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
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.
Notes
- For extra crispiness, spray chicken with cooking spray before baking.
- You can adjust the spice level by reducing cayenne or using smoked paprika.
- Prep Time: 15 minutes (plus 4 hours marinating)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 2 pieces
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg
