Description

Buttermilk oven fried chicken is a crispy, golden, and juicy take on classic fried chicken—soaked in tangy buttermilk, coated with seasoned crumbs, and baked to crunchy perfection without deep frying.

Ingredients

2 lbs chicken pieces (drumsticks, thighs, breasts)
2 cups buttermilk
1 tsp hot sauce (optional)
1 1/2 cups breadcrumbs or crushed cornflakes
1/2 cup all-purpose flour
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil or melted butter (for drizzling or spraying)

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Instructions

Place chicken in a large bowl or zip-top bag. Pour in buttermilk and hot sauce, if using. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack.
In a shallow dish, mix breadcrumbs, flour, paprika, garlic powder, onion powder, salt, and pepper.
Remove chicken from buttermilk and let excess drip off. Dredge each piece in the crumb mixture, pressing to coat thoroughly.
Place chicken on the prepared baking sheet. Lightly drizzle or spray with olive oil or melted butter.
Bake for 40–50 minutes, flipping halfway through, until golden and internal temp reaches 165°F (74°C).
Let rest 5 minutes before serving.

Notes

Use a wire rack on the baking sheet for extra crispiness.
For more flavor, season the buttermilk with herbs or pickle juice.
Leftovers can be reheated in the oven to restore crispness.