Oven Fried Buttermilk Chicken – Crispy, Juicy, and Easy
Forget deep-frying and kitchen chaos—this oven fried buttermilk chicken delivers the crunch you crave with far less fuss. The buttermilk tenderizes the meat and adds a gentle tang, while a well-seasoned coating bakes up golden and crisp. It’s perfect for weeknights, but impressive enough for guests.
You’ll get juicy chicken, bold flavor, and that addictive crackle with every bite. If you love fried chicken but want a lighter, simpler approach, this recipe is your new go-to.
Oven Fried Buttermilk Chicken - Crispy, Juicy, and Easy
Ingredients
Method
- Prep the chicken: Pat the chicken dry with paper towels.Season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Make the buttermilk marinade: In a large bowl, mix the buttermilk and hot sauce. Add the chicken, toss to coat, and cover. Marinate for at least 1 hour, or up to overnight for extra tenderness.
- Preheat and set the pan: Preheat your oven to 425°F (220°C).Place a wire rack on a large rimmed baking sheet. Brush the rack with oil or spray well with cooking spray. This helps crisp the underside.
- Build the coating: In a shallow dish, combine panko, flour, baking powder, paprika, garlic powder, onion powder, thyme, cayenne (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.Drizzle in the 3 tablespoons of oil or melted butter and rub it into the crumbs with your fingers until evenly moistened. This step is key for a golden crust.
- Coat the chicken: Working one piece at a time, let excess buttermilk drip off. Press the chicken firmly into the crumb mixture, coating all sides.Pack it on gently so it sticks. Place on the prepared rack. Repeat with all pieces.
- Spray for extra crisp: Lightly mist the coated chicken with cooking spray.This helps the breading brown and crisp in the oven.
- Bake: Bake at 425°F for 35–45 minutes, depending on size and whether the pieces are bone-in. Flip once halfway through for even browning. The chicken is done when the crust is deep golden and the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest 5–10 minutes so the juices settle and the crust firms up.Serve with lemon wedges and parsley if you like.
What Makes This Recipe So Good
- Buttermilk magic: The acidity in buttermilk tenderizes the chicken and helps the coating stick.
- Oven-baked crunch: A few smart tricks mimic deep-fried texture without the oil bath.
- Big flavor: A blend of paprika, garlic, onion, and a hint of cayenne keeps things bold but balanced.
- Versatile: Use thighs, drumsticks, or breasts—bone-in or boneless. Adjust cook time as needed.
- Weeknight-friendly: Quick prep, simple ingredients, easy cleanup.
Ingredients
- 2 pounds chicken pieces (thighs and drumsticks recommended; bone-in, skin-on for best flavor)
- 1 1/2 cups buttermilk
- 1 tablespoon hot sauce (optional, for heat)
- 2 cups panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons paprika (smoked or sweet)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme or Italian seasoning
- 1/2 to 1 teaspoon cayenne pepper (optional)
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons neutral oil (canola, avocado, or vegetable) or melted butter
- Cooking spray
- Lemon wedges and chopped parsley, for serving (optional)
Step-by-Step Instructions
- Prep the chicken: Pat the chicken dry with paper towels.Season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Make the buttermilk marinade: In a large bowl, mix the buttermilk and hot sauce. Add the chicken, toss to coat, and cover. Marinate for at least 1 hour, or up to overnight for extra tenderness.
- Preheat and set the pan: Preheat your oven to 425°F (220°C).Place a wire rack on a large rimmed baking sheet. Brush the rack with oil or spray well with cooking spray. This helps crisp the underside.
- Build the coating: In a shallow dish, combine panko, flour, baking powder, paprika, garlic powder, onion powder, thyme, cayenne (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.Drizzle in the 3 tablespoons of oil or melted butter and rub it into the crumbs with your fingers until evenly moistened. This step is key for a golden crust.
- Coat the chicken: Working one piece at a time, let excess buttermilk drip off. Press the chicken firmly into the crumb mixture, coating all sides.Pack it on gently so it sticks. Place on the prepared rack. Repeat with all pieces.
- Spray for extra crisp: Lightly mist the coated chicken with cooking spray.This helps the breading brown and crisp in the oven.
- Bake: Bake at 425°F for 35–45 minutes, depending on size and whether the pieces are bone-in. Flip once halfway through for even browning. The chicken is done when the crust is deep golden and the internal temperature reaches 165°F (74°C).
- Rest and serve: Let the chicken rest 5–10 minutes so the juices settle and the crust firms up.Serve with lemon wedges and parsley if you like.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: For best texture, reheat on a wire rack set over a baking sheet at 375°F (190°C) for 10–15 minutes. An air fryer at 360°F (182°C) for 5–8 minutes also works well.
- Freeze: Freeze pieces in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F until hot and crisp, about 20–25 minutes.
Benefits of This Recipe
- Lighter than frying: You get that fried-chicken vibe with less oil and less mess.
- Consistent results: The buttermilk marinade creates moist, tender chicken, even with lean cuts.
- Make-ahead friendly: Marinate the chicken the night before and coat right before baking.
- Family-approved: Mild, classic flavors with optional heat make it easy to tailor to your crowd.
- Budget smart: Thighs and drumsticks are affordable and forgiving.
Pitfalls to Watch Out For
- Soggy bottoms: Bake on a wire rack so hot air can circulate.If you bake directly on a sheet, the underside can steam.
- Coating falling off: Pat chicken dry before marinating and press the crumbs on firmly. Avoid handling the coated pieces too much.
- Pale crust: Don’t skip oil in the crumb mixture or the cooking spray. High heat is essential for browning.
- Dry meat: Use a thermometer and pull at 165°F.Rest the chicken before serving.
- Uneven cooking: Try to bake pieces of similar size together, or start larger pieces a few minutes earlier.
Variations You Can Try
- Spicy Nashville-style: Add extra cayenne to the crumbs and brush the baked chicken with a mix of melted butter, honey, cayenne, and a pinch of paprika.
- Herb and lemon: Add lemon zest and chopped fresh parsley to the crumb mixture. Serve with plenty of lemon wedges.
- Gluten-free: Use gluten-free panko and a 1:1 gluten-free flour blend. Everything else stays the same.
- Cornflake crunch: Swap panko for crushed cornflakes for a nostalgic, super-crispy finish.
- Buttermilk ranch: Stir a packet of ranch seasoning into the buttermilk marinade and reduce the salt in the crumbs slightly.
- Boneless tenders: Use chicken tenders or sliced breasts.Bake 15–20 minutes, turning once, until 165°F.
FAQ
Can I make this without buttermilk?
Yes. Mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or white vinegar and let it sit for 5 minutes. It won’t be quite as rich as real buttermilk, but it works well.
Do I need a wire rack?
It’s strongly recommended.
The rack helps air circulate so the bottom crisps instead of steaming. If you don’t have one, preheat the baking sheet and flip the chicken halfway through, but expect slightly less crunch underneath.
What’s the best cut to use?
Bone-in thighs and drumsticks give the juiciest results and are hard to overcook. Breasts work too, but check early and avoid overbaking.
Can I marinate too long?
Up to 24 hours is ideal.
Past that, the texture can get a bit mushy, especially with boneless cuts.
Why add baking powder to the coating?
Baking powder raises the pH and creates tiny bubbles as it heats, which helps the crust get lighter and crunchier.
How do I keep the crust from getting soggy after baking?
Let the chicken rest on the wire rack, not a plate, and avoid covering it. Steam trapped under foil softens the crust.
Can I make this in an air fryer?
Yes. Cook at 375°F (190°C) for 22–28 minutes for bone-in pieces, 12–18 minutes for boneless, flipping halfway.
Don’t overcrowd the basket.
In Conclusion
Oven fried buttermilk chicken gives you everything you want from classic fried chicken—juicy meat, crispy coating, big flavor—without deep-frying. The buttermilk marinade and smart breadcrumb coating do the heavy lifting, and the oven takes care of the rest. Keep a batch in your weeknight rotation and tweak the spices to match your mood.
It’s simple, reliable, and seriously satisfying.
