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Buttermilk Oven Fried Chicken Recipe

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This recipe for Buttermilk Oven Fried Chicken, by , is from The Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Duggan



½ teaspoon sea salt
½ teaspoon ground paprika (I used smoked, but regular is fine)
¼ teaspoon garlic powder
¼ teaspoon onion powder
freshly ground black pepper (to taste)
1 cup buttermilk
½ lemon (juice only)
2 pounds chicken breast (cut into strips (or use tenders))

Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they’re all well coated. Cover and place in the fridge for one hour up to overnight. (If your’e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)

Dry & Wet coating

1 ¼ cups white flour
4 tablespoon bread crumbs (panko or regular both work)
½ teaspoon baking powder
½ tablespoon salt (use less if your salt is strong)
2-3 teaspoons garlic powder
1 teaspoon ground paprika
1 teaspoon onion powder
½ teaspoon ground black pepper

2 large eggs
⅔ cup buttermilk

For Oven Pan:
⅓ cup butter

Prep the pan and oven: Preheat the oven to 410°F. While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up.

Bread the chicken:
Mix the dry coating: Place all ingredients for the dry coating in a large bowl. Mix well.

Mix the wet coating: To a separate bowl, add the eggs and ⅔ cup buttermilk. Whisk very well.

Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.

Bake the chicken:
Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.

Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.




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