Pat’s Oven Fried Chicken

Delicious oven fried chicken




2 c. buttermilk ⅓ c. vegetable oil ⅓ c. butter 1 c. all-purpose flour 1 teaspoon. salt 1½ teaspoon. black pepper 2 teaspoon. paprika 1 teaspoon. garlic salt 1 teaspoon. dried marjoram 8 or 9 pieces chicken

Nutritional information

No nutrition information available


Wash and dry each piece of chicken with a paper towel. (If you prefer, remove the skin.) Marinate chicken pieces 1 hour in buttermilk. Preheat oven to 375 degrees. Remove chicken from marinade; drain well and let sit while heating oil. Discard marinade. Melt oil and butter in a shallow cooking pan in oven; remove from oven and set aside. In a large paper sack, combine dry ingredients. Roll 2-3 chicken pieces at a time in butter and oil; then drop into a sack and shake to cover and put them on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken, skin side down, in the pan. Bake at 375 degrees for 45 minutes. Turn chicken pieces over and bake 5 to 10 minutes longer.