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Buttermilk Oven "Fried" Chicken

Recipe from the The Skinnytaste Cookbook by Gina Homolka
Prep Time15 mins
Cook Time45 mins
refrigerate6 hrs
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: buttermilk baked chicken, buttermilk chicken recipe, crispy chicken recipe
Servings: 4 servings
Calories: 294kcal



  • 8 chicken drumsticks about 3 1/2 ounces each, skinned
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • Juice of 1/2 lemon
  • Cooking spray or oil mister


  • 2/3 cup panko bread crumbs
  • 1/2 cup crushed cornflake crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon dried parsley flakes
  • 1 1/2 teaspoons sweet paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder


  • For the chicken: In a medium bowl, season the chicken with the salt, paprika, poultry seasoning, garlic powder, and black pepper. Pour the buttermilk and lemon juice over the chicken and refrigerate for 6 to 8 hours, preferably overnight.
  • Preheat the oven to 400 degrees F. Place a rack on a baking sheet and lightly spray with oil.
  • For the coating: In a shallow bowl, combine the panko, cornflake crumbs, Parmesan, salt, parsley, paprika, onion powder, garlic powder, and chili powder.
  • Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil.
  • Bake until golden brown and cooked through, 40 to 45 minutes.


Nutrition Information for 2 drumsticks


Calories: 294kcal | Carbohydrates: 12g | Protein: 41g | Fat: 8.5g | Saturated Fat: 2.5g | Sodium: 709mg | Fiber: 1g | Sugar: 2g