Buttermilk Oven Fried Chicken (Printable Version)
Juicy chicken marinated in tangy buttermilk and coated in a savory, spiced crust that crisps beautifully in the oven.
# Ingredients:
→ Main Ingredients
01 -
6 bone-in, skin-on chicken thighs
02 -
2 cups buttermilk
03 -
1 1/2 cups all-purpose flour
04 -
1 cup crushed cornflakes or cornmeal
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
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1 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon cayenne pepper (optional)
11 -
1 large egg
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1 teaspoon baking powder
13 -
2 tablespoons melted butter or neutral oil
14 -
Fresh parsley, for garnish (optional)
# Steps:
01 -
In a large bowl or zip-top bag, combine chicken and buttermilk. Cover and refrigerate for at least 4 hours or overnight.
02 -
Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet or line a tray with parchment paper.
03 -
In a shallow dish, mix flour, cornflakes or cornmeal, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper (if using), and baking powder.
04 -
Beat the egg in a separate bowl.
05 -
Remove chicken from buttermilk and let excess drip off. Dip each piece in egg, then dredge in the flour mixture, pressing to coat.
06 -
Arrange chicken on prepared tray or rack. Drizzle or spray tops with melted butter or oil.
07 -
Bake for 40–45 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
08 -
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley if desired.
# Notes:
01 -
For extra crispiness, ensure the coating mixture is pressed firmly onto the chicken.
02 -
Using a wire rack helps the chicken cook evenly and prevents soggy bottoms.