Oh my goodness, let me tell you about my buttermilk oven fried chicken! It’s crispy, juicy, and packed with flavor, all while being a healthier alternative to traditional frying. The buttermilk marinade makes the chicken incredibly tender and infuses it with that delicious tang that I just can’t get enough of. I remember the first time I made this for my family; the aroma filled the house, and everyone was hooked after just one bite! It’s become a staple at our dinner table, and I know you’re going to love it just as much as we do!
Ingredients for Buttermilk Oven Fried Chicken
- 4 pieces chicken (legs or thighs, skin-on for extra flavor)
- 2 cups buttermilk (this is the magic ingredient that tenderizes the chicken)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 1 teaspoon paprika (adds a subtle smokiness)
- 1 teaspoon garlic powder (because everything’s better with garlic)
- 1 teaspoon onion powder (for depth of flavor)
- 1/2 teaspoon salt (enhances all the other flavors)
- 1/2 teaspoon black pepper (a little kick never hurt anyone)
- Cooking spray (helps achieve that golden brown crunch)
How to Prepare Buttermilk Oven Fried Chicken
Alright, let’s get down to the nitty-gritty of making this mouthwatering buttermilk oven fried chicken! Trust me, it’s easier than you think, and I promise the results will have everyone asking for seconds. Just follow these steps, and you’ll be well on your way to chicken heaven!
Prepping the Chicken
First things first, you want to soak the chicken in that magical buttermilk. Just pop your chicken pieces into a bowl or a zip-top bag, pour in the buttermilk, and let it marinate for at least an hour—though if you can, go for overnight! This soaking process not only infuses the chicken with flavor but also makes it so tender and juicy, you won’t believe it. So, don’t rush this step; it’s crucial for that melt-in-your-mouth experience.
Coating the Chicken
Now that your chicken is soaking up all that goodness, let’s get to the coating! In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined. Once your chicken is done soaking, take each piece out and let the excess buttermilk drip off. Then, roll it in the flour mixture, making sure every inch is covered. This creates that irresistible crunchy texture we’re all after! If you want an even thicker coating, double dip it back into the buttermilk and then again into the flour—it’s a game changer!
Baking the Chicken
Time to make this chicken crispy and golden! Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place your coated chicken pieces on the sheet, making sure they’re not touching (we want them to get nice and crispy!). Give them a light spray with cooking spray to help achieve that golden brown crunch. Bake for about 35-40 minutes, or until they’re cooked through and beautifully browned. You can even use a meat thermometer to check that your chicken has reached an internal temperature of 165°F (74°C). The smell wafting through your kitchen will be absolutely irresistible!
Why You’ll Love This Buttermilk Oven Fried Chicken
- Quick and easy preparation that fits into any busy schedule
- Deliciously crispy texture that satisfies your fried chicken cravings
- A healthier alternative to traditional frying, without sacrificing flavor
- Minimal cleanup—just one baking sheet and a couple of bowls!
- Perfectly juicy and tender chicken thanks to the buttermilk marinade
- Family-friendly recipe that everyone will love, from kids to adults
Tips for Success with Buttermilk Oven Fried Chicken
Alright, let’s make sure your buttermilk oven fried chicken turns out absolutely perfect! First, if you can, marinate the chicken overnight. Trust me, the longer it sits in that buttermilk, the more tender and flavorful it gets! Don’t forget to grab a meat thermometer; it’s the best way to ensure your chicken hits that safe 165°F (74°C) internal temperature. For an extra crunch, consider double-dipping—just pop the chicken back into the buttermilk and then into the flour again. This little trick gives you an amazing crispy coating that everyone will love. Happy cooking!
Nutritional Information
For each serving of this delicious buttermilk oven fried chicken, you can expect approximately 350 calories, 20g of fat, and 25g of protein. It also contains about 25g of carbohydrates and 2g of sugar. Keep in mind, these values are estimates and can vary based on the specific ingredients you use. Enjoy your tasty, guilt-free chicken!
FAQ About Buttermilk Oven Fried Chicken
Can I use different cuts of chicken?
Absolutely! While I love using legs or thighs for their juiciness, you can definitely use chicken breasts or wings. Just keep in mind that cooking times may vary slightly, so check for doneness with a meat thermometer.
How do I store leftovers?
If you have any leftovers (which is rare in my house!), let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat in the oven to regain that crispy texture!
What sides pair well with this dish?
Oh, the possibilities are endless! I love serving my buttermilk oven fried chicken with creamy coleslaw, fluffy mashed potatoes, or a fresh garden salad. You could even whip up some cornbread for a classic Southern twist!
Can I freeze the chicken?
Yes, you can! Once it’s cooled, wrap the chicken tightly in plastic wrap or foil and freeze for up to 2 months. Thaw it in the fridge overnight before reheating.
What’s the best way to reheat it?
To keep it crispy, reheat the chicken in the oven at 375°F (190°C) for about 15 minutes, or until heated through. Avoid the microwave, as it can make the coating soggy!
Serving Suggestions for Buttermilk Oven Fried Chicken
When it comes to serving my buttermilk oven fried chicken, I like to keep it simple yet delicious! A fresh garden salad with a zesty vinaigrette is always a hit, adding a nice crunch and brightness to the meal. You can’t go wrong with creamy mashed potatoes or crispy roasted vegetables on the side—both are fantastic at soaking up any delicious juices! And if you’re feeling a bit indulgent, homemade cornbread or buttery biscuits make the perfect accompaniment. For a touch of sweetness, serve with a side of honey or hot sauce for drizzling. Enjoy every bite!
Print
Buttermilk Oven Fried Chicken: 7 Secrets for Juicy Crispiness
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy and flavorful buttermilk oven fried chicken.
Ingredients
- 4 pieces chicken (legs or thighs)
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, soak the chicken in buttermilk for at least 1 hour.
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove chicken from buttermilk and coat it in the flour mixture.
- Place the coated chicken on a baking sheet lined with parchment paper.
- Spray the chicken lightly with cooking spray.
- Bake for 35-40 minutes or until golden brown and cooked through.
Notes
- Let the chicken marinate overnight for better flavor.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C).
- For extra crunch, double dip the chicken in buttermilk and flour.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: buttermilk oven fried chicken, crispy chicken, baked chicken
