Buttermilk Oven Fried Chicken

This is truly the best oven fried chicken recipe.

You soak the chicken in buttermilk and coat it in a special crunchy coating of panko and cornflakes.

I thought to myself, wouldn't it be great to buy a carton of buttermilk and make buttermilk fried chicken and biscuits? Wouldn't it?

Bah! Instead of biscuits, I baked this. But at least, the buttermilk chicken still went according to plan.

But no, not really, The thought of deep-frying only 4 pieces of chicken and getting the whole stovetop and kitchen floor oily, was very discouraging.

If I was going to mess up the kitchen, it better be worth it - at least 8 pieces of chicken would seal the deal.


3 – 4 lbs cut-up fryer

1 1oz envelope ranch salad dressing and seasoning mix

2 cups buttermilk

1 8.5 oz box corn muffin mix

1 tsp salt

1 tsp pepper

1 tsp paprika

¼ tsp cayenne


Combine chicken, ranch seasoning, and buttermilk in a large Ziploc bag.

Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator.

Refrigerate for the entire day or at least one hour.

Preheat the oven to 425F.

Spray a large baking sheet with cooking spray and set aside.

Combine corn muffin mix and seasonings in a shallow bowl.

Remove the chicken pieces one at a time and shake off the excess buttermilk.

Dip the chicken in the breading, turning to evenly coat.

Shake off excess and place chicken, bone side down, on the prepared baking sheet.

Repeat for remaining chicken pieces.

Lightly spray the top of each piece of chicken with cooking spray.

Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear.

Check the chicken at about 30 minutes and if the coating is turning too brown.

just place a piece of foil lightly over the top of the chicken to prevent further browning.

And Enjoy...!

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