Buttermilk Baked Chicken Recipe

Buttermilk Baked Chicken Recipe

How To Make Buttermilk Baked Chicken

Buttermilk gives tenderness and juiciness to this baked chicken recipe. This is a great dish with slaw and it’s also delicious even as a leftover.

Preparation: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



  • vegetable oil
  • 8slicewhite bread
  • 1cupbuttermilk
  • 1tsphot pepper sauce
  • salt and pepper
  • ¾cupparmesan cheese,grated
  • 1tspthyme,dried
  • 4lbchicken parts,preferably legs, thighs, and wings


  1. Preheat oven to 400 degrees F. Generously rub a baking sheet with oil. In a food processor, pulse bread until it turns into coarse crumbs.

  2. In a large bowl, stir together buttermilk, hot-pepper sauce, salt, and pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and pepper.

  3. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly.

  4. Place coated chicken pieces on prepared baking sheet.

  5. Bake for 35 minutes, until chicken is golden-brown.


  • Calories: 1368.35kcal
  • Fat: 93.22g
  • Saturated Fat: 26.44g
  • Trans Fat: 0.46g
  • Monounsaturated Fat: 39.99g
  • Polyunsaturated Fat: 18.20g
  • Carbohydrates: 34.42g
  • Fiber: 2.81g
  • Sugar: 6.61g
  • Protein: 93.35g
  • Cholesterol: 465.93mg
  • Sodium: 1423.41mg
  • Calcium: 519.12mg
  • Potassium: 1173.09mg
  • Iron: 5.59mg
  • Vitamin A: 171.68µg
  • Vitamin C: 1.93mg
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