Fried chicken is an indulgence many of us find hard to resist. The crispy golden exterior paired with juicy, flavorful meat is simply irresistible. Over the years, I’ve been perfecting a lighter version that doesn’t sacrifice any of the deliciousness. This Buttermilk Oven-Fried Chicken offers the same satisfying crunch and rich flavor you’d expect from traditional frying, but with the added benefits of being skinnier, easier, quicker, and much less messy.
The secret lies in soaking the chicken in a tangy buttermilk bath and using a flavorful spice mix with a crunchy coating. This recipe is a testament to how oven-baked alternatives can stand toe-to-toe with their deep-fried counterparts.
One of the keys to moist and juicy chicken is soaking it overnight in buttermilk. This step is crucial and shouldn’t be skipped. If you’re planning ahead, soaking the chicken for up to two nights can yield even better results. To prepare the drumsticks, use one paper towel to hold the joint end and another to pull off the skin effortlessly.
Ingredients:
- 1 whole chicken, cut into pieces
- 3 cups all-purpose flour
- 2 teaspoons garlic pepper
- 1 teaspoon sugar
- 2 teaspoons paprika
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- Olive oil for drizzling
Instructions:
- Prepare the Chicken: Start by removing the skin from the chicken pieces. Use paper towels to grip and pull off the skin for a better hold. Season the chicken with a mixture of salt, pepper, paprika, poultry seasoning (such as thyme), and garlic powder.
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure it’s hot and ready by the time your chicken is coated and prepped.
- Mix the Coating Ingredients:
- Dry Mixture: In a baking pan, combine the flour, garlic pepper, sugar, and paprika. Mix well to ensure the spices are evenly distributed.
- Wet Mixture: In a medium-sized bowl, whisk together the buttermilk, eggs, baking powder, and baking soda until the mixture is smooth and well combined.
