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
Scale
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