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Oven-Fried Buttermilk Chicken

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Chicken marinates overnight in buttermilk, then gets coated in crushed cornflakes and baked until crispy and crunchy.
Course Mains & Entrees
Cuisine American
Keyword buttermilk, cayenne, chicken, cornflake, garlic
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings
Calories 556
Author Laurie McNamara


  • 2 cups low fat buttermilk
  • 2 cloves garlic smashed and peeled
  • 3 tablespoons hot sauce I use Frank's Red Hot
  • 1 tablespoon all-purpose seasoning salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 4 skinless bone-in chicken drumsticks
  • 4 skinlessbone-in chicken thighs
  • 3 cups crushed cornflake crumbs
  • 1/2 stick butter


  • Measure 2 cups of buttermilk and throw in the two cloves of smashed and peeled garlic, three tablespoons of hot sauce, 1 tablespoon all purpose seasoning salt, 1 teaspoon coarse black pepper and 1/2 teaspoon cayenne and paprika. Whisk to combine.
  • In a dish or large re-sealable bag add all of the chicken pieces and pour in the buttermilk. Seal and refrigerate for at least 12 hours or overnight.
  • Preheat your oven to 400 and place a wire rack into a rimmed sheet pan.
  • Remove the chicken pieces, one at a time, dripping the excess buttermilk back into the bag. Coat each chicken piece in the crumbs and place them onto the rack.
  • Drizzle the tops of each piece with butter and bake for 35-40 minutes or until fully cooked.


Serving: 1g | Calories: 556kcal | Carbohydrates: 78g | Protein: 37g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1872mg | Potassium: 578mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1917IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 27mg