Buttermilk-Battered Oven-Fried Chicken

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 280
  • Fat: 6.8g
  • Saturated fat: 1.9g
  • Protein: 35.5g
  • Carbohydrate: 15.3g
  • Cholesterol: 112mg
  • Iron: 2.5mg
  • Sodium: 739mg
  • Calories from fat: 22%
  • Fiber: 0.7g
  • Calcium: 57mg


  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 (4.3-ounce) package saltine crackers, crushed (41 crackers)
  • 1/2 cup low-fat buttermilk
  • 3 (6-ounce) skinned, bone-in chicken breast halves
  • 3 (5-ounce) skinned chicken thighs
  • Cooking spray


  1. Preheat oven to 425°.
  2. Combine first 4 ingredients in a small bowl. Place flour in a large heavy-duty, zip-top plastic bag; add 1 1/2 teaspoons paprika mixture. Toss until thoroughly combined. Place cracker crumbs in a shallow dish; add remaining paprika mixture. Stir until well blended. Pour buttermilk into a small bowl.
  3. Add chicken, 2 pieces at a time, to flour mixture; seal bag, and shake to coat chicken. Remove chicken from bag; dip in buttermilk. Dredge chicken in crumb mixture. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken and flour mixture.
  4. Lightly coat chicken with cooking spray. Bake at 425° for 23 to 25 minutes or until chicken is done.
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