Oven-Fried Buttermilk Chicken (Spicy)

Prep Time
Cook Time
12h 40m
Ready In

Recipe: #6322

August 26, 2012

"This recipe is delicious. I took it to a pot luck and everyone wanted the recipe, also great to a for a picnic, cool and refrigerate wrap in foil then place in a cooler, or it's delicious right out of the oven! Marinating in buttermilk and a heaping dose of hot sauce makes for moist, flavorful, tender chicken with a kick of spice."

Original is 4 servings


  • Serving Size: 1 (472.9 g)
  • Calories 881.5
  • Total Fat - 56.5 g
  • Saturated Fat - 20.4 g
  • Cholesterol - 313.2 mg
  • Sodium - 2550.3 mg
  • Total Carbohydrate - 34.3 g
  • Dietary Fiber - 2.1 g
  • Sugars - 8.6 g
  • Protein - 56.6 g
  • Calcium - 246.8 mg
  • Iron - 3.8 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate 12-24 hours, turning once.

Step 2

Heat the oven to 400°F and arrange a rack in the middle. Fit a rack into a baking sheet.

Step 3

Place Corn Flake Crumbs mixture in a shallow dish. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken.

Step 4

Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.

Step 5

Bake until golden and crispy and internal temperature is 160°F, about 40-45 minutes


No special items needed.

6 Reviews


I had tried a similar recipe from taste.com.au but that used breadcrumbs. This one a little more spicier, I used Kellogs Special K instead of corn flakes for its lower GI level and instead of butter gave a light spray with olive oil to cut back on the saturated fats, and baked my six skin on bone in thighs for 1 hour for a very tasty, moist and crunchy pieces of chicken, thank you BeckaBean for a great chicken recipe. Made for Food Friends and Fun Forums and What's On The Menu game.


review by:
(22 Sep 2014)


I cut back to 1/4 tsp of cayenne but kept the hot sauce the same. The meat had some pazazz, but we loved it! Not too hot made this way.


review by:
(3 Nov 2013)


Great basic recipe. It IS spicy, as stated, and we will cut down on the cayenne and salt next time I make it, but that is personal taste. One other change I would make, is to turn the chicken over halfway through baking, so both sides crisp up, but other than that, this is a great recipe. Will be making this again.


review by:
(23 Oct 2013)


My husband really went for this chicken big time! I used a few hits of Tabasco in with the buttermilk and it gave the chicken a nice little zip to it. He and I both agree we will have it again. I made some yummy potato salad to go with it. Both were much enjoyed!


review by:
(1 Jun 2013)


Great crispy zippy juicy chicken! I used regular corn flakes and crushed them by hand to get a rustic breading, and used a chipotle hot sauce in the buttermilk mixture. I will be making this again! Thank you for sharing. Made for Billboard Recipe Tag.


review by:
(3 Nov 2012)


It's a great recipe to make using the oven. It's got a nice kick in spice that we really like! The chicken is nice and tender from soaking it in the buttermilk. We will have it again!


review by:
(21 Sep 2012)

You'll Also Love