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
Scale
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.
