This Crispy Oven-Fried Buttermilk Chicken delivers the crunch and flavor of fried chicken without the mess or grease of deep frying. Tender chicken pieces are soaked in tangy buttermilk, coated in a perfectly seasoned flour mix, and baked to golden perfection. It’s comfort food made simple — juicy inside, crispy outside, and irresistibly delicious.
Who Is This Recipe For?
This recipe is ideal for:
- Busy families craving homemade fried chicken made lighter and easier.
- Home cooks who want crispy chicken without a fryer.
- Anyone who loves classic Southern-style comfort food.
- Meal preppers looking for oven-baked chicken that reheats perfectly.
Why It’s Great
- ✅ No deep frying: All the crunch, none of the oil splatter.
- ✅ Flavor-packed: The buttermilk marinade ensures juicy, tender chicken every time.
- ✅ Easy cleanup: One pan and a few simple ingredients.
- ✅ Family favorite: Loved by kids and adults alike!
Kitchen Equipment Needed
You’ll need:
- Large mixing bowl
- Baking sheet
- Wire rack (optional but helps crispiness)
- Parchment paper or foil
- Tongs or a fork for coating and flipping
📋 Ingredients
For the Chicken
- 6 boneless, skinless chicken breasts, cut into thirds — for even cooking and portion control
- 1 cup buttermilk — to tenderize and add tangy flavor
For the Coating
- 1 cup all-purpose flour — forms the crispy crust
- ½ teaspoon salt — enhances natural flavor
- 1 tablespoon seasoned salt (like Lawry’s) — adds savory depth
- ¾ teaspoon black pepper — for mild heat
- 2 teaspoons paprika — for smoky warmth and golden color
- ¼ cup butter (½ stick) — helps crisp the coating in the oven
🔥 Directions
Step 1: Marinate the Chicken
Place the chicken pieces in a large bowl. Pour the buttermilk over them, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 20–30 minutes, or up to 4 hours for extra tenderness and flavor.
Step 2: Preheat the Oven
Preheat your oven to 400°F (200°C). While it heats, melt the butter on a baking sheet in the oven for a few minutes until it’s fully melted.
Step 3: Prepare the Coating
In a large shallow bowl, combine the flour, salt, seasoned salt, black pepper, and paprika. Stir well to evenly distribute the spices.
Step 4: Coat the Chicken
Remove each piece of chicken from the buttermilk, allowing excess liquid to drip off. Dredge each piece in the flour mixture, coating it thoroughly on all sides.
Step 5: Arrange and Bake
Place the coated chicken pieces on the buttered baking sheet. Turn each piece once to coat both sides lightly with melted butter — this step gives that crispy, golden crust.
Bake for 25–30 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Rest and Serve
Remove the chicken from the oven and let it rest for 5 minutes before serving. This helps the coating stay crisp and the juices settle inside.
🧊 Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooked pieces for up to 2 months. Reheat in the oven to keep them crispy.
💡 Tips & Variations
- For extra crunch, add a few tablespoons of cornstarch to the flour mixture.
- Spice it up by adding cayenne pepper or chili powder.
- Use chicken thighs instead of breasts for richer flavor.
- For a lighter version, use cooking spray instead of butter.
❓ FAQ
Q: Can I use bone-in chicken pieces?
A: Yes! Just increase the baking time to about 40–45 minutes, depending on thickness.
Q: Can I make this recipe dairy-free?
A: Substitute the buttermilk with 1 cup almond milk + 1 tablespoon lemon juice or vinegar.
Q: How do I keep the coating from falling off?
A: Make sure the chicken isn’t too wet before dredging in flour, and press the coating firmly onto each piece.
🏁 Conclusion
This Crispy Oven-Fried Buttermilk Chicken is the ultimate blend of flavor, texture, and simplicity. With its golden, crunchy crust and juicy, tender interior, it’s a healthier way to enjoy classic fried chicken flavor. Serve it with mashed potatoes, coleslaw, or biscuits for a comforting meal everyone will love!
