Name: Buttermilk Oven Fried Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 8 bone-in, skin-on chicken pieces (drumsticks or thighs); 2 cups buttermilk; 1 tablespoon hot sauce (optional); 2 cups all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons olive oil or melted butter

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Welcome to your new go-to for soul-satisfying comfort food: Buttermilk Oven Fried Chicken. This beloved classic brings all the juicy, golden-crisp, and flavorful joy of Southern fried chicken right to your kitchen, minus the fuss and mess of deep frying. With just a few pantry-friendly ingredients and a little bit of patience, you can serve up a dinner that’s crunchy on the outside, tender on the inside, and filled with flavor from every angle.

Buttermilk Oven Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

The ingredients in Buttermilk Oven Fried Chicken are delightfully straightforward, each one earning its place for a reason. Simple and familiar doesn’t mean boring—every part of this lineup works hard to ensure a crispy coating, moist meat, and perfectly seasoned bite.

Chicken pieces: Bone-in, skin-on drumsticks or thighs yield maximum juiciness and flavor, plus they hold up beautifully to a good coating.
Buttermilk: This tangy dairy staple tenderizes the chicken and infuses it with subtle richness, a must for classic Southern texture and taste.
Hot sauce (optional): Add a kick of heat and a balancing brightness—choose your favorite or leave it out for a milder batch.
All-purpose flour: The secret behind that satisfying golden crust, flour gives the chicken just enough crunch.
Paprika: This brings mild warmth and gorgeous color to the breading.
Garlic powder: For irresistible savory aromatic notes in every bite.
Onion powder: Lends a gentle, savory depth that builds some classic fried chicken flavor.
Cayenne pepper: Just a touch for a subtle heat—adjust more or less to suit your preference.
Salt: Absolutely essential for brightening all those iconic flavors.
Black pepper: For that little pop of earthiness and edge.
Olive oil or melted butter: Drizzled over the top before baking, this step guarantees a deeply crisp, golden crust without frying.

How to Make Buttermilk Oven Fried Chicken

Step 1: Marinate the Chicken

Start by placing your chicken pieces in a large bowl or a sealable zip-top bag. Pour in the buttermilk and, if you love a tiny heat, a splash of hot sauce. Mix it up so every piece is completely coated. Slide the bowl into the fridge and let the chicken marinate at least 4 hours, or even better, overnight. This step breaks down the meat for ultra-tender, juicy Buttermilk Oven Fried Chicken, and infuses deep flavor you just can’t rush.

Step 2: Prepare Your Baking Setup

Preheat your oven to 425°F (220°C) and get your baking sheet ready by lining it with foil for easy cleanup. Place a wire rack on top—this will let air circulate around the chicken for even, crispy cooking. Don’t forget to lightly spray or brush the rack with oil to prevent sticking.

Step 3: Mix the Seasoned Flour

In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This spiced flour is what brings flavor and color to every crunchy bite. Stir it up well to make sure each spice is evenly distributed.

Step 4: Dredge the Chicken

Remove each chicken piece from its buttermilk bath, letting any extra drip off so you don’t end up with soggy breading. Thoroughly coat the chicken in the seasoned flour, gently pressing to make sure it really sticks. Once coated, arrange the pieces on your prepared rack.

Step 5: Add Oil or Butter

Drizzle the olive oil or melted butter evenly over the top of each chicken piece. This final touch is what unlocks that beautifully golden and crunchy crust everyone loves in Buttermilk Oven Fried Chicken—no need for a deep fryer!

Step 6: Bake to Crispy Perfection

Transfer your pan to the hot oven and bake for 35 to 45 minutes. Flip the chicken halfway through so both sides get evenly crisp. The chicken should be golden brown, the skin shatteringly crisp, and the internal temperature should reach 165°F. Let it rest for about 5 minutes before serving, so the juices settle inside.

How to Serve Buttermilk Oven Fried Chicken

Garnishes

A sprig of fresh herbs like parsley or thyme, a sprinkle of flaky sea salt, or a wedge of lemon all make fabulous last-minute garnishes. Even just a little scatter of green onions lends a pop of color and sharpness that complements the richness of the chicken.

Side Dishes

Serve Buttermilk Oven Fried Chicken with creamy mashed potatoes, classic coleslaw, buttery corn on the cob, or smoky baked beans. In the summer, a simple tomato salad or fresh buttermilk biscuits make the meal utterly unforgettable.

Creative Ways to Present

If you’re in the mood to get playful, try serving the chicken picnic-style—wrapped in parchment and tucked into a basket—or as part of a big family platter alongside all your favorite Southern fixings. For parties, chop the chicken into smaller pieces for crowd-pleasing finger food, or slide it onto a slice of waffle or brioche for a twist on fried chicken sandwiches.

Make Ahead and Storage

Storing Leftovers

Store any leftover Buttermilk Oven Fried Chicken in an airtight container in the refrigerator for up to 3 days. The coating may soften a bit, but the flavors only deepen overnight, making second-day helpings completely irresistible.

Freezing

Freeze cooled, cooked chicken on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months. This method helps preserve the coating’s texture as much as possible. Thaw overnight in the refrigerator before reheating.

Reheating

To revive that great crunch, reheat your chicken on a wire rack set over a baking sheet in a 400°F oven for about 15 minutes, or until hot and crispy again. Avoid microwaving, which can turn the crust soggy.

FAQs

Can I use boneless chicken for this recipe?

Absolutely! Boneless thighs or breasts will work, though bone-in pieces deliver the juiciest results. Just be sure to reduce the baking time so the meat doesn’t overcook—check around the 25-30 minute mark.

Is it necessary to marinate the chicken overnight?

While an overnight soak is ideal for the most flavorful and tender Buttermilk Oven Fried Chicken, a 4-hour marinate will still do wonders. If you’re in a hurry, even an hour can impart some delicious flavor.

Can I make this recipe gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free blend. Look for a mix that’s recommended for baking and frying to ensure the coating gets nice and crispy.

How do I get the crispiest crust possible?

Spray the coated chicken generously with cooking spray before baking and make sure to use a wire rack to let the heat circulate. Also, don’t overcrowd your pan—leaving space between pieces helps them crisp up beautifully.

Can I adjust the level of spice?

Of course! Dial down the cayenne if you prefer it mild, or amp it up (or add more hot sauce) for extra kick. You can even add a bit of smoked paprika for deeper, woodsy flavor.

Final Thoughts

If you’re craving all the joys of classic fried chicken without the mess, Buttermilk Oven Fried Chicken is bound to become a standout favorite at your table. Give it a try, make it your own, and don’t be surprised if your family asks for it again and again!

Buttermilk Oven Fried Chicken Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 55 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Buttermilk Oven Fried Chicken recipe gives you crispy, flavorful chicken without deep frying. Marinated in buttermilk and a blend of spices, the chicken is oven-baked to perfection. A Southern classic that’s easy to make and a family favorite!

Ingredients

Scale

Chicken:

8 bone-in, skin-on chicken pieces (drumsticks or thighs)

Marinade:

2 cups buttermilk
1 tablespoon hot sauce (optional)

Coating:

2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Additional:

3 tablespoons olive oil or melted butter

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Instructions

Marinate the Chicken: Place chicken in a bowl, pour buttermilk and hot sauce over it, marinate for at least 4 hours.
Preheat and Prepare: Preheat oven to 425°F. Line a baking sheet with foil, place a wire rack on top, grease lightly.
Coat the Chicken: Mix flour and spices in a dish. Dredge each chicken piece in flour, place on rack.
Bake: Drizzle chicken with oil, bake for 35–45 minutes, flipping halfway, until golden and cooked through.
Rest and Serve: Rest chicken for 5 minutes before serving.