Home Kitchen Oven Fried Buttermilk Chicken

I have a little fear of deep-frying. We’ve discussed this.

And by little… I mean big time.

For me it’s the fear of the oil exploding all over the place and being responsible for burning down my kitchen. I’m sure I’m over dramatizing the situation… but the fear is real. So you may never see a fried recipe on this blog {I’m okay with it} and if you do, it’s because I’m looking to remodel.

This dish is reliable for a picnic, a party or dinner any night of the week. The night before you can quickly make the spicy buttermilk concoction, pour it over the chicken and pop it into the fridge and go nighty-night. Only give yourself a half an hour and set it out on the counter to bring it up a little in temperature. Then only pull out each piece, drip off the buttermilk and quickly roll the chicken in the finely crushed cornflakes, drizzle a little butter over top and bake. Forty minutes later your house smells standout and you can sink your teeth into crispy, crunchy, savory-y oven-fried chicken.

Worth keeping fried chicken it’s an American old-school and I’m so happy that I can still enjoy it… simply minus all that scary hot oil.

Start by measuring two cups of buttermilk.

Smash and peel two large cloves of garlic… and drop them into the buttermilk.

Measure and pour in 3 tablespoons of Frank’s hot sauce…

One tablespoon of your go-to all purpose seasoning salt…

One teaspoon coarse black pepper…

…and a half teaspoon of both paprika and cayenne pepper.

Give it a whisking until the spices are throughout the buttermilk.

As far as the chicken goes, you’ll want four of both drumsticks and thighs. Bone-in and skin-on… well, skin-on for now.

It does take a little muscle power to remove the skin from the chicken. Unless you have a butcher or can buy bone-in, skinless chicken pieces… you’ll have to do this by hand.

Place the chicken into a re-sealable bag or a dish.

Pour the buttermilk over top…

Seal or cover and pop the whole thing into your fridge for 12+ hours.

When the time is up… remove the chicken and let the buttermilk drip off of the chicken and back into the bag.

Place the chicken into the dish with the crushed cornflake crumbs and press, roll and coat the chicken pieces.

Ta-da! We’re almost there.

Place the chicken onto an oven-safe wire rack that is set into a rimmed sheet pan and drizzle with four tablespoons of melted butter.

Bake the chicken in a 400 degree oven for 35-40 minutes or until the chicken is fully cooked and crispy.

That’s it. This Oven Fried Buttermilk Chicken are actually to die for. What Worth keeping most is what the cornflake crumbs bring to the table. They’re ever so slightly sweet and you can actually taste the buttermilk marinated chicken and all those spices underneath. So so Worth the pot.

And as you can see… these went especially fast.

Enjoy! And if you give this Oven Fried Buttermilk Chicken recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook: 120 Wholesome Kitchen-made Recipes Made Unfussy is now available! CLICK HERE for details and THANK YOU in advance!

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