Crispy Buttermilk Oven-Fried Chicken

I hesitate to call this “oven-fried chicken,” because that title seems to demean it. The truth is, as much as I love a full-fledged fried affair once or twice a year, THIS is the fried chicken recipe I crave several times a month. This oven-fried chicken is as brown and crispy and juicy and flavorful as fried, but not as greasy, and easy enough to do on a weeknight (and for lunch the rest of the week).

Ingredients

  • 3/4 cup panko breadcrumbs
  • 1/2 cup white whole wheat flour
  • 1 tablespoon dried oregano
  • sea salt and freshly ground black pepper, to taste
  • 3/4 cup low-fat buttermilk
  • 3 chicken drumsticks, skin on
  • 3 bone in, skin on chicken thighs (excess skin removed, but enough to cover the meat)
  • olive oil spray

Instructions

  • Place a large sheet pan on the middle rack of the oven. Preheat oven to 400°F.
  • Place the breadcrumbs, flour, oregano, a generous pinch of salt and several grinds of pepper in a large zip-top plastic bag. Shake to combine everything.
  • Pour the buttermilk in a shallow dish. (A pie pan is great for this.) One by one, dunk chicken pieces in buttermilk, shake off excess, and place in the zip-top bag. When all the chicken has been added to the bag, seal, and shake to coat.Remove sheet pan from oven, and lightly coat with olive oil spray. Arrange chicken on pan, and spray with a light coating of olive oil. Bake 40 minutes.
  • Remove from oven, and use tongs and a stiff spatula to carefully turn chicken over. Spray again with olive oil, and bake 30 minutes, turning halfway through, until chicken is done, golden brown and crispy.
Servings: 6
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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