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: 8 chicken leg quarters, separated into drumsticks and thighs, skin removed (5 to 6 pounds); 3 cups buttermilk; Salt and black pepper, to taste; Extra vegetable oil (for the rack); 2 cups (8 ounces) panko crumbs; 2 cups fine, dry bread crumbs; 2 teaspoons paprika; 1 teaspoon mustard powder; 1/2 teaspoon cayenne pepper; 11/2 teaspoons salt; 1/2 teaspoon black pepper; 1/4 cup vegetable oil; 3 tablespoons unsalted butter, melted

Servings: persons

8 chicken leg quarters, separated into drumsticks and thighs, skin removed (5 to 6 pounds)
3 cups buttermilk
Salt and black pepper, to taste
Extra vegetable oil (for the rack)
2 cups (8 ounces) panko crumbs
2 cups fine, dry bread crumbs
2 teaspoons paprika
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
11/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
3 tablespoons unsalted butter, melted

1
1. In a bowl, combine chicken, buttermilk, salt, and black pepper. Make sure the chicken is coated all over with the buttermilk. Cover and refrigerate for at least 2 hours or for up to a day.
2
2. Set the oven at 400 degrees. Set a large wire rack in a rimmed baking sheet. Brush it with oil.
3
3. In a gallon-size zipper bag, combine the panko, dry bread crumbs, paprika, mustard powder, cayenne pepper, salt, and black pepper. Shake well. Add the 1/4 cup oil and melted butter and mix together with your fingers.
4
4. Working with 1 piece of chicken at a time, use tongs to lift the chicken from the bowl, letting the excess buttermilk drip back into the bowl. Place the chicken piece in the bag of crumbs and turn to coat it on all sides, shaking off the excess. Transfer to the wire rack. Continue coating the remaining pieces of chicken.
5
5. Bake the chicken for 40 minutes, or until the coating is deep, golden brown, and the juices run clear when a knife is inserted into the thickest part of a thigh. Set aside 4 thighs for the sandwiches. Serve the remaining chicken with coleslaw.

1945

kcal

Calories

172

Fat

Carbs

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 13 ingredients. The key ingredients include: 8 chicken leg quarters, separated into drumsticks and thighs, skin removed (5 to 6 pounds), 3 cups buttermilk, Salt and black pepper, to taste, Extra vegetable oil (for the rack), 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.

Oven-Fried Buttermilk Chicken

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