Buttermilk Oven Fried Chicken
Crispy, juicy, and bursting with flavor, this Buttermilk Oven Fried Chicken is the perfect way to indulge in fried chicken cravings without the guilt. Soaked in a spiced buttermilk marinade, the chicken becomes irresistibly tender and flavorful, while a golden coating of panko breadcrumbs, Parmesan cheese, and fragrant herbs delivers that classic crunch—all achieved in the oven! This easy recipe uses a wire rack for even baking and cooking spray for a beautifully crisp exterior without deep-frying. Ideal for weeknight dinners or family gatherings, this dish pairs wonderfully with coleslaw, mashed potatoes, or your favorite dipping sauce. Ready in just under an hour and perfect for meal prep, Buttermilk Oven Fried Chicken offers a lighter twist on a comfort food classic that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 2 teaspoons Paprika
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Cayenne pepper (optional)
- 2 cups Panko breadcrumbs
- 0.5 cups All-purpose flour
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoons Dried oregano
- 1 teaspoons Dried thyme
- as needed Cooking spray or vegetable oil
Instructions
In a large mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Whisk to combine.
Place the chicken pieces into the bowl, ensuring they are fully submerged in the buttermilk mixture. Cover and refrigerate for at least 4 hours or overnight for best results.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil and place a wire rack on top. Spray the rack generously with cooking spray or vegetable oil to prevent sticking.
In a shallow dish, combine panko breadcrumbs, flour, Parmesan cheese, dried oregano, and dried thyme. Mix thoroughly.
Remove each piece of chicken from the buttermilk marinade, allowing excess liquid to drip off. Coat the chicken evenly in the breadcrumb mixture, pressing gently to adhere.
Place the coated chicken pieces on the prepared wire rack, leaving space between each piece for even cooking. Lightly spray the tops of the chicken with cooking spray or drizzle with a small amount of oil to help with browning.
Bake in the preheated oven for 40 minutes, flipping the chicken halfway through to ensure even crispiness. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Serve with your favorite dipping sauce or sides.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 10.2 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 544 mg | 42% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 692 mg | 15% | |
*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.
