Just Jenn Recipes

Buttermilk Oven-Fried Chicken

This is part of my Chicken 2 Ways series of meals for the kids.

I LOVE fried chicken, almost too much. And while anything fried is basically irresistable, when it comes to the kids I like give them all that flavor but definitely make it healthier.

Like most brines or marinades, buttermilk is what makes this chicken so tender and flavorful and cooking it in the oven retains all that great taste and even stays crispy despite not being fried. In our family this gets eaten up fast but if you make a little extra you can use it to make a wonderful Pasta Salad with Buttermilk Fried Chicken!

oven fried chicken

oven fried chicken sm
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Buttermilk Oven-Fried Chicken


1 cup buttermilk
2 Tablespoons Dijon Mustard
3 cloves garlic, minced
1 whole chicken, cut into pieces
1 cup flour
2-1/2 teaspoons paprika
1 teaspoon onion powder
2 teaspoon baking powder
1/2 teaspoon salt
freshly ground pepper


In a small bowl, whisk together the buttermilk, Dijon Mustard and garlic.

Pour the mixture into a ziploc freezer bag along with the chicken. Make sure the bag is sealed and place in a pan in case of leakage. Marinate in the fridge between 6 hours to overnight.

Preheat the oven to 425 degrees. Prep a baking sheet with a silpat or parchment and place a wire rack on top to keep the chicken lifted off the pan.

In another freezer bag combine the flour, paprika, onion powder, baking powder, salt and pepper. Shake it to mix it up.

Take the marinated chicken pieces one by one, try and not let them be too drippy and put them one by one into the bagged flour mixture. Shake to coat.

Place the flour coated chicken pieces on the wire rack and bake until brown about 40-50 minutes depending on your oven.

Serve immediately.

8 Responses to “Buttermilk Oven-Fried Chicken”

  1. Hilary says:

    I am so going to make this. Yum!

  2. Hilary says:

    Oops forgot…if I am using boneless skinless breasts, just bake for around 25-30 minutes do you think?

  3. Pam Harris says:

    I can’t wait to try this one! I’ve gotten so lazy with the roasted chickens – but fried chicken is my favorite. This version sounds delicious!

  4. Jami says:

    I do a really similar recipe with a few small changes (based on Cooking Light a bunch of years ago). It is one of our favorites!

    I use ginger powder in my flour mixture (have never used baking pwd – what does that do?). And I also dip in the flour, spray lightly with pam, and then repeat. Makes it extra crunchy without adding bad-for-youness.

    I’ll try adding the dijon next time! Sounds yummy!

  5. Jen says:

    I tried this oven fried chicken tonight and it was good!!!! Loved it.

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  8. Cecille says:

    Using the wire rack is a great idea! Do you know where I can get them? I’ve been looking everywhere with no success. Also where did you order you kids’ dinner trays?

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