Buttermilk Baked Chicken starts with a few hours in a tangy marinade to tenderize the meat, then gets a coating of crushed cornflakes and Parmesan, followed by 45 minutes in a hot oven.
I’ve tried lots of oven-baked “fried” chicken recipes over the years, and I’ve never truly loved any one of them. Except this one. To be totally honest, no oven-baked chicken is ever going to match the flavor and crispiness of skillet-cooked fried chicken. However, for an oven-baked option, this one is really good.
The buttermilk marinade is essential to this recipe both for a nice, tangy flavor and to tenderize the meat. Because it’s mildly acidic, it works by loosening the protein structure enough to make the chicken noticeably more tender. And the salt, garlic, thyme, and a good shot of Tabasco add loads of flavor.
Then comes the coating. A mix of crushed cornflakes and Parmesan is pressed on firmly before the chicken goes into a hot oven to cook on a wire rack, which allows the heat to circulate underneath the chicken pieces and helps with crispiness.
I leave the skin on for this recipe. As the chicken bakes, fat renders out of the skin and combines with the coating to promote browning of the crust.
If you want the classic version fried in a skillet in oil, my traditional Southern fried chicken is the one I’d point you toward. And if chicken tenders with a crispy coating is the general idea, Nana’s crispy chicken fingers are worth a look as well.
Recipe Snapshot: Buttermilk Baked Chicken
Prep Time: 10 minutes
Cook Time: 45 minutes
Marinating Time: 6 hours
(Marinate for 3 to 12 hours; I used 6 as an average)
Total Time: 6 hours, 55 minutes
Servings: 4
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Chicken, buttermilk, thyme, cornflakes, Parmesan cheese
Skill Level: Easy
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What Makes This Recipe Special
The buttermilk marinade does much more than adding a tangy flavor. A few hours in the marinade changes the texture of the meat itself, so the chicken stays moist through a 45-minute bake instead of drying out the way plain baked chicken sometimes does.
The cornflake and Parmesan coating is the other essential component. The combination gives the chicken a pretty golden color, and baking on a rack crisps all sides rather than just the top.
Ingredient Notes
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- Buttermilk — Buy real cultured buttermilk from the refrigerated case. Buttermilk substitutes or powdered mixes would add flavor, but they work to won’t tenderize.
- Chicken — I prefer a whole chicken, cut up. Individual pieces also work. You’ll need about 3.5 pounds either way. I also leave the skin on, since the fat renders out to help crisp the coating.
- Cornflakes — You can purchase a box of crushed cornflake crumbs in the baking aisle or simply make your own using a zip-top bag and a rolling pin or heavy pan.
- Parmesan Cheese — The less expensive shaker-can Parmesan is what you want, not fresh-grated. It’s dry and powdery, which is great for a dredge.
- Tabasco — A full tablespoon of Tabasco sounds like a lot, but it disperses through two cups of buttermilk and feels like savory depth, not heat.
- Fresh Thyme — Sprigs in the marinade, chopped leaves in the coating. Dried will work for the coating in a pinch.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- Use whatever chicken pieces you like. This works with any cut of chicken or any mix of cuts. Thighs, breasts, drumsticks, tenders, all of it. Smaller and boneless pieces will finish well before the 45 minutes, so start checking early.
- Leave out the Tabasco. Readers have asked about this over the years, and the answer is yes, you can leave it out entirely, and the recipe is fine. You’ll lose a little savory depth but nothing else.
- More heat instead of less. For more heat, add cayenne to the cornflake mixture, or increase the Tabasco in the marinade. For something considerably hotter, my air fryer Nashville hot chicken is a good alternative.
- Panko instead of cornflakes. Panko breadcrumbs make for a lighter crunch and a more neutral flavor. Cornflakes have a faint sweetness that I like in contrast to the tangy marinade, but panko is a good swap.
How to Make Buttermilk Baked Chicken
STEP 1. In a large bowl, mix together the buttermilk, lemon juice, Tabasco, sliced onion, thyme sprigs, crushed garlic, salt, and pepper.
STEP 2. Wipe the chicken dry with paper towels and add it to the bowl.
STEP 3. Toss to coat well with the buttermilk mixture, making sure every piece is submerged.
STEP 4. Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
Pro Tip
The marinating time is quite flexible. A three-hour marinade will result in good flavor with some tenderizing, but you’ll need to go eight to twelve hours for the full benefit. If you start it in the morning, it will be ready to cook for supper.
STEP 5. Preheat the oven to 400 degrees.
STEP 6. Place a wire rack inside a rimmed baking sheet and spray it heavily with cooking spray.
Pro Tip
Don’t skip spray the rack. A heavy coating of cooking spray helps keep the coating from baking onto the wires and lifting away from the chicken. I also line the pan underneath with foil for easy cleanup, but that’s your call 😊.
STEP 7. In a small, shallow pan, mix the cornflakes, Parmesan cheese, thyme, and salt.
STEP 8. Remove the chicken from the buttermilk mixture, allowing any excess to drip off.
STEP 9. Dredge each piece of chicken thoroughly in the cornflake mixture, pressing to make sure the dry mixture sticks to the chicken.
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STEP 10. Place the prepared chicken on the wire rack, allowing space around each piece.
Note: At this point, you can optionally let the prepared chicken pieces rest on the rack, uncovered, in the fridge for 15 minutes or so. The rest will help the crumb coating settle and better adhere to the surface of the chicken.
STEP 11. Bake for 45 minutes or until golden brown and crisp.
Recipe Tips
- Discard the used marinade. Because it held raw chicken, it can’t be reused.
- Press the coating on firmly. Pressing helps bind the crumbs with the skin and buttermilk.
- Leave an inch around each piece. Crowded pieces trap steam between them. If necessary, use two pans rather than one crowded one.
- Rest the dredged pieces fifteen minutes. It’s optional, but the coating tends to adhere better if allow take time for a short rest.
- Buy packaged crushed cornflake crumbs. It’s simply a timesaver, and crushing them yourself is perfectly fine. If you want them, you’ll find them near the breadcrumbs.
- Use a rimmed baking sheet. Fat and juices collect under the rack. A flat cookie sheet would let all that run into the oven.
- Taste the coating before you dredge. Different brands of Parmesan vary in salt, so the mixture may need more or less.
How to Serve
This is perfect chicken for a weeknight family meal. It goes well with the usual sides like mashed potatoes and green beans. Use more of the buttermilk to also make a batch of old fashioned buttermilk biscuits to serve with some fresh butter on the side. It’s just as good at room temperature as it is hot, which makes it a good choice for a picnic or covered dish supper.
For a lighter plate, put it alongside something crisp and cold. A green salad with homemade buttermilk ranch dressing works well and is a good use for any remaining buttermilk.
How to Store
Refrigerate leftovers in an airtight container for up to 4 days. The coating will soften in the refrigerator, which is unavoidable.
To bring the crust back, reheat the chicken on a wire rack in a 375 degree oven for 10 to 15 minutes until it’s heated through and the coating has crisped again. Skip the microwave if you care about texture, because it warms the chicken and turns the crust to paste at the same time.
Cooked chicken freezes for up to 3 months. Wrap it well, thaw it in the refrigerator, and reheat it in the oven the same way. The crust won’t be quite what it was when fresh, though it’s still tasty.
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Recipe
Buttermilk Baked Chicken
Ingredients
- 2 cups buttermilk
- Juice of half a lemon
- 1 tablespoon Tabasco
- ½ onion sliced
- 5 sprigs thyme
- 3 cloves garlic crushed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 whole chicken cut up (or about 3.5 pounds of pieces)
- 2 cups crushed cornflakes
- ¾ cup grated Parmesan cheese
- 2 teaspoons fresh thyme leaves
- 1 teaspoon salt
Instructions
- In a large bowl, mix the buttermilk, lemon juice, Tabasco, onion, thyme sprigs, garlic cloves, salt and pepper.2 cups buttermilk, Juice of half a lemon, 1 tablespoon Tabasco, ½ onion, 5 sprigs thyme, 3 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Wipe the chicken dry with paper towels and add to the bowl.1 whole chicken
- Toss to coat well with the buttermilk mixture.
- Cover with plastic wrap and refrigerate for at least 3 hours and up to 12 hours.
- Preheat the oven to 400 degrees.
- Place a wire rack in a baking sheet and spray lightly with cooking spray.
- In a small, shallow pan, mix the cornflakes, Parmesan cheese, thyme and salt.2 cups crushed cornflakes, ¾ cup grated Parmesan cheese, 2 teaspoons fresh thyme leaves, 1 teaspoon salt
- Remove the chicken from the buttermilk mixture allowing any excess to drip off.
- Dredge each piece of chicken thoroughly in the corn flake mixture, pressing to make sure the dry mixture sticks to the chicken.
- Place the prepared chicken on the wire rack allowing space around each piece. (At this point, you can optionally let the prepared chicken pieces rest on the rack, uncovered, in the fridge for 15 minutes or so. The rest will help the crumb coating settle and better adhere to the surface of the chicken.)
- Bake for 45 minutes or until golden brown and crisp.
Notes
- Spray the wire rack heavily before the chicken goes on, or the coating will fuse to the wires and pull off.
- Let excess marinade drip off before dredging, then discard it. It has held raw chicken and can’t be reused.
- Check with a thermometer rather than the clock. Chicken is done at 165°F at the thickest part, away from the bone.
- Works with any cut or mix of cuts. Smaller and boneless pieces can finish well before 45 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Looks great. I agree – this time of year, there can be an overload of traditional holiday dishes. We had spaghetti last night. This may be just the thing for tonight!
Miss P
I don’t like anything remotely hot. Will this recipe work if I just remove the tabasco?
Yes, it will be fine.
could you make them with chicken tenders instead of with bone in?
Yes, sure.
sounds like a perfect southern entree
This looks great! I can’t wait to try it. It’s certainly better than standing there frying it and much healthier too. Thanks for sharing.
OK, now I’m craving baked chicken – mine is very similar! I don’t do much baking, so my “holiday” posts can actually be served any time of year :)
ooo that looks so much better than fried chicken
Don’t know about better, Angie, but it sure is a nice alternative!
double yum!
This appeals to my “salt” tooth. I’m not a sugar person, so this is welcome…but I do think it would go great with some biscuits and my latest post of Spiced Apple Butter! I’m trying this…love the fried chicken crust without the frying!
I far prefer savory to sweet, too, Rachel. I’d give up a year’s sweets for a great prime rib. :-)
I have a similar recipe and we all love it! I will try yours next time – I love the flavors. Now I need to make this soon. Delicious!
This is how I make my oven “Fried” chicken too. So delish!! Great recipe Lana!
Thanks, Heather. So easy. Much easier than frying!
Looks like a fantastic recipe for baked chicken!
This looks ah-maz-ing!!!
Looks perfect Lana…now so craving some fried chicken. It’s been too long and I can imagine baking chicken would be almost guilt free, right?
Even more so if you remove the skin. However, you *know* I left all that goodness on there :-)
This looks absolutely awesome!! And I love that it’s baked!
Awesome! This looks truly delicious and a perfect comfort food for the holidays! I think buttermilk is such a underrated ingredient. It makes everything taste good :)
Me, too! Nothing like buttermilk to add that little something in the background in so many recipes.