Description
A healthier take on classic fried chicken using buttermilk and cornmeal to achieve a golden, crackly crust without oil. Juicy meat and minimal greasiness make this a family-friendly option for weeknight dinners or meal prepping.
Ingredients
Chicken pieces (drumsticks, thighs, or breasts), 2 cups buttermilk, 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tablespoon salt, 1 teaspoon black pepper, 1 teaspoon paprika (optional), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 cup olive oil
Instructions
Clean chicken pieces and pat dry with paper towels
In a large bowl, combine buttermilk and chicken, ensuring full submersion
Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours)
In a separate bowl, mix flour, cornmeal, salt, black pepper, paprika, garlic powder, and onion powder
Coat chicken pieces thoroughly in the flour mixture
Place chicken on a wire rack over a rimmed baking sheet
Drizzle with olive oil
Preheat oven to 425°F (220°C)
Bake for 15 minutes at 425°F, then reduce temperature to 375°F (190°C)
Continue baking for 25-30 minutes until golden and crispy
Flip chicken and bake for another 10 minutes
Let rest 5 minutes before serving
Notes
For a gluten-free version, use certified gluten-free flour and cornmeal
Use avocado oil as a halal substitute for olive oil
Fresh garlic adds more depth than powder
Chicken can be stored in the fridge for up to 3 days
Always check internal temperature (165°F/74°C) with a meat thermometer
- Prep Time: 20
- Cook Time: 45
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece
- Calories: 420
- Sugar: 0g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 60mg