Buttermilk Oven Fried Chicken Recipe Recipe

Name: Buttermilk Oven Fried Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb chicken breast halves, thighs and drumsticks; 2 c. buttermilk Grated zest and juice of 1 lemon; 1 Tbsp. dry thyme, divided; 1 Tbsp. dry onion flakes, divided; 1 tsp garlic pwdr, divided; 1 1/2 c. fine dry bread crumbs; 3/4 c. all-purpose flour; 1 1/2 tsp salt; 1/2 tsp pepper; 1/4 c. oil, preferably canola; 1/4 c. butter or possibly margarine, melted

Servings: persons

4 lb chicken breast halves, thighs and drumsticks
2 c. buttermilk Grated zest and juice of 1 lemon
1 Tbsp. dry thyme, divided
1 Tbsp. dry onion flakes, divided
1 tsp garlic pwdr, divided
1 1/2 c. fine dry bread crumbs
3/4 c. all-purpose flour
1 1/2 tsp salt
1/2 tsp pepper
1/4 c. oil, preferably canola
1/4 c. butter or possibly margarine, melted

1
In baking dish combine chicken with buttermilk, zest, lemon juice, 1 tsp thyme, 1 tsp onion flakes and 1/2 tsp garlic pwdr.
2
Cover; chill at least 4 hrs or possibly overnight.
3
Place oven racks in top and bottom third of oven; preheat to 425.
4
In bowl combine bread crumbs, flour, salt and pepper with remaining thyme, onion flakes and garlic pwdr.
5
Remove chicken from buttermilk mix; throw away mix.
6
Coat each chickenpiece in bread crumb mix.
7
Combine oil with butter; divide between two medium roasting pans; heat pans in oven 2 min.
8
Remove from oven; arrange chicken in single layer in pans; turn to coat in oil mix.
9
Bake 15 min; carefully turn chicken without disturbing coating.
10
Bake till juices run clear when thickest part of thigh is pierced with fork, about 15 min.
11
Serve hot or possibly chilled.
12
To make ahead, cold then cover and chill overnight.
13
8 servings

2020

kcal

Calories

143

Fat

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lb chicken breast halves, thighs and drumsticks, 2 c. buttermilk Grated zest and juice of 1 lemon, 1 Tbsp. dry thyme, divided, 1 Tbsp. dry onion flakes, divided, and more.

Yes, Buttermilk Oven Fried Chicken Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttermilk Oven Fried Chicken Recipe

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