Buttermilk Baked Chicken
Transform your weeknight dinner routine with this irresistible Buttermilk Baked Chicken recipe—a healthier alternative to fried chicken without sacrificing flavor. Marinated in a tangy, spiced buttermilk blend, the chicken becomes delectably tender and juicy while infusing every bite with garlic, paprika, and a hint of cayenne. Coated in a crispy breadcrumb-Parmesan crust seasoned with thyme and parsley, these oven-baked drumsticks or thighs bake to golden perfection on a wire rack for optimal crispiness. Quick to prep yet bursting with flavor, this easy baked chicken is perfect for busy nights, casual gatherings, or family dinners. Pair it with roasted veggies or creamy mashed potatoes for a comforting, crowd-pleasing meal.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- as needed olive oil spray
Instructions
In a large mixing bowl or zip-top bag, combine buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper. Stir or shake to mix well.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl or seal the bag and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack lightly with olive oil to prevent sticking.
In a shallow dish, combine breadcrumbs, Parmesan cheese, dried thyme, and dried parsley. Mix until well combined.
Remove the chicken from the buttermilk marinade, letting any excess marinade drip off. Dredge each piece in the breadcrumb mixture, pressing to ensure an even coating.
Place the coated chicken pieces on the prepared rack. Lightly spray the top of the chicken with olive oil to help it brown.
Bake in the preheated oven for 25-30 minutes, then check the internal temperature with a meat thermometer. It should read 165°F (74°C). If not fully cooked, bake for an additional 5–10 minutes.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Serve hot with your favorite sides and enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1300 mg | 57% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 10.4 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 321 mg | 25% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
