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Buttermilk Oven Fried Chicken

Oven Fried Buttermilk Chicken


  • 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
  • ΒΌ 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.