Buttermilk-Herb Oven “Fried” Chicken

Prep time:15 min
Total time:1 hr 45 min

Serves 4 to 6


1 cup buttermilk

1/4 cup Longo’s Dijon Mustard

1/4 cup each finely chopped parsley and chives, divided

2 tbsp Longo’s Honey

1 tsp each Longo’s Onion Powder and Garlic Powder

1/2 tsp each salt and pepper

4 each Ontario raised without antibiotics chicken thighs and drumsticks, bone-in, skin removed (about 3 lb)

1 cup crushed cornflake crumbs

1 cup Longo’s Seasoned Panko Breadcrumbs

Vegetable oil spray


  • Whisk buttermilk with Dijon, half each parsley and chives, honey, onion and garlic powders, salt and pepper. Place chicken in a resealable bag; add marinade. Marinate for at least 1 hour or overnight.
  • Toss cornflake crumbs with panko and remaining chives and parsley in a shallow bowl.
  • Remove chicken from marinade, allowing excess to drip off; press into crumbs to coat. Place coated chicken on a parchment- paper-lined baking sheet. (Discard any leftover marinade and crumbs.)
  • Coat chicken lightly with nonstick spray. Bake in preheated 400°F oven for 30 to 35 minutes or until golden and chicken is cooked through.

A dash of advice

Before coating chicken in crumb mixture, reserve a little in a separate bowl to “refresh” your crumbs if they start to clump together after coating a few pieces.

Nutritional Information

Per serving (1/4 recipe): 320 calories
  • Protein 26g
  • Fibre 1g
  • Fat 9g
  • Sugar 7g
  • Carbs 32g
  • Sodium 860mg