Oven-Fried Buttermilk Chicken

Oven-Fried Buttermilk Chicken

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 6

    • About This Recipe

    “Serve with coleslaw, hot biscuits and honey, if desired.”

    Ingredients

  • 1fresh chicken
  • 3/4 cupbuttermilk
  • 1cupflour
  • 1 1/2 teaspoonspoultry seasoning(optional)
  • 1teaspoonpaprika
  • 1/2 teaspoonseasoning salt
  • 1/4 cup margarine or 1/4 cupbutter

    • Directions

  • 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).

    • Reviews

  • “Really good!Chicken is extremely moist & rich-tasting.”

  • “Wonderful dinner.I used recipe #124413 for my buttermilk and let the chicken pieces steep for about 4 hours.I quartered a 2K (4lb+) chicken so I had 2 marylands (drumstick and thigh) and 2 breasts with wings attached.I gave them a coat in the flour mix (using flour, paprika, freshly ground salt and pepper) about an hour before cooking and then while butter was melting I gave them a second coat in the flour and continued as per recipe and the result was a crispy skinned and moist chicken.Served with cheesy scalloped potatoes and steamed vegetable.Thank you RecipeNut, made for Aussie/Kiwi Recipe Swap #26 – March 2009.”

  • “Followed the recipe almost to a Tee. But soaked chicken in buttermilk for three hours and then tossed in the flour mixture in a paper bag to ease mess.Preheated racks in hot oven in 12X14 oven pan and sprayed with Pam Butter spray… turned in 20 minutes and sprayed other side. Last five minutes used broiler. Outstanding! Thanks Recipe Nut!”

  • “Served this at a dinner party and had some really good cooks there.They loved this chicken.It is excellent!I did let the chicken soak in the butterbilk for a couple of hours but that was the only difference.”

  • “This came out extremely dry (almost burnt), without much taste.I would suggest maybe cutting the baking time to 15-20 min. a side, and checking it often.Maybe putting some of the butter on top of the chicken would have helped.”

  • “If you have trouble browning the chicken in your oven, try turning your broiler on for a few minutes on each side,.That should do it ; )Thank you so much for the review”

  • “the chicken had a wonderful taste and I liked the idea that I didn’t have to fry it. But I couldn’t get it brown enough to satisfy family, any ideas on making it browner. Oh, and since my chicken was large I had to cook it longer, but it still didn’t get brown. I like the receipe, I just need to know how to get it crisper and browner.Thanks for your posting.”

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