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Buttermilk oven fried chicken

Buttermilk Oven Fried Chicken

265kcal
5 from 1 vote
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Prep 15 minutes
Cook 1 hour
Resting Time4 hours
Total 5 hours 15 minutes
Buttermilk Oven Fried Chicken is a spicy, crunchy and healthier way to satisfy your fried chicken cravings with no oil spatter.  Marinated in spiced buttermilk then oven fried to crispy, golden perfection this chicken will be a family favorite.
Servings 8
Course Main Dish
Cuisine American

Ingredients

  • 3 pounds chicken pieces from a cut up whole fryer
  • 2 cups buttermilk
  • 1/4 cup hot wing sauce
  • 1-1/2 cups flour
  • 1 tsp paprika
  • 1/2 tsp Old Bay seasoning or poultry seasoning
  • 1/4 tsp black pepper
  • 1/4 cup unsalted butter or margarine

Equipment

Instructions

  1. Whisk together the buttermilk and hot wing sauce in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, moving chicken around in the bag to fully coat with the marinade. Squeeze out the excess air, and seal the bag. Marinate in the refrigerator at least 4 - 6 hours, turning the bag over at the halfway mark.
  2. Preheat the oven to 425°F. Lay out a clean sheet of waxed paper for the chicken.
  3. In a shallow dish, mix the flour, paprika, Old Bay and pepper. One piece at a time, remove the chicken from the marinating bag, shaking off excess marinade. Dredge chicken in the flour mixture to cover completely. Shake off any excess flour. Set chicken on the sheet of waxed paper.
  4. Set aside the chicken to sit, at room temperature, on the waxed paper for 10 minutes.*
  5. In a foil lined 10 x 15 baking sheet, melt the butter or margarine in the oven for 3 - 5 minutes until bubbly. Do not allow the butter to burn.
  6. Place the chicken, skin side down, on the baking sheet. Bake chicken at 425 for 30 minutes. Remove pan from oven, turn chicken over and continue to bake another 30 minutes. Chicken is done when juices run clear and a meat thermometer inserted into the thickest part of the chicken reads at least 165°F.

Nutrition

Serving1pieceCalories265kcalCarbohydrates8gProtein16gFat18gSaturated Fat8gCholesterol76mgSodium317mgPotassium201mgFiber1gSugar2gVitamin A476IUVitamin C1mgCalcium45mgIron1mg

Notes

*the chicken sitting for 10 - 30 minutes after dredging sets up the coating. The flour will bind with the buttermilk and stick better.
**I love salt in oven-fried foods. However, if you are salt sensitive, omit the Old Bay or salt from the recipe; or just salt finished chicken as desired.
Nutrition label based on serving of 1 chicken leg, and allowing for 1 cup buttermilk marinade waste.

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