Buttermilk Baked Chicken
Servings 6 servings
Instructions
- In a large bowl, combine buttermilk, salt, pepper, garlic powder, and paprika. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a shallow dish, mix flour with garlic powder, paprika, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour mixture.
- Place chicken on the prepared baking sheet. Drizzle or spray with oil.
- Bake for 35-45 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
- Let rest for 5 minutes before serving.
Notes
For best results, marinate the chicken for at least 4 hours or overnight. The longer it sits in buttermilk, the more tender and flavorful it will be.
Crush the cornflakes by hand for uneven, chunky pieces that create the best texture. A food processor makes them too fine.
Bone-in, skin-on chicken pieces give the juiciest results, but boneless pieces work too. Reduce baking time by 10-15 minutes for boneless cuts.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven for 10-12 minutes to re-crisp the coating.