Oven Fried Buttermilk Chicken
Get ready to elevate your weeknight dinners with this irresistible Oven Fried Buttermilk Chicken! This recipe takes the classic fried chicken you love and transforms it into a healthier, mess-free option that’s oven-baked to golden perfection. Marinated in tangy buttermilk infused with garlic, paprika, and a hint of spicy hot sauce, the chicken stays juicy and flavorful with every bite. A crispy coating made from a blend of flour, cornstarch, and aromatic spices delivers that signature crunch—all without the need for a deep fryer. Perfectly seasoned and lightly drizzled with olive oil for even baking, this dish is easy to make and ready in just about an hour. Serve with comforting sides like mashed potatoes or coleslaw for a crowd-pleasing meal the whole family will devour. Keywords: oven fried chicken, buttermilk chicken, healthier fried chicken recipe, crispy baked chicken, easy chicken dinner.
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Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs
- 2 cups buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- cooking spray
- 2 tablespoons olive oil
Instructions
Place the chicken in a large bowl. Add buttermilk, garlic powder, paprika, and hot sauce. Mix well to coat the chicken, cover with plastic wrap, and let marinate in the refrigerator for at least 2 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 lightly with cooking spray.
In a shallow dish, combine the flour, cornstarch, baking powder, salt, black pepper, onion powder, and cayenne pepper.
Remove the chicken from the buttermilk marinade, letting the excess drip off. Dredge each piece in the flour mixture, making sure it’s fully coated. Lightly shake off any excess flour.
Place the coated chicken pieces on the prepared wire rack. Drizzle a thin layer of olive oil over the chicken or spray generously with cooking spray to ensure even browning.
Bake the chicken in the preheated oven for 40-45 minutes, turning halfway through cooking to ensure even crispiness. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown and crispy.
Remove the chicken from the oven and let it rest for 5 minutes. Serve hot with your favorite sides, such as mashed potatoes, coleslaw, or biscuits.
Nutrition Facts
Calories |
3426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 6652 mg | 289% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 24.6 g | ||
| Protein | 301.7 g | 603% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 744 mg | 57% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3655 mg | 78% | |
*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.
