Oven-Fried Buttermilk Chicken


  • 1/2 cup fine dry bread crumbs
  • 2 cups Darigold buttermilk
  • 2 teaspoons crushed Italian herbs
  • 1 teaspoon each salt and paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 to 3-1/2 pound cut-up chicken pieces
  • 3 tablespoons Darigold Butter, melted


Rinse chicken and pat dry; place in shallow pan. Pour buttermilk over top of chicken; flip pieces over to coat both side with buttermilk. Allow 15 to 30 minutes for chicken to marinate. Meanwhile, combine bread crumbs, Italian seasonings, salt, paprika, garlic powder and pepper in large plastic bag; set aside. Drain chicken and discard buttermilk marinade. Place 4 pieces of chicken at a time in sack with bread crumb mixture and shake to coat; place on lightly greased baking sheet with sides. Repeat with remaining pieces of chicken. Drizzle with butter and bake at 400 degrees F. 45 to 55 minutes or until juices run clear when chicken is cut with a knife.