Buttermilk Baked Chicken

Total Time:
13 hr
15 min
12 hr
45 min

4 servings

  • 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

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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4.3 247
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
We love this too. item not reviewed by moderator and published

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