Baked Buttermilk Chicken

Photo: Jennifer Levy

Buttermilk keeps baked chicken tender; a coating of cornflakes makes each piece as crispy as fried chicken, but with less fat.


  • Olive-oil cooking spray

  • 4 chicken drumsticks (about 1 pound), skins removed

  • 2 whole boneless, skinless chicken breasts (about 1 ¾ pounds), halved

  • 2 ½ cups low-fat buttermilk

For the Coating

  • 4 cups cornflakes, finely crushed

  • ¾ teaspoon Old Bay seasoning

  • ½ teaspoon dried thyme

  • ½ teaspoon dried basil

  • ¼ teaspoon cayenne pepper

For the Garnish

  • Lemon wedges (optional)

  • Flat-leaf parsley sprig (optional)


  1. Preheat oven to 400 degrees. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse chicken, and pat dry. Transfer to a medium bowl. Pour buttermilk over chicken. Cover, and let marinate 1 hour in refrigerator.

  2. Toss cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from buttermilk, letting excess drip back into bowl, and dredge in cornflake mixture.

  3. Transfer pieces to oiled baking sheet; lightly coat each one with cooking spray. Bake, turning pieces halfway through, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.

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