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Buttermilk oven fried chicken

Buttermilk Oven Fried Chicken

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.
5 from 1 vote
Prep Time :15 minutes
Cook Time :1 hour
marinade :4 hours
Total Time :5 hours 15 minutes
Servings :8
Calories :265
Course :Main Dish

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

Instructions 

  • 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.
  • Preheat the oven to 425°F. Lay out a clean sheet of waxed paper for the chicken.
  • 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.
  • Set aside the chicken to sit, at room temperature, on the waxed paper for 10 minutes.*
  • 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.
  • 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.

Chef Tips

*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.

Nutrition Facts

Nutrition Facts
Buttermilk Oven Fried Chicken
Serving Size
 
1 piece
Amount per Serving
Calories
265
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Cholesterol
 
76
mg
25
%
Sodium
 
317
mg
14
%
Potassium
 
201
mg
6
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
16
g
32
%
Vitamin A
 
476
IU
10
%
Vitamin C
 
1
mg
1
%
Calcium
 
45
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.