Oven Fried Chicken Recipe
Crispy buttermilk oven fried chicken brings pure comfort right to your dinner table.
Southern kitchens have long celebrated this delectable dish with its golden-brown exterior and juicy interior.
Marinating meat in tangy buttermilk creates an irresistible tenderness that home cooks adore.
Crunchy seasoned breading delivers incredible flavor without excessive oil or complicated techniques.
Every bite promises a delightful crunch that makes traditional frying seem unnecessary.
Minimal ingredients and straightforward steps mean anyone can master this delicious recipe.
We promise this chicken will become your new favorite weeknight meal.
Key Ingredients For Buttermilk Oven Fried Chicken
Chicken Base:Coating Ingredients:Binding and Moisture Ingredients:Optional Garnish:Cooking Buttermilk Oven Fried Chicken Made Easy
Step 1: Marinate the Chicken
Submerge chicken pieces in buttermilk inside a large bowl or zip-top bag.
Seal and let the chicken soak in the refrigerator for a minimum of 4 hours or overnight to ensure maximum tenderness and flavor infusion.
Step 2: Prepare Baking Setup
Heat the oven to 425°F.
Position a wire rack on a baking sheet or line a tray with parchment paper to help achieve that perfect crispy exterior.
Step 3: Create Crunchy Coating
In a shallow dish, combine the following dry ingredients:Mix these ingredients thoroughly to create a flavorful, textured coating.
Step 4: Prepare Egg Wash
Whisk an egg in a separate bowl to help the coating adhere to the chicken.
Step 5: Coat the Chicken
Remove chicken from buttermilk, allowing excess liquid to drip off.
Dip each piece into the egg wash, then roll in the seasoned flour mixture.
Press gently to ensure a complete, even coating.
Step 6: Prepare for Baking
Arrange coated chicken pieces on the prepared tray.
Lightly drizzle or spray the tops with melted butter or oil to enhance crispiness and golden color.
Step 7: Bake to Perfection
Bake the chicken for 40-45 minutes until it turns a beautiful golden brown.
Verify doneness by checking that the internal temperature reaches 165°F.
Step 8: Rest and Serve
Allow the chicken to rest for 5 minutes before serving.
Optionally, garnish with fresh chopped parsley for a pop of color and extra freshness.
Buttermilk Oven Fried Chicken Prep Tips
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Side Pairings For Buttermilk Oven Fried Chicken
Different Takes On Buttermilk Oven Fried Chicken
FAQs
Buttermilk contains enzymes that help tenderize the meat, making it softer and more flavorful. The acidic nature of buttermilk also helps break down proteins, resulting in juicier chicken.
While you can substitute buttermilk with regular milk and a bit of vinegar or lemon juice, buttermilk provides a unique tangy flavor and better tenderizing properties that enhance the chicken’s texture.
Cornflakes and cornmeal add extra crunch and texture to the chicken’s exterior. They create a golden, crispy layer that provides a satisfying crackle when you bite into the chicken.
Baking powder helps create a lighter, crispier coating by causing the flour mixture to puff up slightly during baking. It also promotes browning and gives the chicken a more delicate, airy texture.
What Makes Buttermilk Oven Fried Chicken Special
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Buttermilk Oven Fried Chicken Recipe
- Total Time: 4 hours 45 minutes
- Yield: 4 1x
Description
Crispy buttermilk oven fried chicken delivers Southern comfort with golden, herb-crusted perfection. Juicy meat and crunchy coating make this classic dish irresistible for home cooks craving restaurant-quality flavor without deep-frying hassle.
Ingredients
Chicken:
- 6 bone-in, skin-on chicken thighs
Wet Ingredients:
- 2 cups (480 milliliters) buttermilk
- 1 large egg
- 2 tablespoons (30 milliliters) melted butter or neutral oil
Dry Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 cup (100 grams) crushed cornflakes or cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon baking powder
- Fresh parsley, for garnish (optional)
Instructions
- Marinate chicken pieces in buttermilk inside a sealed container or resealable bag, refrigerating for a minimum of 4 hours to enhance tenderness and flavor absorption.
- Heat oven to 425°F and prepare a baking sheet with a wire rack or parchment paper to ensure crispy chicken coating.
- Create a seasoned coating by thoroughly blending flour, crushed cornflakes, garlic powder, onion powder, paprika, salt, black pepper, cayenne, and baking powder in a wide, shallow container.
- Whisk egg in a separate bowl to help breading adhere to chicken surfaces.
- Drain chicken from buttermilk, allowing excess liquid to drip off completely. Dunk each piece into beaten egg, then generously coat with seasoned flour mixture, pressing firmly to create an even, thick layer.
- Arrange coated chicken pieces on prepared baking surface, ensuring they do not touch. Lightly brush or spray tops with melted butter to promote golden browning.
- Roast in preheated oven for 40-45 minutes, rotating tray halfway through cooking. Chicken is ready when exterior turns deep golden and internal temperature reaches 165°F.
- Allow chicken to rest for 5 minutes, which helps retain juices. Optional: Garnish with fresh chopped parsley for added color and herbal brightness.
Notes
- Tenderize chicken by marinating in buttermilk overnight, which helps break down proteins and infuse flavor deep into the meat.
- Create extra crunch by crushing cornflakes finely and mixing with flour for a super crispy exterior that stays crunchy even after cooling.
- Prevent dry chicken by using a meat thermometer to check internal temperature precisely, ensuring juicy results without overcooking.
- Adapt recipe for gluten-free diets by substituting regular flour with almond flour or gluten-free breadcrumbs, maintaining the same delicious coating texture.
- Prep Time: 4 hours
- Cook Time: 45 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg
Olivia Bennett
Recipe Developer & Culinary Educator
Expertise
Education
Schoolcraft College
With an Associate Degree in Culinary Arts from Schoolcraft College and a natural knack for teaching, Olivia Bennett’s all about making home cooking feel possible, even on your busiest day.
Her thing? Recipes that are budget-friendly, season-forward, and full of Southern warmth. Whether it’s a roasted veggie bowl or a five-ingredient skillet bake, Olivia makes sure it’s simple, satisfying, and something you’ll want to make again tomorrow.
When she’s not shooting step-by-step videos or testing spice blends, she’s out foraging, flipping through old cookbooks, or throwing laid-back dinner parties with a BYO-mason-jar theme.