Easy Southern Oven-Fried Chicken

Prep Time
Cook Time
Ready In

Recipe: #1065

October 22, 2011

"Quick and easy recipe I found in Oregonian newspaper. It is one of there most requested recipes of one year. I use whatever pieces of chicken I haveon hand."

Original recipe yields 7 servings


  • Serving Size: 1 (283 g)
  • Calories 1048.8
  • Total Fat - 12.6 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 27.6 mg
  • Sodium - 1233.1 mg
  • Total Carbohydrate - 217 g
  • Dietary Fiber - 0.7 g
  • Sugars - 152.1 g
  • Protein - 17.3 g
  • Calcium - 527.2 mg
  • Iron - 2.6 mg
  • Vitamin C - 129.3 mg
  • Thiamin - 0.3 mg

Step 1

Strip skin from chicken

Step 2

Pour buttermilk over chicken in container. Turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight

Step 3

Preheat oven 425 Smear 9x13 pan with oil. Set aside

Step 4

Drain buttermilk from chicken - Drain chickn on rack. Combine bread crumbs with paprika, salt, thyme and pepper. Roll chicken in bread crumbs.

Step 5

Arrange chicken in single layer in prepared pan. Bake 30 minutes. turn chicken. Bake 15-20 minutes more

Tips & Variations

No special items needed.



My son asked me to make some fried chicken and went on Zazz to see what you had here. He ate every bit of his chicken and reached over to grab a piece of mine off my plate! This chicken is really delicious. It was seasoned up just right, and delicious crusty crust and MMMMmm good. My son told me it's as good as KFC, so there you go!

review by:
(10 Mar 2012)


I really loved this chicken! It came out nice and tender on the inside and the crust on the outside was excellent, nice and crispy and great flavored. I marinated my chicken using 3 chicken breasts and I halved the buttermilk, using my recipe for buttermilk. I may play around with the seasonings and try different spices in the future for variety. The crust stayed nicely on the chicken and the crust was golden brown by flipping the chicken during baking and baking it on the top as well as the bottom. I thank you so much for sharing this with us Muffinlady. It will be used again and again! Linda

(19 Jan 2012)