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Truly Crispy Buttermilk Oven Fried Chicken

You won’t be disappointed by this recipe! Made using a simple technique, this chicken gets so crispy in the oven – it’s hard to believe it isn’t deep fried!

My family has a complete and utter love affair with oven fried everything. The kids will eat homemade chicken nuggets any day of the week, and the husband considers himself the luckiest guy in the world whenever I make my oven fried fish.

I won’t lie – breading is probably my least favorite cooking technique, right next to rolling an endless pile of homemade meatballs… Either way, this chicken comes out supremely delicious. Is it a little tedious to make? You bet. Worth every second spent in the kitchen? Oh, but yes.

Make sure to use separate dishes for the dry breading ingredients and the wet breading ingredients as instructed in the recipe, do not mix them together.
I use large enough dishes to hold about ⅓ of the chicken at a time. This way I can toss several chicken pieces in the first dry coating and in the egg wash at a time. Then I do the final dry coating piece by piece – still tedious, but a little faster.
Be sure to firmly press on the final coating, in order for it to stick to the chicken during baking.



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2 lbs chicken breast cut into strips (or use tenders)
1 c. buttermilk
½ lemon juice only
½ tsp salt
¼ tsp garlic powder
½ tsp ground paprika
¼ tsp onion powder
freshly ground black pepper to taste

Dry coating:

4 tbsp plain bread crumbs panko or regular both work
1 ¼ c. white flour
½ tsp baking powder
2-3 tsp garlic powder
1 tsp onion powder
1 tsp ground paprika
½ tsp ground black pepper
½ tbsp salt or less to taste

Wet coating:

⅔ c. buttermilk
2 large eggs

For the pan:

⅓ c. butter


Step 1: In a large bowl, place the marinade ingredients except for the chicken. Mix well until combined. Now, add the pieces of chicken and toss to coat well. Cover the bowl and place in the fridge for at least 1 hour or overnight. Alternately, you can place everything in a Ziploc bag, massage the chicken for a couple of minutes, and refrigerate for 10 minutes.

Step 2: Prepare the oven. Preheat it to 410 degrees F or 210 degrees C. Place a rimmed roasting or baking pan in the oven.

Step 3: In a large bowl, mix the dry coating ingredients.

Step 4: For the wet coating, whisk the eggs with 2/3 cup buttermilk in a separate bowl until well combined.

Step 5: Remove the chicken from the marinade, shaking the excess off. Dredge the chicken in the flour mixture and shake the excess off. Then, dip in the egg mix, evenly coating the chicken. Coat the chicken again in the flour mixture and shake the excess off.

Step 6: On the hot pan, melt the butter and add the chicken on top without overcrowding the pan. Place in the preheated oven and bake the chicken for about 10 to 12 minutes. Flip and continue to bake for an additional 5 to 10 minutes. Set the oven to broil for a couple of minutes until the chicken is golden and crispy.

Step 7: Remove the pan from the oven and allow the chicken to sit for no more than 2 minutes to crisp them up. Serve and enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 456kcal, Carbohydrates: 30g, Protein: 40g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 185mg, Sodium: 1764mg, Potassium: 809mg, Fiber: 1g, Sugar: 4g, Vitamin A: 795IU, Vitamin C: 6.6mg, Calcium: 143mg, Iron: 2.6mg

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