If you crave the perfect balance of golden crunch and tender juiciness, this Truly Crispy Buttermilk Oven Fried Chicken Recipe is an absolute winner. Imagine biting into chicken strips that offer a satisfying crackle followed by moist, flavorful meat infused with the tangy goodness of buttermilk. It’s a healthier, oven-baked take on classic fried chicken that lets you enjoy all the magic without the mess or guilt of deep frying. Whether for a cozy family dinner or a weekend treat, this recipe will quickly become your go-to for delivering that crispy perfection every time.
Ingredients You’ll Need
These ingredients are simple yet crucial, each adding its unique role to build layers of flavor and texture—from the tenderizing acidity of buttermilk to the savory punch of paprika and garlic, all culminating in that irresistible crisp crust.
- Salt (1/2 teaspoon): Enhances the natural flavors of the chicken and seasoning.
- Ground paprika (1/2 teaspoon): Adds a mild smoky sweetness and rich color to your seasoning mix.
- Garlic powder (1/4 teaspoon): Delivers subtle savory notes that complement the chicken perfectly.
- Onion powder (1/4 teaspoon): Brings a gentle depth of flavor enhancing the crust.
- Freshly ground black pepper (to taste): Provides a mild heat that wakes up the palate.
- Buttermilk (1 cup + 2/3 cup): The key to tender, juicy chicken; its acidity breaks down proteins for softness and flavor infusion.
- Lemon juice (1/2 lemon): Adds brightness and balances the richness of the chicken.
- Chicken breast (2 pounds, cut into strips or tenders): The main star, lean and perfect for soaking up all that marinade and coating.
- White flour (1 1/4 cups): Forms the base for the crisp coating layer.
- Bread crumbs (4 tablespoons, panko or regular): Contributes an extra crunch factor to the crust.
- Baking powder (1/2 teaspoon): Helps achieve that bubbly, crispy texture in the coating.
- Salt for coating (1/2 tablespoon or less): Ensures every bite is perfectly seasoned.
- Additional garlic powder (2-3 teaspoons): Amplifies the aromatic seasoning in the crust.
- Additional paprika (1 teaspoon): Deepens the color and smoky flavor of the coating.
- Additional onion powder (1 teaspoon): Rounds out the savory spices in the crust.
- Additional ground black pepper (1/2 teaspoon): Adds mild heat and complexity.
- Large eggs (2): Bind the coating together and help it stick beautifully to the chicken.
- Butter (1/3 cup): Coats the chicken with richness and aids in browning, keeping the crust crisp.
How to Make Truly Crispy Buttermilk Oven Fried Chicken Recipe
Step 1: Marinate and Prepare the Chicken
Start by whisking together the buttermilk with freshly squeezed lemon juice. This mixture forms the base marinade that tenderizes your chicken strips beautifully. Submerge the chicken in the marinade, ensuring each piece is fully coated. Letting it rest for at least 30 minutes (or up to overnight in the fridge) lets those zesty, creamy flavors deeply infuse the meat, setting the stage for juicy, flavorful bites.
Step 2: Mix the Dry Coating Ingredients
In a roomy bowl, combine the white flour, bread crumbs, baking powder, salt, garlic powder, paprika, onion powder, and black pepper. This blend is more than just a flour mix – it’s the secret to achieving that golden, crunchy texture you dream of. Don’t be shy to mix it well so every seasoning gets evenly spread out. Set aside while you prepare your eggs.
Step 3: Create the Egg Wash and Coat the Chicken
Beat the two large eggs with the remaining 2/3 cup of buttermilk until well combined; this liquid glue will help the dry coating cling flawlessly to your chicken. Dip each marinated chicken strip into the egg wash, then dredge in the seasoned dry mix, pressing firmly to build up a generous, even crust. This layering effect is what makes this Truly Crispy Buttermilk Oven Fried Chicken Recipe stand out for its irresistible texture.
Step 4: Prepare for Baking
Preheat your oven to 425 degrees Fahrenheit. Melt the butter and brush it lightly over a rimmed baking sheet or line the sheet with parchment paper, then brush the chicken pieces generously with the melted butter. This step is crucial as it promotes even browning and helps seal in moisture. Arrange the chicken pieces so they’re not touching to allow hot air to circulate and crisp up every edge.
Step 5: Bake to Golden Perfection
Bake the chicken strips in the preheated oven for about 20 minutes, flipping halfway through to ensure both sides get that perfect color and crunch. Keep an eye on them so they crisp up without burning. When they’re done, the crust should be golden brown and crackling with crunch, while the inside remains juicy and tender – the hallmark of this Truly Crispy Buttermilk Oven Fried Chicken Recipe!
How to Serve Truly Crispy Buttermilk Oven Fried Chicken Recipe
Garnishes
Fresh herbs like parsley or chives sprinkled on top add a burst of vibrant color and a touch of freshness that balances the richness of the crispy chicken. A wedge of lemon on the side invites a spritz of brightness that awakens the flavors even more. For a little heat, serve alongside some pickled jalapeños or a drizzle of hot honey—you’ll love that sweet and spicy kick.
Side Dishes
This chicken pairs beautifully with a variety of classic sides like creamy mashed potatoes, buttery corn on the cob, or a crisp garden salad that adds a refreshing contrast. For a soul-food vibe, go for baked beans and coleslaw. Vegetable sides roasted with a drizzle of olive oil and herbs also complement this dish wonderfully, keeping things light and balanced.
Creative Ways to Present
Turn this into a fun finger-food experience by serving the chicken strips alongside an array of dipping sauces like tangy ranch, smoky barbecue, or spicy sriracha mayo. Pack the crunchy strips into warm soft buns with tossed greens and pickles for an irresistible chicken sandwich that will become an instant hit. Or lay them over a bed of fluffy rice or grains with a drizzle of your favorite sauce to make a hearty, flavorful plate.
Make Ahead and Storage
Storing Leftovers
Allow the chicken to cool completely before transferring to an airtight container. Stored properly in the fridge, these leftovers will stay fresh and crisp for up to 3 days, making it easy to enjoy your Truly Crispy Buttermilk Oven Fried Chicken Recipe again without any fuss.
Freezing
If you want to keep this deliciousness longer, freeze the cooked chicken strips on a baking sheet until firm, then transfer to freezer bags or containers. They’ll keep well for up to 2 months, ready to be defrosted and reheated whenever cravings strike.
Reheating
To reheat without losing crispiness, pop the chicken strips into a preheated 375-degree Fahrenheit oven for 10-12 minutes. Avoid the microwave if you want to preserve that beautiful crunch, because reheating in the oven is the secret to keeping this Truly Crispy Buttermilk Oven Fried Chicken Recipe tasting just as good as the first time.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are more forgiving and juicy, making them a great alternative. Just adjust the cooking time slightly since thighs may take a bit longer to cook through.
Is it necessary to use buttermilk?
Buttermilk tenderizes the chicken and adds tangy flavor, but if you don’t have any, you can substitute milk mixed with a tablespoon of white vinegar or lemon juice—just let it sit for 5 minutes before using.
Can I make this recipe gluten-free?
Yes! Swap the white flour for a gluten-free all-purpose flour and use gluten-free bread crumbs. The texture might vary slightly, but your chicken will still be deliciously crispy.
How do I ensure my chicken stays crispy after baking?
The key is the butter coating and baking at a high temperature. Also, don’t cover the chicken while it cools to prevent moisture buildup which can soften the crust.
What dipping sauces go best with this chicken?
This Truly Crispy Buttermilk Oven Fried Chicken Recipe pairs beautifully with ranch, honey mustard, spicy mayo, or even a good old smoky barbecue sauce—choose your favorite or experiment for variety!
Final Thoughts
This Truly Crispy Buttermilk Oven Fried Chicken Recipe is a heartfelt nod to classic comfort food, made healthier and easier for any home cook to master. It’s a dish that delivers on flavor, texture, and nostalgia, all from your oven without the fuss of frying. I can’t wait for you to try it and make it your own go-to for crisp, juicy chicken that always delights and satisfies.
Print
Truly Crispy Buttermilk Oven Fried Chicken Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Enjoy crispy, flavorful oven-fried chicken made with a tangy buttermilk marinade and a perfectly seasoned crispy coating. This recipe yields juicy chicken strips that are baked to golden perfection, offering a healthier alternative to traditional fried chicken without sacrificing any crunch or taste.
Ingredients
Marinade
- 1 cup buttermilk
- 1/2 lemon (juice only)
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Freshly ground black pepper (to taste)
Coating
- 1 1/4 cups white flour
- 4 tablespoons plain bread crumbs (panko or regular)
- 1/2 teaspoon baking powder
- 1/2 tablespoon salt (or less to taste)
- 2–3 teaspoons garlic powder
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Other
- 2 pounds chicken breast (cut into strips or tenders)
- 2 large eggs
- 2/3 cup buttermilk
- 1/3 cup butter
Instructions
- Marinate the Chicken: In a large bowl, whisk together 1 cup of buttermilk, juice of half a lemon, 1/2 teaspoon salt, 1/2 teaspoon ground paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and freshly ground black pepper to taste. Add the chicken strips, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse and tenderize the chicken.
- Prepare the Coating: In another bowl, combine 1 1/4 cups white flour, 4 tablespoons plain breadcrumbs, 1/2 teaspoon baking powder, 1/2 tablespoon salt, 2 to 3 teaspoons garlic powder, 1 teaspoon ground paprika, 1 teaspoon onion powder, and 1/2 teaspoon ground black pepper. In a separate shallow dish, beat the 2 large eggs with 2/3 cup buttermilk to create an egg wash.
- Coat the Chicken: Remove the chicken from the marinade, letting excess drip off. Dip each piece first into the egg wash, then dredge thoroughly in the seasoned flour and breadcrumb mixture. Press the coating onto the chicken evenly for a crisp texture.
- Prepare for Baking: Preheat the oven to 425°F (220°C). Place a wire rack on a baking sheet and melt the 1/3 cup butter. Brush or drizzle melted butter over the coated chicken pieces to help crisp the coating and add flavor.
- Bake the Chicken: Arrange the coated chicken strips on the wire rack spaced evenly to allow heat circulation. Bake in the preheated oven for 20 minutes, flipping once halfway through for even crispiness. The chicken should be golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Serve: Remove from oven and let the chicken rest for a few minutes before serving. Enjoy the crispy buttermilk oven-fried chicken with your favorite dipping sauces or sides.
Notes
- For extra crispiness, double-coat the chicken by repeating the egg wash and breading steps.
- Use a wire rack on the baking tray to avoid soggy bottoms and help the chicken crisp on all sides.
- Adjust seasoning in the coating mix to your taste preference, adding more or less garlic powder or paprika as desired.
- This recipe works well with chicken thighs or drumsticks as alternatives to breast strips.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
