Oven Fried Buttermilk Chicken
Paul was very pleasantly surprised to come home to Oven Fried Buttermilk Chicken. The first thing he said when he saw it was “Look at all those “crunchies”! The drumsticks were covered in crispy crunchies. We loved it! This was better than take out fried chicken.
My friends Dan and Scott who blog at Platter Talk get all the credit for our delicious dinner. I drooled all over myself looking at their pictures of this amazing chicken and decided I’d give it my best shot.
When you visit Platter Talk you’ll find that it’s not just the delicious food that draws you in, it’s the stories behind Dan’s love of a particular dish. It’s how he draws you into his memories of the people he loves and the food they made. It’s a warm and fuzzy place to be with lots of good food. Stop by and say hello, the lights always on.
Oven Fried Buttermilk Chicken starts out by letting chicken pieces sit in buttermilk overnight or at least 6 hours. The buttermilk breaks down the fibers in the chicken and makes it unbelievably moist and tender. It’s then breaded with a combination of flour, bread crumbs and a few spices. It’s fried until the chicken is light golden brown and then put into the oven to finish browning and cooking. It’s tender, delicious and so very crispy! I hope you try it and love it as much as we did! Enjoy!
- 1 chicken cut in 8 serving pieces
- 1 quart buttermilk
- 1 cup all-purpose flour
- 1 cup panko style breadcrumbs
- 1 tablespoon kosher salt
- 2 tablespoons white pepper
- ¼ cup chopped fresh parsley
- 1 quart vegetable oil
- 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.
- Preheat the oven to 350 degrees F.
- Combine the flour, breadcrumbs, parsley, salt, and white pepper in a large bowl.
- 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.
- Pour the oil into a large heavy-bottomed pan to a depth of 1-inch and heat to 360 degrees F.
- Working in batches, 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.
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