Buttermilk Oven Fried Chicken

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There’s something deeply satisfying about crispy, golden fried chicken—but I’ll be honest, I don’t always want the mess (or calories) that come with deep frying. That’s where my Buttermilk Oven Fried Chicken comes in. It delivers everything I love about classic fried chicken: a crunchy, seasoned coating, juicy meat, and a comforting aroma that fills the kitchen. But instead of hot oil, it’s all done in the oven. Yes, really.

I’ve made this recipe more times than I can count, and every single time, it gets rave reviews. The secret is the buttermilk marinade that tenderizes the chicken while infusing it with flavor, and a special breading that crisps up beautifully in the oven. It’s a winner for weeknight dinners, backyard parties, or even a cozy Sunday supper. Trust me—this chicken never lasts long at the table.

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Why You’ll Love This Buttermilk Oven Fried Chicken

• Crispy without deep frying: No need for a fryer—this chicken gets its satisfying crunch right from the oven.
• Flavor-packed: Buttermilk and a blend of spices give the meat depth and boldness.
• Family favorite: Even the picky eaters will be asking for seconds.
• Healthier comfort food: A lighter take on classic fried chicken, but still just as indulgent.
• Simple ingredients: Nothing fancy here—just pantry staples doing what they do best.

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What Kind of Chicken Should I Use for Buttermilk Oven Fried Chicken?

You can really make this recipe your own when it comes to the chicken cut. I personally love using bone-in, skin-on chicken thighs because they stay juicy and flavorful through baking, and the skin crisps up so nicely under the oven’s heat. Drumsticks are another great option—especially for kids or casual gatherings. If you prefer white meat, chicken breasts can work too, but I recommend cutting them in half to help them cook more evenly and avoid drying out.

Boneless options are fine, but keep in mind that they may not be as juicy or flavorful as bone-in cuts. No matter which part you choose, just make sure the pieces are roughly the same size for even cooking.

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Options for Substitutions

• No buttermilk? No problem. You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes, and it’s ready to use.
• Gluten-free? Swap the flour and breadcrumbs with your favorite gluten-free versions. Crushed cornflakes are also a crunchy, gluten-free winner.
• Low-sodium diet? Reduce the salt in the seasoning and use unsalted butter or oil.
• Spice level: Not into heat? Leave out the cayenne. Love it spicy? Add hot sauce to your buttermilk marinade or toss in extra chili powder.
• Dairy-free? Use a dairy-free milk (like almond or soy) plus vinegar to create a mock buttermilk.
• Breadcrumb options: Crushed cornflakes, panko, or even crushed Ritz crackers can stand in for breadcrumbs.
• Chicken alternatives: Try this method with tofu, cauliflower florets, or even thick zucchini slices for a vegetarian twist.

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Ingredients for This Buttermilk Oven Fried Chicken

Chicken thighs (bone-in, skin-on)
These are my go-to for this recipe. They stay moist, pack flavor, and get that perfect crisp when baked.

Buttermilk
This is essential for tenderizing the chicken and adding tangy flavor. It also helps the breading stick beautifully.

All-purpose flour
The base layer for that crispy crust. It gives the chicken a golden, even texture when baked.

Cornmeal or crushed cornflakes
For extra crunch. This gives the oven-fried coating its signature crispiness without deep frying.

Garlic powder, onion powder, paprika, salt, and pepper
These are the flavor builders. Each adds depth and warmth to the coating, with paprika giving a touch of smokiness.

Cayenne pepper (optional)
A small pinch brings heat, perfect if you like a bit of a kick.

Egg
Helps bind the dry coating to the chicken and adds structure to the crust.

Baking powder
Just a small amount makes the breading lighter and crispier in the oven.

Butter or oil (for drizzling or the pan)
This helps mimic the frying effect—adding richness and helping the crust brown beautifully.

Fresh parsley (optional, for garnish)
Not necessary, but it adds a lovely pop of color and a fresh note when serving.

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Step 1: Marinate the Chicken

Place your chicken pieces in a large bowl or zip-top bag. Pour the buttermilk over the chicken, making sure everything is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight. This step makes the chicken extra tender and flavorful.

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Step 2: Prepare the Coating

In a shallow dish, mix together the flour, crushed cornflakes or cornmeal, garlic powder, onion powder, paprika, salt, pepper, and cayenne (if using). In a separate bowl, beat the egg until frothy.

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Step 3: Preheat the Oven and Pan

Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet or use a parchment-lined baking tray. You can also heat the tray in the oven with a bit of butter or oil to help crisp the bottom of the chicken.

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Step 4: Dredge the Chicken

Remove the chicken from the buttermilk (let the excess drip off). Dip each piece into the egg, then coat it well in the flour mixture. Press the coating onto the chicken to make sure it sticks.

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Step 5: Arrange and Drizzle

Place the coated chicken pieces on the prepared baking rack or tray. Lightly drizzle or spray the tops with a bit of melted butter or oil. This step helps create a golden, crispy finish without frying.

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Step 6: Bake Until Crispy and Cooked Through

Bake the chicken for about 40–45 minutes, flipping halfway through if needed to brown both sides. The internal temperature should reach 165°F (74°C). The crust should be golden, crisp, and irresistible.

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How Long to Cook the Buttermilk Oven Fried Chicken

Typically, bone-in, skin-on chicken thighs or drumsticks take 40 to 45 minutes at 425°F (220°C). The key is making sure the internal temperature reaches 165°F (74°C) for safe and juicy results. If you’re using boneless cuts or smaller pieces, check for doneness around the 30-minute mark to avoid drying them out.

If you’re cooking a mix of pieces, keep an eye on the smaller ones and remove them as they finish.

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Tips for Perfect Buttermilk Oven Fried Chicken

• Marinate overnight: The longer the buttermilk soaks in, the more tender and flavorful the chicken becomes. Overnight works wonders.
• Use a wire rack: Elevating the chicken allows hot air to circulate, creating even browning and crispiness all around.
• Don’t skip the drizzle: A bit of oil or melted butter on top helps mimic that fried texture.
• Don’t overcrowd the tray: Give each piece space to crisp up—if they’re too close, they’ll steam instead.
• Double-dip for crunch: For extra thick coating, dip the chicken in the egg and coating mixture twice.
• Let it rest before serving: Let the chicken rest a few minutes out of the oven so juices settle and crust stays crisp.
• Check the temp, not the clock: Always confirm doneness with a meat thermometer for the juiciest results.
• Toast your coating (optional): For an extra crisp crust, toast your breadcrumbs or cornflakes in a pan before coating the chicken.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade time: The buttermilk needs time to work its magic. Rushing this step leads to tougher, less flavorful chicken.
• Using too much coating: A thick layer might seem like a good idea, but it can slide off or become gummy. Press it on gently, but don’t overdo it.
• Not preheating the oven or pan: Starting cold means soggy chicken. Always preheat for a properly crisp crust.
• Forgetting the oil drizzle: This little step makes a huge difference in color and crunch.
• Overcrowding the baking tray: It causes the chicken to steam, not roast—bye bye crunch!
• Using cold chicken straight from the fridge: Let it sit out for 15–20 minutes before baking for even cooking.
• Skipping the wire rack: The bottom will get soggy if it’s sitting directly on a pan.
• Not checking internal temp: Always aim for 165°F (74°C) to ensure it’s cooked through but still juicy.

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What to Serve With Buttermilk Oven Fried Chicken?

Classic Mashed Potatoes

Creamy, buttery, and the ultimate comfort pairing. Pour some gravy on top and you’re in heaven.

Southern-Style Cornbread

Slightly sweet, tender cornbread complements the savory crunch of the chicken beautifully.

Tangy Coleslaw

The freshness and crunch of coleslaw balance the richness of the chicken with a refreshing bite.

Roasted Sweet Potatoes

Naturally sweet and caramelized, they add depth and a healthy side to round out your meal.

Dill Pickles or Pickled Veggies

That zingy acidity cuts through the richness and brightens up each bite.

Mac and Cheese

Creamy, cheesy, and indulgent—this duo is always a hit, especially with kids.

Grilled Corn on the Cob

Simple, smoky, and buttery—it brings a bit of summer flair to the plate.

Steamed Green Beans with Lemon

Light, fresh, and just enough crunch to keep the meal feeling balanced and complete.

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Storage Instructions

If you’re lucky enough to have leftovers (it doesn’t happen often in my house!), you can store the Buttermilk Oven Fried Chicken in an airtight container in the refrigerator for up to 4 days. To reheat, avoid the microwave if you want to keep that crispiness. Instead, pop the chicken in a 375°F (190°C) oven or air fryer for about 10–15 minutes, until it’s hot and the crust is revived.

For longer storage, you can freeze the cooked chicken. Let it cool completely, wrap each piece tightly in foil or plastic wrap, then place in a freezer-safe bag. It will keep well for up to 2 months. Reheat straight from frozen in the oven—just give it a little extra time.

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Estimated Nutrition (Per Serving – 1 Chicken Thigh)

• Calories: ~310
• Protein: 25g
• Fat: 18g
• Carbohydrates: 15g
• Fiber: 1g
• Sugar: 1g
• Sodium: 480mg
• Cholesterol: 90mg

Note: These values can vary based on the size of the chicken pieces, the type of coating used, and how much oil is added before baking.

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Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, boneless thighs or breasts work too! Just reduce the baking time to around 25–30 minutes and keep an eye on them so they don’t dry out.

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How long should I marinate the chicken in buttermilk?

At least 4 hours, but overnight is ideal. The longer it marinates, the more flavorful and tender it becomes.

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What’s the best way to make the coating extra crispy?

Use crushed cornflakes or panko breadcrumbs, and don’t skip the drizzle of oil or butter on top before baking. Also, a wire rack helps air circulate and crisp up the chicken evenly.

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Can I make this recipe dairy-free?

Absolutely. Substitute the buttermilk with a plant-based milk plus vinegar or lemon juice to mimic the tangy marinade.

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Is it possible to air-fry this recipe instead of baking?

Yes! Air frying works beautifully. Preheat your air fryer to 375°F and cook the chicken in batches for 25–30 minutes, flipping halfway through.

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Why did my coating fall off the chicken?

This can happen if the chicken is too wet or if it wasn’t pressed into the coating firmly enough. Let the excess buttermilk drip off before dredging and press the coating in well.

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Can I prepare this chicken in advance?

Yes. You can marinate and coat the chicken ahead of time, then refrigerate it (unbaked) for up to 6 hours. Just bake when ready to serve.

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What dipping sauces go well with this?

Ranch, honey mustard, spicy mayo, or a homemade aioli all pair wonderfully with this crispy chicken.

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Conclusion

Buttermilk Oven Fried Chicken brings all the crave-worthy elements of traditional fried chicken—crispy coating, juicy interior, and bold flavor—without the heavy frying process. It’s a weeknight favorite and party pleaser that never lets me down. With just a little prep and some time in the oven, you get all the crunch and comfort you love with a fraction of the effort. Whether it’s your first time making oven-fried chicken or your fiftieth, this recipe is one you’ll keep coming back to.

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