Buttermilk-Baked Chicken

The key to any good fried chicken is the buttermilk marinade, and this lightened up version is just as good. The chicken is so juicy and tender. You will love making this again and again!


My husband really enjoys fried chicken. I love to make him happy and cook him fried chicken ( which he wants almost every week ). Fried chicken takes a lot of time and cooking over the stove in hot oil. I really don’t mind doing this, but this baked version is just as yummy and not as much fat and a bit healthier.I have tried many baked versions of fried chicken and I mean a ton! I have been searchicng for the perfect recipe that is healthier and tastes great. This recipe really fits the bill. It truly has ended my search ( which my husband is thankful for since we have tried many yucky recipes ) The secret is in the buttermilk. It helps tenderizes the chicken. The chicken does need to marinade for a couple of days so plan accordilngly. This chicken does come out crsipy and moist. You can dip it any your favorite sauce like chicken tenders or serve it like fried chicken or chop it up for a salad. It really works with whatever you want to do. If you have been searching for a baked crispy chicken recipe why don’t you try this one? You won’t be disappointed.

Buttermilk-Baked chicken


2 cups of buttermilk

1 tablespoon of Dijon mustard

1 tablespoon of hot sauce

2 teaspoons of paprika

1 teaspoon of coarse salt

1 onion. chopped

5 garlic cloves, smashed

4 ( 6 oz ) skinless boneless chicken breasts, halved

2 cups of whole wheat panko breadcrumbs

ground black pepper

2 tablespoon of oil


1. Prepare the marinade. In a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic to combine. Put the chicken in a plastic storage bag. Add the buttermilk mixture and smoosh it all around to get the chicken thoroughly coated. Press out the air and seal the bag. Marinade at least 24 hours and up to 2 days.

2. When ready to cook the chicken preheat oven to 400 degrees. Remove the chicken from the marinade wiping off any excess.

3. Season both sides of the chicken breasts with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the breadcrumbs to completely coat all sides, shaking off excess.

4. Coat a skillet with 2 tablespoons of oil. Heat over medium high heat. When oil is shimmering, lay the chicken in the pan. Sear for 3 minutes on each side. You will have to do this in batches. Transfer chicken to a baking sheet lined with parchment paper ( this will help keep it crispy on the underside).

4. Bake in the oven for 20 to 25 minutes or until the chicken is cooked through and the crust is golden.

Recipe Source: the Lemonade Cookbook


2 Comments Add yours

  1. Nana says:

    Hi, Nana here:) Going to try this recipe, the Dijon mustard and hot sauce sounds like it will add a spicy twist. I think cut up on a salad sounds great. I was wondering if chicken should be flipped half way through? Where’s pics of the lil’ kitchen helpers?


    1. faesbakery says:

      Yes! It is so good chopped up on a nice big salad. a way to get your fried chicken salad without all the bad fat.I did not need to flip the chicken the parchment really helps when it is baking to not stick and stay crispy. No helper for this recipe, but Chloe sure enjoys eating it.


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