“Crispy Oven Baked Buttermilk Chicken”

I could not wait to post this recipe I’ve been working on for a while now. I needed to get the right combination of flavors in my coating and the bake time just right. Now I’m happy to share my Crispy Oven Baked Buttermilk Chicken. If you love fried chicken like my family does and want to keep away from the fat of frying then this is your recipe. I’m even giving you a bonus recipe for my Mashed Potatoes with Buttermilk Gravy, the perfect side for this crunchy, tender juicy baked not fried chicken. This recipe had my husband almost eating the chicken bones. Ha-ha!

Crispy Oven Baked Buttermilk Chicken

Everyone has their own versions of fried chicken whether prepared in the oven or the traditional fried in oil. Don’t get me wrong as there are times I need the true taste of my Mom’s fried chicken. Fried chicken was a Sunday dinner staple growing up but now that I’m older I realized this was not a healthy way of cooking chicken. But I do believe in moderation when eating anything as not to have that feeling of being deprived. I personally believe this keeps the food demons away and keep you on track with healthy eating habits.

Crispy Oven Baked Buttermilk Chicken

So on with my recipe for Crispy Oven Baked Buttermilk Chicken. I used chicken thighs in my recipe but you can use boneless, skinless chicken thighs or boneless, skinless chicken breast if you prefer. The same marinating and cooking method will apply to both. I just happen to love chicken thighs for their flavor and tenderness.

The key to tenderizing your chicken is soaking in buttermilk which I learned to do years ago. Season buttermilk using hot sauce, lemon juice, smoked paprika, and garlic. Place chicken in marinade and place in refrigerator to marinate overnight. Overnight is best as a few hours is not long enough. You can leave in buttermilk for up to two days, no harm. Only the most tender juicy chicken will result.

Crispy Oven Baked Buttermilk Chicken

To prepare chicken for baking, remove chicken from refrigerator and make coating. Mix crushed cornflakes, panko breadcrumbs, Parmesan cheese, smoked paprika, salt and pepper. Coat chicken in crumbs and place on non-stick cooking spray coated wire rack on baking sheet. This will keep chicken from sticking and chicken is not sitting in fat that has dripped from chicken while baking. Baking time may vary depending on size of chicken pieces, about 45 minutes or until instant read thermometer inserted reads 165 degrees. Finally you have my Crispy Oven Baked Buttermilk Chicken. Serve with my Mashed Potatoes with Buttermilk Gravy (recipe follows chicken recipe below).

Crispy Oven Baked Buttermilk Chicken

I mentioned mashed potatoes, right? They are the perfect side for chicken especially fried chicken. The buttermilk gravy topping off my potatoes is easy to make and you won’t believe how good it is. This gravy is a take on a recipe my Mom would make with a baked chicken recipe. Mom’s inspiration is all over these two recipes. To prepare gravy, make a roux with butter and flour, adding chicken broth and cooking a couple of minutes until it thickens. Stir in buttermilk once the right thickness is achieved with broth mixture. Add salt and pepper to taste and serve.

Crispy Oven Baked Buttermilk Chicken

No matter what chicken pieces you use, skinless or boneless, thighs or breasts, the result will be juicy, tender, crunchy out of this world Crispy Oven Baked Buttermilk Chicken. This recipe will become a fast favorite and a go-to when you and your family want fried chicken. Marinate chicken overnight and prepare this meal the next night. Sure to be a treat, a surprise and put smiles on everyone’s faces. Share your version of my recipe and let me know what you think. Enjoy!!!

 

Crispy Oven Baked Buttermilk Chicken

6 bone-in, skin-on chicken thighs

1 cup buttermilk

Juice of 1/2 lemon

1 – 2 T. hot sauce

2 garlic cloves, finely minced

1 t. smoked paprika

1 cup cornflakes, crushed

2/3 cup panko breadcrumbs

1/4 cup grated Parmesan cheese

1 ½ t. smoked paprika

1/2 t. kosher salt

1/4 t. black pepper

Trim chicken thighs of extra fat and place in a large bowl. In another bowl, combine buttermilk, lemon juice, hot sauce, garlic, and paprika. Pour over buttermilk marinade over chicken and refrigerate overnight.

 

Heat oven to 400 degrees. To prepare chicken, remove chicken to sit at room temperature for 20 minutes. While chicken is sitting, using a shallow dish, combine cornflakes, panko, cheese, paprika, salt and pepper.

 

Place wire rack on a baking sheet sprayed with non-stick cooking spray. Coat chicken pieces with crumb mixture and place skin-side up on rack. Bake in oven for 45 minutes or until inserted instant read thermometer registers 165 degrees. Remove from oven and let rest for 10 minutes before serving. Serve with Mashed Potatoes with Buttermilk Gravy.

Crispy Oven Baked Buttermilk Chicken

Mashed Potatoes with Buttermilk Gravy

2 ½ – 3 pounds Russet potatoes, peeled and cubed

1 – 8 oz. package cream cheese, at room temperature

1/4 cup (1/2 stick) butter, divided

1/4 – 1/2 cup half & half

Salt and pepper to taste

2 T. butter

3 T. Wondra flour

1 cup chicken broth or stock

1/4 cup buttermilk

Salt and pepper to taste

Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring water to boil and cook for 10-15 minutes or until potatoes are fork tender. Drain and return to pot or large mixing bowl.

 

Using a potato masher, mass potatoes with cream cheese and butter until no potato chunks remain. Add in half and half, 1/4 cup at a time. Stir in more half & half until desired consistency is achieved. Sprinkle in salt and pepper to taste.

 

To prepare gravy, over medium-low heat, melt butter and stir in flour to create a roux. Whisk in chicken broth and cook, whisking continuously for 3 – 5 minutes until thickened. Remove from heat and stir in buttermilk, adding salt and pepper to taste.