Crispy Buttermilk Oven-Fried Chicken
Crispy oven-fried chicken with a flavorful lemon-pepper crust and crunchy cornflake coating, perfect for a quick, satisfying meal suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- Line a 15 x 10 x 1-inch baking pan with foil.
- Spray the foil with nonstick cooking spray.
- In a shallow dish, combine flour and lemon-pepper seasoning; mix well.
- Place buttermilk in another shallow dish.
- In a third shallow dish, combine cornflake crumbs and cornmeal; mix well.
- Dip each chicken breast in the flour mixture to coat.
- Then dip in buttermilk.
- Finally, coat in the crumb mixture.
- Place the coated chicken in the prepared pan.
- Drizzle with melted margarine or butter.
- Bake at 425°F (220°C) for 18 to 20 minutes or until chicken is tender and juices run clear.
Tips & Substitutions
For extra crispiness, you can add a tablespoon of baking powder to the flour mixture. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This recipe is versatile; try using panko breadcrumbs for a different texture.
Serving Suggestions
Serve this crispy buttermilk oven-fried chicken alongside Hash Brown Baked Potatoes for a hearty meal. A fresh salad or steamed vegetables also pairs nicely. Consider drizzling with a tangy dipping sauce or serving with Chicken Salad Filling for a delightful twist.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving to maintain the crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Buttermilk Oven-Fried Chicken contains roughly 347 calories, with 5g protein, 25g carbohydrates, and 26g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skin-on chicken for this recipe?
Yes, skin-on chicken can be used, but cooking times may vary. Ensure the internal temperature reaches 165°F (74°C) for safety. The skin will add extra flavor and moisture, but it may affect the crispiness of the coating.
What can I substitute for cornflake crumbs?
If you don't have cornflake crumbs, you can use crushed crackers, panko breadcrumbs, or even crushed corn chips. Each will provide a different texture, so choose based on what you have on hand and your flavor preference.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free cornflake crumbs. This will allow you to enjoy this delicious dish without gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).