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Buttermilk Baked Chicken

Classic buttermilk baked chicken that’s juicy, tender, and flavorful with a tangy crust. Perfect for family dinners or backyard barbecues, this recipe can be baked or grilled.
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Prep Time 15 minutes
Cook Time 35 minutes
5 minutes
Total Time 55 minutes
Course dinner, lunch, Main Course
Cuisine American, Southern
Servings 4 people
Calories 350 kcal

Equipment

  • 1 Large zip-top plastic bag or baking dish For marinating
  • 1 Grill or oven-safe skillet For cooking
  • 1 Tongs For turning chicken
  • 1 Mixing Bowl
  • 1 Measuring cups & spoons

Ingredients
  

  • 1.5 cups Buttermilk Substitute with 1 cup milk + 1 tbsp lemon juice or vinegar if needed
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Dried Italian Seasonings
  • 1 teaspoon Ground Red Pepper
  • 2 teaspoons Coarse Salt
  • 3 pounds Bone-in Chicken Pieces Thighs, drumsticks, or breasts

Instructions
 

  • In a small bowl or large measuring cup, whisk together 1 1/2 cups buttermilk, 1 tablespoon garlic powder, 1 tablespoon dried Italian seasonings, 1 teaspoon ground red pepper, and 2 teaspoons coarse salt.
  • Pour the buttermilk mixture into a large zip-top plastic bag or a baking dish. Add 3 pounds of bone-in chicken pieces. Toss to coat, seal or cover, and refrigerate for at least 2 hours, up to overnight, turning occasionally.
  • Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature. Discard the used marinade.
  • For grilling: Preheat the grill to medium-low heat. Place the chicken on the grill, cover, and cook for 30-40 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
  • For baking: Preheat the oven to 450°F (232°C). Arrange the chicken in a single layer in an oven-safe skillet or baking pan. Bake for about 30 minutes, until internal temperature reaches 165°F (74°C).
  • Let the chicken rest for 5 minutes before serving to lock in juices. Serve hot with your choice of sides.

Notes

  • Serve with mashed potatoes, collard greens, or a green salad for a classic Southern meal.
  • For a spicier version, increase ground red pepper to 1.5 teaspoons or add hot sauce to the marinade.
  • Gluten-free by default; ensure buttermilk and seasonings are gluten-free.
  • Store buttermilk in the refrigerator for up to a week; freeze raw chicken for up to 9 months.
  • Pair with Sauvignon Blanc, light lager, or iced tea for a refreshing beverage match.