Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buttermilk Oven-Fried Chicken Recipe
    Lost? Site Map

    Buttermilk Oven-Fried Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    40 mins

    20 mins

    Charles Lieberman's Note:

    Got it at work; it's for people prone to heartburn and acid reflux. I always liked oven-fried chicken at college, although I did go to school in New England.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees F.
    2. 2
      Spray a large baking dish or sheet with non-stick cooking spray and set aside.
    3. 3
      Soak chicken in buttermilk in a large bowl.
    4. 4
      Cover with plastic wrap and chill for 30 minutes.
    5. 5
      Brush the butter over the bottom of the baking dish.
    6. 6
      Mix the flour, cornmeal, salt, paprika and garlic together in a large zipper-style plastic bag.
    7. 7
      Put one milk-soaked piece of chicken in the seasoned flour and shake well to dredge, then place it in the baking dish.
    8. 8
      Repeat this with the rest of the chicken.
    9. 9
      Bake chicken for 10 minutes, then turn over and bake an additional 10 minutes or until cooked through.
    10. 10
      Do not overcook.

    Ratings & Reviews:

    • on June 03, 2008

      35

      This was just "ok" for us. The coating never really crisped up and was bland. The chicken itself was moist and had a good texture. I think I will play around with the coating to see what I can come up with. It was very easy to put together and it was quick to cook.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 07, 2008

      45

      The crispy crust had a nice taste to it, but I did have some issues with it sticking to the pan. The chicken itself was tender and juicy though. Quick and tasty. Made for PAC Spring 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2007

      55

      I used 2 boneless skinless chicken breast halves and cut the rest of the ingredients in half. These were tender and juicy with a delicate crispy crust. Delicious and easy to make. This is a keeper. Made for PAC Spring 2007.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Buttermilk Oven-Fried Chicken

    Serving Size: 1 (232 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 308.6
     
    Calories from Fat 93
    30%
    Total Fat 10.4 g
    16%
    Saturated Fat 5.7 g
    28%
    Cholesterol 92.0 mg
    30%
    Sodium 511.7 mg
    21%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 1.3 g
    5%
    Sugars 4.2 g
    16%
    Protein 32.1 g
    64%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites