If you crave all the golden, crispy goodness of fried chicken, but want the ease and comfort of baking, you’re in for a real treat with this Buttermilk Oven Fried Chicken. This recipe delivers mouthwatering flavor, tender and juicy meat, and beautifully crunchy skin—without ever deep-frying a thing. The secret lies in a tangy buttermilk marinade that keeps every bite succulent, while a well-seasoned flour coating and a hot oven do all the work to create that irresistible crunch. Trust me, Buttermilk Oven Fried Chicken is a game-changer you’ll want in your dinner rotation again and again.

Buttermilk Oven Fried Chicken Recipe - Recipe Image

Ingredients You’ll Need

The magic of Buttermilk Oven Fried Chicken is that it uses a handful of pantry staples, each one playing a star role. These simple ingredients work together to create a crave-worthy blend of juicy chicken, punchy spices, and the classic crackly crust.

Chicken pieces: Bone-in, skin-on drumsticks or thighs hold up well in the oven and create the ultimate juicy, flavorful bite.
Buttermilk: Infuses the chicken with tang, tenderness, and mild richness—don’t skip the marinade time!
Hot sauce (optional): Adds a zippy kick to the marinade—customize with your favorite heat level or leave it out for a milder take.
All-purpose flour: The backbone of that irresistible crust, giving you the classic fried chicken texture minus the frying.
Paprika: Offers color and a gentle peppery warmth; try smoked paprika for even deeper flavor.
Garlic powder: Adds a savory backbone—think of it as the “umami” in your breading.
Onion powder: Delivers subtle sweetness and rounds out the flavor base.
Cayenne pepper: For a light touch of heat; adjust to your personal preference.
Salt: Essential for drawing out flavor in both the chicken and the breading—don’t be shy here.
Black pepper: Freshly ground packs the most aromatic punch; it’s a must for classic fried chicken zest.
Olive oil or melted butter: Drizzled over the top for a golden, crispy finish straight from the oven.

How to Make Buttermilk Oven Fried Chicken

Step 1: Marinate the Chicken

Start by placing your chicken pieces in a large bowl or zip-top bag. Pour in the buttermilk and a drizzle of hot sauce (if you’re in the mood for a little spice). Give everything a good toss so the chicken is fully coated, then nestle it in your fridge to marinate for at least 4 hours, or overnight if you can. This is where the magic happens—the buttermilk works overtime to tenderize and flavor every bite, so patience pays off!

Step 2: Prep the Baking Station

Preheat your oven to a sizzling 425°F (220°C)—you want it nice and hot to ensure crispy results. Line a sturdy baking sheet with foil for easy cleanup, then place a wire rack on top and lightly brush or spray it with oil. The rack is key: it lets the heat circulate all around, keeping your Buttermilk Oven Fried Chicken wonderfully crisp without frying.

Step 3: Mix the Seasoned Flour

In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Give it a quick whisk to “wake up” the spices. This is your flavor-packed dredge that gives Buttermilk Oven Fried Chicken that signature crust—don’t be afraid to get your hands in there and really mix it up.

Step 4: Dredge the Chicken

Working with one piece at a time, lift the chicken out of its buttermilk bath, letting any excess drip off. Thoroughly coat each piece in the seasoned flour mixture, gently pressing to help the breading adhere. This is your ticket to a crunchy, golden exterior that’ll make you forget about deep fryers.

Step 5: Bake to Crispy Perfection

Arrange the coated chicken pieces on your oiled wire rack. Drizzle with olive oil or melted butter—this is the secret for that irresistible oven-baked crunch. Pop the tray in the oven and bake for 35 to 45 minutes, flipping the chicken halfway through. You’ll know it’s ready when it’s deep golden brown and the internal temperature hits 165°F. Let your Buttermilk Oven Fried Chicken rest for about 5 minutes before digging in to allow the juices to settle.

How to Serve Buttermilk Oven Fried Chicken

Garnishes

Add a flourish of fresh chopped parsley or a scatter of microgreens for brightness and color. A few lemon wedges on the side provide a burst of tang that perfectly balances the richness of your Buttermilk Oven Fried Chicken. For a southern flair, a drizzle of honey over hot chicken is utterly irresistible.

Side Dishes

Buttermilk Oven Fried Chicken shines next to classic sides like creamy mashed potatoes, crunchy coleslaw, or buttery corn on the cob. Try it with baked macaroni and cheese or a refreshing cucumber salad for a meal that feels like a special occasion (even on a weeknight).

Creative Ways to Present

Make a picnic-style feast by serving your Buttermilk Oven Fried Chicken on a wooden board with cornbread muffins and dipping sauces. For a modern twist, pile pieces onto a waffle with a drizzle of maple syrup, or create a crispy chicken sandwich with slaw on a brioche bun. Leftovers? Slice the cold chicken over a crisp salad for lunch.

Make Ahead and Storage

Storing Leftovers

Let leftover Buttermilk Oven Fried Chicken cool to room temperature, then refrigerate in an airtight container for up to three days. Keeping it uncovered for the first hour helps preserve that delightful crispness.

Freezing

To freeze, lay cooked and cooled chicken on a baking sheet and freeze until solid. Transfer to freezer bags or containers, where it will keep for up to 2 months. When a craving hits, you’ll have crispy chicken at the ready.

Reheating

For best results, reheat Buttermilk Oven Fried Chicken in a preheated 375°F oven for 15–20 minutes, until it’s hot and re-crisped. The microwave works in a pinch, but you’ll lose the crunch—stick with the oven if you can!

FAQs

Can I use boneless, skinless chicken for this recipe?

Absolutely! But boneless pieces will cook faster and might turn out a bit less juicy than bone-in, skin-on cuts. Reduce the baking time and check for doneness early to keep your Buttermilk Oven Fried Chicken moist.

How do I make this dish less spicy?

Simply skip the hot sauce and reduce or omit the cayenne pepper in the flour mixture. The chicken will still be flavorful and crunchy, just gentler on the palate—perfect for kids or anyone who loves classic fried chicken without heat.

Can I marinate the chicken for longer than overnight?

You can! While 4–12 hours is ideal, marinating Buttermilk Oven Fried Chicken for up to 24 hours will only make it more tender and flavorful. Any longer, though, and the chicken might start to feel mushy, so don’t overdo it.

What’s the best way to get an extra crispy crust?

For extra crunch, spray the breaded chicken lightly with cooking spray before baking, and use a wire rack to let the heat circulate underneath. These steps help create the signature crispy shell that makes this Buttermilk Oven Fried Chicken shine.

Is it okay to use gluten-free flour?

Yes, a good 1:1 gluten-free blend works well as a coating for Buttermilk Oven Fried Chicken. You’ll still get a satisfying crunch, though the texture might be slightly different.

Final Thoughts

If you’ve never made Buttermilk Oven Fried Chicken at home, you’re in for a real treat—crispy, juicy, and full of Southern comfort. I hope this recipe becomes a go-to in your kitchen, just like it has in mine. Gather your ingredients, share it with someone you love, and make tonight extra delicious!

Buttermilk Oven Fried Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

Author: Emma
Total Time: 55 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the crispy goodness of Buttermilk Oven Fried Chicken, a Southern classic that’s baked to perfection. Marinated in buttermilk and a blend of spices, this dish is sure to become a family favorite.

Ingredients

Scale

For the Chicken:

8 bone-in, skin-on chicken pieces (drumsticks or thighs)
2 cups buttermilk
1 tablespoon hot sauce (optional)

For the Coating:

2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons olive oil or melted butter

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Instructions

Marinate the Chicken: Place the chicken in a large bowl or zip-top bag. Pour buttermilk and hot sauce over it. Refrigerate for at least 4 hours or overnight.
Preheat and Prepare: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly oil the rack.
Coat the Chicken: Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a dish. Dredge chicken in the seasoned flour.
Bake: Place chicken on the rack. Drizzle with oil. Bake for 35–45 minutes, flipping halfway, until golden and cooked through.
Rest and Serve: Let rest for 5 minutes before serving.