Buttermilk Oven Fried Chicken

 

Craving the crispy texture of fried chicken without the excess oil? This Buttermilk Oven-Fried Chicken recipe delivers all the flavor and crunch of traditional fried chicken—minus the deep fryer. Baked until golden and crispy, this dish is healthier, easier, and perfect for weeknight dinners or family gatherings.

By combining a seasoned flour coating with a tangy buttermilk-style batter, this oven-fried chicken gives you a restaurant-quality meal straight from your own kitchen.

Why You’ll Love This Recipe

• Healthier alternative to deep-fried chicken—crispy without the guilt.
• Family-friendly meal that everyone will enjoy.
• Budget-friendly ingredients you probably already have at home.
• No special equipment needed—just your oven and a baking tray.
• Perfectly seasoned with garlic, paprika, and just the right amount of spice.

Ingredients Breakdown

Chicken

Use a whole chopped chicken for variety (drumsticks, thighs, wings, and breasts). You can also use just one cut if you prefer—like all drumsticks or boneless chicken tenders.

All-Purpose Flour

Forms the crunchy coating that makes the chicken golden and crisp.

Garlic Pepper & Paprika

These spices bring warmth, depth, and classic Southern-inspired flavor.

Sugar

Balances the savory spices and enhances browning.

Baking Powder & Baking Soda

These leavening agents help create a light, crispy crust.

Milk & Eggs

Form the wet batter that binds the flour coating to the chicken. For richer flavor, you can substitute buttermilk.

Olive Oil

Drizzled over the chicken to achieve a crispy oven-fried finish.

Tips and Tricks for Perfect Oven-Fried Chicken

• Double-coat for extra crunch: Dipping the chicken twice (milk mixture → flour → milk mixture → flour) creates the crispiest crust.
• Don’t overcrowd the tray: Space chicken pieces apart so they bake evenly.
• Flip halfway through: Turn the chicken once during baking for even crispiness.
• Use parchment paper: Prevents sticking and makes cleanup easier.
• For extra flavor: Marinate the chicken in buttermilk for a few hours before cooking.

Variations and Customizations

• Spicy Version: Add cayenne pepper or chili powder to the flour mixture.
• Herb Coating: Mix dried thyme, oregano, or rosemary into the flour for a fragrant twist.
• Gluten-Free Option: Replace all-purpose flour with gluten-free flour.
• Air Fryer Method: Cook at 375°F for about 25–30 minutes, flipping halfway through.
• Cheesy Coating: Add grated Parmesan to the flour for a savory upgrade.

Pairing Suggestions

This crispy oven-fried chicken pairs beautifully with classic comfort foods such as:

• Mashed potatoes with gravy
• Buttery cornbread
• Creamy coleslaw
• Steamed green beans or roasted vegetables
• Macaroni and cheese

For a lighter option, serve with a fresh garden salad or a cucumber tomato salad.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
• Freezer: Freeze cooked chicken pieces for up to 2 months. Reheat directly from frozen at 375°F until hot and crispy.
• Meal Prep Tip: Bake a large batch, then portion into containers for easy weekday lunches.

Popular Questions

1. Can I use buttermilk instead of milk?
Yes, and it’s highly recommended. Buttermilk tenderizes the chicken and adds extra flavor.

2. Why is my coating not crispy?
Make sure you double-dip the chicken and don’t overcrowd the baking sheet. Drizzling olive oil also helps crisp up the crust.

3. Can I use boneless chicken?
Absolutely. Adjust the baking time since boneless pieces cook faster (about 30–35 minutes).

4. Can I make this recipe ahead?
Yes, you can coat the chicken ahead of time and refrigerate it for up to 6 hours before baking.