Description

Craving crispy fried chicken without the grease and guilt? This Buttermilk Oven Fried Chicken is your answer! Juicy on the inside, golden and crunchy on the outside, this recipe is perfect for anyone looking for a quick dinner, easy recipe, or comfort food idea without deep frying. The chicken is marinated in tangy buttermilk and coated in a savory, spiced crust that crisps up beautifully in the oven. Ideal for weeknight meals, weekend gatherings, or just satisfying that fried chicken craving—minus the mess. Whether you’re into healthy snacks, easy dinner ideas, or just a fan of crispy goodness, this dish delivers every single time.

Ingredients

Scale

6 bone-in, skin-on chicken thighs
2 cups buttermilk
1 1/2 cups all-purpose flour
1 cup crushed cornflakes or cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
1 large egg
1 teaspoon baking powder
2 tablespoons melted butter or neutral oil
Fresh parsley, for garnish (optional)

Instructions

In a large bowl or zip-top bag, combine chicken and buttermilk. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet or line a tray with parchment paper.
In a shallow dish, mix flour, cornflakes/cornmeal, garlic powder, onion powder, paprika, salt, pepper, cayenne, and baking powder.
Beat the egg in a separate bowl.
Remove chicken from buttermilk and let excess drip off. Dip each piece in egg, then dredge in the flour mixture, pressing to coat.
Arrange chicken on prepared tray or rack. Drizzle or spray tops with melted butter or oil.
Bake for 40–45 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Prep Time: 10 minutes
Marinating Time: 4 hours
Cook Time: 45 minutes