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Buttermilk Oven-Fried Chicken

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  • Prep 15 min
  • Total 50 min
  • Servings 4
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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 Dec 10, 2019
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  • 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.

Expert Tips

  • tip 1
    Amp up the spice factor in this buttermilk fried chicken by adding more Tabasco® sauce or cayenne pepper.
  • tip 2
    Chicken thighs are more affordable (and tastier, in our opinion) than chicken breasts, making them an easy choice of meat for this recipe.

Nutrition Information

No nutrition information available for this recipe
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