Love crispy chicken but don't want to deal with a deep fryer? This oven-baked version delivers the same golden, crunchy coating and juicy interior—using Kalmes 2-in-1 Seasoning & Tenderizer and SUPERB BLEND Breading Mix, rooted in five generations of Kalmes family tradition from St. Donatus, Iowa.
Ingredients
- 8–10 pieces chicken (drumsticks, thighs, and/or breasts)
- Kalmes 2-in-1 Seasoning & Tenderizer
- SUPERB BLEND Breading Mix
- 2 cups buttermilk
- 2 tablespoons melted butter or olive oil
- Cooking spray
Instructions
Step 1: Season the Chicken
Generously coat all chicken pieces with Kalmes 2-in-1 Seasoning & Tenderizer on all sides. Let rest for 30 minutes at room temperature—or refrigerate up to 4 hours for extra tenderness and flavor penetration.
Step 2: Buttermilk Soak
Place seasoned chicken in a large bowl and cover with buttermilk. Soak for at least 30 minutes, or overnight in the refrigerator for maximum moisture and flavor.
Step 3: Preheat & Prep the Pan
Preheat oven to 425°F. Line a baking sheet with a wire rack and spray generously with cooking spray. The rack is key—it lets hot air circulate under the chicken for an all-around crispy crust.
Step 4: Coat in SUPERB BLEND
Remove chicken from buttermilk one piece at a time, letting excess drip off. Dredge thoroughly in SUPERB BLEND Breading Mix, pressing firmly so the coating sticks. Place on the prepared wire rack.
Pro tip: For extra crunch, double-dip—coat once, dip back in buttermilk, then coat again in breading.
Step 5: Add Butter & Bake
Drizzle or brush melted butter lightly over each piece—the secret to getting that golden, fried-chicken color from your oven. Bake at 425°F:
- Drumsticks & thighs: 40–45 minutes
- Breasts: 35–40 minutes
- Wings: 30–35 minutes
Flip pieces halfway through. Chicken is done when coating is deep golden brown and internal temperature reaches 165°F.
Step 6: Rest & Serve
Let chicken rest on the wire rack for 5 minutes before serving. This keeps the bottom crust crispy and lets the juices redistribute.
Pro Tips
- Don't skip the wire rack—baking directly on a pan makes the bottom soggy
- 425°F is the sweet spot—high heat creates the crispy crust
- Butter is the secret—it mimics the browning effect of frying
- Use a meat thermometer—165°F internal temp every time
- Don't crowd the pan—leave space between pieces for even airflow
A Five-Generation Family Tradition
Five generations of the Kalmes family from St. Donatus, Iowa have been committed to great flavor. Our family restaurant and catering business (est. 1980s) proudly offers this legendary 2-in-1 seasoning & tenderizer and SUPERB BLEND Breading Mix—and this oven-baked method proves you don't need a fryer to get restaurant-quality results.
Save $4 with our Seasoning & Breading Bundle
0 comments