Crispy buttermilk fried chicken oven recipe: the secret to golden perfection

Buttermilk fried chicken is a classic Southern dish that’s loved by people of all ages. While it’s traditionally fried in a skillet, you can also make it in the oven. This oven-fried method results in chicken that’s just as crispy and juicy as the fried version, but with less mess and fuss.

Ingredients You’ll Need:

For the Chicken:

• 1 (3-4 pound) whole chicken, cut into 8 pieces
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the Breading:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

Step-by-Step Instructions:

1. Marinate the Chicken:

• In a large bowl, combine the buttermilk, chicken pieces, salt, and pepper.
• Cover the bowl and refrigerate for at least 4 hours, or up to overnight.

2. Prepare the Breading:

• In a shallow dish, combine the flour, cornmeal, salt, pepper, and cayenne pepper (if using).

3. Dredge the Chicken:

• Remove the chicken from the buttermilk and shake off any excess.
• Dredge the chicken in the breading mixture, making sure to coat all sides.

4. Bake the Chicken:

• Preheat your oven to 425°F (220°C).
• Line a baking sheet with parchment paper.
• Place the breaded chicken on the prepared baking sheet and bake for 20 minutes.
• Flip the chicken and bake for an additional 20 minutes, or until the chicken is cooked through and golden brown.

Tips for Perfect Buttermilk Fried Chicken:

• Use a whole chicken for the best flavor.
• Marinate the chicken for at least 4 hours for maximum flavor and tenderness.
• Double-coat the chicken in the breading mixture for extra crispy skin.
• Don’t overcrowd the baking sheet.
• Bake the chicken at a high temperature for crispy skin.
• Let the chicken rest for a few minutes before serving for the juices to redistribute.

Variations on the Recipe:

• Spicy Buttermilk Fried Chicken: Add 1 teaspoon of cayenne pepper to the breading mixture.
• Herbed Buttermilk Fried Chicken: Add 1 tablespoon of dried herbs, such as thyme, oregano, or rosemary, to the breading mixture.
• Cheesy Buttermilk Fried Chicken: Sprinkle 1/2 cup of shredded cheddar cheese on top of the chicken before baking.

Serving Suggestions:

Buttermilk fried chicken is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

• Mashed potatoes
• Green beans
• Cornbread
• Coleslaw
• Biscuits

The Final Verdict:

This oven-fried buttermilk fried chicken recipe is a delicious and easy way to enjoy this classic Southern dish. The chicken is crispy, juicy, and flavorful, and the oven method makes it a healthier and less messy option than traditional frying. Give this recipe a try and see for yourself how amazing it is!

What People Want to Know

Q: Can I use boneless, skinless chicken breasts for this recipe?
A: Yes, you can. However, the cooking time will be slightly shorter.

Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. The internal temperature should reach 165°F (74°C).

Q: Can I make the buttermilk fried chicken ahead of time?
A: Yes, you can. Marinate the chicken overnight, then bread and bake it the next day. Reheat the chicken in a preheated oven before serving.

Q: What are some other dipping sauces that I can serve with buttermilk fried chicken?
A: Honey mustard, barbecue sauce, ranch dressing, or gravy are all great options.

Q: Can I freeze buttermilk fried chicken?
A: Yes, you can. Freeze the chicken in an airtight container for up to 3 months. Thaw the chicken in the refrigerator before reheating it.