Buttermilk Oven Fried Chicken

Why You’ll Love This Recipe

Buttermilk Oven Fried Chicken delivers all the crispy, juicy satisfaction of traditional fried chicken without the mess or excess oil. Marinated in tangy buttermilk and coated with a perfectly seasoned crust, this oven-baked version comes out golden, crunchy, and full of flavor. It’s a family favorite that’s easy to prepare and perfect for weeknight dinners or weekend gatherings.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

chicken pieces (drumsticks, thighs, or breasts)
buttermilk
hot sauce (optional, for marinade)
all-purpose flour
cornmeal (optional, for extra crunch)
baking powder
paprika
garlic powder
onion powder
salt
black pepper
cayenne pepper (optional, for heat)
cooking spray or oil for baking

directions

In a large bowl or zip-top bag, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for at least 4 hours or overnight.

Preheat your oven to 425°F (220°C). Place a wire rack over a baking sheet and lightly grease it.

In a shallow dish, mix flour, cornmeal (if using), baking powder, and all seasonings.

Remove chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere well.

Place the coated chicken on the prepared rack. Spray generously with cooking spray or lightly drizzle with oil.

Bake for 35-45 minutes, turning once halfway through, until the coating is golden and the chicken is cooked through (internal temp of 165°F/74°C).

Let rest a few minutes before serving for the juiciest results.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 15 minutes (plus marinating time)
Baking time: 35-45 minutes
Total time: 50-60 minutes (plus marinating)

Variations

Use boneless chicken tenders for quicker cooking.
Add Italian seasoning or dried herbs to the coating for a flavor twist.
Swap paprika for smoked paprika for a deeper taste.
Make it gluten-free with a gluten-free flour blend.
Try adding grated Parmesan to the breading for extra richness.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 375°F (190°C) oven for 10-15 minutes to regain crispiness.
Avoid microwaving, as it softens the coating.
Freeze fully cooked chicken for up to 2 months; reheat from frozen in the oven until hot and crispy.

FAQs

Can I use skinless chicken?
Yes, but skin-on pieces help achieve a crispier texture.

Why is buttermilk used?
It tenderizes the meat and adds tangy flavor.

Can I skip the wire rack?
Yes, but use a parchment-lined sheet and flip halfway for even browning.

Is cornmeal necessary?
No, but it adds an extra crunch to the crust.

Can I make it spicier?
Add more cayenne or hot sauce to the marinade or coating.

How do I ensure the coating stays on?
Press the flour mix firmly onto the chicken and avoid excess marinade.

Can I use a different flour?
Yes, rice flour or gluten-free flour can be used for alternatives.

What type of chicken works best?
Bone-in, skin-on thighs and drumsticks hold flavor and moisture well.

Can I use Greek yogurt instead of buttermilk?
Yes, thinned with a little milk or water.

Can I prep this ahead?
Yes, marinate and bread the chicken in advance; bake just before serving.

Conclusion

Buttermilk Oven Fried Chicken brings crispy, golden comfort food to your table with less fuss and more health-conscious cooking. Whether you’re feeding a crowd or enjoying leftovers, this recipe keeps all the flavor and texture of fried chicken while skipping the fryer. One bite, and it’ll become a staple in your home kitchen.

Print