Buttermilk Oven Fried Chicken (Print Version)
# Ingredients:
01 -
6 bone-in, skin-on chicken thighs
02 -
2 cups buttermilk
03 -
1 1/2 cups all-purpose flour
04 -
1 cup crushed cornflakes or cornmeal
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1 teaspoon paprika
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon cayenne pepper
11 -
1 large egg
12 -
1 teaspoon baking powder
13 -
2 tablespoons melted butter or neutral oil
14 -
Fresh parsley (optional, for garnish)
# Instructions:
01 -
In a large bowl or zip-top bag, combine chicken and buttermilk. Cover and refrigerate for at least 4 hours or overnight.
02 -
Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet or line a tray with parchment paper.
03 -
In a shallow dish, mix flour, crushed cornflakes or cornmeal, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and baking powder.
04 -
Beat the egg in a separate bowl.
05 -
Remove chicken from buttermilk and let the excess drip off. Dip each piece in egg wash, then dredge in the flour mixture, pressing to coat evenly.
06 -
Arrange the coated chicken pieces on the prepared tray or rack. Drizzle or spray the tops with melted butter or neutral oil.
07 -
Bake in preheated oven for 40–45 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
08 -
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley, if desired.