Crispy buttermilk fried chicken cooks on a buttery pan in the oven for a golden brown finish without the need for deep frying in oil. This cozy family dinner is a great choice to pair with your favorite sides like baked french fries or mac and cheese.
PREP TIME 20 minutesminutes
CHILL TIME 1 hourhour
COOK TIME 15 minutesminutes
TOTAL TIME 1 hourhour35 minutesminutes
YIELD 4servings
Ingredients
For the Chicken Marinade:
1.5poundsboneless, skinless chicken tenderloins
1/2teaspoongarlic salt
1/2teaspoonpepper
1/2teaspoondried mustard
1/4teaspoonpaprika
1/4teaspoondried sage
1cupbuttermilk
For the Dry Coating:
1cupflour
2teaspoonsbaking powder
3/4teaspoonsalt
3/4teaspoonpepper
3/4teaspoongarlic salt
3/4teaspoonpaprika
3/4teaspoonthyme
3/4teaspoononion powder
1/2teaspooncayenne pepper
For the Wet Coating:
2eggs
2/3cupbuttermilk
For the Baking Pan:
6tablespoonsbutter
Instructions
Marinate the Chicken:
Place the chicken in a mixing bowl and sprinkle the dry seasonings over the top. Use a fork to toss the chicken in the seasoning and make sure all the surfaces are coated. Pour in the buttermilk and gently toss to coat. Cover the dish and marinate for at least 1 hour or up to overnight.
Coat the Chicken:
Set out a large baking sheet, you'll store your coated chicken here as you assemble the dish.
Add the flour, baking powder, salt, pepper, and remaining dry seasonings to a shallow dish. A pie plate works great for this. Whisk together until well combined.
Whisk together the egg and buttermilk in a second shallow dish and place it near the dry flour mixture.
Use a fork to lift one chicken tenderloin at a time out of the buttermilk marinade and let the excess run off. Place the chicken in the dry coating bowl with the flour and turn it over.
Dip the chicken tenderloin into the buttermilk and egg wet coating bowl and turn to coat. Let the excess drip off.
Place the chicken back into the dry coating bowl and turn to coat one last time. Place the prepared chicken on the baking sheet and repeat the process with the remaining chicken pieces.
Baking Instructions:
Preheat the oven to 425°F. A dark roasting pan with a rimmed edge is the best choice for cooking this chicken. I have a black rimmed baking stone (see post above for more details) but the bottom half of a dark broiler pan would also be a great choice. Place the baking pan to preheat in the oven as it warms up.
Once the pan and oven have come to temperature, use a pair of oven mitts to carefully place the baking pan on your stovetop. Add the butter and let the heat from the pan melt it.
Add the prepared chicken tenderloins to the melted butter with space between each piece. Bake for 10 - 12 minutes on the first side. Use a pair of tongs to carefully turn the chicken over.
Bake the chicken for 5 - 10 more or until the internal temperature reaches 170°F with an instant probe thermometer. Let the chicken sit for 2 minutes before serving so the coating has a chance to crisp up and set before you move it.