Go Back
Bird's-eye view of three crispy chicken pieces with paprika-flecked breading on a dark surface.

Crispy Buttermilk Oven Fried Chicken

Dairy-based oven fried chicken with buttermilk marinade and crispy coating, ready in 110 minutes.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 460 kcal

Ingredients
  

Marinade

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • freshly ground black pepper to taste
  • 1 cup buttermilk
  • 1/2 lemon juice only

Coating and Assembly

  • 2 pounds chicken breast cut into strips (or use tenders)
  • 1 1/4 cups white flour 156g
  • 4 tablespoons plain bread crumbs panko or regular both work
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon salt or less to taste
  • 2-3 teaspoons garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
  • 2/3 cup buttermilk
  • 1/3 cup butter 76g

Instructions
 

Marinade

  • Marinate Chicken Strips:

    In a large bowl, combine salt, paprika, garlic powder, onion powder, black pepper, buttermilk, and lemon juice; whisk thoroughly. Add chicken strips and toss to coat. Cover and refrigerate for 1 hour to overnight. Alternatively, place everything in a zip-loc bag, massage for a few minutes, then refrigerate for 10 minutes.

Coating and Assembly

  • Preheat Oven and Pan:

    Set oven to 410°F (210°C). Insert a dark, rimmed roasting or baking pan into the oven to preheat.

  • Mix Dry Coating:

    In a large bowl, whisk together flour, bread crumbs, baking powder, salt, garlic powder, paprika, onion powder, and black pepper.

  • Whisk Egg Mixture:

    In another bowl, beat eggs with 2/3 cup buttermilk until smooth.

  • Coat Chicken Pieces:

    Remove chicken from marinade and let excess drip off. Coat in flour mixture, shake off excess. Dip into egg mixture, ensuring full coverage. Coat again in flour mixture, shaking off extra.

  • Melt Butter in Pan:

    Take the hot pan out of the oven carefully. Add butter to the pan and let it melt. Arrange chicken pieces on the pan, leaving space between each.

  • Bake and Broil Chicken:

    Bake for 10-12 minutes, then flip each piece carefully. Continue baking for 5-10 minutes based on thickness. Finish under the broiler for a few minutes until golden and crispy.

  • Rest Chicken Briefly:

    Allow chicken to rest for 2 minutes before serving to enhance crispness. Do not rest longer to avoid sogginess.
Keyword buttermilk recipes baking, chicken recipes for dinner, crispy buttermilk oven fried chicken, dinner recipes, easy buttermilk recipes, food recipes dinner, recipes that use buttermilk