Description
Buttermilk Oven Fried Chicken brings Southern comfort straight to your dinner table with crispy, golden perfection. Seasoned breading and a tangy buttermilk marinade guarantee a crowd-pleasing meal that delivers restaurant-quality flavor without deep-frying.
Ingredients
Scale
Main Proteins:
- 4 pieces chicken (legs or thighs)
- 2 cups buttermilk
Dry Coating Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Cooking Preparation:
- Cooking spray
Instructions
- Warm your oven to a sizzling 425F, preparing a baking sheet with parchment paper for maximum chicken crispiness.
- Submerge 4 chicken pieces completely in 2 cups buttermilk, letting them marinate for a minimum of 60 minutes to tenderize the meat.
- Combine 1 cup all-purpose flour with 1 teaspoon each of paprika, garlic powder, and onion powder, plus ½ teaspoon salt and ½ teaspoon black pepper in a shallow dish.
- Drain each chicken piece from buttermilk, allowing excess liquid to drip off before thoroughly coating in the seasoned flour mixture.
- Arrange the flour-covered chicken pieces on the prepared parchment-lined baking sheet, ensuring they do not touch each other.
- Lightly mist the chicken surfaces with cooking spray to help achieve an extra crispy exterior.
- Slide the baking sheet into the preheated 425F oven, roasting for 35-40 minutes until the chicken reaches a golden-brown color and internal temperature hits 165F.
- Remove the chicken from the oven, letting it rest for 5 minutes to seal in the juices before serving.
Notes
- Soaking chicken in buttermilk helps tenderize the meat and adds tangy flavor, so don’t rush this step and let it marinate for the full hour.
- Use a wire rack on top of the baking sheet to help air circulate and create extra crispiness around the entire piece of chicken.
- For gluten-free diets, swap regular flour with almond flour or gluten-free flour blend to maintain the same crispy coating texture.
- Checking internal temperature is crucial – chicken should reach 165F at the thickest part to ensure safe cooking without drying out the meat.
- Prep Time: 1 hour 15 minutes
- Cook Time: 35-40 minutes
- Category: Oven-Fried
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 40 g
- Cholesterol: 120 mg