Buttermilk Fried Chicken In Oven: The Secret To Crispy, Juicy Perfection

Indulge in the classic Southern comfort food of buttermilk fried chicken, prepared with a crispy coating and juicy, tender meat, all made in the convenience of your oven. This buttermilk fried chicken recipe in oven delivers the perfect combination of flavors and textures, making it a family favorite.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil

Instructions:

1. Prepare the Chicken:

• Rinse the chicken pieces and pat them dry with paper towels.
• In a large bowl, combine the buttermilk, chicken pieces, and marinate for at least 30 minutes, or up to overnight.

2. Create the Coating Mixture:

• In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

3. Coat the Chicken:

• Remove the chicken pieces from the buttermilk marinade and coat them thoroughly in the seasoned flour mixture.
• Place the coated chicken pieces on a wire rack to allow excess flour to fall off.

4. Bake the Chicken:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• Place the coated chicken pieces on the prepared baking sheet, ensuring they are not touching each other.
• Drizzle the chicken with vegetable oil.

5. Bake and Flip:

• Bake the chicken in the preheated oven for 20 minutes.
• Carefully flip the chicken pieces and bake for an additional 20-25 minutes, or until the chicken is cooked through and crispy.
• The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.

6. Let it Rest:

• Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
• This allows the juices to redistribute, resulting in tender and flavorful chicken.

Serving Suggestions:

• Serve the buttermilk fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or a refreshing salad.
• Drizzle the chicken with honey, maple syrup, or your preferred dipping sauce for an extra layer of flavor.
• Enjoy the crispy, juicy buttermilk fried chicken as a main course or as part of a hearty meal.

Tips for Perfect Buttermilk Fried Chicken in Oven:

• Use a combination of flour and cornstarch in the coating mixture to achieve a crispy texture.
• Marinate the chicken in buttermilk for at least 30 minutes to tenderize the meat and enhance the flavor.
• Ensure the chicken is coated evenly in the seasoned flour mixture before baking.
• Bake the chicken in a single layer to promote even cooking and crispiness.
• Flip the chicken pieces halfway through baking to ensure they cook evenly on both sides.
• Use a meat thermometer to check the internal temperature of the chicken to ensure it is cooked thoroughly.
• Let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Buttermilk Fried Chicken Variations:

• Spicy Buttermilk Fried Chicken: Add an extra kick of heat by increasing the cayenne pepper in the coating mixture.
• Garlic Herb Buttermilk Fried Chicken: Incorporate minced garlic, dried thyme, and rosemary into the coating mixture for a fragrant and flavorful twist.
• Lemon Pepper Buttermilk Fried Chicken: Add a zesty touch by including lemon zest and freshly ground black pepper to the coating mixture.
• Buffalo Buttermilk Fried Chicken: Coat the cooked chicken in a mixture of melted butter, hot sauce, and cayenne pepper for a spicy and tangy buffalo-style chicken.

Storage and Reheating:

• Store leftover buttermilk fried chicken in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
• You can also reheat the chicken in an air fryer at 350°F (175°C) for a few minutes until crispy.

“The Secret Ingredient” – Buttermilk:

Buttermilk, a fermented dairy product, plays a crucial role in this recipe. It tenderizes the chicken, infusing it with a slightly tangy flavor. The lactic acid in buttermilk helps break down the proteins in the chicken, resulting in a moist and juicy texture. Additionally, buttermilk contributes to the crispy coating, as it helps the flour adhere better to the chicken.

Summary:

The buttermilk fried chicken recipe in oven is a delightful dish that combines crispy, golden-brown skin with tender and flavorful meat. Whether you serve it as a main course or as part of a hearty meal, this oven-baked version offers a healthier alternative to traditional fried chicken without compromising on taste. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this Southern classic in the comfort of your own kitchen.

Basics You Wanted To Know

Q: Can I use regular milk instead of buttermilk?
A: While regular milk can be used as a substitute, buttermilk is preferred for its tenderizing and flavor-enhancing properties. If you don’t have buttermilk on hand, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

Q: How do I ensure the chicken is cooked thoroughly?
A: Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken thigh or breast. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).

Q: Can I freeze the buttermilk fried chicken?
A: Yes, you can freeze the cooked buttermilk fried chicken. Place the chicken in an airtight container and freeze it for up to 3 months. When ready to serve, thaw the chicken overnight in the refrigerator or at room temperature for several hours. Reheat the chicken in a preheated oven at 350°F (175°C) until warmed through.