Oven-Fried Buttermilk Chicken Recipe Recipe

Name: Oven-Fried Buttermilk Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 4 medium garlic cloves, peeled and lightly crushed; 3 tablespoons hot sauce, such as Tabasco; 1 tablespoon kosher salt, plus more as needed; 2 teaspoons freshly ground black pepper, plus more as needed; 1/2 teaspoon paprika; 1/2 teaspoon cayenne pepper; 4 bone-in chicken thighs, skin removed; 4 bone-in chicken drumsticks, skin removed; 1 1/4 cups Kelloggs Corn Flake Crumbs or 5 cups finely ground cornflake cereal; 4 tablespoons unsalted butter (1/2 stick), melted

Servings: persons

2 cups buttermilk
4 medium garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce, such as Tabasco
1 tablespoon kosher salt, plus more as needed
2 teaspoons freshly ground black pepper, plus more as needed
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 bone-in chicken thighs, skin removed
4 bone-in chicken drumsticks, skin removed
1 1/4 cups Kelloggs Corn Flake Crumbs or 5 cups finely ground cornflake cereal
4 tablespoons unsalted butter (1/2 stick), melted

1
Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
2
Pat the chicken dry with paper towels and transfer it to a 13-by-9-inch baking dish.
3
Pour the buttermilk mixture over the chicken, cover, and refrigerate 12 hours, turning once.
4
Heat the oven to 400 degrees F and arrange a rack in the middle.
5
Fit a wire rack inside a baking sheet and set it aside.
6
Place the Corn Flake Crumbs in a shallow dish and season generously with salt and pepper.
7
Remove a piece of chicken from the buttermilk marinade, letting the excess drip off, and place it in the Corn Flake Crumbs, turning to coat completely and pressing the crumbs onto the chicken to adhere.
8
Set the chicken aside on a cutting board and repeat with the remaining pieces.
9
Drizzle the melted butter evenly over the chicken pieces and transfer them to the rack on the prepared baking sheet.
10
Bake until golden and crispy and a thermometer inserted into the chicken (but not touching the bone) registers 165 degrees F, about 35 minutes.

1443

kcal

Calories

117

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 11 ingredients. The key ingredients include: 2 cups buttermilk, 4 medium garlic cloves, peeled and lightly crushed, 3 tablespoons hot sauce, such as Tabasco, 1 tablespoon kosher salt, plus more as needed, and more.

Yes, Oven-Fried Buttermilk 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.

Oven-Fried Buttermilk Chicken Recipe

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