Click for Cookbook LOGIN
"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Buttermilk Oven Fried Chicken Recipe

  Tried it? Rate this Recipe:
 

 

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

Marinade
Ingredients:  
Ingredients:  
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))
Directions:
Directions:
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
Ingredients:  
Ingredients:  
DRY:
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

WET:
2 large eggs
⅔ cup buttermilk

For Oven Pan:
⅓ cup butter
Directions:
Directions:
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

413W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!