buttermilk oven fried chicken

There’s something irresistibly comforting about fried chicken—the crispy coating, the tender meat, and the blend of spices that make each bite a delight. But what if you could enjoy all that wonderful flavor and texture without the guilt of deep-frying? Enter the Buttermilk Oven Fried Chicken, a dish that promises all the satisfaction of the classic favorite with a lot less oil. This recipe, from my dear friend Gina’s cookbook, is not only a testament to her culinary skills but also a testament to how delicious lightened-up food can be.

Why You’ll Love This Recipe

This Buttermilk Oven Fried Chicken is a game-changer. Here’s why you’ll fall in love with it:

• Flavorful and Crunchy: The combination of a buttermilk marinade and a seasoned flour coating gives the chicken a perfect crunch and mouthwatering taste.
• Healthier Alternative: Enjoy the crispy goodness of fried chicken without the extra calories from deep frying.
• Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for weeknight dinners or casual gatherings.

Kitchen Equipment You’ll Need

• Baking pan
• Whisk
• Medium-sized bowl
• Measuring cups and spoons
• Oven

Ingredients

• 1 chicken, cut up
• 3 cups all-purpose flour
• 2 teaspoons garlic pepper
• 1 teaspoon sugar
• 2 teaspoons paprika
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• Olive oil

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a baking pan, combine the flour, garlic pepper, sugar, and paprika. Mix well.
3. In a medium-sized bowl, whisk together the buttermilk, eggs, baking powder, and baking soda until you have a smooth mixture.
4. Dip each piece of chicken into the buttermilk mixture, allowing the excess to drip off.
5. Roll each piece in the flour mixture, then dip back into the buttermilk and roll again in the flour mixture. This double coating ensures extra crunch.
6. Place the coated chicken pieces in the baking pan and drizzle with olive oil.
7. Bake for 50-55 minutes, or until the chicken is golden and cooked through.

Tips for Success

• Use Fresh Ingredients: Fresh buttermilk and eggs will enhance the flavor and texture of your chicken.
• Don’t Skip the Double Coating: The double dip in buttermilk and flour is the secret to achieving that perfect crunch.
• Drizzle, Don’t Drench: A light drizzle of olive oil will help the chicken crisp up without making it greasy.

Additional Tips and Variations

• For a spicy kick, add a pinch of cayenne pepper to the flour mixture.
• Try using whole grain flour for a different texture and added nutrients.
• If you prefer boneless chicken, this recipe works well with chicken breast or thighs too.

Nutritional Highlights (Per Serving)

While exact values may vary, you can expect this oven-fried version to be lower in fat and calories compared to traditional fried chicken, making it a healthier choice without sacrificing taste.

Frequently Asked Questions (FAQ)

Q: Can I use a different type of milk if I don’t have buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for a few minutes to curdle.

Q: How do I store leftovers?
A: Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.

Q: Can I freeze this chicken?
A: Yes, you can freeze the cooked chicken pieces. Allow them to cool completely before placing in a freezer-safe bag or container. Reheat in the oven when ready to serve.

Conclusion

This Buttermilk Oven Fried Chicken is sure to become a favorite in your household. Not only does it offer the satisfying crunch and flavor of traditional fried chicken, but it also does so in a healthier, more convenient way. I invite you to try this recipe and share your experiences with me. Who knows, it might just become your go-to chicken dish!