Name: Buttermilk Oven Fried Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: Southern
Ingredients: 4 boneless, skinless chicken breasts; 2 cups buttermilk; 1 cup all-purpose flour; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; Cooking spray

This Buttermilk Oven Fried Chicken is everything I love about classic Southern-style fried chicken—crispy, juicy, and packed with flavor—without needing a deep fryer. Marinated in buttermilk and baked to golden perfection, this recipe brings comfort food to the dinner table in a lighter, oven-baked version.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon paprika

2 cups buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 teaspoon salt

Cooking spray

Directions

I start by placing the chicken breasts in a large bowl and covering them with buttermilk. I let them marinate in the refrigerator for at least 2 hours—overnight if I’ve planned ahead.

When I’m ready to cook, I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow dish, I mix the flour, paprika, garlic powder, onion powder, salt, and pepper together.

I remove the chicken from the buttermilk, letting the excess drip off, and dredge each piece in the seasoned flour mixture, making sure both sides are well-coated.

Then, I place the chicken on the prepared baking sheet and give the tops a light spray with cooking spray.

I bake the chicken for 25–30 minutes, until it’s cooked through and the coating is golden and crispy.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Marinating Time: 2 hours

Cooking Time: 30 minutes

Total Time: 2 hours 40 minutes

Calories per serving: 320 kcal

Variations

Sometimes I like to switch things up by adding a pinch of cayenne pepper or hot sauce to the buttermilk marinade for a spicy kick. If I have chicken thighs or drumsticks, they work beautifully in this recipe too—just adjust the cooking time slightly. I also enjoy using whole wheat flour for a nuttier, more wholesome crunch.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop the chicken back in the oven at 350°F (175°C) for about 10–15 minutes to keep it crispy. Microwaving works in a pinch, but it softens the coating, so I avoid it when I can.

FAQs

How long should I marinate the chicken in buttermilk?

I usually marinate it for at least 2 hours, but when I have time, I leave it overnight. The longer marinating time helps the chicken get extra tender and flavorful.

Can I use bone-in chicken pieces?

Yes, I often use bone-in thighs or drumsticks for this recipe. I just increase the baking time to about 40–45 minutes and check for doneness with a meat thermometer.

What if I don’t have buttermilk?

When I’m out of buttermilk, I mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar and let it sit for 10 minutes. It works just as well.

How do I know the chicken is cooked through?

I always check that the internal temperature reaches 165°F (74°C) using a meat thermometer. The coating should be golden and crispy by then too.

Can I make this recipe gluten-free?

Yes, I replace the all-purpose flour with a gluten-free flour blend. I make sure it’s a 1:1 substitute that works for dredging.

Conclusion

This Buttermilk Oven Fried Chicken is a go-to in my kitchen when I want that classic, crispy bite without deep frying. It’s flavorful, tender, and easy enough for any night of the week. Whether I’m cooking for the family or just craving something nostalgic, this recipe always hits the spot.

📖 Recipe:

Buttermilk Oven Fried Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 2 hours 40 minutes
Yield: 4 servings
Diet: Low Fat

Print Recipe

Pin Recipe

Description

This Buttermilk Oven Fried Chicken is a healthier twist on classic Southern fried chicken. Marinated in buttermilk and baked until golden and crispy, it’s juicy, flavorful, and perfect for a comforting meal without the deep fryer.