Buttermilk Oven Fried Chicken – Crispy on the Outside, Juicy on the Inside!
Craving that crispy fried chicken without the guilt of deep frying? This oven-fried version brings all the crunch, flavor, and juiciness you’d expect—thanks to a buttermilk soak and a golden breadcrumb coating. Perfect for weeknight dinners, picnics, or family get-togethers.
You won’t believe it came from the oven!
Ingredients:
- 6 chicken drumsticks or thighs (bone-in, skin-on or skinless)
- 1 cup buttermilk
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
For coating:
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp dried herbs or mixed seasoning
- Cooking spray or oil for brushing
structions:
In a bowl, mix buttermilk with paprika, garlic powder, salt, and pepper. Add chicken, coat well, and marinate in the fridge for at least 2 hours or overnight for best flavor.
Preheat oven to 200°C (400°F). Line a baking tray with foil and place a wire rack on top. Lightly oil the rack.
In a separate bowl, combine breadcrumbs, flour, salt, paprika, and herbs.
Remove chicken from marinade, letting excess drip off. Dredge each piece in the breadcrumb mixture, pressing to coat well.
Place chicken on the rack. Lightly spray or brush with oil.
Bake for 35–45 minutes, turning once halfway through, until golden brown and cooked through (juices should run clear).
Tips:
- Don’t skip the rack—it helps the heat circulate and keeps the chicken crispy all over.
- Panko breadcrumbs give the best crunch.
- For extra flavor, add grated parmesan or crushed cornflakes to the coating.
- Use a meat thermometer—chicken is done at 75°C (165°F).
FAQs:
Q: Can I use boneless chicken?
A: Yes! Reduce cooking time by 10–15 minutes, depending on thickness.
Q: No buttermilk at home?
A: Mix 1 cup milk with 1 tbsp lemon juice or vinegar—let it sit 10 minutes before using.
Q: Can I freeze leftovers?
A: Definitely. Reheat in oven or air fryer for best texture.
