Oven-Fried Beer and Buttermilk Chicken

Maybe you like the idea of oven-fried chicken because it’s healthier. Maybe you like it because the idea of throwing food into a vat of hot oil makes you want to slowly back out of the kitchen. Either way, this is a great alternative to traditional fried chicken. You get the nice crispy outside and, because of the beer and buttermilk, a nice juicy chicken.

Beer is a natural meat tenderizer and buttermilk has been the long-held secret of southern grandmas to the world’s best fried chicken. Team those two up and you have extra juicy chicken.

Plus it’s a little bit healthier once you don’t have that vat of hot oil to worry about, although no one has to know that.

Oven-Fried Beer and Buttermilk Chicken

  • 1 cup buttermilk
  • 1 cup pale ale
  • 1 pound skinless chicken cut into pieces
  • 3 cups corn flakes
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili powder
  • 2 tablespoons flour
  • ½ cup panko
  1. In a bowl or baking dish, stir together the buttermilk and the beer. Add the chicken, cover and chill for 30 minutes to one hour.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Line a baking sheet with aluminum foil, spray generously with cooking spray, set aside.
  4. In a food processor, add the cornflakes, black pepper, salt, brown sugar, onion powder, chili powder and flour; process until the cornflakes have a flour-like consistency. Add the mixture to a bowl and stir in the panko until well combined.
  5. One at a time, remove the chicken pieces from the marinade, add to the bowl of crumbs, toss and press the crumbs into the chicken, turning until the chicken is well coated; add to prepared baking sheet
  6. Allow to sit at room temperature for 10 minutes to help the crust set.
  7. Bake at 400 F for 18 to 22 minutes or until golden brown and chicken is cooked through. Cooking time will depend on how thick the chicken pieces are.

Photo credit: Jackie Dodd