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Buttermilk Baked Chicken

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Rating: 4.9/5 (15 votes cast)

 

Buttermilk Baked Chicken

 

 

 

Buttermilk Baked Chicken

 

 

A healthy twist on the traditional southern fried chicken. Tender and flavorful baked chicken with a deliciously crispy crunch. Who needs takeout when you can make chicken this good at home? Don’t let the baking fool you, this oven baked chicken is every bit as delicious as the higher fat fried version. Save calories, but keep the flavor!

 

 

 

 

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Buttermilk Baked Chicken
Crispy buttermilk baked chicken is tender, juicy and as crispy as fried, but without the fat and calories. The buttermilk adds a wonderful flavor while locking in moisture.
Buttermilk Baked Chicken
Servings
Ingredients
  • 2 cups buttermilk
  • 1/2 lemon, juiced
  • 1 Tbsp hot sauce or several drops of Tabasco
  • 1/2 onion, sliced
  • 1 Tbsp dried thyme or 4-5 sprigs fresh thyme
  • 4 garlic cloves, finely chopped
  • 1 tsp Kosher salt, divided
  • freshly ground black pepper
  • 1 whole chicken cut into 8 pieces - rinsed and patted dry with paper towels
  • 2 cups corn flakes, finely crushed
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
Servings
Ingredients
  • 2 cups buttermilk
  • 1/2 lemon, juiced
  • 1 Tbsp hot sauce or several drops of Tabasco
  • 1/2 onion, sliced
  • 1 Tbsp dried thyme or 4-5 sprigs fresh thyme
  • 4 garlic cloves, finely chopped
  • 1 tsp Kosher salt, divided
  • freshly ground black pepper
  • 1 whole chicken cut into 8 pieces - rinsed and patted dry with paper towels
  • 2 cups corn flakes, finely crushed
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp chopped fresh thyme or 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
Buttermilk Baked Chicken
Instructions
  1. Combine the buttermilk, lemon juice, hot sauce, onion, thyme, garlic, kosher salt, and ground pepper in a large bowl.
  2. Add the chicken and make sure it is thoroughly coated with the buttermilk mixture.
  3. Cover with plastic wrap, or place in a large zip-lock bag. Place in the refrigerator for 10 to 12 hours, turning occasionally.
Preheat oven to 400° F.
  1. Place a metal rack on a baking sheet with raised sides; spray the rack with cooking spray or place a little oil on a paper towel and coat the rack to prevent the chicken from sticking.
  2. Mix together the crushed corn flakes, Parmesan cheese, chopped thyme, onion powder, and garlic powder. Season with Kosher salt and freshly ground black pepper.
  3. Remove chicken from the buttermilk mixture, letting excess run off. Dredge thoroughly in the corn flake mixture and press lightly to help it adhere to the chicken. Place on the prepared rack.
  4. Bake for 35 to 45 minutes until the chicken is crispy and golden brown.
Recipe Notes

You can substitute your favorite cuts of chicken. This recipe calls for a whole, cut up chicken, but you could use thighs, chicken breasts, or legs. Chicken breasts with the bone-in will have more flavor and won’t dry out as quickly, but even boneless skinless chicken breasts are great prepared this way. Be sure to adjust the cooking time depending on the chicken pieces you choose; avoid overcooking. Check out our guide on how long to cook chicken.

 

 

 

Buttermilk Baked Chicken, 4.9 out of 5 based on 15 ratings
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