Buttermilk Oven Fried Chicken

Crispy, golden fried chicken without the mess of deep frying? Yes, please. This Buttermilk Oven Fried Chicken has all the satisfying crunch and flavor of classic fried chicken, but it’s baked to perfection right in the oven. Thanks to a buttermilk marinade and a flavorful, crispy coating, this dish is a go-to for easy weeknight dinners and weekend comfort food alike.

Why You’ll Love This Recipe

Healthier option than deep frying with all the flavor
Buttermilk marinade makes chicken extra juicy and tender
Crispy crust from the oven without the greasy mess
Great for entertaining or a family dinner

Ingredients

6 bone-in, skin-on chicken thighs
2 cups buttermilk
1½ cups all-purpose flour
1 cup crushed cornflakes or cornmeal
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper (optional)
1 large egg
1 tsp baking powder
2 tbsp melted butter or neutral oil
Fresh parsley, for garnish (optional)

Instructions

Marinate the Chicken Place chicken in a large bowl or zip-top bag and pour in the buttermilk. Cover and refrigerate for at least 4 hours or overnight for maximum flavor and tenderness.
Prepare the Coating In a shallow dish, combine flour, cornflakes or cornmeal, garlic powder, onion powder, paprika, salt, pepper, cayenne (if using), and baking powder. In a separate bowl, beat the egg.
Preheat Oven & Pan Preheat your oven to 425°F (220°C). Place a wire rack on top of a baking sheet or line a tray with parchment paper.
Dredge the Chicken Remove chicken from marinade, letting excess drip off. Dip each piece into the beaten egg, then dredge in the flour mixture, pressing gently to coat thoroughly.
Arrange & Drizzle Place coated chicken on prepared rack or tray. Drizzle or spray tops with melted butter or oil for a golden finish.
Bake Bake for 40–45 minutes or until internal temperature reaches 165°F (74°C) and crust is golden and crispy. Let rest for 5 minutes before serving.

Tips for Success

Marinate overnight for best results
Use a wire rack to allow even heat circulation and extra crispiness
Don’t overcrowd the pan—leave space between pieces
For a thicker crust, double-dip in egg and coating
Toast the coating mixture beforehand for an extra crunch boost

Serving Suggestions

Classic mashed potatoes and gravy
Tangy coleslaw
Cornbread or mac and cheese
Steamed green beans or roasted sweet potatoes

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, wrap, and freeze for up to 2 months.
Reheat: For crispy results, bake in a 375°F oven or air fryer for 10–15 minutes.

Frequently Asked Questions

Can I use boneless chicken? Yes! Reduce cooking time to 25–30 minutes and check for doneness at 165°F.

Can I make this dairy-free? Substitute buttermilk with dairy-free milk mixed with 1 tbsp vinegar or lemon juice.

Can I air-fry instead of bake? Absolutely. Preheat air fryer to 375°F and cook in batches for 25–30 minutes, flipping halfway.

Why is my coating falling off? Be sure to let excess buttermilk drip off and press the coating onto the chicken firmly.

Bottom Line: This Buttermilk Oven Fried Chicken is everything you want in a comfort food classic: juicy, crispy, and packed with flavor—without the mess of deep frying. It’s a family favorite for good reason and guaranteed to earn a spot in your weekly rotation.