Buttermilk Baked Chicken

Total Time:
13 hr
Prep:
15 min
Inactive:
12 hr
Cook:
45 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 cups buttermilk
  • Juice of 1/2 lemon
  • 1 tablespoon hot sauce
  • 1/2 yellow onion, sliced
  • 5 sprigs fresh thyme
  • 3 cloves garlic, smashed
  • Kosher salt and freshly ground black pepper
  • 1 (3 pound) chicken cut into 8 pieces, rinsed and patted dry
  • 2 cups crushed corn flakes
  • 3/4 cup grated Parmesan cheese
  • 2 teaspoons chopped fresh thyme
Directions
Watch how to make this recipe

Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack and spray with nonstick cooking spray.

Mix together buttermilk, lemon juice, hot sauce, onion, thyme, garlic, salt, and pepper to a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in the refrigerator for 3 hours or up 12 hours.

Mix corn flakes, Parmesan cheese, and thyme together. Season with salt and pepper.

Remove chicken from the marinade, letting the excess drip off, and dredge through the corn flake-Parmesan mixture, pressing to help it adhere.

Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp.

Cook's Note: Remove the skin to save calories. Soaking chicken in buttermilk leaves the chicken incredibly moist with a delicious flavor.


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4.3 248
I made this with my "twist". I Used boneless, skinless chicken breasts cut into tenders.  I marinated  24 hours with the Neely's recipe.  I coated with the cornflake crumbs and cheese and then sprinkled on a little Spanish paprika (for color only).  Placed on a cookie sheet and covered the chicken snuggly with parchment paper, baked for about 17 minutes.  FANTASTIC, MOIST.  This recipe is "a keeper". item not reviewed by moderator and published
Really good flavor. Next time I would not bother baking it on a rack as the bottom of it did not get crispy anyway and racks are a pain to clean. The only things I did differently were that halfway through baking, I sprayed a little olive oil on the chicken because the coating looked a little dry. Also, I took the onion slices from the marinade, tossed them in the leftover breading, and baked them along with the chicken. Surprising, they weren't too bad, though next time I will spray them with olive oil before putting them in the oven. Overall this was great (though it didn't look like the picture.) item not reviewed by moderator and published
Followed the recipe and thought the flavor was excellent. The corn flake crumbs are a nice change from regular bread crumbs. I have to admit I was actually picking the crumb topping and eating it alone as it had so much flavor. I used thighs and drumsticks and they weren't dry at all. Thank you Gina and Pat for another great recipe! item not reviewed by moderator and published
One of the best recipes item not reviewed by moderator and published
I will DEFINITELY be doing this recipe again! item not reviewed by moderator and published
I marinated the chicken for 20 hours and cut the parmesan cheese down to 1/2 cup. I turned the chicken halfway through like another reviewer did and everything turned out perfect. I didn't have a wire rack so I used heavy duty aluminum foil sprayed with vegetable oil spray to prevent too much sticking. The chicken was very tender and the crust was crispy and perfectly salted. I'll be using this recipe again! item not reviewed by moderator and published
I made this recipe and it was a big disappointment. no flavor and the skin was soggy and chewy, I would recomend. making with skin off. item not reviewed by moderator and published
This chicken satisfied my 'chicken picky' family. The crust was so tasty and the buttermilk did tenderize the chicken very nicely. I would definitely bake it again and I think it is a five star recipe. item not reviewed by moderator and published
Thank you Neely's again. This is a great recipe. Made this for dinner last night. It was a delightful hit. So moist, flavorful and crisp. As close to fried chicken as you will get without the mess and fat calories. It has already been added to the permanent menu for us, and have shared it with family, neighbors and friends. A few changes: 1. Used 1/3 C hot sauce (Frank's Red Hot 2. Used dry cultured buttermilk (I always have some in the fridge 3. I infused the marinade into the chicken (15 Min. 4. Turned 1/2 way and also moved it to the broiler for a few minutes on each side. item not reviewed by moderator and published
I really enjoyed this recipie. Have made it several times due to repeat request. : item not reviewed by moderator and published
It's good...but don't assume like me that it will taste like fried chicken. Flavorful, yes. I used Panko after reading reviews, but not realizing Panko needs to be toasted beforehand if you want a brown crust. Did the wire rack,still got a mushy bottom. Won't make again. item not reviewed by moderator and published
I did not like this recipe at all I cooked it to a "T" but did not enjoy the ingredients used in this. Onions, hot sauce, and garlic i love but they just did not compliment each other. My family said they liked it however i think they were being nice lol item not reviewed by moderator and published
This chicken was totally awesome!!! My husband loved it and a friend came over and wanted the whole pan..I added panko bread crumbs and I let it sit in the buttermilk overnight!! I think I added garlic also..this is a winner!! item not reviewed by moderator and published
This is a delicious recipe, that my wife loves and even with the skin removed, it is still juicy and flavorful from the buttermilk bath and coating. item not reviewed by moderator and published
This has become our go-to "fried chicken" recipe. Crispy on outside & tender on inside. (I have to admit I leave the skin on as my family loves it so:- item not reviewed by moderator and published
Perfectly seasoned, crunchy breading, very moist on the inside, and very simple to put together. It's great for a lazy Sunday. I bought a pre-packaged whole chicken already cut into pieces which really helped make quick work of the prep. I made the very easy marinade, poured it over the chicken pieces, threw it in the fridge for 3 hours. Then, I grabbed it out 3 hours later, zipped the Corn Flakes in the food processor, mixed it with the parm cheese and I was on my way to breading & baking. Could not be easier. I really enjoyed all the distinct flavors as I ate the chicken. First, the very crispy breading, then you are hit with this crazy moist chicken, you really get the buttermilk flavor then you get the zing of lemon ... just delicious! This will be a staple recipe for me! item not reviewed by moderator and published
Very succulent and flavorful! item not reviewed by moderator and published
This is a great recipe. The chicken came out crispy and juicy. I will definately make it again. item not reviewed by moderator and published
I absolutely love this recipe! It tastes amazing. Though, I've had to alter it from using the hot sauce. I cook for people who can't have spicy things so no hot sauce. :( But this is a very good recipe! I'm using it tonight, even! : item not reviewed by moderator and published
Enjoyed it : item not reviewed by moderator and published
This was great! I made it over the weekend and my family enjoyed it. I read all the comments and adapted some of their tips, and it helped, I added a bit more salt to the buttermilk marinade, and added some garlic powder to the corn flakes mixture. I also removed all the skin from the chicken, and made it healthier. The chicken was still moist, the crust was crispy. Will definitely make again. item not reviewed by moderator and published
This is so easy and so good. The moistest chicken I have ever eaten. item not reviewed by moderator and published
This was awesome! It's the 1st baked chicken recipe I enjoyed; and my beef eating husband has requested it once a week! item not reviewed by moderator and published
Seriously, this was fantastic. I don't usually write reviews, but this was so delicious I had to comment. My husband said it was the best chicken I ever made. Easy too. item not reviewed by moderator and published
Basic buttermilk fried chicken which most people will prefer if they ever taste it. I fry mine along with sliced onions and a rough mashed garlic bulb. Adds unique flavor. Just my own take on this King of Comfort Food. Experiment with your own tastes. item not reviewed by moderator and published
excellent...added garlic salt,onion powder, cardoman spice and pepper to the cheese/bread crumb mixture ( used Italian bread crumbs, too marinated for only 3 hours !!! item not reviewed by moderator and published
One word: BLAND..... I seasoned the meat for 3.5hrs. Next time, I will leave it overnight, add onion powder and some extra salt and pepper....i mean extra....I had big pieces of meat (drum sticks and they did not get enough flavor and was very bland. I decided to do a set with Cornflakes and one with Captain Crunch---the captain crunch had a sweet taste and was much better and made up for the lack of seasoning. item not reviewed by moderator and published
Easy to make, but not a lot of flavor. Will try it again and add some extra spices and seasonings. item not reviewed by moderator and published
Tried this recipe last night. My fiance loved it! It's moist and juicy in the inside and crispy on the outside. It was not soggy at all. Delicious! Added 1/2tsp salt in the marinade mixture and also pinch of salt in the cornflakes coating. According to my fiance i nailed it. And he will never go into a "finger-lickin' good" place again LOL item not reviewed by moderator and published
Tried this recipe on Sunday. My partner and I agreed that it was bland. Other than that, I will doctor it up a little more the next time... ;- item not reviewed by moderator and published
Hi Gina; You go girl. I love watchin you and Pat.. Your shows and recipes are awesome.. One of your favorite fans. Yes I tried it and it was great! moist and yummy!.. Thanx..Loved the Roasted Chicken.. Wanna try your buttermilk chicken.. Your fan Puh item not reviewed by moderator and published
We enjoyed this. My husband commented that he thought the lemon taste was too much, so I may leave that out the next time I make it. It wasn't bad, just a preference. I used a combination of bread crumbs and corn flakes. Additionally, I followed other reviewer's advice and added garlic salt and onion powder to the breading to boost the flavor. The chicken was moist and the cooking time seemed to be just perfect. item not reviewed by moderator and published
We did it once to try it and now cant get enough item not reviewed by moderator and published
Very bland, not the greatest chicken I've had. item not reviewed by moderator and published
This is now my "go to" for baked chicken. It was just down right good!! item not reviewed by moderator and published
yum! item not reviewed by moderator and published
Never knew to soak the chicken in buttermilk until I read the book "The Help" (great book Decided to try and we all loves the chicken. Next time I will put other spices in my buttermilk as well as in my flour coating. M M M good item not reviewed by moderator and published
Love this! Try Captin Crunch not the corn flakes...SOOOO GOOD! item not reviewed by moderator and published
My family really enjoyed these. I could only marinate in the buttermilk for about 3 hours but they said they could taste it and the kids said I should make it more. Took a little longer to bake than the 40 minutes but depends on the size of the chicken. Highly recommended. item not reviewed by moderator and published
cornflakes are nasty on chicken, panko crumbs are a much better choice, otherwise a good recipe item not reviewed by moderator and published
Kinda like shake and bake - so soggy, even on the rack. Too much effort, nothing new about this one. item not reviewed by moderator and published
so delicious, used panko crumbs, turned out great!! added a little onion powder and garlic powder to the dry coating mix. hubby loves fried chicken and really liked this, so happy! item not reviewed by moderator and published
Delicious and easy to make. We are making it again tonight and wondering if anyone has ever used anything other than cornflakes with this recipe. We might try another cereal. item not reviewed by moderator and published
Loved this recipe. It came out delicious and moist. I added Lemon Pepper seasoning in the buttermilk as well as the crust and it came out wonderful. Will definitely make again! item not reviewed by moderator and published
Pretty good but I still prefere to fry, this would be great for newlyweds, and my sister.... lol item not reviewed by moderator and published
I've tried this recipe twice now and it's one of my husband's favorites. Mine didn't turn out soggy at all - pressing down the chicken on the corn flakes mixture to get rid of any wet spot helps. I used my cookie rack - placed the rack on the baking sheet lined with parchment or aluminum foil (so easier to clean up grease afterwards then put the chicken on the rack and it wasn't soggy but nice and crunch all around. Served them with the Neely's blue cheese mashed potato and Ina's mustard mayo with hot sauce and it was much better than the fried! item not reviewed by moderator and published
Once you make this, you will never make fried chicken any other way! Marinate the chicken overnight, it's worth the time. Substitute NOTHING..this recipe is perfect as it is! item not reviewed by moderator and published
Very moist as the previous folks stated...mm! I subbed Italian breadcrumbs for the cornflakes. Still came out pretty crispy without the proper wire rack, but will definitely use the rack next time. I let it marinate in the buttermilk herb mixture for about 4 hours. I removed the skin off of the breast and thigh to save calories but left it on the drumsticks and wings. A keeper for sure, a great alternative to fried. item not reviewed by moderator and published
This recipe is not only healthy, but delicious. The buttermilk really makes it moist. item not reviewed by moderator and published
Something just wasn't right about this. It was not crispy at all and the underside was really sort of mushy. I used wire racks and sprayed them with cooking spray to keep the chicken from sticking. This just wasn't "fried" chicken. Sorry. item not reviewed by moderator and published
This was quite easy and pretty tasty. I let the chicken sit overnight in the buttermilk (per direction from a Good Eats Fried Chicken episode and added a touch more hot sauce to it. I took the recommendations of others and added a little onion powder and garlic salt to the cornflake mixture. I thought the cooking time was a bit long especially for the breasts...not bad, maybe 5-7 minutes too long. I used a non-stick rack and sprayed it with cooking spray and the chicken ended up sticking...what's the deal? Was thinking i could take this dish to a football tailgate - but not sure the coating adheres enough to make the journey - I worry that my chicken will be naked by the time it arrives and that would not make for a tasty dish. item not reviewed by moderator and published
Yum..better than k.f.c. Make sure you use wire-rack...thank u item not reviewed by moderator and published
This taste better than fried chicken and is easy to make! My husband and I really enjoyed it. I need to buy the correct wire rack though. Can't wait to try it again! item not reviewed by moderator and published
So...I have to preheat my oven for 3 to 12 hours? ur-dur, nice step-by-step FN! Anyhow, I'm cooking this dish as I write this. Came together easy, but I did add some Hungarian paprika, garlic pwdr, K-salt, and cracked pepper to the flakes. Marinated for 3.5 hours. We shall see.... item not reviewed by moderator and published
I wasn't all that impressed by the chicken after all the steps and ingredients put into it. I think I'll just stick to old fashioned fried chicken. item not reviewed by moderator and published
This was alright,but not great,I still prefer regular fried chicken.The coating does need some seasoning and the bottom wasn't as crispy as the top even though I used a rack like is suggested. I'm glad I always test recipes before serving them to guests. NEVER serve a recipe to guests if you haven't tested and tried it yourself first. That is just common sense! item not reviewed by moderator and published
This chicken was not worth the effort at all.I followed the directions, marinated the chicken for about 7 hours, and cooked it on a rack. The bottom still came out soggy. The coating was bland. It definitely needs more seasoning. It was disappointing and embarrassing to serve this to guests. item not reviewed by moderator and published
I wasn't impressed with the results. My own fried chicken is so much better. I did like how moist the chicken was and the flavor was great, but the texture was disappointing. This might be a recipe for those who don't know how to fry good chicken. item not reviewed by moderator and published
Delicious! Taste just like fried chicken, my husband loved it and this is now a staple recipe for me! item not reviewed by moderator and published
This recipe was great. My whole family loved it. item not reviewed by moderator and published
very good recipe, the buttermilk keeps the chicken very moist. for the crust I used steal bread and cornmeal and turned out great.my cooking time was way more than 45 min, try 1:30. people should try it and the best part the skin. delicious!!!! item not reviewed by moderator and published
It was delicious,fresh flavorful and my family loves it!! item not reviewed by moderator and published
This was amazing! The chicken was so crispy on the outside and tender on the inside. My children and family went crazy over it and are already begging for me to make it again. item not reviewed by moderator and published
I read the reviews and then followed the recipe, except for the addition of seasoning salt, garlic and onion powder, and lots more black pepper to corn flake crumbs. The chicken looked exactly like the picture and was so delicious. I used bone-in chicken breast and drumsticks. Not one of the pieces stuck to the rack and were incredibly crispy, including the underside. I don't understand the problems that a few have had here. Follow the recipe. If you can read, you can cook. item not reviewed by moderator and published
The seansoning mixture was very good, I also seasoned the cornflakes with a little seasoning salt and complete seasoning. the top of my chicken was crunchy but the botom was all gooey and soft which was nasty.. I won't be making this again. But their bluechesse mashed potatoes are AWESOME!! item not reviewed by moderator and published
i haven't tried this recipe as yet cause i can't seem to get the video to work on my browser item not reviewed by moderator and published
Very good! No problems with browning and just as good as fried chicken (maybe better. I brined the chicken overnight and then soaked in buttermilk mixture for a few hours. Nice and moist. Next time I may skip the skin - the crust is great without it. I used three bone-in chicken breasts.... item not reviewed by moderator and published
DELICIOUS item not reviewed by moderator and published
Such a great way to have "fried" chicken! Really recommend this. item not reviewed by moderator and published
This was absolutely delicious! I will never fry chicken again. Added a little onion powder to the cornflake mixture. item not reviewed by moderator and published
This is now one of my favorite recipes now at gatherings people ask me to make special chicken item not reviewed by moderator and published
Tast great will make again item not reviewed by moderator and published
the nearly best chicken I ever tasted in my short 10 year old life. item not reviewed by moderator and published
I loved this recipe! The taste was yummy. I tried it both ways, baked and fried. The fried chicken was so yummy, but the cornflakes fell off. My family loved it. Will make it again! item not reviewed by moderator and published
This was quite tasty! The cornflake/parmesan mixture would benefit from a little salt though. The buttermilk did a wonderful job of tenderizing the chicken. My family totally loved this. item not reviewed by moderator and published
If you follow the directions and bake it on a rack, you will get crispy, moist, unbelievably flavorful chicken. We took off the skin before marinating, even though we love crispy chicken skin and my daughter didn't even realize we had removed it. It's that good. This is also a much healthier version of fried chicken, and the entire family preferred it over "real" fried chicken. item not reviewed by moderator and published
excellent!! item not reviewed by moderator and published
Great recipe! The chicken was still moist and very flavorful. Was it fried? No. Did I miss the fried? Nope! I'll make this one again. item not reviewed by moderator and published
I love fried chicken, but for health purposes, I do prefer to bake it rather than fry it. This dish was simple and hit my taste buds perfectly! Will make this again! item not reviewed by moderator and published
This was great! Leftovers even reheat beautifully in a 300 degree oven. Chicken stays Very moist and the thyme gives a lovely flavor. I used boneless skinless breasts and they were perfect. We will definitely make this often! The chicken does stick to the rack and I am not sure it can be completely prevented, but it wasn't too bad. Definitely line the pan underneath with foil. item not reviewed by moderator and published
Great healthier alternative. Made this for our book club. Was looking for foods featured in the book The Help. It was tasty. I put the corn flakes and cheese in food processor like another reviewer suggested and it worked well. Gave 4 stars vs. 5 only because I don't recall part of the instructions saying to oil or spray your rack so the chicken stuck. Plus it wasn't as pretty as shown. Still good though. item not reviewed by moderator and published
The chicken tasted delicious, but it didnt have the crunch I was looking for. Had great flavor though on the crust and in the meat itself. The family liked it, but for all the work put into it, I wish the crust would have been a little crunchier-and I would ahve give it 5 starts because it did have great flavor. item not reviewed by moderator and published
It was great. item not reviewed by moderator and published
Wow! The best recipe for chicken beasts ever! I used boneless skinless chicken breasts. I split them in half, marinaded overnight - wow! I also sprayed the outside of the coated breasts, once on the rack, with olive oil spray. It's great in lunches the next day instead of a sandwich. If you watch their video and follow the directions, you can't go wrong with this one. item not reviewed by moderator and published
I didn't care for this and won't be making it again. I followed the recipe exactly but the chicken didn't brown like in the picture, barely at all. It seems to need a good drizzling of olive oil before baking??? item not reviewed by moderator and published
This recipe turned out really delicious. Instead of slicing the onion I totally mashed it in liquid form. The taste turned out SO good. I also added oregano and parsley flakes because I didn't have thyme. I added the herbs in the marinade as well as with the cornflakes. It tasted really good. And the crushed onion gave it a sweet taste. Mine did turn out soggy from the bottom but it wasn't that bad. I also think frying is a better way. Also, I didn't have Parmesan Cheese so I used Mozzarella on some pieces and on some, I didn't use any cheese so both the results were great. I served the chicken with garlic bread--great combination. item not reviewed by moderator and published
This is a good rescipe, but I think fry it this is the best way of during South cooking, a little of flour, season all, let room temp. salt and bacon oil. item not reviewed by moderator and published
Not so wonderful .The buttermilk tenderized the chicken but the corn flakes were soggy and fell off the chicken after they were pressed into them. Some of the corn flakes burned in the high heat oven and yes, I know how to cook and control temps. this was the second chicken recipe of the Neely's that went sour... I'm sure they are great in the kitchen but I wouldn't trust them with chicken again. The wings that were left over(about 8 we washed the buttermilk off. Dried them with paper towels.Then dredged them in seasoned flour and put them in the fridge for an hour. Popped them in a really hot over and baked them until done and crisp.Turned them into a bowl with 1/2 cup melted butter and 1/2 cup Anchor Bar Buffalo Wing hot sauce, AMAZING!!! item not reviewed by moderator and published
Great recipe !!!!!! Tastes like deep fried, with crispy crust and juicy chicken. Will definitely make more frequently. The buttermilk really helped to keep the chicken moist. item not reviewed by moderator and published
Soaking in buttermilk certainly made for moist chicken. However the bottom of the chicken that I placed on a rack was mushy. I flipped it at the end of cooking and tried to broil the top. Also, I would skip the thyme and use cayene pepper instead. I will try this again with some minor tweaks. item not reviewed by moderator and published
Very moist, tender and tasty! I let it marinate about 8 hours, made the buttermilk with 2 cp milk and 2 Tbsp white vinegar and used panko bread crumbs instead and still very good. I think I'll flip the chicken half-way through cooking next time, the bottom side wasn't quite crispy enough. And definitely put foil on the bottom of your pan, much easier clean-up. item not reviewed by moderator and published
This was the best 'baked' chicken recipe I have ever tried. I let the chicken marinate overnight. Also I think the note about preheating the oven BEFORE was simply a misprint ... common sense rules item not reviewed by moderator and published
I would love to keep the recipe it looks just lovely especially being fried. item not reviewed by moderator and published
I made this tonight & it was delicious! I marinated the chicken overnight. I didn't have cornflakes, so I bought the corn flake crumbs at the supermarket. (in the bread crumb isle. The breading stuck to the chicken well & it had great flavor. My kids loved it too. This recipe is a keeper!! item not reviewed by moderator and published
This is great. I do have a comment tho. I have been able to send all recipes to my Recipe Box EXCEPT doe this one. WHY?????? item not reviewed by moderator and published
This recipe is incredible! You definitely need to let marinate for at least 3 hours so your chicken stays moist & juicy. Also, most definitely add additional seasonings to your corn flakes or whatever you use for the breaded coating. If you put a cooling rack on top of your baking sheet & then place your chicken on the cooling rack in the oven, your entire chicken will be crispy - not just the top. item not reviewed by moderator and published
i enjoyed this reciept very much. item not reviewed by moderator and published
We really enjoyed this. Very easy to make. I used boneless skinless chicken breast and DEFINITELY use a rack to cook it.. I also sprayed the chicken lightly on both sides with pam. Crust stuck well and tasted delicious! item not reviewed by moderator and published
The thyme and parmesan work beautifully in this crust. We chose deboned breasts, and it worked deliciously. item not reviewed by moderator and published
Great recipe! I've made this for my family several times in the past month or two, and everyone loved it. I used panko instead and the chicken turned out just as delicious. I also used dill in place of thyme once and the taste was still wonderful. item not reviewed by moderator and published
We love this too. item not reviewed by moderator and published

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