Spicy Buttermilk Oven Fried Chicken

Prep Time
Cook Time
6h 50m
Ready In

"Plan ahead the chicken needs to be refrigerated for at least 6 hours or up to 24 hours"

Original recipe yields 6 servings


  • Serving Size: 1 (714.6 g)
  • Calories 889.9
  • Total Fat - 34.7 g
  • Saturated Fat - 13 g
  • Cholesterol - 1309.3 mg
  • Sodium - 1899.1 mg
  • Total Carbohydrate - 36 g
  • Dietary Fiber - 2.8 g
  • Sugars - 8.7 g
  • Protein - 103.7 g
  • Calcium - 299.8 mg
  • Iron - 15.8 mg
  • Vitamin C - 23.9 mg
  • Thiamin - 0.4 mg

Step 1

In a large bowl (large enough to hold all 12 pieces of chicken) whisk the buttermilk, oil, hot pepper sauce, minced garlic, Dijon mustard, 1 teaspoon white salt and about 1/2 teaspoon black pepper.

Step 2

Add in sliced onion the using your hands turn the chicken pieces to coat well in the buttermilk mixture.

Step 3

Cover and refrigerate for a minimum of 6 hours or up 24 hours, turning occasionally (I marinate the chicken in the morning and baked it for dinner).

Step 4

Place a cookie rack on a foil-lined 15 x 10-inch baking sheet (I was able to get 11 pieces of chicken on one rack but it will depend on what part of the chicken you are using).

Step 5

In a bowl mix together the dry breadcrumbs with Parmesan cheese, flour, thyme, paprika, cayenne pepper, 1-1/2 teaspoons seasoned salt, garlic powder and onion powder.

Step 6

Remove the chicken pieces from marinade and allow any excess marinade to drip off the chicken.

Step 7

Dip the chicken pieces into the breadcrumb mixture and turn to coat completely.

Step 8

Arrange chicken skin-side up on rack placed on a baking sheet.

Step 9

Let chicken stand at room temperature for 30 minutes.

Step 10

Preheat oven to 425 degrees F (oven rack set to lowest position).

Step 11

Drizzle the melted butter over the chicken pieces.

Step 12

Bake until crisp, golden and cooked through (about 45-50 minutes).

Tips & Variations

No special items needed.



Thanks Kitten, for a great recipe. I knew it would be, it had your name on it. I will be useing it all the time. I didn't use the garlic, as Hubby doesn't like garlic, and didn't use the cheese. Can't waite to eat the left overs, tonight. So nice not standing over a fire, but still haveing fried chicken. I left it on the rack when I put into the oven. It got nice and crispy.

review by:
(17 Jan 2013)