Prep time: 30 mins | Cook time: 20 mins | Marinating: 1 hr | Total time: 1 hr 50 mins | Servings: 6
First bite and I was hooked! This is truly the crispiest and juiciest oven-fried chicken with a buttermilk flavour I’ve ever tasted! No more oil splatter or greasy stovetop cleaning with this easy recipe. A must and to keep!
Ingredients
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Marinade:
½ tsp salt
½ tsp ground paprika
¼ tsp garlic powder
¼ tsp onion powder
freshly ground black pepper to taste
1 c. buttermilk
½ lemon juice only
2 lbs chicken breast cut into strips (or use tenders)
Dry coating:
1 ¼ c. white flour
4 tbsp plain bread crumbs panko or regular both work
½ tsp baking powder
½ tbsp salt or less to taste
2-3 tsp garlic powder
1 tsp ground paprika
1 tsp onion powder
½ tsp ground black pepper
Wet coating:
2 large eggs
⅔ c. buttermilk
For the pan:
⅓ c. butter
How to make Truly Crispy Buttermilk Oven Fried Chicken
Step 1: In a large bowl, whisk the marinade ingredients except for the chicken. Add the pieces of chicken, coating all sides. Place in the fridge for an hour or overnight, covered. Or you can place everything in a Ziploc bag including the chicken and massage for a couple of minutes, and allow it to sit in the fridge for at least 10 minutes.
Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. In the oven, place a dark, rimmed roasting or baking pan while preheating.
Step 3: In a large bowl, add the dry coating ingredients. Mix well and set aside.
Step 4: Add the eggs and ⅔ cup buttermilk in another bowl, whisking well until mixed.
Step 5: Remove the chicken from the marinade, shaking the excess off. In the flour mixture, dredge the chicken. Shake the excess off, then dip in the egg mixture, coating the chicken evenly. Return to the flour mixture, evenly coating the chicken. Make sure to shake the excess off.
Step 6: Very carefully take the hot pan from the oven. Add the butter to the hot pan and melt. On top, place the pieces of chicken, making sure not to overcrowd the pan. Place in the preheated oven and bake for about 10 to 12 minutes. Flip and continue to bake the chicken for 5 to 10 minutes more. Keep in mind that the cooking time of the chicken varies depending on the size and thickness. Then, broil the chicken for a couple of minutes until crispy and golden.
Step 7: Remove from the oven when done and allow the chicken to sit for at least 2 minutes before serving. This will ensure the chicken will crisp up. Do not let the chicken sit for too long, or it will be soggy. Enjoy immediately!
Note:
For this recipe, you can also use other chicken parts 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:
- ½ tsp salt
- ½ tsp ground paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- freshly ground black pepper to taste
- 1 c. buttermilk
- ½ lemon juice only
- 2 lbs chicken breast cut into strips (or use tenders)
- Dry coating:
- 1 ¼ c. white flour
- 4 tbsp plain bread crumbs panko or regular both work
- ½ tsp baking powder
- ½ tbsp salt or less to taste
- 2-3 tsp garlic powder
- 1 tsp ground paprika
- 1 tsp onion powder
- ½ tsp ground black pepper
- Wet coating:
- 2 large eggs
- ⅔ c. buttermilk
- For the pan:
- ⅓ c. butter
Instructions
Step 1: In a large bowl, whisk the marinade ingredients except for the chicken. Add the pieces of chicken, coating all sides. Place in the fridge for an hour or overnight, covered. Or you can place everything in a Ziploc bag including the chicken and massage for a couple of minutes, and allow it to sit in the fridge for at least 10 minutes.
Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. In the oven, place a dark, rimmed roasting or baking pan while preheating.
Step 3: In a large bowl, add the dry coating ingredients. Mix well and set aside.
Step 4: Add the eggs and ⅔ cup buttermilk in another bowl, whisking well until mixed.
Step 5: Remove the chicken from the marinade, shaking the excess off. In the flour mixture, dredge the chicken. Shake the excess off, then dip in the egg mixture, coating the chicken evenly. Return to the flour mixture, evenly coating the chicken. Make sure to shake the excess off.
Step 6: Very carefully take the hot pan from the oven. Add the butter to the hot pan and melt. On top, place the pieces of chicken, making sure not to overcrowd the pan. Place in the preheated oven and bake for about 10 to 12 minutes. Flip and continue to bake the chicken for 5 to 10 minutes more. Keep in mind that the cooking time of the chicken varies depending on the size and thickness. Then, broil the chicken for a couple of minutes until crispy and golden.
Step 7: Remove from the oven when done and allow the chicken to sit for at least 2 minutes before serving. This will ensure the chicken will crisp up. Do not let the chicken sit for too long, or it will be soggy. Enjoy immediately!
Notes
For this recipe, you can also use other chicken parts such as wings, drumsticks, or even bone-in thighs.