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Oven Fried Buttermilk Chicken - Crispy, Juicy, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spray for extra crisp: Lightly mist the coated chicken with cooking spray. This helps the breading brown and crisp in the oven.
  7. 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).
  8. 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.