Buttermilk Oven-Fried Chicken
A buttermilk soak keeps chicken thighs juicy, and a crunchy cornflake-and-spice crust bakes up golden without a pot of hot oil.
Prep20 min
Cook40 min
Total1 hr
Yield4 servings
LevelEasy
Buttermilk Oven-Fried Chicken
Ingredients
US measurements with metric in parentheses.
Instructions
- Combine chicken, buttermilk and 1 tsp salt in a bowl or zip bag. Refrigerate at least 1 hour or overnight.
- Heat the oven to 425°F (220°C). Set a wire rack on a rimmed baking sheet and lightly oil the rack.
- Mix crushed cornflakes with pepper, paprika and garlic powder in a shallow dish.
- Lift each thigh out of the buttermilk, let excess drip off, then press into the crumbs to coat well. Place on the rack.
- Drizzle melted butter over the chicken. Bake 35 to 40 minutes until deep golden and the thickest part reads 165°F (74°C).
- Rest 5 minutes before serving so the juices settle.
🌡 Food safety: Cook poultry until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- A wire rack lets hot air reach the underside, so the crust stays crisp.
- Press crumbs on firmly; do not rub them in.
Substitutions
- Use 1 cup milk plus 1 tbsp lemon juice if you have no buttermilk.
- Crushed crackers or panko can replace cornflakes.
Storage & reheating
Refrigerate leftovers up to 3 days. Reheat on a rack at 375°F (190°C) for 15 minutes to re-crisp.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~520 kcal |
|---|---|
| Protein | ~38 g |
| Carbohydrates | ~24 g |
| Fat | ~29 g |
Frequently asked questions
Can I use chicken breasts?
Yes. Use bone-in breasts cut in half, and bake about 5 minutes less, checking for 165°F (74°C).