The City Magazine Since 1975

Buttermilk “Fried” Chicken

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  • 2 cups buttermilk
  • 1 Tbs. hot sauce
  • 1 whole chicken, cut into 8 pieces
  • 3 cups bread crumbs
  • 1/8 cup flour
  • 2 Tbs. benne (or sesame) seeds
  • 1/2 Tbs. paprika
  • 1/2 Tbs. salt
  • 1/4 tsp. pepper
  • Cooking spray

Whisk the buttermilk and the hot sauce together in a nonreactive bowl. Marinate the chicken pieces in mixture and refrigerate overnight.

 Preheat oven to 400°F. Remove each piece of chicken to a baking rack set over a sheet pan to catch excess marinade. Discard remaining marinade in bowl. In a separate shallow dish, combine the bread crumbs, flour, seeds, and seasonings. Coat each piece of chicken in bread crumb mixture and transfer to a baking sheet lined with foil in a single layer; pieces should not touch each other. Discard remaining breading. Spray the chicken with the cooking spray. Bake until the breading is crispy and golden, 40-45 minutes. If the breading begins to darken before chicken is fully cooked, cover pan loosely with foil. Chicken is done when an inserted meat thermometer reaches 165°F, no pink remains inside, or when juice from the center runs clear.