Buttermilk Oven Fried Chicken

This buttermilk oven fried chicken transforms a traditionally deep-fried favorite into a healthier oven-baked version without sacrificing that crispy exterior and juicy interior we all crave. The secret lies in the buttermilk marinade which tenderizes the meat while infusing it with tangy flavor that carries through in every bite.

I developed this recipe during a particularly busy season when I wanted to serve my family something special without spending hours in the kitchen. Now it appears on our table at least twice a month and disappears faster than anything else I make.

Ingredients

• Bone in skin on chicken thighs: Provide the perfect combination of flavor and moisture retention that makes this dish irresistible
• Buttermilk: Acts as a tenderizer breaking down proteins while adding tanginess that balances the savory coating
• Crushed cornflakes: Create that signature crunch that mimics deep frying when baked at high heat
• Baking powder: The secret ingredient that helps the coating crisp up beautifully in the oven
• Melted butter: Brushed on before baking adds richness and helps achieve that golden brown exterior

Step-by-Step Instructions

Marinate the Chicken:

Place your chicken pieces in buttermilk ensuring they're fully submerged and refrigerate for at least 4 hours but preferably overnight. This long soak not only flavors the meat but the lactic acid in buttermilk breaks down proteins making the chicken incredibly tender.

Prepare the Coating:

Mix all your dry ingredients thoroughly in a shallow dish making sure the spices are evenly distributed throughout the flour and cornflake mixture. The combination of spices creates layers of flavor while the cornflakes provide essential texture.

Create the Dredging Station:

Set up your breading station with the marinated chicken buttermilk marinade beaten egg and seasoned flour mixture in sequence. Working systematically keeps one hand dry and prevents the coating from clumping on your fingers.

Coat the Chicken:

Remove each piece from the buttermilk allowing excess to drip off before dipping in egg and then pressing firmly into the coating mixture. The pressing motion ensures maximum adherence of the crunchy exterior to the chicken.

Arrange for Baking:

Position the coated chicken pieces on a wire rack over a baking sheet which allows hot air to circulate around the entire piece ensuring even crisping. If using parchment leave space between pieces to prevent steaming.

Bake to Perfection:

Slide your tray into a fully preheated oven and bake until the coating turns golden brown and crispy while the interior reaches the food safe temperature of 165°F. The high temperature is crucial for achieving that fried texture.

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The cornflake coating in this recipe was inspired by my grandmother who always kept a box in her pantry specifically for her famous fried chicken. When I adapted her recipe for the oven I discovered that crushing the cornflakes to different textures some fine some coarser creates the most interesting crunchy exterior.

Make Ahead Options

The beauty of this recipe lies in its flexibility. You can marinate the chicken up to 24 hours ahead which not only saves time but actually improves the final result. The coating mixture can be prepared and stored in an airtight container up to a week in advance. For busy weeknights you can even coat the chicken in the morning and keep it refrigerated on a baking sheet covered loosely with plastic wrap then simply pop it in the oven when you get home.

Perfect Side Dishes

This oven fried chicken pairs beautifully with classic comfort food sides. Creamy mashed potatoes complement the crunchy texture while coleslaw provides a fresh contrast to the rich flavors. For a complete southern inspired meal serve with buttermilk biscuits and honey butter. During summer months fresh corn on the cob and sliced watermelon create a seasonal feast that needs nothing more than some sweet tea to wash it all down.

Troubleshooting Tips

If your coating isn't getting as crispy as you'd like try increasing your oven temperature by 25 degrees for the last 10 minutes of cooking. Always ensure your oven is fully preheated before adding the chicken. For extra crispiness spray or brush the chicken with a little more oil halfway through cooking. If the coating browns too quickly before the chicken is cooked through lower the temperature and cover loosely with foil until the internal temperature reaches 165°F.

Frequently Asked Questions

→ How do I ensure the chicken stays crispy?

Use a wire rack on the baking tray to allow air circulation, and apply melted butter or oil to enhance crispiness.

→ Can I use boneless chicken instead of thighs?

Yes, boneless chicken works well, but adjust the baking time to prevent overcooking, as it cooks faster than bone-in pieces.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute.

→ Can I make this ahead of time?

You can marinate the chicken overnight and coat it just before baking for fresh, crispy results.

→ What side dishes go well with oven fried chicken?

Serve it with mashed potatoes, coleslaw, green beans, or cornbread for a complete and delicious meal.