Oven-Fried Buttermilk Chicken Recipe

Name: Oven-Fried Buttermilk Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk, well-shaken; 4 large garlic cloves, peeled and lightly crushed; 3 tablespoons hot sauce, such as Tabasco; 1 tablespoon kosher salt; 2 teaspoons finely ground black pepper; 1/2 teaspoon paprika; 1/2 teaspoon cayenne pepper; 4 skinless chicken thighs; 4 skinless chicken drumsticks; 1 1/4 cups kellogg's corn flake crumbs; 4 tablespoons unsalted butter, melted

Servings: persons

2 cups buttermilk, well-shaken
4 large garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce, such as Tabasco
1 tablespoon kosher salt
2 teaspoons finely ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups kellogg's corn flake crumbs
4 tablespoons unsalted butter, melted

1
Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
2
Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish.
3
Pour buttermilk mixture over chicken, cover, and refrigerate 12 hours, turning once.
4
Heat the oven to 400*,arranging a rack in the middle.
5
Place a metal cooling rack inside a baking sheet and set aside.
6
Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper.
7
Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken.
8
Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.
9
Bake until golden and crispy,turning half way through and internal temperature is 160*, about 35 minutes.

1472

kcal

Calories

117

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 cups buttermilk, well-shaken, 4 large garlic cloves, peeled and lightly crushed, 3 tablespoons hot sauce, such as Tabasco, 1 tablespoon kosher salt, and more.

Yes, Oven-Fried Buttermilk Chicken 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.

That's it — enjoy your meal!

Oven-Fried Buttermilk Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions