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Barbeque Buttermilk Oven-Fried Chicken

Rated as 4.29 out of 5 Stars

"A zesty, flavorful alternative to oven-fried chicken."
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Ingredients

2 h 50 m servings 351 cals
Original recipe yields 4 servings (4 fried chicken breasts)

Directions

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  1. Combine buttermilk and barbeque sauce in a gallon-sized resealable plastic bag. Add chicken, turn to coat well, and seal. Place chicken in the refrigerator to marinate, 2 hours to overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Set a wire rack on top and grease with cooking spray.
  3. Combine corn flakes, bread crumbs, Italian dressing mix, poultry seasoning, Cajun seasoning, garlic powder, and black pepper in a gallon-sized resealable plastic bag. Add oil and toss until well mixed.
  4. Remove chicken from buttermilk mixture and dredge in corn flake mixture, pressing to coat thoroughly. Place onto the wire rack. Discard buttermilk mixture.
  5. Bake chicken in the preheated oven until golden brown, 35 to 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Footnotes

  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts


Per Serving: 351 calories; 11.2 g fat; 31.7 g carbohydrates; 29.5 g protein; 70 mg cholesterol; 1324 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Excellent. I followed recipe only omitting Cajun seasoning because I didn't have any. I see another reviewer used Old Bay Seasoning. I will use that when I make it again.

Most helpful critical review

Cooking time was waaay off. Planned to have dinner at 6, but the chicken wasn't done until 6:45. :/

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Excellent. I followed recipe only omitting Cajun seasoning because I didn't have any. I see another reviewer used Old Bay Seasoning. I will use that when I make it again.

We really enjoyed this! The buttermilk made the chicken SO tender and perfect. My opinion is to ditch the poultry season and the garlic powder. It really doesn't need it and they get lost. The o...

I used boneless thighs which I prefer to breasts; didn't have Cajun seasoning so subbed Old Bay, otherwise followed the recipe. Was really good, tasted like Shake and Bake with more crunch. Th...

After reading the reviews I also left out a few things. I did not add the breadcrumbs, Italian dressing mix, or the Cajun seasoning. I soaked the chicken in lactose-free milk with 1 tablespoon ...

Cooking time was waaay off. Planned to have dinner at 6, but the chicken wasn't done until 6:45. :/

I made this for dinner tonight it was a huge hit the chicken was nice and moist the flavor was delicious it's definitely a keeper??????