Oven-Fried Buttermilk Chicken


Cornflakes give this "fried" chicken crunch without the mess and added fat from frying it.

Oven-Fried Buttermilk Chicken
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
45 mins
Total Time:
1 hrs 5 mins


  • 2 eggs, lightly beaten

  • 1 cup buttermilk or milk

  • ½ teaspoon salt

  • 2 cup crushed corn flakes

  • 1 teaspoon dried oregano, crushed

  • 3 pound meaty chicken pieces (breast halves, thighs, and/or drumsticks), skinned if desired

  • ¼ cup butter, melted


  1. Preheat oven to 400°F. Lightly grease a 15x10x1-baking pan; set aside. In a shallow dish combine eggs, buttermilk, and salt. In another shallow dish stir together crushed corn flakes and oregano. Dip chicken pieces, one at a time, into egg mixture, then into corn flake mixture, turning to coat. Arrange chicken in the prepared baking pan so pieces do not touch. Drizzle with melted butter.

  2. Bake for 45 to 50 minutes or until chicken is done (170°F for breasts; at least 175°F for thighs and drumsticks).

Nutrition Facts (per serving)

472 Calories
32g Fat
11g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 472
% Daily Value *
Total Fat 32g 41%
Saturated Fat 12g 60%
Cholesterol 200mg 67%
Sodium 481mg 21%
Total Carbohydrate 11g 4%
Total Sugars 3g
Protein 33g
Vitamin C 2.6mg 13%
Calcium 91mg 7%
Iron 3.5mg 19%
Potassium 347mg 7%
Folate, total 50.2mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles