Spicy Buttermilk Oven-Fried Chicken

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Spicy Buttermilk Oven-Fried Chicken


  • 1 1/4 cups buttermilk
  • 1/4 cup olive oil
  • 4 tablespoons TABASCO® brand Original Red Sauce, divided
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 teaspoons salt, divided
  • 12 chicken pieces (breast, thighs and drumsticks) with skin and bones

Bread crumb coating

  • 1 cup dry unseasoned bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup yellow cornmeal
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 3 tablespoons butter, melted


Whisk together buttermilk, olive oil, 3 tablespoons TABASCO® Sauce, mustard, garlic, and 1 teaspoon salt in a large bowl. Add chicken; turn to coat. Cover. Chill at least 3 hours or up to 24 hours, turning chicken occasionally.

Preheat oven to 425ยบ F.

Place wire racks on two large-rimmed baking sheets. Blend bread crumbs, Parmesan cheese, cornmeal, cumin, paprika and remaining 1 teaspoon salt in large baking dish. Remove chicken from marinade, allowing excess to drip off. Discard marinade. Add chicken to breadcrumb mixture; turn to coat completely. Arrange chicken skin side up on wire racks on baking sheets. Let stand 30 minutes.

Combine melted butter and remaining 1 tablespoon TABASCO® Sauce. Drizzle over chicken. Bake until crisp, golden and cooked through, about 50 minutes. Serve warm or at room temperature.

Makes 6 servings.

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  • Name: Celeste
    Date: November 7th, 2014
    I've made this twice now and my whole family loves it!