Crispy Buttermilk Oven Fried Chicken

• 4 cups buttermilk
• 8 pieces chicken (drumsticks and thighs)
• 2 cups all-purpose flour
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon baking powder
• vegetable oil

Steps

1. 1 In a large bowl, soak chicken in buttermilk for at least 2 hours or overnight.
2. 2 Preheat oven to 425°F (220°C).
3. 3 In another bowl, mix flour, paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, and baking powder.
4. 4 Remove chicken from buttermilk, letting excess drip off. Coat each piece thoroughly in the seasoned flour mixture.
5. 5 Arrange chicken on a wire rack set over a baking sheet. Lightly brush with oil.
6. 6 Bake for 45 minutes, flipping halfway through, until golden and crispy.
7. 7 Serve hot and enjoy!

Equipment

• Baking sheet
• Wire rack
• Large bowl

Variations

• Add hot sauce to the buttermilk for a spicy kick.
• Substitute almond flour for a gluten-free coating.

Substitutions

• If buttermilk is unavailable, use 1 tablespoon of lemon juice or vinegar per cup of milk and let it sit for 5 minutes.

Pairings

• Coleslaw
• Biscuits
• Cornbread

Nutrition

Tips

• For extra crispy skin, place the wire rack over a sheet pan lined with parchment paper and drizzle oil underneath the chicken before baking.
• Marinating the chicken overnight in buttermilk will yield the most tender results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until crispy.

Serving Suggestions

• Pair with classic mashed potatoes and gravy.
• Serve with a fresh green salad for balance.

FAQ