Although this Buttermilk Bake Chicken recipe uses a prepared breading mix, it is delicious and so flavorful, easy to make, and much healthier roasted in the oven instead of frying. The buttermilk marinade makes for deliciously juicy chicken. Fried chicken is one of my biggest weaknesses, but the calories from frying I do not like. Because of this, I like to oven baked my chicken. I like to serve this chicken with my Mushroom Risotto with Fresh Thyme.
This delicious Buttermilk Baked Chicken recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 2 cups buttermilk, well shaken
- 1 tablespoon hot sauce (I like to use Chipotle Chili Lime)
- Juice from 2 fresh lemons
- 1 (3 pound) chicken, organic, cut into 8 pieces
- 1 package Kraft Oven Fry Extra Crispy for Chicken*
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Coarse salt or sea salt and freshly-ground black pepper, to taste
In a bowl, combine the buttermilk, hot sauce, and fresh lemon juice; set aside.
In a 9- x 13-inch baking dish place the chicken pieces. Pour the buttermilk mixture over the top of the chicken pieces, turn chicken pieces several times to coat with the mixture. Cover the baking dish refrigerate at least 8 hours or overnight. Turn the chicken pieces several times while marinating.
When ready to cook, preheat oven to 400 degrees F. Spray a non-stick baking pan (with sides) the a non-stick spray.
Remove the marinated chicken pieces from the refrigerator, remove from the buttermilk mixture, and let drain in a strainer approximately 5 minutes.
In a shallow dish, place the Oven Fry Breading Mix. Mix in the garlic powder, onion powder, cayenne pepper, salt, and pepper. Coat each piece of chicken with the Oven Fry bread mixture, one by one, in the bread mixture (turning several times). Make sure the breading adheres by pressing it into the chicken pieces with your fingers. Place each of the breaded chicken pieces in the prepared baking pan.
Bake for 25 minutes, turn the chicken pieces over and bake for an additional 25 minutes. The chicken is done when a cooking or meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from oven and serve.
Makes 2 servings.
* This bread coating mix can be found in most large grocery stores. You could substitute panko or bread crumbs, but the end result will not be the same.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.