Buttermilk Oven-Fried Chicken
Our super tasty, super easy buttermilk fried chicken is going to be delicious no matter how you eat it. Plus, you can enjoy the bliss that is fried chicken without having to haul out a deep fryer—thanks, oven!MORE+LESS-
Updated December 10, 2019
cloves garlic, peeled and crushed
tablespoons hot sauce (Tabasco or similar)
teaspoons ground black pepper
teaspoon cayenne pepper
skinless chicken drumsticks
skinless chicken thighs
cups corn flake cereal, crushed into crumbs
Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne pepper in a large bowl and stir until combined.
Rinse chicken and pat dry. Place chicken in 13x9-inch baking dish. Pour buttermilk mixture over chicken, cover and refrigerate 30 minutes.
Heat the oven to 400° F. Place corn flake crumbs in shallow dish and season stir in salt and ground black pepper. Remove chicken from buttermilk mixture and dredge in corn flake crumbs, coating completely.
Place coated chicken on foil (or parchment) lined baking sheet. Drizzle melted butter over chicken pieces. Bake until crispy and golden, approximately 35 minutes.
- Amp up the spice factor in this buttermilk fried chicken by adding more Tabasco® sauce or cayenne pepper.
- Chicken thighs are more affordable (and tastier, in our opinion) than chicken breasts, making them an easy choice of meat for this recipe.