Best Buttermilk Oven Fried Chicken Recipes

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• PREP: Heat oven to 425F.
• CLEAN: Wash hands.
• Place buttermilk in shallow dish.
• On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
• Dip chicken in buttermilk to coat completely.
• Dredge in flour mixture to cover completely.
• Place on clean sheet of waxed paper.
• In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
• Place chicken skin side down in pan.
• CLEAN: Wash hands.
• Notes: CHILL: Refrigerate leftovers immediately.
• Chicken may also be deep-fried.
• COOK: Bake chicken at 425F for 30 minutes.
• Carefully turn chicken over.
• Bake 30 minutes more or until internal juices of chicken run clear.
• (Or insert instant-read meat thermometer in thickest part ot chicken).
• (Temperature should read 170°F for white meat, 180°F for dark meat).

BUTTERMILK PANKO-CRUSTED OVEN FRIED CHICKEN

Steps:

• Marinate chicken in buttermilk, thyme, cayenne, and garlic powder for 4 hours or overnight.
• Preheat the oven to 400 degrees.
• Mix the panko crumbs with the all-purpose seasoning. Panko bread crumbs really make this chicken, so don't substitute if possible.
• Without rinsing the chicken, dredge in beaten egg, then bread crumb mixture.
• Place breaded chicken on a foil-lined baking sheet.
• Spray chicken with a little non-stick spray.
• Bake for 25-30 minutes, until coating is crispy and juices run clear.

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY

Steps:

• On a cutting board, slice each chicken breast into strips.
• In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
• Preheat oven to 425˚F (220˚C).
• In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
• Dip the chicken strips in the panko mixture, ensuring they are fully coated.
• Line a rimmed baking sheet with parchment paper and brush with canola oil.
• Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
• Transfer the chicken to a paper towel-lined plate to remove extra grease.
• Enjoy!

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

BUTTERMILK RANCH OVEN "FRIED" CHICKEN

Steps:

• Heat oven to 425°F Melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• In a gallon plastic bag, mix together Bisquick, and Hidden Valley Buttermilk Ranch dressing. Coat chicken one piece at a time, but placing in bag and shaking. Place skin sides down in dish (dish and butter should be hot).
• Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

BUTTERMILK OVEN "FRIED" CHICKEN

Steps:

• For the chicken:
• In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
• Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil.
• For the coating:
• In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
• Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
• Bake until golden brown and cooked through, 40 to 45 minutes.

OVEN-FRIED CHICKEN THIGHS WITH BUTTERMILK-MUSTARD SAUCE FOR TWO

Steps:

• Preheat oven to 425°.
• Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture.
• Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes.
• Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes.
• Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes.
• Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.

OVEN FRIED BUTTERMILK CHICKEN - LOW FAT, BUT TASTY!

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a foil lined baking sheet. Spray the rack generously with cooking spray.
• Finely grind the cereal and toasts together in a food processor. Transfer crumbs to a large gallon size plastic bag. Add the oil, salt, cayenne, paprika, and ground pepper and toss to mix thoroughly.
• Whisk the buttermilk and Dijon mustard together in a medium shallow bowl. Add chicken to buttermilk/Dijon and turn to coat all the pieces evenly. Drop the chicken into the plastic bag, seal and shake until each piece is evenly coated.
• Place coated pieces on the prepared rack. Spray the chicken pieces evenly with cooking spray, and bake until the coating crisps and browns, approximately 35 to 40 minutes.
• Transfer to a platter and serve hot or at room temperature.
• Cook's note: I like to cook the chicken on the bone for a real moist and juicy chicken experience. If you can't find bone-in skinless chicken, simply pull off the skin before coating. Chicken breast halves can be quite large. To get a healthy 6 ounce portion, cut the breast pieces crosswise with a heavy knife into pieces about the same size as a chicken thigh.

BARBEQUE BUTTERMILK OVEN-FRIED CHICKEN

Steps:

• Combine buttermilk and barbeque sauce in a gallon-sized resealable plastic bag. Add chicken, turn to coat well, and seal. Place chicken in the refrigerator to marinate, 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Set a wire rack on top and grease with cooking spray.
• Combine corn flakes, bread crumbs, Italian dressing mix, poultry seasoning, Cajun seasoning, garlic powder, and black pepper in a gallon-sized resealable plastic bag. Add oil and toss until well mixed.
• Remove chicken from buttermilk mixture and dredge in corn flake mixture, pressing to coat thoroughly. Place onto the wire rack. Discard buttermilk mixture.
• Bake chicken in the preheated oven until golden brown, 35 to 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

OVEN FRIED BUTTERMILK CHICKEN BREASTS

Steps:

• Place chicken pieces in a large, shallow pan/dish. Pour buttermilk over and turn chicken pieces to coat evenly. Cover and refrigerate at least 2 hours.
• Preheat oven to 375 degrees.
• Place the oil and butter in another shallow pan (a jelly roll pan is perfect) and put in a heated 375 degree oven to melt. Set aside.
• Drain chicken in colander to remove excess liquid. Pat chicken dry with paper towels.
• In a large plastic bag, combine the flour and seasonings.
• Roll the chicken in the melted butter/oil mixture, then drop into the bag and shape to cover.
• Put chicken in a baking pan. Bake for 20 minutes. With a spatula, turn the chicken over and bake 5-10 minutes longer or until the top crust begins to bubble.
• NOTE: You can adjust this recipe to use boneless, skinless chicken thighs, or chicken tenders. The total weight of boneless, skinless meat should equal 1 1/4 to 1 1/2 pounds. You will want to reduce the cooking time for chicken tenders since they are a thinner piece of meat and will cook much quicker then a chicken breast.____I listed cayenne pepper as an optional ingredient in this recipe. I like a spicy kick to fried chicken. I probably wouldn't add the cayenne pepper if I was serving it to children._____For the buttermilk: I've used both regular and the low-fat versions. Both work well in this recipe._____For night before prepping: Mix seasoning and flour and put in plastic bag. Put chicken to marinate in buttermilk. Measure out butter and vegetable oil--combine in small covered bowl.

OVEN FRIED BUTTERMILK CHICKEN DRUMSTICKS

Steps:

• 1. In lidded plastic container large enough to hold drumsticks, combine seasoning, bay leaf, hot sauce, & buttermilk. Stir well. Add chicken, turning to coat, cover with lid & refrigerate several hours, or overnight. When ready to cook chicken, preheat oven to 400. Remove chicken from refrigerator. Drain chicken, ( do not rinse) pat dry with paper towels. Place flour. salt & pepper in plastic, sealable 1 gallon size bag. Add chicken drumsticks in batches & shake bag thoroughly to coat. Put butter in roasting pan & place in oven. When butter is melted & pan is hot,add chicken, SKIN side down,to pan. Place in oven & cook 20 minutes. Lower the temperature, to 350, turn drumsticks & cook another 20 minutes, or until cooked through. Remove coooked drumsticks to paper towel- lined plate to drain.

BUTTERMILK OVEN FRIED CHICKEN (MARTHA STEWART) RECIPE - (1/5)

Steps:

• Using a paper towel to grip, remove skin from chicken (or save time and buy the boneless, skinless type). In a gallon plastic bag with zip seal toss chicken with buttermilk and garlic. Add salt and pepper if you wish. Marinate at room temperature for 30 minutes or refigerate up to 12 hours. Preheat oven to 425 degrees. Put some breadcrumbs into a shallow dish. Working with one piece at a time, lift chicken from buttermilk (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer a baking sheet with a rack on top. Bake, without turning, until cooked through, 30 to 40 minutes. Tentiing with foil if browning too quickly.

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)

Steps:

• Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
• In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
• Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

OVEN-FRIED CHICKEN THIGHS WITH BUTTERMILK-MUSTARD SAUCE

Steps:

• Preheat oven to 425°. Combine the first 6 ingredients in a small microwave-safe bowl. Spoon 3 tablespoons buttermilk mixture into a shallow bowl; reserve remaining mixture. Combine the breadcrumbs and Parmesan cheese in a small bowl. Dip chicken in 3 tablespoons buttermilk mixture; dredge in breadcrumb mixture. Chill 15 minutes. Lightly coat a baking sheet with cooking spray, and place in oven for 5 minutes. Place the chicken on baking sheet. Bake at 425° for 24 minutes or until a meat thermometer registers 180°, turning chicken after 12 minutes. Microwave reserved buttermilk mixture at high for 20 seconds or until warm. Drizzle the sauce over chicken.

BUTTERMILK OVEN FRIED CHICKEN

Steps:

• Place chicken in 3 quart rectangle baking dish. Pour buttermilk over chicken. Cover and let stand in fridge for 30 minutes to 1 hour. About 10 minutes before removing from fridge stir together flour, parsley, oregano, salt and pepper.
• Remove chicken from dish, leave the buttermilk in the pan. Coat the chicken with flour mixture.
• In a large skillet, melt shortening and butter. Brown chicken, turning only once (I usually let it go for 10 minutes per side). Drain. Transfer back to the baking dish. Add chicken broth to the drippings in the skillet. Pour evenly over the chicken. Bake uncovered at 375° for 50 minutes or until chicken is no longer pink.

BUTTERMILK RANCH OVEN-FRIED CHICKEN RECIPE - (3.9/5)

Steps:

• Combine chicken, ranch seasoning, and buttermilk in a large ziploc bag. Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour. Preheat the oven to 425F. Spay a large baking sheet with cooking spray and set aside. Combine corn muffin mix and seasonings in a shallow bowl. Remove the chicken pieces one at a time an shake off the excess buttermilk. Dip the chicken in the breading, turning to evenly coat. Shake off excess and place chicken, bone side down, on the prepared baking sheet. Repeat for remaining chicken pieces. Lightly spray the top of each piece of chicken with cooking spray. Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown, just place a piece of foil lightly over the top of the chicken to prevent further browning.

OVEN-FRIED CHICKEN WITH BEER AND BUTTERMILK

Steps:

• In large, shallow dish, whisk together lager beer, buttermilk, 1/2 cup herbs, salt and pepper. Add chicken to dish, turning to coat all sides. Cover and refrigerate for at least 2 hours or up to 24 hours. Turn chicken occasionally as it marinates.
• Preheat oven to 400 degrees. Cover a large sheet pan with parchment paper or coat with cooking spray.
• In shallow dish, place bread crumbs and remaining 1/2 cup of herbs. Stir to distribute herbs evenly.
• Remove chicken from marinade and drain. Dip each piece of chicken in the crumbs, rolling to coat all sides thoroughly. Place chicken pieces on sheet pan, leaving space between each piece.
• Bake 45 minutes to 1 hour, or until chicken is golden brown on top and cooked through. Baking time will depend on size of chicken pieces. To test for doneness, insert a meat thermometer into the thickest part of the meat. The chicken is done when the temperature registers 160 degrees.
• Serve chicken hot, room temperature or cold.

YUMMY OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• Place chicken in buttermilk.
• Combine all remaining ingredients in shallow dish.
• Remove chicken from buttermilk, roll it in dry mixture, and place it in baking pan that has been coated with cooking spray.
• Bake at 325 degrees about 50 minutes or until done. I bake the boneless skinless breasts at 375 degrees for about 35 minutes.

BUTTERMILK OVEN-FRIED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Spray a large baking dish or sheet with non-stick cooking spray and set aside.
• Soak chicken in buttermilk in a large bowl.
• Cover with plastic wrap and chill for 30 minutes.
• Brush the butter over the bottom of the baking dish.
• Mix the flour, cornmeal, salt, paprika and garlic together in a large zipper-style plastic bag.
• Put one milk-soaked piece of chicken in the seasoned flour and shake well to dredge, then place it in the baking dish.
• Repeat this with the rest of the chicken.
• Bake chicken for 10 minutes, then turn over and bake an additional 10 minutes or until cooked through.
• Do not overcook.

OVEN-FRIED BUTTERMILK CHICKEN

Steps:

• Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
• Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish.
• Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
• Heat the oven to 400*,arranging a rack in the middle.
• Place a metal cooling rack inside a baking sheet and set aside.
• Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper.
• Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken.
• Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
• Bake until golden and crispy,turning half way through and internal temperature is 160*, about 35 minutes.