- Coat the Chicken:
- Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off.
- Roll the chicken in the flour mixture, ensuring it’s well-coated.
- For an extra crispy layer, dip the chicken back into the buttermilk mixture and then roll it again in the flour mixture.
- Bake the Chicken: Arrange the coated chicken pieces in the baking pan. Drizzle them lightly with olive oil to help achieve a golden, crispy crust. Bake for about 50-55 minutes, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (75°C).
Tips for Success:
- Adjusting for Different Cuts: While this recipe specifically uses drumsticks, feel free to experiment with other cuts like chicken breasts or thighs. Just remember that cooking times will vary. White meat, such as breasts, may cook faster and could become dry if overcooked. Dark meat, like thighs and drumsticks, is more forgiving and tends to stay juicier.
- Enhancing Flavor: Add a touch more of your favorite spices to the flour mixture if you prefer a stronger flavor. Consider adding cayenne pepper for a bit of heat or herbs like rosemary and thyme for an aromatic twist.
- Serving Suggestions: Pair your oven-fried chicken with classic sides like mashed potatoes, coleslaw, or a fresh green salad. A side of cornbread can also complement the meal beautifully.
Conclusion:
This Buttermilk Oven-Fried Chicken recipe proves that you don’t need a deep fryer to enjoy delicious, crispy chicken. By using the oven and a carefully crafted buttermilk soak, you achieve a dish that’s not only healthier but also incredibly flavorful and satisfying. Whether you’re making this for a family dinner or a casual get-together, it’s sure to be a hit. The next time you crave fried chicken, give this oven-baked version a try – it’s a game-changer!
Source of the picture : cookomix
