Buttermilk Oven-Fried Chicken
A comforting and flavorful dish featuring tender chicken marinated in buttermilk, breaded, and baked to crispy perfection.
Ingredients
Chicken and Marinade
- 4 pieces chicken thighs and drumsticks Bone-in, skin-on for maximum flavor and moisture.
- 2 cups buttermilk Can substitute with homemade yogurt thinned with milk.
- 1 tablespoon salt
- 1 teaspoon pepper
Breading
- 1 cup all-purpose flour Whole wheat flour can be used as a healthier option.
- 1 tablespoon paprika Use smoked paprika for an extra kick.
- 1 teaspoon garlic powder Onion powder is an alternative.
- Cooking spray or oil To achieve a golden crust.
Instructions
Preparation
- In a large bowl, combine the buttermilk, salt, and pepper. Submerge the chicken pieces, ensuring they’re well-coated. Cover and refrigerate for at least two hours (or overnight for the best flavor).
- Set your oven to 425°F (220°C).
- In a shallow dish, whisk together the flour, paprika, garlic powder, salt, and pepper.
Breading and Baking
- Remove the chicken from the buttermilk marinade, allowing the excess to drip off. Dredge each piece in the flour mixture until fully coated, shaking off any extra flour.
- Place the breaded chicken pieces on a baking sheet lined with parchment paper or in a greased cast-iron skillet.
- Lightly mist the chicken with cooking spray or drizzle a little oil over each piece.
- Bake for 40-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
- Allow to cool slightly before serving.
Notes
For added creativity, consider infusing the buttermilk with herbs or adding cayenne pepper to the flour mixture. Store leftovers in the fridge for up to three days or freeze for up to three months.