Buttermilk Baked Chicken

Patty Ward


Two of my favorite things; chicken and buttermilk! This is a wonderful baked method and it "eats" like fried. Removing the skin saves calories and we all can stand to lose a few of those. My family loves it and I serve frequently.

★★★★★ 1 vote
4 Difficulty: Easy
3 Hr 15 Min
45 Min


2 c
juice of 1/2 lemon
yellow onion, sliced
5 sprig(s)
fresh thyme
3 clove
garlic, smashed
kosher salt and freshly ground black pepper to your taste
1 tsp
hot sauce - optional
3 pound chicken cut into 8 pieces, skin removed, rinsed an patted dry.
2 c
cornflakes, crushed
3/4 c
grated parmesan cheese
2 tsp
fresh thyme, chopped

How to Make Buttermilk Baked Chicken


  • 1Mix together buttermilk, lemon juice, hot sauce (opt),onion thyme, garlic, salt and pepper in a large bowl. Add chicken and coat with mixture. Cover with plastic wrap and place in refrigerator for 3 hours or up to 12 hours (opt).
  • 2After soaking chicken for 3 hours: Pre-heat the oven to 400 degrees. F. Fit a sheet tray with a wire rack and spray the non-stick cooking spray. Remove chicken from the marinade, letting the excess drip off. Mix corn flakes, parmesan cheese and thyme. Season with salt and pepper.
  • 3Dredge the chicken through the cornflake-parmesan mixture pressing to help it adhere. Place on the wire rack-fitted sheet tray and bake for 45 minutes until golden and crisp

Printable Recipe Card

About Buttermilk Baked Chicken

Course/Dish: Chicken
Other Tags: For Kids, Healthy
Hashtags: #delicious, #baked, #moist