Truly Crispy Buttermilk Oven Fried Chicken

Made using a simple technique, this chicken gets so crispy in the oven – it’s hard to believe it isn’t deep fried! It’s easy to make and way less messy than the traditional way – no greasy stove to clean!

I can assure you one thing though: If you love crispy fried chicken, crunchy on the outside and juicy on the inside – this is the real deal right here. With a coating that actually sticks to the chicken. One that gets truly crispy in the oven. And the best part? None of the greasy stovetop cleaning.

Ingredients:

FOR THE MARINADE:

• 1/2 teaspoon sea salt
• 1/2 teaspoon ground paprika I used smoked, but regular is fine
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Freshly ground black pepper
• 1 cup buttermilk
• 1/2 lemon juice only
• 2 pounds chicken breast cut into strips (or use tenders)

FOR THE DRY COATING:

• 1 1/4 cups white flour
• 4 tablespoon bread crumbs panko or regular both work
• 1 teaspoon baking powder
• 1 tablespoon salt use less if your salt is strong
• 2-3 teaspoons garlic powder
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper

FOR THE WET COATING:

• 2 eggs
• 2/3 cup buttermilk

FOR THE PAN:

• 1/3 cup butter

Instructions:

PREP THE CHICKEN:

1. Marinate: Whisk together all ingredients for the marinade (except for the chicken) in a large bowl. Add the chicken pieces, making sure they're all well coated. Cover and place in the fridge for one hour up to overnight. (If your'e short on time, simply place all the ingredients in a zip-loc bag and massage the chicken for a few minutes. Let it sit in the fridge for 10 minutes before using.)

PREHEAT OVEN AND PAN:

1. Prep the pan and oven: Preheat the oven to 410°F (210°C). While the oven is preheating, place a dark, rimmed roasting or baking pan in the oven to heat up (more info in the post).

BREAD THE CHICKEN:

1. Mix the dry coating: Place all ingredients for the dry coating in a large bowl. Mix well.
2. Mix the wet coating: To a separate bowl, add the eggs and 2/3 cup buttermilk. Whisk very well.
3. Coat the chicken pieces: Shake off any excess marinade. Dredge the chicken through the flour mix, shaking off any excess. Dip in the egg mix, making sure the chicken is evenly covered. Dredge through the flour mix once more, making sure the chicken is evenly covered, shaking off any excess.
4. Get full recipe==>>savorynothings.com