This foolproof recipe is the easiest way to make fall-off-the-bone tender oven barbecue chicken. A dip in a simple buttermilk-flour coating will help the chicken crisp up and turn golden brown. Just before serving, brush the fried chicken with a sweet-and-tangy honey-barbecue sauce, and it’ll be ready for its debut as the star of your backyard barbecue. Take a bite and we think you’ll agree there’s no better way to make barbecue fried chicken!
Oven-Fried Barbecue Chicken
- Prep Time 15 min
- Total 1 hr 5 min
- Servings 6
- Ingredients 8
Ingredients
- 1 cup buttermilk
- 1 cup Gold Medal™ all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 3- to 3 1/2-lb cut-up broiler-fryer chicken
- Cooking spray
- 1/2 cup barbecue sauce
- 2 tablespoons honey
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Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Pour buttermilk into large shallow dish. In large plastic food-storage bag, mix flour, salt and pepper. Dip each chicken piece in buttermilk, then place in bag with flour. Hold bag closed and shake until chicken is coated. Place skin side down in ungreased 15x10x1-inch pan. Spray chicken generously with cooking spray. Turn chicken; spray other sides generously with cooking spray.
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Step2Bake uncovered 45 to 50 minutes or until chicken is crisp and juice is no longer pink when centers of thickest pieces are cut.
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Step3Meanwhile, in small bowl, mix barbecue sauce and honey . Just before serving, brush chicken with sauce mixture.
Nutrition
380
Calories
14g
Total Fat
30g
Protein
31g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 130
- Total Fat
- 14g
- 22%
- Saturated Fat
- 4g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 30%
- Sodium
- 720mg
- 30%
- Potassium
- 370mg
- 11%
- Total Carbohydrate
- 31g
- 10%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 13g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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