OVEN-FRIED BUTTERMILK CHICKEN
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
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
OVEN-FRIED CHICKEN
You need only a handful of ingredients for Ina Garten's Oven-Fried Chicken recipe from Barefoot Contessa on Food Network; buttermilk keeps the meat extra moist.
Provided by Ina Garten
Categories main-dish
Time 10h55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
- Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
BUTTERMILK BAKED CHICKEN
This tops the list of family requests for dinner. The chicken is moist, flavorful and nicely browned. I alternate using bone-in chicken breasts or skinned and boned breasts.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pour butter into two 13-in. x 9-in. baking pans. Pour 2 cups buttermilk into a shallow bowl. In another bowl, combine the flour, garlic salt, pepper and Creole seasoning. Dip chicken in buttermilk, then coat with flour mixture. Place bone side up in prepared pans. , Bake, uncovered, at 425° for 25 minutes. Turn; bake 10 minutes longer or until juices run clear. In a small saucepan, combine the soup and remaining buttermilk; cook and stir over medium heat for 5 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 425 calories, Fat 18g fat (9g saturated fat), Cholesterol 126mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 39g protein.
OVEN BAKED BUTTERMILK FRIED CHICKEN
Frying chicken at home can make quite a mess. Instead of a large pot of hot splattering oil, all you'll need for this recipe is an oven. This delicious oven baked buttermilk chicken has great taste thanks to a good spritzing of olive oil and a crisping blast of heat to start the baking.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees.
- In a medium sized bowl mix together buttermilk, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
- Add chicken to the buttermilk mixture. Mix to make sure the buttermilk is coating all of the chicken. Cover and refrigerate for at least one hour.
- In a casserole dish mix together whole wheat flour, 1 tablespoon paprika, 2 teaspoons cayenne, 1 tablespoon garlic powder and 1 tablespoon of salt.
- Remove the chicken from the buttermilk, draining any excess. Coat the chicken with the whole-wheat flour, making sure the chicken is completely covered.
- Place on a wire rack on top of a baking sheet. Spray the rack with cooking spray thoroughly. Put the chicken on the rack and generously drizzle with the olive oil.
- Bake the chicken for 15 minutes at 400 degrees, then turn the oven down to 300 degrees and bake it for another 10 minutes. Remove and serve.
Nutrition Facts : Calories 2872
BAKED BUTTERMILK CHICKEN
Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.
- Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.
- Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.
Nutrition Facts : Calories 362 g, Cholesterol 119 g, Fat 5 g, Fiber 1 g, Protein 46 g, Sodium 586 g
BAKED BUTTERMILK CHICKEN DINNER
Get fried-chicken flavor without the grease, with our Baked Buttermilk Chicken Dinner. With two sides included, you're all set with this buttermilk chicken recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Empty coleslaw blend into medium bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve. Place coating mix, poultry seasoning and pepper in shaker bag. Close bag; shake gently to mix.
- Moisten chicken with buttermilk, turning to evenly coat both sides of each chicken breast. Gently shake off excess buttermilk. Add 1 or 2 pieces of chicken to shaker bag; shake until evenly coated. Place in single layer in foil-lined 15x10x1-inch baking pan. Discard bag and any remaining coating mix.
- Bake 20 min. or until chicken is cooked through (170°F). Serve with the coleslaw and sweet potatoes.
Nutrition Facts : Calories 310, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 370 mg, Carbohydrate 50 g, Fiber 8 g, Sugar 18 g, Protein 24 g
OVEN-BAKED BUTTERMILK CHICKEN
Make and share this Oven-Baked Buttermilk Chicken recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Combine golden onion recipe soup mix with flour; set aside.
- Beat eggs with buttermilk.
- Dip chicken pieces in buttermilk mixture, then flour mixture, coating well.
- Place in large shallow baking pan, on rack, and chill 30 minutes.
- Drizzle with butter, then bake 45 minutes or until well done.
- NOTE:
- This is a great recipe for picnics or just eating on the patio.
Nutrition Facts : Calories 1023.1, Fat 65.6, SaturatedFat 18, Cholesterol 349.4, Sodium 1222.4, Carbohydrate 32, Fiber 1.5, Sugar 2.1, Protein 71.5
BUTTERMILK BAKED CHICKEN
This moist and tender Buttermilk Baked Chicken is not only quick and easy to make for family dinner, but it is the perfect new comfort food.
Provided by Krissy Allori
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Set each breast in between two layers of plastic wrap and flatten to 3/4 inch thickness by using a mallet or rolling pin. Soak chicken in buttermilk for at least 30 minutes.
- In a shallow dish, combine remaining ingredients. Shake excess buttermilk off each piece of chicken and coat in the bread mixture.
- Lay in a single layer on a baking sheet and bake in preheated 400 degree F oven for about 20 minutes or until the internal temperature reaches 165 degrees F.
Nutrition Facts : Calories 457 kcal, Carbohydrate 15 g, Protein 61 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 168 mg, Sodium 837 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN
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
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
BUTTERMILK ROAST CHICKEN DRUMSTICKS
Adapted from Nigella Lawson's recipe, these savory buttermilk roast chicken drumsticks with a touch of sticky sweet will have you begging for more.
Provided by GioiaFive
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 8h40m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken drumsticks in a large resealable freezer bag. Add buttermilk, 1/4 cup oil, maple syrup, peppercorns, salt, taco seasoning, garlic, paprika, cayenne pepper, and liquid smoke. Seal the freezer bag and squish everything in the bag until the drumsticks are coated. Marinate the drumsticks in the refrigerator, 8 hours to overnight.
- Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
- Remove drumsticks from the marinade and shake off excess. Place drumsticks in the prepared pan and drizzle with 2 tablespoons oil. Discard the remaining marinade.
- Roast in the preheated oven until the drumsticks are well browned, about 30 minutes.
Nutrition Facts : Calories 312.1 calories, Carbohydrate 6.4 g, Cholesterol 65.6 mg, Fat 22.4 g, Fiber 0.3 g, Protein 20.6 g, SaturatedFat 4.6 g, Sodium 1096.5 mg, Sugar 4.2 g
CHICKEN BREASTS WITH BUTTERMILK
An added twist to the mushroom chicken recipe. The buttermilk adds a richer flavor to chicken breasts and makes a yummy gravy. Serve over rice or noodles.
Provided by JOGGINGMAMA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Pour melted butter into a 9x13-inch baking pan.
- Place 1/2 cup buttermilk in a shallow bowl. Combine flour, salt, and pepper in a second shallow bowl. Dip each chicken breast in buttermilk, roll in the flour mixture, then place breast-side down in the prepared pan.
- Bake, uncovered, in the preheated oven for 30 minutes. Turn chicken and bake for 15 more minutes.
- Meanwhile, mix remaining buttermilk with condensed soup.
- Pour buttermilk-soup mixture over chicken and bake until no longer pink at the bone and the juices run clear, about 15 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve with the pan gravy.
Nutrition Facts : Calories 488.5 calories, Carbohydrate 18.3 g, Cholesterol 149.3 mg, Fat 23 g, Fiber 0.4 g, Protein 49.4 g, SaturatedFat 9.2 g, Sodium 740.5 mg, Sugar 3.7 g
CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
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
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
BUTTERMILK CHICKEN
Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several hours, or overnight, then bung it in the oven or on the barbecue. Serve with salad and chips, or boiled or baked potatoes. Each serving provides 263 kcal, 35g protein, 7g carbohydrates (of which 7g sugars), 10.5g fat (of which 3g saturates), 0g fibre and 1.7g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 4
Number Of Ingredients 9
Steps:
- Flatten the garlic cloves with the end of a rolling pin, the side of a knife, or in a pestle and mortar. (If you chop or fully crush the garlic it could burn when the chicken is baked.) Put in a large bowl and add the buttermilk.
- Roughly chop the leaves from half the parsley, if using, and return the rest to the fridge.
- Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn to coat in the marinade. Cover the bowl and leave in the fridge for at least 8 hours, or overnight.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with foil and place a rack on top. Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade.
- Roast the chicken for 35-40 minutes, or until lightly browned in places and cooked through. The chicken is cooked when the juices run clear when pierced with a skewer in the thickest part. Chop the remaining parsley leaves and sprinkle over the chicken just before serving. Eat hot or cold with salad and baked potatoes, boiled new potatoes or chips.
Nutrition Facts : Calories 263kcal, Carbohydrate 7g, Fat 10.5g, Fiber 0g, Protein 35g, SaturatedFat 3g, Sugar 7g
SOUTHWEST BUTTERMILK BAKED CHICKEN THIGHS
Add my Southwest Buttermilk Baked Chicken Thighs to your menu this week! This easy dinner recipe has punches of flavor the whole family loves, and it only takes 10 minutes to prepare!
Provided by Jenny
Categories Main Course
Time 1h10m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Place chicken thighs into a 9x13 inch baking dish. Place cumin, paprika, garlic salt, salt and pepper into a small bowl. Mix to combine then sprinkle over tops of chicken thighs. Pour buttermilk over top, cover baking dish loosely with tin foil and bake for 1 hour. Remove and let rest for 10 minutes before serving. Serve with your favorite roasted vegetables and salad if desired.
Nutrition Facts : Calories 381 kcal, Carbohydrate 4 g, Protein 57 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 275 mg, Sodium 1044 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SOUTHWEST BUTTERMILK BAKED CHICKEN
The most flavorful chicken you will ever make, baked to absolute crisp-tender, juicy perfection! 207 calories each.
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a small bowl, combine cumin, paprika, chili powder, oregano, garlic powder and onion powder; season with salt and pepper, to taste. Season chicken thighs with spice mixture, rubbing in thoroughly on all sides. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove from heat and stir in buttermilk. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve chicken immediately, garnished with cilantro, if desired.
BUTTERMILK ROAST CHICKEN RECIPE
A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it's oven roasted until beautifully browned and amazingly tender! It's likely to become your new favorite way to prepare and roast a chicken!
Provided by Jaclyn
Categories Main Course
Time 13h45m
Number Of Ingredients 7
Steps:
- Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.
- Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.
- In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.
- Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.
- Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.
- Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.
- When ready to roast preheat oven to 400 degrees.
- Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.
- Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don't always truss).
- Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it's reached the desired level of browning (depending on your oven you may find it's reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).
- Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.
- Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.
BUTTERMILK BAKED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Time 13h
Yield 4 servings
Number Of Ingredients 11
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.
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OVEN-BAKED BUTTERMILK CHICKEN RECIPE - TEXAS COOKING
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BUTTERMILK-BAKED CHICKEN RECIPE - FOOD REPUBLIC
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JUICY BUTTERMILK ROAST CHICKEN - SUNDAY SUPPER MOVEMENT
From sundaysuppermovement.com
4.2/5 (22)Total Time 40 minsCategory Main CourseCalories 442 per serving
- In a Ziploc bag large enough to hold all your chicken breasts, add the peeled garlic, salt, cumin, black pepper and olive oil. Close the bag and use the heel of your hand to crush the garlic cloves, being careful not to pierce the bag.
- Add in the buttermilk and then the chicken. Seal the bag and mash everything around to make sure that all parts of the chicken are covered with seasoned liquid. Leave the chicken marinating in the refrigerator overnight in the bag in a deep plate, or at the very least out of the fridge for 30 minutes.
- When you are ready to roast, preheat the oven to 375°F or 190°C. Cover with foil and coat with olive oil a baking pan that's large enough for the chicken breasts to sit apart in a single layer. Take the chicken out of the bag and drain it well in a colander. Arrange the breasts in your prepared baking pan, skin side DOWN to coat with olive oil. Now turn the breasts over, sprinkle with a little more black pepper and some cayenne, along with onion powder and garlic powder.
- Roast for 30 minutes. Remove from the oven and drizzle a little more olive oil on the breasts and roast for an additional 5-10 minutes, or until golden and cooked through. Remove the chicken to a serving plate, but serve the pan juice alongside your chicken. It is fabulous on mashed potatoes or rice!
OVEN FRIED CHICKEN - EASY FRIED CHICKEN RECIPE - PLATTER TALK
From plattertalk.com
Ratings 43Calories 330 per servingCategory Dinner
- Thoroughly wash and rinse chicken pieces, then place in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
- Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Use hands to firmly pack coating to each piece.
OVEN ROASTED BUTTERMILK CHICKEN DRUMSTICKS - NATASHA'S ...
From natashasfoodadventures.com
Cuisine AmericanCategory DinnerServings 2Calories 320 per serving
- The night before or the morning of, you will want to marinate the chicken in a ziploc bag with the buttermilk and spices. Keep in the refrigerator until 30 minutes before you plan on placing them in the oven.
- Preheat the oven to 400 degrees fahrenheit. While the oven is preheating grab an oven safe cast iron skillet, spray with pan spray and then add the chicken. You do not need to dump all the buttermilk mixture into the pan. I advise you to grab the chicken drumsticks individually and then brush them with additional mixture before placing them in the oven.
- Roast in the oven for 20 minutes on the middle rack. At the end of the 20 minutes, rotate the skillet to help brown the chicken evenly. Then roast for another 15 minutes. If you feel like the chicken is starting to look done before the 35 minutes is up, check the largest piece of chicken with a meat thermometer. The internal temperature should be 165 degrees fahrenheit for it to be safe to eat.
- Rinse and chop the fresh parsley while the chicken is in the oven. When the chicken is done sprinkle with parsley before serving.
OVEN BAKED BUTTERMILK CRISPY CHICKEN - VEENA AZMANOV
From veenaazmanov.com
Ratings 18Category Dinner, LunchCuisine AmericanTotal Time 1 hr 35 mins
- Pulse the cornflakes in a food processor until it resembles breadcrumb consistencyTip - you want thick breadcrumb consistency, not fine breadcrumb consistency.
- Preheat the oven at 200 C / 390 FTip - If you chose to marinate the chicken overnight - make sure to remove it out of the fridge for at least an hour.
OVEN FRIED BUTTERMILK CHICKEN - SIDEWALK SHOES
From sidewalkshoes.com
5/5 (5)Total Time 45 minsCategory Main CourseCalories 763 per serving
- Process the bread in a food processor until coarse breadcrumbs form. Add to a bowl with the Parmesan cheese, thyme and 1/8 teaspoon pepper.
- In another bowl, mix the buttermilk with the hot pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- One piece at a time, dip the chicken into the buttermilk mixture, turning it to coat evenly. Hold it up and let the excess drip back into the bowl.
OVEN-FRIED BUTTERMILK CHICKEN RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (44)Total Time 12 hrs 50 minsCategory Main DishCalories 736 per serving
- Combine the buttermilk, garlic, hot sauce, measured salt and pepper, paprika, and cayenne in a large bowl and stir until evenly combined.
OVEN-FRIED BUTTERMILK CHICKEN - BETTER HOMES & GARDENS
From bhg.com
5/5 (10)Calories 472 per servingTotal Time 1 hr 5 mins
- Preheat oven to 400°F. Lightly grease a 15x10x1-baking pan; set aside. In a shallow dish combine eggs, buttermilk, and salt. In another shallow dish stir together crushed corn flakes and oregano. Dip chicken pieces, one at a time, into egg mixture, then into corn flake mixture, turning to coat. Arrange chicken in the prepared baking pan so pieces do not touch. Drizzle with melted butter.
- Bake for 45 to 50 minutes or until chicken is done (170°F for breasts; at least 175°F for thighs and drumsticks).
OVEN-ROASTED BUTTERMILK CHICKEN (VIDEO) - TATYANAS ...
From tatyanaseverydayfood.com
5/5 (1)Category DinnerCuisine AmericanCalories 628 per serving
- Prepare the chicken first. Make sure your chicken is completely thawed if not using a fresh chicken. Remove the giblets and rinse the chicken carefully under cold water, then pat dry with paper towels. Place the chicken into a large bowl and pour the buttermilk and dressing over the chicken. Rotate the bird in the marinade to make sure it's well coated.
- Allow the chicken to marinate for at least 6 hours, or best overnight. Once the chicken is marinaded, remove it from the buttermilk and discard the liquids. Place the chicken onto a tray for stuffing.
- Preheat the oven to 350F. In a small bowl, prepare the spice mix. Combine the salt, pepper and spices, then stir to combine. Sprinkle the spice mix over the entire chicken, using your hands to massage the spices into the skin. Season the inside cavity generously with salt.
- Stuff the inside cavity generously with sliced onion, garlic and lemon. Add a bundle of fresh thyme. Cut a 3 foot piece of butcher's twine and trussell the chicken. Begin by wrapping the twine around the base of the chicken breast, then bring the twine forward and around the drumsticks, tying the drumsticks together.
OVEN-BAKED BUTTERMILK CHICKEN STRIPS - THE COOKING JAR
From thecookingjar.com
5/5 (4)Total Time 35 minsEstimated Reading Time 6 minsCalories 162 per serving
- Combine the marinade ingredients and marinate the chicken tenders in the fridge for 30 minutes.
- Over medium-high heat, toast the bread crumbs in a dry pan for 5 minutes until golden brown. Stir constantly. Once brown, remove from heat and season with salt and pepper to taste or any other seasonings you prefer (garlic powder, onion powder, smoked paprika, sage, Italian seasoning etc.)
- Using tongs, shake off any excess marinade from chicken tenders and dredge through bread crumbs. Pat in the bread crumbs to coat thoroughly.
THE BEST OVEN FRIED CHICKEN - SO CRUNCHY AND FLAVORFUL
From fifteenspatulas.com
4.6/5 (13)Total Time 1 hr 15 minsCategory Main CourseCalories 269 per serving
- For the chicken: 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 to 8 hours, preferably overnight.
- For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
- Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
BUTTERMILK OVEN-FRIED CHICKEN WINGS | REYNOLDS BRANDS
From reynoldsbrands.com
Servings 4Total Time 1 hr 30 minsCategory Appetizers & Snacks
- Preheat oven to 400°F. In a shallow dish, whisk together eggs and buttermilk until frothy. In a separate shallow dish, combine panko, basil, thyme, salt, onion powder, and pepper; set aside. Place flour in a third shallow dish.
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil. Cut off and discard tips of chicken wings. Cut wings at joints. Working with one piece at a time, dip wing pieces into flour, then egg mixture, and then into the crumb mixture, making sure to shake off excess between each coating.
- Arrange wings in a single layer on the prepared pan and sprinkle with any remaining crumb mixture. Drizzle on both sides with melted butter.
- Bake, uncovered, for 1 hour, or until chicken is tender, no longer pink, and coating is crisp, turning once halfway through baking time. Serve immediately.
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