Buttermilk Oven Fried Chicken

Why You’ll Love This Recipe

Buttermilk Oven Fried Chicken offers the crispy texture and savory flavor of classic fried chicken—without the grease. Marinated in tangy buttermilk and coated with seasoned breadcrumbs or flour, this oven-baked version achieves a satisfying crunch while being lighter and easier to make. Perfect for weeknight dinners, family gatherings, or picnic baskets, it’s a healthier take on a comfort food favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken pieces (legs, thighs, breasts)
buttermilk
salt
black pepper
paprika
garlic powder
onion powder
cayenne pepper (optional for heat)
all-purpose flour or breadcrumbs
cooking spray or oil for drizzling

directions

Place the chicken pieces in a large bowl or zip-top bag and pour in the buttermilk.
Add salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper if using.
Marinate the chicken in the refrigerator for at least 4 hours or overnight for best flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Set a wire rack on top of the baking sheet and lightly spray it with cooking spray.
In a shallow dish, add flour or breadcrumbs and season lightly with salt and pepper.
Remove chicken from the marinade, letting excess drip off, and dredge in the flour mixture.
Place the coated chicken on the prepared rack and spray the tops lightly with cooking spray or drizzle with oil.
Bake for 35-45 minutes, turning once halfway through, until golden and crispy and the internal temperature reaches 165°F (74°C).
Let rest for a few minutes before serving.

Servings and timing

This recipe serves about 4 people.
Preparation time: 15 minutes (plus marinating time)
Baking time: 35-45 minutes
Total time: 50-60 minutes (plus marinating)

Variations

Use crushed cornflakes or panko for an extra crunchy crust.
Add grated Parmesan to the breading for a cheesy twist.
Try different seasoning blends like Cajun, Italian, or ranch.
Make it spicy with hot sauce in the marinade.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, bake in a 375°F (190°C) oven for 10-15 minutes to restore crispiness.
Avoid microwaving, as it may make the coating soggy.
Freeze for up to 2 months; reheat from frozen in the oven.

FAQs

Can I use boneless chicken?

Yes, boneless cuts work well and cook faster—reduce baking time accordingly.

Is buttermilk necessary?

Yes, it helps tenderize the meat and adds flavor. You can substitute with milk mixed with lemon juice or vinegar.

Can I make it gluten-free?

Use gluten-free breadcrumbs or flour for the coating.

How do I get it crispy without frying?

A wire rack, high oven temperature, and light oil spray help achieve that crispy texture.

Can I use skinless chicken?

Yes, though the skin adds extra flavor and crispiness.

How long should I marinate?

At least 4 hours, but overnight is best for flavor and tenderness.

Do I need to turn the chicken?

Yes, flipping halfway ensures even crispiness.

Can I make this in an air fryer?

Yes, cook at 375°F (190°C) for 20-25 minutes, turning halfway through.

Is it kid-friendly?

Absolutely—just reduce the cayenne or spicy elements.

What’s the best side dish?

Mashed potatoes, coleslaw, or cornbread complement it beautifully.

Conclusion

Buttermilk Oven Fried Chicken brings all the goodness of traditional fried chicken with a healthier, oven-baked twist. With a tender, juicy interior and golden crunchy crust, it’s a crowd-pleaser you’ll want to make again and again. Perfect for any occasion, this recipe is proof that comfort food can be both delicious and guilt-free.

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