Make crispy oven-baked chicken without a deep fryer using buttermilk, Superb Blend Seasoned Breading Mix, and Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer. An oven-safe wire rack, space between the pieces, and a little butter or oil help the coating brown as the chicken bakes.
This method gives you a crisp baked coating, rather than an identical result to deep frying. Use a food thermometer, not coating color alone, to check that every piece is cooked through.
Ingredients
- 8–10 chicken pieces, such as drumsticks, thighs, or breasts
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, used according to package directions
- Superb Blend Seasoned Breading Mix, enough to coat the chicken according to package directions
- 2 cups buttermilk
- 2 tablespoons melted butter or olive oil
- Cooking spray suitable for your baking temperature
How to Make Crispy Oven-Baked Chicken
1. Soak the Chicken in Buttermilk
Place the chicken and buttermilk in a covered container in the refrigerator for 30 minutes. Keep raw chicken refrigerated during the soak, and do not rinse it.
2. Prepare the Oven and Rack
Preheat the oven to 425°F. Set an oven-safe wire rack inside a rimmed baking sheet and lightly coat the rack with cooking spray. Leave enough space for air to circulate around each piece of chicken.
3. Season and Bread the Chicken
Lift the chicken from the buttermilk and let the excess drip off. Apply Kalmes Famous seasoning according to the package directions for amount and timing, then coat with Superb Blend breading as directed on its label. Avoid adding extra salt before checking both product labels.
Press the coating gently onto each piece and arrange the chicken on the rack without crowding. Discard leftover buttermilk and breading that have touched raw chicken. Wash hands, utensils, and work surfaces after handling raw poultry.
4. Add Butter or Oil and Bake
Lightly drizzle or brush the coating with the melted butter or olive oil. Bake at 425°F. Start checking breasts around 35 minutes and drumsticks or thighs around 40 minutes; these are estimates, not guarantees. Piece size, bone-in versus boneless cuts, and your oven affect cooking time.
Check each piece with a food thermometer in the thickest part, avoiding bone. Chicken must reach at least 165°F. If pieces finish at different times, remove each one to a clean plate or rack when it reaches temperature.
5. Rest and Serve
Let the cooked chicken rest on a clean rack for about 5 minutes before serving. Pair with coleslaw, roasted vegetables, mashed potatoes, or your favorite dinner sides.
Tips for a Crisp Baked Coating
- Use an oven-safe rack. Raising the chicken helps hot air reach the underside.
- Leave space between pieces. Use a second baking sheet if needed rather than crowding the chicken.
- Let excess buttermilk drip off. Too much liquid can make the coating heavy and uneven.
- Apply butter or oil lightly. A light coating helps browning without soaking the breading.
- Serve sauces alongside. Add sauce at the table to help preserve the crisp coating.
Frequently Asked Questions
Can I use boneless chicken?
Yes, but smaller or boneless pieces may cook faster. Begin checking earlier and use a thermometer to confirm every piece reaches at least 165°F.
Should I leave seasoned chicken at room temperature?
Keep chicken refrigerated during soaking or resting before cooking. Follow the seasoning label for tenderizer amount and timing rather than assuming a longer rest will improve the result.
Is oven-baked chicken the same as fried chicken?
No. Baking and deep frying produce different textures. The rack and a light application of butter or oil help this recipe develop a browned coating without submerging the chicken in frying oil.
Restaurant-Proven Flavor, Family Roots
Kalmes Foods carries forward a five-generation family food tradition rooted in Kalmes Restaurant, founded in 1956 in St. Donatus, Iowa. Bring that tradition into your kitchen with Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer and Superb Blend Seasoned Breading Mix.
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