Buttermilk Oven “Fried” Chicken is actually not fried at all. Chicken legs marinated in buttermilk over night and then baked at a high oven temperature, this chicken is just like the real deal without all the fat and calories. It’s a winning recipe from The Skinnytaste Cookbook. Read on as I’m giving away a copy today too!
I’m thrilled to be sharing this recipe with you and giving away a copy of The Skinnytaste Cookbook. Gina, who writes the famously popular blog, Skinnytaste has just come out with her first cookbook and trust me when I tell you it’s gorgeous! The book is filled with healthful spins on all your favorite recipes without all the calories and guilt. It’s a genuine extension of Gina’s blog and I promise it’s a cookbook you want to add to your library.
As I sipped on my coffee and went through The Skinnytaste Cookbook while the boys were at school (a heavenly morning, I tell you), I must have earmarked at least a dozen recipes to make. Because I had to narrow what recipe to share with you today down to just one, I decided to wait until the boys got home and let them pick which one to make. Funny enough, two of the three picked this Oven Fried Chicken recipe while my littlest picked the Corny Banana-Blueberry Pancakes that I promised we would make soon enough.
The recipe caught my attention right off the bat because I LOVE fried chicken. Like really love it. I never make it at home and don’t eat it that often but when I do, I go to town. I’m a sucker for the crispy, fried skin and juicy, moist chicken. Bonus for not needing utensils. You can go to town with nothing more than a cold beer and a few extra napkins.
One of the restaurants I worked at in college served a mean fried chicken and the secret to keeping it moist and savory was soaking it in buttermilk overnight. Gina does the same thing here so keep that in mind and plan ahead. I can’t recommend an overnight soaking enough. It really combats the chicken drying out.
The coating for the chicken is crushed up cornflakes (the secret ingredient), panko breadcrumbs and just a touch of parmesan cheese. My husband (who isn’t known for his recipe critique- he’s a disposal and will eat anything) commented on the crispy topping and I quote “how well the flavors worked together” and thought it would be good crusted on a pork tenderloin as well. Well played, Mr. Epstein, well played.
Have a great weekend and get your chicken in some buttermilk- trust me! Scroll down past recipe for giveaway details.
This oven fried chicken has a light, crispy coating and you get to enjoy all the flavor of fried chicken without all the fat and extra calories!
- 8 chicken drumsticks, skin removed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon garlic powder
- 1/8 teaspoon freshly ground black pepper
- 1 cup buttermilk
- Juice of 1/2 lemon
- Cooking spray
- 2/3 cup panko bread crumbs
- 1/2 cup crushed cornflake crumbs
- 2 tablespoons grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried parsley
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
- When ready to bake the chicken, preheat the oven to 400F degrees. Place a rack on a baking sheet and lightly spray with cooking spray or oil.
- To make the coating, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder in a medium bowl.
- Remove the chicken from the buttermilk and dredge each piece in the crumb mixture. Put the chicken pieces onto the prepared baking sheet. Spray the tops of the chicken with cooking spray.
- Bake chicken until golden brown and cooked through, 40-45 minutes.