About This Recipe
Buttermilk Oven Fried Chicken is a baked alternative to traditional deep-fried chicken. The chicken is marinated in buttermilk for tenderness, coated in seasoned flour, and oven-baked until crispy. This method reduces oil content while maintaining a crunchy exterior and juicy interior.
Why You’ll Love This Recipe
- Requires less oil than deep frying
- Buttermilk marinade ensures tender meat
- Crispy coating without deep-frying
- Simplified cooking process with minimal cleanup
Ingredients
- 3 lbs (1.4 kg) chicken pieces (legs, thighs, breasts)
- 2 cups (480 ml) buttermilk
- 1 1/2 cups (190 g) all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- Cooking spray or vegetable oil
Step by Step Instructions
- Place chicken pieces in a large bowl. Pour buttermilk over chicken, ensuring all pieces are submerged. Cover and refrigerate for 4-24 hours.
- Preheat oven to 400°F (200°C). Place a wire rack on a rimmed baking sheet.
- Combine flour, paprika, garlic powder, onion powder, salt, pepper, and thyme in a shallow dish.
- Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in flour mixture.
- Arrange coated chicken on the wire rack. Spray all surfaces lightly with cooking spray or brush with vegetable oil.
- Bake for 45-55 minutes until golden brown and crispy. Internal temperature should reach 165°F (74°C) when measured with a meat thermometer.
- Let rest for 5 minutes before serving.
FAQ
Can I use skinless chicken?
Yes, skinless chicken works with this recipe. The coating provides crispiness.
What if I don’t have buttermilk?
Substitute with plain yogurt thinned with milk or make a buttermilk alternative by adding 1 tbsp vinegar or lemon juice to 1 cup milk.
Can I prepare this ahead of time?
Marinate chicken up to 24 hours in advance, but coat with flour immediately before baking.
You Must Know
- Use a wire rack to prevent steaming and ensure even crisping
- Do not skip the buttermilk marination step for tender chicken
- Excess flour should be shaken off before baking for optimal texture
Storage Tips
- Refrigerate leftovers in airtight containers for up to 4 days
- Reheat in a 375°F (190°C) oven for 10-15 minutes to maintain crispiness
- Freezing is not recommended as coating may become soggy upon thawing