The Neelys Buttermilk Baked Chicken
Get ready to elevate your dinner table with The Neelys Buttermilk Baked Chicken—a comfort food classic reimagined for crispy perfection without the fryer. This recipe features tender chicken drumsticks or thighs marinated in a flavorful buttermilk and hot sauce mixture infused with garlic powder, smoked paprika, and a pinch of cayenne for a subtle kick. The marinated chicken is coated in a seasoned flour and cornmeal blend, then baked to golden-brown glory, achieving a crispy, crunchy texture with just a drizzle of olive oil. Perfectly juicy on the inside and irresistibly crisp on the outside, this oven-baked delight is a healthier take on traditional fried chicken. Serve it with sides like creamy mashed potatoes or fluffy cornbread for a family favorite meal that’s sure to impress. With easy prep, bold flavors, and a satisfying crunch, this recipe is a must-try for any comfort food lover!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 2 cups Buttermilk
- 1 tablespoon Hot sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Smoked paprika
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 cups All-purpose flour
- 0.5 cup Cornmeal
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil or nonstick cooking spray
Instructions
In a large, resealable plastic bag or a mixing bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Seal the bag or cover the bowl tightly. Refrigerate for at least 4 hours, or overnight for maximum flavor and tenderness.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with olive oil or nonstick cooking spray.
In a shallow dish, whisk together the flour, cornmeal, baking powder, and an additional pinch of smoked paprika, salt, and pepper for extra flavor.
Remove the chicken pieces from the buttermilk marinade, letting any excess liquid drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
Place the coated chicken on the prepared baking sheet, leaving some space between each piece for even cooking.
Lightly drizzle the chicken with olive oil or spray it generously with nonstick cooking spray. This helps create a crispy coating while baking.
Bake the chicken in the preheated oven for 40–45 minutes, flipping the pieces halfway through cooking to ensure even crispiness. The chicken is done when the coating is golden brown and an internal temperature of 165°F (74°C) is reached.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Serve the buttermilk baked chicken hot with your favorite sides, such as mashed potatoes, coleslaw, or cornbread.
Nutrition Facts
Calories |
3670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.9 g | 205% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1170 mg | 390% | |
| Sodium | 4538 mg | 197% | |
| Total Carbohydrate | 250.4 g | 91% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 25.3 g | ||
| Protein | 309.3 g | 619% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 752 mg | 58% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3836 mg | 82% | |
*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.
