Recipe Background
Oven-Fried Buttermilk Chicken from a first dorm feast—easy, fragrant goodness.
The first meal I cooked in my tiny first-year dorm kitchenette was anything but glamorous. Armed with little more than a rusty microwave and an enthusiasm for a culinary challenge, I decided to host a 'friendsgiving' before everyone scattered for the holidays. Oven-Fried Buttermilk Chicken became the hero of the night. I had borrowed a baking pan from the RA and scavenged the last box of cornflakes available on the shelf. The trick was to let the chicken rest for a few minutes after coating it with the egg-buttermilk mix, allowing the crust to absorb and set perfectly.
We had to keep the dorm windows open as the chicken baked, letting the cold November air mingle with the savory aroma of oregano and melting butter. I had never before appreciated the importance of ensuring the chicken pieces didn’t touch, making the outside golden and crispy. We gathered in the cramped communal lounge, plates balanced on our knees, with that indescribable feeling of camaraderie only friends sharing a meal can evoke. That night I discovered not only the beauty of crafting food but also how it created a warmth and connection that made even the simplest meal unforgettable.
Ingredients
- 2 eggs lightly beaten
- 1 cup buttermilk or milk
- 1/2 teaspoon salt
- 2 cups cornflakes crushed
- 1 teaspoon dried oregano crushed
- 3 pounds meaty chicken pieces such as breast halves, thighs, or drumsticks, skinned if desired
- 1/4 cup butter melted
Directions
- Preheat the oven to 400 degrees F.
- Lightly grease a 15x10-inch pan.
- In a shallow dish combine the eggs, the buttermilk, and the salt.
- In a separate shallow dish, stir together the crushed cornflakes and the oregano.
- Dip the chicken pieces, one at a time, into the egg mixture and then into the cornflake mixture, turning to coat the chicken pieces on all sides.
- Arrange the coated chicken in the prepared baking pan, ensuring the pieces do not touch.
- Drizzle the chicken pieces with the melted butter.
- Bake until the chicken pieces have reached an internal temperature of 175 degrees F, about 45 minutes-1 hour.
- Serve.
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