Oven-Fried Buttermilk Chicken- Super Moist!

By Erika on October 5th, 2012 / / 1 Comment

Super Moist Oven-Fried Buttermilk Chicken | The Hopeless Housewife

This chicken is crispy, juicy and and so flavorful- the onions have a touch of sweetness after they’ve roasted in the oven, making this an extra-special recipe!

Oven-Fried Buttermilk Chicken

Oven-Fried Buttermilk Chicken


  • 8-10 Chicken pieces (breasts, legs, wings and thighs)
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons seasoned salt (we used Johnny's)
  • 2 tablespoons paprika
  • 2 tablespoons granulated onions
  • 2 tablespoons garlic powder
  • 1 tablespoon kosher or sea salt
  • 2 heaping teaspoons ground pepper
  • 1 large white onion, diced
  • Vegetable oil for frying (about 1-2 cups)


  1. Place chicken in large plastic bag or bowl and add buttermilk. Soak in buttermilk 6 hours-overnight.
  2. When ready to cook, preheat oven to 425 degrees. Add add dry ingredients to large plastic bag. Remove chicken from buttermilk but do not rinse. place all chicken in the flour mixtures bag and shake well, then place bag on counter with chicken and let sit for about 5-10 minutes.
  3. Heat oil in 2 large fry pans until oil sizzles when you drop a small piece of flour/buttermilk mixture in it (about 360-365 degrees). Shake chicken one more time, and put pieces in hot oil, being careful not to crowd frying pans. Cook for 4-5 minutes on each side until golden brown.
  4. While chicken is frying, place 1/2 the onions on the bottom of a 9x13 glass dish. Remove chicken and place in glass dish, then sprinkle remaining onions on top. Place in oven and cook for 30-40 minutes, until cooked through.



show comments one response

  • Glee Monroe says:

    This chicken is so good it’s hard to describe – you just have to make it – the whole place smelled so wonderful – I think the onions on top of the chicken finished up in the oven is a touch of genius!!

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