Crispy Baked Buttermilk Chicken
This family-favorite Crispy Baked Buttermilk Chicken is soaked in buttermilk, then lightly dredged in flour, egg, and cornflake crumbs.
OH-EM-GEE. Favorite new chicken recipe, right here folks! Yep, this is the one. Crispy Baked Buttermilk Chicken is one of those quick and easy recipes the whole family will love…kids, too! Crispy cornflake crumbs give a tasty, crunchy exterior while the chicken inside cooks soft, tender, and delicious.
What do you need to make this crispy chicken?
This is a super-simple recipe. Chances are you already have everything (or almost everything!) you need already in the pantry. You’ll be cooking with…
- Chicken
- Buttermilk
- Flour
- Garlic powder, salt, and pepper
- Egg
- Cornflake crumbs or panko
- Parmesan cheese
- Parsley and lemon, for garnish
What to serve with Crispy Baked Buttermilk Chicken…
I know with back to school happening, weeknights can be a bit cray cray. Lighten your load a little and add this to the weekly rotation. Here are some super simple and delicious sides you could serve this main dish with…
- Instant Pot Mexican Street Corn
- Easy Roasted Brussel Sprouts
- Skillet Broccolini
- Sauteed Zucchini, Corn, & Mint Salad
- Easy Cauliflower Tots
- Chocolate Chip Cookie Cake (for dessert, of course!)
And if I were you, I’d double the recipe. That way you have plenty for seconds (trust me, everyone will want seconds!) and it makes great leftovers for lunch the next day. That’s my kind of recipe!
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Crispy Baked Buttermilk Chicken
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven baked
- Cuisine: American
Description
This family-favorite chicken is soaked in buttermilk, then lightly dredged in flour, egg, and cornflake crumbs.
Ingredients
- 4 boneless (skinless chicken cutlets)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 eggs (beaten)
- 1 ½ cups corn flake crumbs (or panko)
- ¼ cup grated parmesan cheese
- 1 tablespoon butter (divided)
- 2 tablespoons chopped parsley
- 4 thin slices of lemon
Instructions
- Place the chicken and buttermilk in a large zip lock bag and coat well. Place in the fridge to sit for at least 4 hours or up to overnight.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a shallow bowl combine the flour, garlic powder, salt, and pepper. Beat the eggs in a separate shallow bowl and set aside. Add the cornflake crumbs and the parmesan onto a third shallow bowl. Line up the three bowls creating an assembly line. First the flour mixture, then the eggs, then the cornflakes.
- Working with one at a time, dredge the chicken breasts in the flour, dip into eggs, then dredge in cornflakes, pressing to coat. Make sure to shake off any excess after dipping in each bowl. Place the chicken on the prepared baking sheet and repeat with remaining chicken.
- Add a small pat of butter on top of each chicken breast. Bake for 12 minutes, then turn chicken over and bake for another 12-15 minutes until chicken is cooked through and golden brown. Garnish each piece of chicken with a slice of lemon and chopped parsley.
My whole family loved this. Definitely adding it to the rotation for an easy weeknight meal.
Thanks Suzanne! One of my favorites too!
This recipe worked perfectly – I used gluten free flour and bread crumbs. the lemon on top is a great addition! Thank you!
Glad you loved it Teri!
Made today and it was good, however the crust came off while cutting it to serve. What did I do wrong? Mine didn’t brown as much as yours as well. I used Panko, should have use the corn flakes?
Sometimes the crust will come off a little for me as well.
Can you substitute gluten free flour and if yes, what type?
It should work fine! Might not be as crispy but maybe an almond flour
may you prepare as directed and bake much later? Will they still be crisp?
Yes you can!
So I need to pound out the chicken breasts first? Your chicken pieces look nice and thin? Our chicken breasts from our store are always so big. Should I slice them in half? I have a large family, so I want to make sure I make the recipe correct the first time. ????
If they’re very thick you can certainly pound them or slice in half!
This looks incredible!
I actually have some buttermilk left over in the fridge that I need to use up. I think this chicken would be the perfect way to put it to good use!
Yes, thats perfect!
Grumpy would love this. I need to get some buttermilk and try this out for myself!
This looks amazing! I can’t wait to try this recipe!
Hope you love it!
I have to give this a try, my family would love it!
Must have done something wrong – although it was crispy, it was also tasteless. Needed something to spice it up.
Oh no! I’m so sorry it came out bland! I’ve never had any complaints about this one, we’ve made it in workshops, for family, etc. Hmmm…Maybe missing enough salt?
Can’t wait to try this!
I want this for dinner.
That sounds so flavorful!
These little cutlets look delicious! I love lemon with chicken.
YUM! These look like the most perfectly crispy chicken ever!
Thank you! They really are!
This looks so good!
I love tender chicken, and as I generally dis-like deep frying food this look excellent. I could see it being great topped with a bit of tomato sauce.
Absolutely! This doesn’t taste fried at all! Just the perfect crispy crust!