Buttermilk Oven Fried Chicken

Buttermilk Oven Fried Chicken gives you all the crispy, juicy, and flavorful satisfaction of deep-frying with far less mess and guilt. The secret is a long buttermilk soak and a clever baking method that ensures maximum crunch.

Here’s a foolproof recipe for the crispiest, most flavorful oven-fried chicken you’ll ever make.

Buttermilk Oven Fried Chicken

This recipe uses a two-stage process: a buttermilk marinade for tenderness and flavor, and a crispy, seasoned coating baked to perfection.

Yields: 4-6 servings
Prep time: 15 minutes (+ 4 hours to overnight for marinating)
Cook time: 45-55 minutes

Ingredients

For the Chicken & Marinade:

3-4 lbs chicken pieces (bone-in, skin-on thighs, drumsticks, and/or breasts)
2 cups buttermilk
2 tablespoons hot sauce (like Frank’s RedHot)
1 tablespoon Dijon mustard
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon black pepper

For the Crispy Coating:

2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
1 cup Panko breadcrumbs (the secret to extra crunch!)
Cooking spray, olive oil, or melted butter

Instructions

Step 1: Marinate the Chicken

In a large bowl or zip-top bag, whisk together the buttermilk, hot sauce, Dijon mustard, salt, garlic powder, paprika, and black pepper.
Add the chicken pieces, ensuring they are fully submerged in the marinade.
Cover and refrigerate for at least 4 hours, or ideally overnight. This is the key to incredibly juicy and flavorful chicken.

Step 2: Prep for Baking

Preheat your oven to 400°F (200°C).
Place a wire rack on top of a large, rimmed baking sheet. This is crucial for air circulation and crispy skin on all sides. Spray the rack generously with cooking spray.
In a large, shallow dish (a pie plate works well), combine the flour, salt, pepper, garlic powder, onion powder, smoked paprika, cayenne, and Panko breadcrumbs. Whisk to combine.

Step 3: Coat the Chicken

Remove one piece of chicken from the buttermilk marinade, letting the excess drip off.
Dredge the chicken in the flour mixture, pressing firmly to ensure an even, thick coating.
Place the coated chicken on the prepared wire rack. Repeat with all chicken pieces.

Step 4: Bake to Perfection

This is the secret for extra crunch: Liberally spray the top of the coated chicken with cooking spray or brush it with melted butter/oil. This helps the coating brown and crisp up, mimicking the effect of frying.
Bake for 45-55 minutes, depending on the size of your chicken pieces. The chicken is done when the coating is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C) in the thickest part (check thighs and breasts).
No need to flip! The wire rack allows heat to circulate evenly.

Step 5: Serve

Let the chicken rest for 5-10 minutes on the rack before serving. This allows the juices to redistribute, ensuring every bite is moist.
Serve with your favorite sides like mashed potatoes, coleslaw, or biscuits.

✨ Pro-Tips for the Crispiest Chicken

The Wire Rack is Non-Negotiable: Baking directly on a sheet pan will steam the bottom of the chicken, making it soggy. The rack is essential for 360° crispiness.
Press the Coating On: Don’t be gentle! Pressing the flour mixture onto the wet chicken creates a thick, craggy crust that gets extra crispy.
Panko for the Win: The addition of Panko breadcrumbs to the flour makes a world of difference in creating a light, shatteringly crisp texture.
Use a Meat Thermometer: This is the only way to guarantee perfectly cooked chicken without overcooking it. Pull it out as soon as it hits 165°F.
For Extra Dark & Crispy Skin: For the last 2-3 minutes, switch the oven to broil. Watch it CLOSELY to prevent burning.
Let it Rest: Resting the chicken is just as important in the oven as it is for a roast. It ensures the juices stay in the meat.

Enjoy your healthier, easier, and unbelievably crispy oven-fried chicken