Buttermilk Oven Fried Chicken

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Golden, crunchy, and incredibly juicy, Buttermilk Oven Fried Chicken is the ultimate comfort food made lighter. Instead of deep-frying, this dish delivers all the crispy satisfaction of traditional fried chicken with the convenience and health-consciousness of baking. The magic starts with a rich buttermilk marinade that tenderizes the meat while infusing it with tangy flavor. Then, it’s coated in seasoned breadcrumbs and oven-baked to perfection, giving you that irresistible crunch without the extra grease.

This recipe is ideal for weeknight dinners or casual gatherings where flavor and ease matter most. With just a handful of ingredients and a little prep time, you can serve up a crowd-pleasing classic that tastes indulgent but is surprisingly wholesome. Pair it with coleslaw, mashed potatoes, or a fresh green salad, and enjoy a dish that satisfies every craving without the fryer.

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Ingredients for Buttermilk Oven Fried Chicken

• 4 bone-in, skin-on chicken thighs (or breasts)
• 2 cups buttermilk
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (smoked or sweet)
• 1/4 tsp cayenne pepper (optional, for a spicy kick)
• 1 ½ cups seasoned breadcrumbs or crushed cornflakes
• Cooking spray or a drizzle of oil for coating

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Step-by-Step Instructions for Buttermilk Oven Fried Chicken

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Step 1: Marinate the Chicken

In a large bowl, whisk together the buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. Submerge the chicken pieces in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This helps tenderize the meat and lock in flavor.

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Step 2: Preheat and Prepare the Coating

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish. Pour the seasoned breadcrumbs (or crushed cornflakes) into a shallow dish for dredging.

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Step 3: Coat the Chicken

Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing gently to help it stick and form a thick, even coating.

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Step 4: Arrange and Bake

Place the coated chicken pieces onto the prepared baking sheet or dish. Lightly spray the tops with cooking spray or drizzle a bit of oil to enhance crispiness. Bake in the preheated oven for 35–45 minutes, turning once halfway through, until the crust is golden brown and the internal temperature reaches 165°F (74°C).

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Step 5: Rest and Serve

Once cooked, let the chicken rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist. Serve hot with your favorite sides.

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Storage Instructions

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Refrigeration:
Allow the Buttermilk Oven Fried Chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. For best texture, avoid stacking pieces directly on top of one another.

Freezing:
Wrap individual pieces in parchment paper, then seal in a freezer-safe bag or container. Freeze for up to 2 months. To reheat, bake at 375°F (190°C) for 20–25 minutes straight from the freezer, or until hot and crispy.

Reheating Tips:
Avoid microwaving if you want to preserve the crispy coating. Instead, reheat in a preheated oven at 350°F (175°C) for 10–15 minutes, or use an air fryer for extra crunch.

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Estimated Nutrition (per serving, based on 4 servings)

• Calories: 410
• Protein: 35g
• Fat: 18g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 3g
• Sodium: 670mg
• Cholesterol: 105mg

Note: Nutrition values may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use boneless chicken?

Yes, boneless thighs or breasts work well but may cook faster. Start checking for doneness around the 25-minute mark.

2. What can I substitute for buttermilk?

Mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 10 minutes before using.

3. Is it necessary to marinate overnight?

For best flavor and tenderness, yes. However, a minimum of 4 hours can still yield great results.

4. Can I make this recipe gluten-free?

Absolutely. Use gluten-free breadcrumbs or crushed gluten-free cornflakes.

5. What dipping sauces pair well with this?

Ranch, honey mustard, spicy mayo, or classic BBQ sauce complement it beautifully.

6. How do I make it extra crispy?

Ensure the coating is well-adhered and use a wire rack on your baking sheet for air circulation. Spraying with oil also enhances crispness.

7. Can I make this ahead of time?

Yes, marinate and coat in advance, then refrigerate until ready to bake within 24 hours.

8. What sides go well with this dish?

Try mashed potatoes, roasted veggies, mac and cheese, or a simple green salad.

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