Buttermilk Oven Fried Chicken

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Golden, crispy, and bursting with flavor — Buttermilk Oven Fried Chicken is the comfort food classic that brings the taste of Southern hospitality to your kitchen without the mess of deep frying. This dish combines the richness of tangy buttermilk-marinated chicken with a perfectly spiced, crunchy coating that crisps up beautifully in the oven. The result? Juicy meat on the inside, crave-worthy crunch on the outside.

Perfect for a cozy family dinner or a casual gathering with friends, this recipe is a total crowd-pleaser. It captures everything you love about fried chicken but skips the heavy grease and complicated cleanup. Whether you’re after dinner ideas that are easy yet impressive, or you’re simply craving something soul-satisfying, this baked version delivers on every level.

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Ingredients for Buttermilk Oven Fried Chicken

• 4 chicken thighs (bone-in, skin-on)
• 2 cups buttermilk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 2 cups crushed cornflakes (or panko breadcrumbs for an alternative crunch)
• 1/2 cup all-purpose flour
• 1 tbsp olive oil or melted butter (to drizzle for crispier finish)
• Cooking spray or oil, for the baking dish

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Step 1: Marinate the Chicken

Place the chicken thighs in a large bowl or zip-top bag. Pour in the buttermilk and season with garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Toss everything gently to coat. Cover the bowl or seal the bag, then refrigerate for at least 4 hours, or ideally overnight for maximum tenderness and flavor.

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Step 2: Prepare the Coating

When ready to cook, preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper. In a shallow bowl, combine the crushed cornflakes (or breadcrumbs) with flour and an extra sprinkle of salt and pepper.

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Step 3: Coat the Chicken

Remove the chicken from the marinade, allowing any excess buttermilk to drip off. Press each piece firmly into the cornflake mixture, ensuring every surface is well coated. Place the coated pieces in the prepared baking dish, skin side up.

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Step 4: Add Final Touches

Lightly drizzle the chicken with olive oil or melted butter, or use a cooking spray for a lighter option. This helps achieve that golden, crispy finish in the oven without deep frying.

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Step 5: Bake to Perfection

Bake for 40–45 minutes, or until the coating is deeply golden and the internal temperature of the chicken reaches 165°F (74°C). For extra crispiness, you can broil the chicken for the last 2–3 minutes — just keep a close eye to prevent burning.

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Storage Instructions

To keep your Buttermilk Oven Fried Chicken tasting fresh:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat: For the best texture, reheat in a 350°F (175°C) oven for 10–15 minutes or until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
• Freeze: You can freeze cooked chicken for up to 2 months. Wrap each piece individually in foil or plastic wrap, then place in a zip-top freezer bag. Reheat from frozen in the oven at 375°F (190°C) until hot and crisp, about 25–30 minutes.

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Estimated Nutrition (per serving, based on 1 chicken thigh)

• Calories: 380 kcal
• Protein: 28g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg

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Frequently Asked Questions

1. Can I use boneless chicken for this recipe?

Yes, but reduce baking time to 25–30 minutes to avoid drying out the meat.

2. What can I substitute for buttermilk?

Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes. It’s a quick DIY buttermilk alternative.

3. Can I make it gluten-free?

Absolutely. Use gluten-free breadcrumbs or crushed rice cereal and a gluten-free flour blend.

4. How do I make it spicier?

Increase the cayenne pepper or add a few dashes of hot sauce to the marinade.

5. Is this recipe kid-friendly?

Yes! Just skip the cayenne pepper for a milder flavor.

6. Can I use a different cut of chicken?

Yes. Drumsticks, breasts, or wings all work — just adjust cooking time depending on size and thickness.

7. How do I make the coating extra crunchy?

Use panko breadcrumbs or double coat the chicken by dipping back into buttermilk and crumbs a second time.

8. What should I serve with it?

Classic sides like mashed potatoes, coleslaw, mac and cheese, or a crisp green salad pair wonderfully with this dish.

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