Crispy Oven Fried Chicken Recipe Buttermilk

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CRISPY JUICY OVEN-FRIED CHICKEN BREASTS



Crispy Juicy Oven-Fried Chicken Breasts image

This is a very crispy, moist, and tender chicken dish without the messy frying. The oven does a great job making that crispy coating we all love.

Provided by Judy in Delaware

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breasts
2 cups buttermilk
2 cups crushed herb-seasoned stuffing mix
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 egg
1 tablespoon water
2 tablespoons peanut oil

Steps:

  • Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
  • Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
  • Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Nutrition Facts : Calories 473.6 calories, Carbohydrate 52 g, Cholesterol 112.2 mg, Fat 12.8 g, Fiber 2.9 g, Protein 35.1 g, SaturatedFat 2.9 g, Sodium 1178.1 mg, Sugar 7.4 g

OVEN-FRIED BUTTERMILK CHICKEN



Oven-Fried Buttermilk Chicken image

Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.

Provided by RecipeNut

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 fresh chicken
3/4 cup buttermilk
1 cup flour
1 1/2 teaspoons poultry seasoning (optional)
1 teaspoon paprika
1/2 teaspoon seasoning salt
1/4 cup margarine or 1/4 cup butter

Steps:

  • PREP: Heat oven to 425F.
  • CLEAN: Wash hands.
  • Place buttermilk in shallow dish.
  • On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
  • Dip chicken in buttermilk to coat completely.
  • Dredge in flour mixture to cover completely.
  • Place on clean sheet of waxed paper.
  • In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
  • Place chicken skin side down in pan.
  • CLEAN: Wash hands.
  • Notes: CHILL: Refrigerate leftovers immediately.
  • Chicken may also be deep-fried.
  • COOK: Bake chicken at 425F for 30 minutes.
  • Carefully turn chicken over.
  • Bake 30 minutes more or until internal juices of chicken run clear.
  • (Or insert instant-read meat thermometer in thickest part ot chicken).
  • (Temperature should read 170°F for white meat, 180°F for dark meat).

Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3

TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN



Truly Crispy Buttermilk Oven Fried Chicken image

If you love crispy fried chicken, crunchy on the outside and juicy on the inside - this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.

Provided by Nora from Savory Nothings

Categories     Main Course

Time 1h50m

Number Of Ingredients 19

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)
1 cup buttermilk
1/2 lemon (juice only)
2 pounds chicken breast (cut into strips (or use tenders))
1 1/4 cups white flour
4 tablespoon plain bread crumbs (panko or regular both work)
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
2 large eggs
2/3 cup buttermilk
1/3 cup butter

Steps:

  • Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)
  • Prep the pan and oven:Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).
  • Mix the dry coating:Place all ingredients for the dry coating in a large bowl. Mix well.
  • Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
  • Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
  • Bake the chicken:
  • Place butter and chicken on pan: Carefully remove the hot pan from the oven, using oven gloves. Melt the butter on it, then place the chicken pieces on top without overcrowding the pan.
  • Bake: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling for a few minutes, until golden and crispy.
  • Serve: The chicken will feel soft right as it comes out of the oven. Let it sit for 2 minutes before serving, it will crisp up. Don't let it sit for a long period of time before you eat it, or it will start turning soggy.

Nutrition Facts : Calories 456 kcal, Carbohydrate 30 g, Protein 40 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 185 mg, Sodium 1764 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CRISPY UN-FRIED CHICKEN



Crispy Un-Fried Chicken image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 11

1 cup buttermilk
1 teaspoon hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
One 3 1/2- to 4-pound whole chicken, cut into 10 pieces
2 cups panko breadcrumbs
1 teaspoon paprika
1/2 teaspoon cayenne
Freshly ground black pepper
Nonstick cooking spray

Steps:

  • In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
  • Preheat the oven to 425 degrees F.
  • Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
  • Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
  • Bake until the chicken is golden brown and cooked through, about 40 minutes.

BUTTERMILK BAKED CHICKEN



Buttermilk Baked Chicken image

Provided by Patrick and Gina Neely : Food Network

Time 13h

Yield 4 servings

Number Of Ingredients 11

2 cups buttermilk
Juice of 1/2 lemon
1 tablespoon hot sauce
1/2 yellow onion, sliced
5 sprigs fresh thyme
3 cloves garlic, smashed
Kosher salt and freshly ground black pepper
1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
2 cups crushed corn flakes
3/4 cup grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

  • Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.
  • Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.
  • Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.
  • Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.
  • Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

CRISPY BUTTERMILK OVEN-FRIED CHICKEN (MAKEOVER)



Crispy Buttermilk Oven-Fried Chicken (Makeover) image

From Betty's Soul Food Collection... The secret's revealed! You can have oven-fried chicken that's moist on the inside and crispy, crunchy on the outside-just like pan-fried but with much less fat.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 5

Number Of Ingredients 12

1 cup corn flakes cereal
1/2 cup Gold Medal™ all-purpose flour
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
2 teaspoons black pepper
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1/4 cup buttermilk
Cooking spray

Steps:

  • Heat oven to 425°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
  • Place cereal in food-storage plastic bag; seal bag and crush with rolling pin or meat mallet. In shallow dish, mix crushed cereal, the flour, garlic powder, onion powder, poultry seasoning, black pepper, paprika, salt and ground red pepper.
  • In another shallow dish, place chicken. Pour buttermilk over chicken pieces, turning to coat all sides. Remove chicken pieces, one at a time, from buttermilk, then dip in cereal mixture, turning to coat completely; shake off excess. Place chicken pieces, bone sides down, in pan. Spray top of chicken with cooking spray.
  • Bake uncovered 50 to 60 minutes or until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks).

Nutrition Facts : Calories 280, Carbohydrate 17 g, Cholesterol 95 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY



Crispy Sriracha Buttermilk Oven Fried Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

3 boneless, skinless chicken breasts
1 cup low flat buttermilk
¼ cup sriracha sauce
1 cup panko breadcrumbs
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
½ teaspoon seasoning salt
3 tablespoons canola oil

Steps:

  • On a cutting board, slice each chicken breast into strips.
  • In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
  • Preheat oven to 425˚F (220˚C).
  • In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
  • Dip the chicken strips in the panko mixture, ensuring they are fully coated.
  • Line a rimmed baking sheet with parchment paper and brush with canola oil.
  • Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
  • Transfer the chicken to a paper towel-lined plate to remove extra grease.
  • Enjoy!

Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams

CRISPIEST BUTTERMILK FRIED CHICKEN



Crispiest Buttermilk Fried Chicken image

This is without a doubt the crispiest chicken you will ever prepare. I have made it time and time again to wonderful reviews. We love Popeyes® chicken and this puts it to shame. This is great for family picnics and so much cheaper than buying take-out. Yummy!

Provided by Sharon L.

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

cold water to cover
¼ cup kosher salt
8 skinless chicken legs
3 cups all-purpose flour, divided
1 cup buttermilk
1 ¼ tablespoons baking powder
2 teaspoons salt
2 teaspoons cayenne pepper
1 ½ cups canola oil, for frying

Steps:

  • Mix cold water and kosher salt together in a large bowl until salt dissolves. Add chicken legs. Cover entire bowl with plastic wrap and refrigerate for 2 hours.
  • Remove bowl from the refrigerator; drain and pat chicken dry with paper towels.
  • Place chicken legs in a plastic bag with 1 cup all-purpose flour and shake to coat.
  • Pour buttermilk into a bowl. Mix remaining flour, baking powder, salt, and cayenne in another bowl. Dip each chicken leg in buttermilk; move to flour mixture and coat well.
  • Heat canola oil in a deep-fryer to 350 degrees F (175 degrees C).
  • Fry chicken legs in hot oil in batches until no longer pink at the bone and the juices run clear, about 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 538.1 calories, Carbohydrate 39.1 g, Cholesterol 151.7 mg, Fat 19.1 g, Fiber 1.4 g, Protein 49 g, SaturatedFat 4.3 g, Sodium 3838.3 mg, Sugar 2.6 g

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From mungfali.com


BUTTERMILK OVEN "FRIED" CHICKEN RECIPE | EPICURIOUS
2014-09-16 Step 1. In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 ...
From epicurious.com


FRIED CHICKEN BUTTERMILK SUBSTITUTE - THERESCIPES.INFO
https://www.thetasteofkosher.com › buttermilk-substitute-for-fried-chicken. All information about healthy recipes and cooking tips
From therecipes.info


CRISPY BUTTERMILK CHICKEN - SLENDER KITCHEN
2020-03-10 1. Marinate the chicken in the buttermilk, onion powder, garlic powder, and salt overnight. If you like spice, you could add some hot sauce as well. 2. When ready to cook, preheat the oven to 425 degrees. 3. Season the flour with salt and pepper. Remove chicken from marinade letting excess drip off.
From slenderkitchen.com


THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE
2015-07-15 Directions. Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the …
From seriouseats.com


EXTRA CRISPY BUTTERMILK FRIED CHICKEN - ON THE EATEN PATH
2017-08-03 Directions. Combine the buttermilk and all of the spices in a large bowl and mix to combine. Place the chicken in the bowl, making sure every piece is coated, and refrigerate overnight. Heat the canola oil to 350 degrees in a large skillet or dutch oven. If using a skillet, be careful not to fill more than halfway.
From ontheeatenpath.com


CRISP OVEN-FRIED CHICKEN RECIPE - PILLSBURY.COM
2019-07-02 Heat oven to 400°F. Spray 13x9-inch pan lightly with nonstick cooking spray. 2. In large bowl, combine potato flakes, seasoned salt, paprika, garlic powder and pepper. Add margarine; mix well. In medium bowl, combine egg and water; beat well. 3. Dip chicken pieces in egg mixture; thorougly coat all sides with potato flake mixture.
From pillsbury.com


CLASSIC BUTTERMILK FRIED CHICKEN - THE CHUNKY CHEF
2020-09-29 VARIATIONS OF THIS RECIPE. OVEN – to save some calories, you can make oven-fried chicken with this recipe.Bake at 425°F on a parchment paper lined baking sheet, leaving some room between each piece. Spray generously with nonstick cooking spray and bake for 30 minutes, flip over, spray again and bake another 25 minutes or so.
From thechunkychef.com


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