Truly Crispy Buttermilk Oven Fried Chicken

Made using a simple technique, this chicken gets so crispy in the oven – it’s hard to believe it isn’t deep fried! It’s easy to make and way less messy than the traditional way – no greasy stove to clean!
Have you ever been disappointed by a really promising recipe on the Internet? I’m sure you have. I know I have! And more than once.

 

There was the sheet cake incident of 2006. The pumpkin cream cheese cupcake mishap of 2013. The stir fry mess up of 2015. And definitely the pancake disaster of 2017. Uhm, with many more failed recipes in between them.
I can assure you one thing though:
If you love crispy fried chicken, crunchy on the outside and juicy on the inside – this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven.
And the best part? None of the greasy stovetop cleaning.

You won’t be disappointed by this recipe – it’s the BEST Crispy Buttermilk Oven Fried Chicken!

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• Prep Time: 30 mins


• Cook Time: 20 mins


• Total Time: 50 mins


• Servings: people


• * These are affiliate links and I make a commission for purchases made after clicking through.

Ingredients

• For the marinade:


• 1/2 teaspoon sea salt


• 1/2 teaspoon ground paprika I used smoked, but regular is fine


• 1/4 teaspoon garlic powder


• 1/4 teaspoon onion powder


• freshly ground black pepper to taste


• 1 cup buttermilk


• 1/2 lemon juice only


• 2 pounds chicken breast cut into strips (or use tenders)

For the dry coating:

• 1 1/4 cups white flour


• 4 tablespoon bread crumbs panko or regular both work


• 1/2 teaspoon baking powder


• 1/2 tablespoon salt use less if your salt is strong


• 2-3 teaspoons garlic powder


• 1 teaspoon ground paprika


• 1 teaspoon onion powder


•  1/2 teaspoon ground black pepper

For the wet coating:

• 2 large eggs


•   2/3 cup buttermilk

For the pan:

Instructions

• Prep the chicken:


•  Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they’re all well coated. Cover and place in the fridge for one hour up to overnight. (If your’e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)

Preheat oven and pan:

•     Prep the pan and oven: Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).

Bread the chicken:

•     Mix the dry coating: Place all ingredients for the dry coating in a large bowl. Mix well.


•     Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.


•     Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.


•     Bake the chicken:


•     Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.


•     Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.


•     Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

Notes

• Total time doesn’t include time for marinating, as it will be individual.


• This also works with other chicken pieces – many readers have reported great success using wings, drumsticks or even bone-in thighs.

RECIPES ADAPTED FROM https://www.savorynothings.com