Crispy Ovenfried Chicken Buttermilkmarinated Pankocrusted

Q: Can I use boneless breasts or wings in this Crispy Oven-Fried Chicken (Buttermilk-Marinated, Panko-Crusted) recipe?

Yes — boneless breasts and wings both work, but you must adjust cooking times and technique: pound breasts to an even thickness or slice into cutlets so they cook quickly and don't dry, and check wings earlier since they're smaller. Always use an instant-read thermometer and pull pieces at 165°F (74°C); thinner boneless pieces often finish in 12–22 minutes, while wings usually need 20–30 minutes depending on size.

Q: How do I know when the chicken is safely cooked without drying it out?

The surest method is an instant-read thermometer inserted into the thickest part of the piece: 165°F (74°C) is the safe target. Rely on visual cues too — deep golden crust, clear juices — and always rest the chicken 5–10 minutes after baking so juices redistribute; that last rest makes the difference between a dry bird and a juicy Sunday supper.

Crispy Oven Fried Chicken ButtermilkPanko My GoTo Recipe

By Fia MartinezSeptember 27, 2025

5.00 (4 Ratings)

Table of Contents

Quick Hook

Oven Fried Chicken has saved many of my dinners. I made it after a late grocery run. The crust is tangy from buttermilk and super crunchy from panko.

Honestly, it tastes like deep fried food. Yet it uses less oil and less fuss.

Surveys often rank fried chicken among America's top comfort foods. My grandma called it Sunday magic. This version nods to southern cookery. It feels like southern style baked chicken without all the grease.

Brief Overview

This recipe borrows from Southern roots. It mixes buttermilk marinated chicken with a panko crust. Skill level is easy medium. The steps are simple but demand attention.

Prep takes 15 minutes active time. Marinate at least 1 hour, ideally overnight. Total cooking time is about 35– 45 minutes. Bake at bold 425° F ( 220° C) for good browning.

Makes eight pieces. Serve two pieces per person. Pair with fries in the oven or mashed potatoes. Works well alongside turkey dishes for a holiday swap.

Main Benefits

Top health win is lower oil use. You get oven baked crispy chicken without deep frying. The buttermilk keeps the meat juicy and tender.

Perfect for weeknight dinners or lazy weekend feasts. It also shines at potlucks and backyard picnics. You can make a gluten-free oven fried chicken version easily.

What makes this recipe special is texture. The panko crusted chicken recipe brings a crackly bite. Little oil, big crunch. It’s a low-oil crispy chicken recipe that still satisfies.

A Personal Note

Oh my gosh, I once burned the first batch. I learned to pat chicken dry. Elevating pieces on a wire rack changed everything.

Using a thermometer stopped guesswork. Heat to bold 165° F ( 74° C) and you’re safe and juicy.

Ready to see the exact ingredients? Next comes the ingredient list and step-by-step directions. Let’s get those bowls out and start dredging.

Main Ingredients

I love this version of Oven Fried Chicken. It tastes like southern comfort. It’s lighter than deep fried stuff.

For the chicken & marinade:

8 bone-in pieces (2 2.5 lb / 900 1,150 g) chicken.
1 cup (240 ml) buttermilk or 1 cup (240 ml) milk + 1 tbsp (15 ml) lemon juice.
1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper.
1 tsp (5 ml) hot sauce or 1 tsp (2 g) smoked paprika.

Dry coating:

1 1/2 cups (180 g) all-purpose flour.
1 cup (90 g) panko breadcrumbs.
1 tbsp (8 g) cornstarch.
2 tsp (10 g) kosher salt.
1 tsp (2 g) smoked paprika.
1 tsp (2 g) garlic powder.
1 tsp (2 g) onion powder.
1/2 1 tsp (1 2 g) cayenne pepper.
1/2 tsp (1 g) black pepper.

Baking & finishing:

2 3 tbsp (30 45 ml) neutral oil for brushing.
Lemon wedges and fresh herbs, optional.

Quality tips: pick fresh, not floppy chicken. Use real buttermilk if possible. Choose crisp, large particle panko for crunch. Fresh spices beat old jars.

Seasoning Notes

Start simple: smoked paprika, garlic, and onion. They hit the base notes. Add cayenne for heat. Adjust to taste.

Flavor helpers: a splash of hot sauce in the marinade. Zest of lemon in the panko. A little cornstarch makes the crust snappy.

Aromatics: toss in a sprig of thyme while baking. Or scatter garlic cloves nearby. They lift the whole dish.

Quick swaps: yogurt thinned with water for buttermilk. Crushed cornflakes for panko. gluten-free flour and gf-panko make a gluten-free oven fried chicken. That’s handy for guests.

This works for southern style baked chicken. It’s also a solid low-oil crispy chicken recipe. You can pair it with Fries In The Oven or turkey dishes sides.

Equipment Needed

Essential tools only. You need a rimmed baking sheet. Use a wire rack that fits the pan. An instant read thermometer is vital.

Two shallow dishes for dredging. A bowl or resealable bag for marinating. Tongs for handling. A pastry brush or spray for oil.

Household alternatives: no rack? Use a cooling rack or crumpled foil. No tongs? Use a spatula and fork. No thermometer? Cut into the thickest part and check juices.

Aim for internal temp 165° F ( 74° C) .

Oh my gosh, this setup changed my weeknight dinners. Honestly, no regrets. Want tips for a panko crusted chicken recipe variation next?

Cooking Method

I love the idea of crispy chicken with less oil. Enter my go-to: Oven Fried Chicken . It tastes like the real deal.

It’s lighter and kinder to your oven. Fun fact: baking can cut oil use by around 70 80% versus deep frying.

Prep Steps

Get your mise en place. Pat chicken dry. Whisk buttermilk and seasonings. Measure flour, panko, and spices. Line a rimmed sheet with foil and set a wire rack on it.

Time saver: set up two shallow dishes. One for the flour mix. One for panko. Do this once. Work fast. Marinate at least 1 hour , ideally overnight for best flavor.

Safety note: always refrigerate while marinating. Wash hands and surfaces after raw chicken. Cook to a safe temp of 165° F ( 74° C) .

step-by-step Process

Preheat oven to 425° F ( 220° C) . Use convection? Try 400° F ( 200° C) instead.
Remove chicken from marinade. Shake off excess. Dredge in flour, then press into panko.
Place pieces on the wire rack. Space them 1 inch apart.
Brush lightly with oil. Bake for 20 minutes .
Rotate pan. Continue baking 15– 25 minutes until crust is deep golden. Check temp: 165° F ( 74° C) .
Rest 5– 10 minutes before serving.

Visual cues: crust should be golden brown and make a crisp sound when tapped. Juices must run clear.

Pro Tips

Honestly, patting the skin dry changed everything for me. It creates a much crispier crust. For a panko boost, toss crumbs with a little smoked paprika.

Want a sturdier bond? Use an egg wash between flour and panko.

Avoid crowding the pan. That makes soggy bottoms. Don’t skip the wire rack. It’s the secret to oven baked crispy chicken and a top-notch panko crusted chicken recipe.

make-ahead: dredge and refrigerate on the rack for up to 2 hours. Or marinate overnight for proper buttermilk marinated chicken flavor.

This works great for a low-oil crispy chicken recipe or a gluten-free oven fried chicken swap using GF flour and crumbs.

I still smile when I pull this from the oven. It’s my quick ticket to southern style baked chicken vibes without the mess.

Recipe Notes

I love this Oven Fried Chicken. It hits that crunch spot. It feels like southern comfort. My nan used to say patience makes crispiness. That stuck with me.

Serving Suggestions

Plate pieces on a warm platter. Add lemon wedges and herbs. Try a side of creamy coleslaw. Mashed potatoes or jalapeño cheddar grits work well.

For a pub vibe, serve with Fries In The Oven. A crisp lager or cold iced tea pairs nicely. For lighter meals, add roasted greens.

These simple sides boost the main dish.

Storage Tips

Cool the chicken before storing. Refrigerate in an airtight container. Eat within four days for best flavor. For longer storage, freeze cooked pieces.

Wrap each piece tightly in foil. Place in a freezer bag. Freeze up to three months safely.

Reheat gently to keep crispness. Preheat oven to bold 350° F. Place on a wire rack. Reheat for about 10 15 minutes.

Use an instant read thermometer. Chicken is safe at bold 165° F. Avoid microwaves unless you like soggy crust.

Variations

Want gluten-free oven fried chicken? Swap to gluten-free flour and panko. You still get crunchy results. For low-oil lovers, use a light spray of oil.

It becomes a solid low-oil crispy chicken recipe. Make it southern style baked chicken by adding extra smoked paprika. Try a buttermilk marinated chicken version for tang.

I often use the buttermilk trick for tender meat.

Seasonal swaps are fun. In autumn, add sage and crushed pecans. In summer, fold lemon zest and fresh parsley into panko.

For big gatherings, lean into Turkey Dishes style. Roast turkey thighs with the same coating. It works surprisingly well.

Nutrition Basics

This is comfort food, but sensible. A serving gives around five hundred calories. It delivers high protein and satisfying fat.

The panko crust keeps carbs moderate. Key benefits include lean protein and iron. Marinating in buttermilk helps tenderize meat. Swapping to baked sides reduces total oil intake.

Honestly, this is one of my go-to recipes. It’s forgiving and crowd pleasing. If you want tips on how to make oven fried chicken even crispier, ask me.

Try it this week and enjoy every crunchy bite.

Frequently Asked Questions

How do I get the crispiest crust on oven fried chicken?

Pat the chicken dry before dredging, use a mix of flour + cornstarch and panko for extra crunch, and bake on a wire rack so air circulates all around each piece. Lightly brush or spray the coating with oil before baking and avoid overcrowding the pan those three steps mimic deep frying and give you the best golden, audible crunch.

If you have a convection setting, use it at a slightly lower temperature for even browning.

Can I use boneless breasts or wings in this Crispy Oven Fried Chicken (Buttermilk Marinated, Panko Crusted) recipe?

Yes boneless breasts and wings both work, but you must adjust cooking times and technique: pound breasts to an even thickness or slice into cutlets so they cook quickly and don't dry, and check wings earlier since they're smaller.

Always use an instant read thermometer and pull pieces at 165°F (74°C); thinner boneless pieces often finish in 12 22 minutes, while wings usually need 20 30 minutes depending on size.

How long should I marinate the chicken, and does longer always mean better?

Marinate at least 1 hour for noticeable flavor and tenderness, but 4 8 hours or overnight is ideal for the tangy buttermilk effect. For most dark meat (thighs/drumsticks) you can safely marinate up to 24 hours; avoid extreme acid marathones on very lean breast meat beyond 24 hours or the texture can become mushy.

What's the best way to store and reheat leftover Oven Fried Chicken so it stays crisp?

Cool leftovers to room temperature within two hours, then store in an airtight container in the fridge for 3 4 days or freeze tightly for up to 2 3 months. To re-crisp, reheat on a wire rack in a 375°F (190°C) oven for 10 20 minutes (or use a 350°F air fryer for 5 8 minutes) until 165°F internal avoid microwaving alone, which softens the crust.

How can I make this recipe gluten-free or lower in calories without losing too much crunch?

For gluten-free, swap to a 1:1 gluten-free flour blend and use certified gluten-free panko or crushed cornflakes/pretzels for crunch. To cut calories, remove the skin, use leaner cuts, spray lightly with oil instead of brushing, and bake on a rack (this keeps you from needing as much oil); remember these swaps change the nutrition and the crust texture, but you can still get a great result.

How do I know when the chicken is safely cooked without drying it out?

The surest method is an instant read thermometer inserted into the thickest part of the piece: 165°F (74°C) is the safe target. Rely on visual cues too deep golden crust, clear juices and always rest the chicken 5 10 minutes after baking so juices redistribute; that last rest makes the difference between a dry bird and a juicy Sunday supper.