Oven Roasted Fried Chicken

Source: Ina Garten

Oven Roasted Fried Chicken, served on a platter

Soaking in Buttermilk

Oven Roasted Fried Chicken (in buttermilk) is a delicious, and relatively easy recipe to conquer. It’s not often that I make this dish, as I find I try to limit my fried food options to a few times a year. Well, it was that time of year I guess. Time to make a nice platter of fried chicken. However, soaking this chicken ahead of time in buttermilk makes it no ordinary fry.

Soaking meat in milk is a well known method for tenderizing the meat. Chicken in particular responds well to this method. Buttermilk’s acid and alkalizing base breaks down the collagen in the chicken meat, thus making the outcome more tender for eating. It is also said to give the meat a bit of a tangy flavor. I’m not sure I taste any tangyness to the chicken, but I do notice that the meat is quite moist, and the frying is just right.

The method of dipping the saturated piece of meat into the seasoned flour mix, heavily coating the piece of meat with the flour is a sensational method. You’ll notice that the coating stays on, and allows the coating to fry up to a nice light golden color.

The final step of baking is a great conclusion to this Ina Garten original recipe. I like the idea of frying for a few short minutes, then doing the final baking in the oven at a medium heat. Two great things come from this step. First, you’ll release a lot of ‘captured’ oils in this process. Second, it allows the coating to really crisp up. Not a soggy piece of fried chicken. The Kernel’s recipe? Definitely not, it’s much better than the Kernel’s. And, it’s fresh and organic too!

Oven Roasted Fried Chicken (in buttermilk)

A delicious recipe for good-old fried chicken!
Course Main Course
Cuisine American
Keyword Meats
Prep Time 30 minutes
Cook Time 40 minutes
Soaking Time 8 hours
Total Time 9 hours 10 minutes
Servings 6 people


  • 1 whole chicken cut up in frying parts
  • 3 cups buttermilk or 1/2 ltr.
  • 6 cups flour for frying
  • 2 tbs paprika
  • 2 tbs rosemary
  • 1-2 tbs salt
  • 2 turns fresh ground pepper
  • 1 ltr hi-temperature oil for frying


  • Take your whole chicken and cut it up into frying pieces (wings, lets, breasts, thighs)
  • In a large bowl, pour the buttermilk over the pieces, mix it up ensuring all the pieces are covered in buttermilk.  Let sit for 8 hours in the fridge.
  • when the 8 hours has past, prepare the flour mixture with the spices and salt
  • carefully dip each peace of chicken into the flour mix.  coat well. 
  • fry each piece, or as many as you can put into your skillet with out them touching one another.  Fry until golden, about  6 minutes total.
  • assemble fried pieces onto a lined baking dish, and put in the oven for about 30 min @ 180 Celsius .
  • serve when the time is up. 
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