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Buttermilk Oven-Fried Chicken

Buttermilk Oven-Fried Chicken
  • Prep 15 min
  • Total 50 min
  • Servings 4
Our super tasty, super easy buttermilk fried chicken is going to be delicious no matter how you eat it. Serve it up hot for dinner with a side of corn-on-the-cob or pack it up cold for a picnic on the lawn. Plus, you can enjoy the bliss that is fried chicken without having to haul out a deep fryer—thanks, oven!
By TBSP Geoff
Updated December 10, 2019


  • 2 cups buttermilk
  • 3 cloves garlic, peeled and crushed
  • 3 tablespoons hot sauce (Tabasco or similar)
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 4 skinless chicken drumsticks
  • 4 skinless chicken thighs
  • 2 cups corn flake cereal, crushed into crumbs
  • 4 tablespoons butter


  • 1
    Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne pepper in a large bowl and stir until combined.
  • 2
    Rinse chicken and pat dry. Place chicken in 13x9-inch baking dish. Pour buttermilk mixture over chicken, cover and refrigerate 30 minutes.
  • 3
    Heat the oven to 400° F. Place corn flake crumbs in shallow dish and season stir in salt and ground black pepper. Remove chicken from buttermilk mixture and dredge in corn flake crumbs, coating completely.
  • 4
    Place coated chicken on foil (or parchment) lined baking sheet. Drizzle melted butter over chicken pieces. Bake until crispy and golden, approximately 35 minutes.

  • Amp up the spice factor in this buttermilk fried chicken by adding more Tabasco® sauce or cayenne pepper.
  • Chicken thighs are more affordable (and tastier, in our opinion) than chicken breasts, making them an easy choice of meat for this recipe.

No nutrition information available for this recipe
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