Buttermilk Oven Fried Chicken

August 6, 2011

No summer is complete without making fried chicken.  It is the quintessential picnic food that is always a crowd pleaser  This version let's you have your fried chicken and eat it too.  Cooking the chicken in the oven cuts on calories while still providing that crispy crust that everyone loves.  The trick to creating a crust on both sides of the chicken is to preheat the oven with a cookie sheet inside.  That way when you are ready to put the chicken in the oven, there will already be a heated surface to crisp the bottom side of the chicken.  Try this recipe on your friends and see if they notice a difference.

Buttermilk Fried Chicken


2 teaspoons garlic pepper
1 teaspoon sugar
2 teaspoons paprika
1 teaspoon baking powder
3/4 teaspoon baking soda
Preheat Oven 350 degrees:
In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.
Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil.
Bake about 50-55 minutes or until chicken is golden.

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Laura Taylor's picture

Sounds delish and it's easy, too! I'll make it tonight! I love the tip about the cookie sheet - thanks.

Tina's picture

The recipe says to preheat a cookie sheet in the oven so there will be a heated surface so the chicken will get a crisp bottom...do we put the pan we put the chicken on inside the oven on top of the preheated cookie sheet? I am confused as how to do this one.

Leah's picture

Put the breaded chicken directly on the heated cookie sheet. Hope this helps.

Tina's picture

Thank you Leah!

ruthie's picture

I'm only seeing an ingredient list. Where are the instructions? Cooking times and temp?

Leah's picture

To retrieve the recipe instructions, click on the link above the ingredient list. Sorry for the confusion.

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