Prep time: 30 mins | Cook time: 20 mins | Marinating: 1 hr | Total time: 1 hr 50 mins | Servings: 6
You have to try this oven-fried chicken! It’s seriously amazing, the chicken turned out super crispy, and you can prep this in under thirty minutes. Serve this with mashed potatoes or your favourite roasted/steamed veggies for a complete meal that your entire family will enjoy!
Ingredients
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Marinade:
2 lbs chicken breast cut into strips (or use tenders)
½ tsp salt
¼ tsp garlic powder
½ tsp ground paprika
¼ tsp onion powder
1 c. buttermilk
freshly ground black pepper to taste
½ lemon juice only
Dry coating:
4 tbsp plain bread crumbs panko or regular both work
½ tsp baking powder
1 ¼ c. white flour
2-3 tsp garlic powder
1 tsp onion powder
1 tsp ground paprika
½ tsp ground black pepper
½ tbsp salt or less to taste
Wet coating:
⅔ c. buttermilk
2 large eggs
For the pan:
⅓ c. butter
How to make Truly Crispy Buttermilk Oven Fried Chicken
Step 1: In a large bowl, combine the marinade ingredients except for the chicken until well mixed. Then, add the pieces of chicken and toss until well coated. Tent the bowl and put it in the fridge to marinate the chicken for at least an hour or overnight. Alternately, you can place everything in a Ziploc bag, massage the chicken for a couple of minutes, and place it in the fridge to marinate the chicken for at least 10 minutes.
Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. Put a dark, rimmed roasting pan or baking pan in the oven while preheating.
Step 3: In a large bowl, mix the dry coating ingredients until well combined.
Step 4: Add the eggs to another bowl along with ⅔ cup buttermilk. Mix well.
Step 5: Shake the excess marinade off the chicken, then dredge the chicken in the flour mixture. Shake the excess off, then dip the chicken in the egg mixture, evenly coating each piece. Transfer the chicken to the flour mixture and coat again. Make sure to evenly coat the chicken, then shake the excess off.
Step 6: Very carefully take the pan out of the oven. Place the butter in the pan and melt. Once melted, lay the chicken on top, making sure to not overcrowd the pan. Place the pan back in the oven and bake the chicken for about 10 to 12 minutes. Flip the chicken and continue to bake for an additional 5 to 10 minutes. Set the oven to broil for a couple of minutes until the chicken is golden and crispy.
Step 7: Allow the chicken to sit for at least 2 minutes after taking it out of the oven. This will make sure to crisp the chicken up. Serve and enjoy!
Note:
For this recipe, you can also use different chicken pieces such as wings, drumsticks, or even bone-in thighs.
Nutrition Facts:
Serving: 1serving, Calories: 456kcal, Carbohydrates: 30g, Protein: 40g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 185mg, Sodium: 1764mg, Potassium: 809mg, Fiber: 1g, Sugar: 4g, Vitamin A: 795IU, Vitamin C: 6.6mg, Calcium: 143mg, Iron: 2.6mg
Ingredients
- Marinade:
- 2 lbs chicken breast cut into strips (or use tenders)
- ½ tsp salt
- ¼ tsp garlic powder
- ½ tsp ground paprika
- ¼ tsp onion powder
- 1 c. buttermilk
- freshly ground black pepper to taste
- ½ lemon juice only
- Dry coating:
- 4 tbsp plain bread crumbs panko or regular both work
- ½ tsp baking powder
- 1 ¼ c. white flour
- 2-3 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground paprika
- ½ tsp ground black pepper
- ½ tbsp salt or less to taste
- Wet coating:
- ⅔ c. buttermilk
- 2 large eggs
- For the pan:
- ⅓ c. butter
Instructions
Step 1: In a large bowl, combine the marinade ingredients except for the chicken until well mixed. Then, add the pieces of chicken and toss until well coated. Tent the bowl and put it in the fridge to marinate the chicken for at least an hour or overnight. Alternately, you can place everything in a Ziploc bag, massage the chicken for a couple of minutes, and place it in the fridge to marinate the chicken for at least 10 minutes.
Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. Put a dark, rimmed roasting pan or baking pan in the oven while preheating.
Step 3: In a large bowl, mix the dry coating ingredients until well combined.
Step 4: Add the eggs to another bowl along with ⅔ cup buttermilk. Mix well.
Step 5: Shake the excess marinade off the chicken, then dredge the chicken in the flour mixture. Shake the excess off, then dip the chicken in the egg mixture, evenly coating each piece. Transfer the chicken to the flour mixture and coat again. Make sure to evenly coat the chicken, then shake the excess off.
Step 6: Very carefully take the pan out of the oven. Place the butter in the pan and melt. Once melted, lay the chicken on top, making sure to not overcrowd the pan. Place the pan back in the oven and bake the chicken for about 10 to 12 minutes. Flip the chicken and continue to bake for an additional 5 to 10 minutes. Set the oven to broil for a couple of minutes until the chicken is golden and crispy.
Step 7: Allow the chicken to sit for at least 2 minutes after taking it out of the oven. This will make sure to crisp the chicken up. Serve and enjoy!
Notes
For this recipe, you can also use different chicken pieces such as wings, drumsticks, or even bone-in thighs.
