Oh my goodness, have you ever tried *buttermilk oven fried chicken*? It’s an absolute game changer! Imagine sinking your teeth into golden, crispy chicken that’s juicy and flavorful, all without the mess of frying. I remember the first time I made this dish—I was a bit skeptical, thinking “how can baked chicken be crispy?” But trust me, after soaking it in tangy buttermilk and giving it that delicious seasoned coating, I was hooked! The aroma that fills your kitchen while it bakes is just heavenly. It’s like a cozy hug on a plate! Plus, it’s so easy to whip up for a weeknight dinner or a family gathering. You’ll want to keep this recipe in your back pocket for any occasion. Get ready to impress!
Ingredients List
- 4 pieces chicken (legs or breasts, skin-on for extra crispiness)
- 1 cup buttermilk (for soaking and tenderizing)
- 1 cup all-purpose flour (for that perfect coating)
- 1 teaspoon paprika (adds a lovely color and depth)
- 1 teaspoon garlic powder (for a savory kick)
- 1 teaspoon onion powder (brings out the flavor)
- 1 teaspoon salt (essential for seasoning)
- 1/2 teaspoon black pepper (for a bit of spice)
- 1/2 teaspoon cayenne pepper (optional, if you like it spicy!)
- Cooking spray (to help achieve that golden crust)
How to Prepare Buttermilk Oven Fried Chicken
Prepping the Chicken
First things first, let’s talk about the chicken! You’ll want to soak your chicken pieces in that luscious buttermilk. This step is crucial because the buttermilk not only tenderizes the meat but also infuses it with flavor. I usually let mine marinate for at least an hour, but if you have time, let it soak overnight in the fridge. The longer it sits, the better it gets! Just make sure to cover it tightly so that it stays nice and fresh.
Making the Coating
Now for the fun part—making that irresistible coating! In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re feeling adventurous. I like to whisk it all together until it’s well mixed. This is where you can adjust the spices to fit your personal taste. If you love garlic, go ahead and add a little more! Once it’s mixed, it’s time to dredge the chicken. Remove each piece from the buttermilk, letting the excess drip off, and then coat it in the flour mixture. I like to press down a bit to ensure that coating sticks well.
Baking Instructions
Preheat your oven to 425°F (220°C) while you get your chicken ready. Line a baking sheet with parchment paper to catch any drips and make cleanup a breeze. Place your coated chicken pieces on the sheet, making sure they aren’t crowded—air needs to circulate for that perfect crisp! Next, give them a light spray of cooking spray to help achieve that beautiful golden brown color. Bake for about 30-35 minutes, but keep an eye on them! They’re done when the internal temperature reaches 165°F (74°C) and they’re crispy and golden on the outside. Just imagine the aroma filling your kitchen; it’s simply irresistible!
Tips for Success
- Marinate Longer: If you can, marinate the chicken overnight in buttermilk. This not only enhances the flavor but also makes the chicken super tender!
- Use Fresh Spices: Fresh spices make a huge difference. If your spices are older than your last birthday, it’s time for some fresh ones!
- Don’t Rush the Coating: Make sure to coat the chicken well and press the flour mixture into the skin. This ensures a thicker, crunchier crust.
- Leave Space on the Baking Sheet: Give your chicken pieces some breathing room on the baking sheet. If they’re too close together, they won’t crisp up as well.
- Keep an Eye on the Oven: Ovens can be tricky! Start checking for doneness around the 30-minute mark to prevent overcooking.
- Let it Rest: Once it’s out of the oven, let your chicken rest for a few minutes before digging in. This helps keep all those delicious juices inside!
Nutritional Information
Here’s the estimated nutritional breakdown for each piece of *buttermilk oven fried chicken*. Keep in mind that these values can vary based on the specific ingredients you use and portion sizes, but this will give you a good idea of what you’re working with:
- Calories: 350
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 2g
- Protein: 25g
This dish is not only delicious but also a great source of protein, making it a satisfying option for your meals. Enjoy your crispy chicken guilt-free! Remember, these values are estimates based on typical values, so feel free to adjust according to your specific ingredients and preferences.
FAQ Section
Can I use boneless chicken for this recipe?
Absolutely! Boneless chicken can work well too, just keep an eye on the cooking time as it may cook faster than bone-in pieces.
What if I don’t have buttermilk?
No worries! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’re good to go!
Can I make this chicken ahead of time?
Yes! You can marinate the chicken in buttermilk the night before and then coat and bake it the next day. Just remember to store it in the fridge.
Is this recipe gluten-free?
Yes, if you use a gluten-free all-purpose flour, this *buttermilk oven fried chicken* can easily be made gluten-free!
How do I store leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To keep it crispy, you can reheat it in the oven at 375°F (190°C) for about 10-15 minutes.
Why You’ll Love This Recipe
- Crispy Perfection: The coating gets that amazing crispy texture without all the grease from frying. It’s like the best of both worlds!
- Flavorful and Juicy: Soaking the chicken in buttermilk infuses it with flavor and keeps it juicy. You won’t believe how tender it is!
- Easy to Prepare: With just a few simple steps, you can whip up this dish without too much fuss. Perfect for busy weeknights!
- Healthier Option: Baking instead of frying means less oil and fewer calories, so you can indulge without the guilt!
- Customizable Spices: You can easily adjust the seasoning to suit your taste. Add more heat or swap in your favorite spices!
- Great for Meal Prep: This chicken is fantastic for meal prep. Cook a batch ahead of time, and you’ll have delicious meals ready to go!
- Family-Friendly: Kids and adults alike will love this dish! It’s sure to be a hit at the dinner table.
Storage & Reheating Instructions
So, you’ve made a delicious batch of *buttermilk oven fried chicken*, and now you have some leftovers? No problem! To store your crispy chicken, let it cool completely first. Then, place the pieces in an airtight container and refrigerate them. They’ll last for about 3 days, but trust me, they might not last that long because they’re just too good!
When it comes to reheating, you’ll want to preserve that fabulous crispiness. The best way to do this is to use your oven. Preheat it to 375°F (190°C) and place the chicken pieces on a baking sheet lined with parchment paper. Bake for around 10-15 minutes, or until they’re heated through and crispy again. You can also use an air fryer if you have one—just pop them in for about 5-7 minutes at 350°F (175°C) for a quick and crispy reheat.
Avoid using the microwave for reheating, as it tends to make the coating soggy and sad. We want to keep that crunch intact! Enjoy your leftovers just as much as the first time around!
Serving Suggestions
Now that you’ve got your delicious *buttermilk oven fried chicken* ready, let’s talk about what to serve alongside it! Pairing this crispy delight with the right sides can elevate your meal to a whole new level. Here are a few of my favorite options:
- Classic Coleslaw: A crunchy, tangy coleslaw is the perfect contrast to the warm, crispy chicken. The freshness and acidity help balance the richness of the dish.
- Mashed Potatoes: You can’t go wrong with creamy mashed potatoes! They soak up any drippings and add a comforting touch to your meal.
- Green Beans: Sautéed or steamed green beans tossed with a little olive oil and garlic make a vibrant and healthy side that complements the chicken beautifully.
- Biscuits: Flaky, buttery biscuits are a great addition! They can be perfect for sopping up any extra buttermilk gravy or drippings.
- Corn on the Cob: Sweet corn on the cob, especially when grilled or roasted, adds a burst of sweetness that pairs nicely with savory chicken.
- Barbecue Sauce: A side of smoky barbecue sauce for dipping adds an extra layer of flavor. It’s a fun twist that everyone will love!
- Pickles: Don’t forget a few dill pickles on the side! Their tartness cuts through the richness and adds a zesty crunch.
Feel free to mix and match these sides based on what you have on hand or what you’re craving. Trust me, each bite of chicken paired with these sides will make your meal unforgettable!
Print
Buttermilk Oven Fried Chicken: 7 Secrets to Crispy Joy
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Crispy buttermilk oven fried chicken with a flavorful coating.
Ingredients
- 4 pieces chicken (legs or breasts)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Cooking spray
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, soak chicken pieces in buttermilk for at least 1 hour.
- In another bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.
- Remove chicken from buttermilk and dredge in the flour mixture.
- Place chicken on a baking sheet lined with parchment paper.
- Spray chicken lightly with cooking spray.
- Bake for 30-35 minutes or until golden brown and cooked through.
Notes
- For best flavor, marinate chicken overnight.
- You can use skinless chicken for a healthier option.
- Adjust spices according to your taste.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Main dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: buttermilk oven fried chicken, crispy chicken, baked chicken
