Oven Baked Buttermilk Chicken
Oven Baked Buttermilk Chicken is a easy American recipe that serves 4. 350 calories per serving. Recipe by Together to Eat on YouTube.
Prep: 2 hrs 27 min | Cook: 25 min | Total: 3 hrs 12 min
Cost: $6.39 total, $1.60 per serving
Ingredients
- 1.5 lb Chicken Breast (cut into 1‑inch strips)
- 1 cup Buttermilk (full‑fat for best tenderness)
- 1 cup All-Purpose Flour (sifted)
- 1 cup Panko Breadcrumbs (Japanese style for extra crunch)
- 1 tsp Smoked Paprika
- 0.25 tsp Cayenne Pepper (a little heat)
- 1 tsp Garlic Granules
- 1 tsp Dried Thyme
- 1 tsp Salt
- 0.5 tsp Black Pepper (freshly ground)
- 1 spray Cooking Spray (olive‑oil based, for light coating)
Instructions
Marinate Chicken
Place the chicken strips in a bowl, pour the buttermilk over them, and stir to coat. Cover and refrigerate for at least 2 hours, or overnight for maximum tenderness.
Time: PT2H
Preheat Oven
Set the oven to 425°F (220°C) and let it fully preheat while you prepare the coating.
Time: PT10M
Temperature: 425°F
Prepare Coating Mix
In a large mixing bowl combine the flour, panko, smoked paprika, cayenne pepper, garlic granules, dried thyme, salt, and black pepper. Whisk until evenly distributed.
Time: PT5M
Coat the Chicken
Remove the chicken strips from the buttermilk, letting excess drip off. Dredge each strip in the coating mixture, pressing gently so the crumbs adhere. Place coated strips in a single layer on a plate.
Time: PT10M
Arrange on Baking Sheet
Line a baking sheet with parchment paper (or a silicone mat). Lay the coated chicken strips spaced apart, then spray lightly with cooking spray.
Time: PT2M
Bake
Bake for 12 minutes, then flip the strips and spray the other side. Continue baking for another 12‑13 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Time: PT25M
Temperature: 425°F
Rest and Serve
Remove the strips from the oven, let them rest 3 minutes on a wire rack, then serve with your favorite dipping sauce.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: High Protein, Contains Gluten, Contains Dairy
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Chicken tenderloins, Turkey breast strips
- Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice or vinegar
- Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
- Instead of Panko Breadcrumbs: Regular breadcrumbs, crushed cornflakes
- Instead of Smoked Paprika: Regular paprika, chipotle powder (less smoky)
- Instead of Cayenne Pepper: Red pepper flakes, hot sauce (added later)
- Instead of Garlic Granules: Garlic powder, fresh minced garlic (add to wet mix)
- Instead of Dried Thyme: Italian seasoning, herbes de Provence
- Instead of Salt: Kosher salt, sea salt
- Instead of Black Pepper: White pepper
- Instead of Cooking Spray: Light brush of oil, vegetable oil spray
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Shallow Dish or Zip‑Top Bag
- Baking Sheet
- Parchment Paper (optional)
- Cooking Spray Bottle
- Oven
Critical Steps — Do Not Skip
- Marinating the chicken in buttermilk for at least 2 hours.
- Ensuring the coating adheres by pressing it onto each strip.
- Baking at a high temperature (425°F) and flipping halfway.
Chef Tips from the Video
- Add a pinch of dried oregano to the coating for an extra herbaceous note.
- For a spicy kick, increase cayenne to ½ tsp or add a dash of hot sauce to the buttermilk.
- Serve with honey mustard, ranch, or a spicy mayo for dipping.
Troubleshooting
Coating falls off during baking.
Pat the chicken dry after the buttermilk dip, and press the coating firmly onto each piece. A light second dip in buttermilk can help if the coating is too loose.
Chicken is dry or undercooked.
Check the internal temperature with a meat thermometer; if below 165°F, continue baking in 3‑minute increments. Avoid over‑baking by removing as soon as the temperature is reached.
Strips are soggy instead of crispy.
Make sure the oven is fully preheated to 425°F and avoid overcrowding the pan. Use panko for extra crunch and spray a thin, even layer of oil.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked strips on a parchment sheet, then transfer to a zip‑top bag; keep for up to 2 months. Reheat in a hot oven to retain crispness.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken strips overnight for deeper flavor.
- Coated strips can be refrigerated uncovered for up to 4 hours before baking; keep them on a tray lined with parchment.
Frequently Asked Questions
What is the cultural significance and history of buttermilk fried chicken in Southern American cuisine?
Buttermilk‑marinated fried chicken is a staple of Southern cooking, dating back to the 19th‑century when farm families used buttermilk to tenderize meat and add a subtle tang. The technique became iconic for its juicy interior and crisp exterior, often served at family gatherings, picnics, and church potlucks.
What regional variations of Southern fried chicken exist in the United States?
In the Deep South, chicken is often double‑dipped and fried in peanut oil, while in the Carolinas a hotter cayenne‑rich coating is common. Texas versions may include a cornmeal base, and some coastal areas add seafood‑style seasonings like Old Bay.
How is the authentic traditional way of serving buttermilk chicken strips in the South?
Traditionally, the chicken is served hot with classic sides such as coleslaw, mashed potatoes, and biscuits. It’s often accompanied by honey, hot sauce, or a simple gravy made from pan drippings.
What occasions or celebrations is buttermilk chicken commonly associated with in Southern culture?
Buttermilk fried chicken is a centerpiece at holidays like Thanksgiving and Christmas, as well as at casual gatherings such as backyard barbecues, church socials, and family reunions.
What other Southern dishes pair well with crispy baked buttermilk chicken strips?
They pair beautifully with creamy mac and cheese, buttery cornbread, collard greens, and a fresh cucumber‑tomato salad dressed with a light vinaigrette.
What makes this baked version of buttermilk chicken strips special compared to traditional deep‑fried versions?
Baking reduces the amount of oil needed, making the dish lower in fat while still delivering a crunchy crust thanks to the panko and high oven temperature. It also eliminates the mess and safety concerns of hot oil.
What are the most common mistakes to avoid when making crispy baked buttermilk chicken strips?
Common errors include skipping the buttermilk soak, overcrowding the baking sheet, and using too low an oven temperature. Each of these results in a soggy coating or uneven cooking.
Why does this recipe use a combination of flour and panko instead of just one coating ingredient?
Flour creates a base that adheres to the moist chicken, while panko adds a light, airy crunch. The blend gives a texture closer to deep‑fried chicken without the excess oil.
Can I make these chicken strips ahead of time and how should I store them before baking?
Yes. After marinating, you can coat the strips and keep them uncovered on a tray in the refrigerator for up to 4 hours. For longer storage, freeze the coated strips on parchment and bake directly from frozen, adding a few extra minutes.
What does the YouTube channel Together to Eat specialize in?
The YouTube channel Together to Eat focuses on approachable home‑cooked meals, offering step‑by‑step tutorials for classic comfort foods, quick weeknight dinners, and family‑friendly recipes.
How does the YouTube channel Together to Eat's approach to Southern American cooking differ from other cooking channels?
Together to Eat emphasizes simple ingredient swaps, minimal equipment, and healthier cooking methods like baking instead of deep‑frying, making traditional Southern flavors accessible to busy home cooks.
Last updated: August 21, 2026
