If you’re craving that perfect blend of crunch and juicy tenderness without deep-frying mess, this Crispy Oven Fried Chicken Recipe is going to be your new go-to comfort food. Imagine golden-brown, irresistibly crunchy chicken strips that bake up beautifully in the oven, boasting all the flavor and texture of traditional fried chicken but with less oil and more ease. This recipe uses a clever double-dredge method and a hot pan to create that unbeatable crisp crust, making every bite pure bliss.
Ingredients You’ll Need
These simple yet essential ingredients work together perfectly to create the signature crispy crust and juicy chicken inside. Each one plays a role in flavor, texture, and that beautiful golden color that will make your mouth water just looking at it.
- 1 large egg: Acts as a sticky binder for the breading to adhere to the chicken.
- 1/3 cup buttermilk (or regular milk): Adds moisture and a slight tang that tenderizes the chicken nicely.
- 1 cup all purpose flour: The foundation of the crispy coating, providing structure.
- 4 tablespoons breadcrumbs (Panko or Italian seasoned): Gives extra crunch and flavor complexity to the crust.
- 1 teaspoon baking powder: Helps the breading become light and crisp rather than dense.
- 1.5 teaspoons salt: Essential seasoning to enhance all the other flavors.
- 2 teaspoons ground paprika: Adds a gentle smoky warmth and beautiful color.
- 1 teaspoon garlic powder: Gives a savory depth that complements the chicken perfectly.
- 1 teaspoon onion powder: Adds subtle sweetness and aroma to the breading.
- 1/2 teaspoon ground pepper: Provides a touch of heat and balancing spice.
- 2 pounds boneless, skinless chicken breasts: Cut into strips for even cooking and easy dipping.
- 1/4 cup butter (or more as needed): Melting it on the hot pan ensures crispiness and rich flavor while baking.
How to Make Crispy Oven Fried Chicken Recipe
Step 1: Prep Your Oven and Pan
Start by heating your oven to 410°F and placing a dark-colored or cast iron pan inside as it preheats. This tip is key because having the pan hot when the chicken hits it helps form a crispy crust from the moment it begins baking. If you don’t have cast iron, a metal pan will work just fine—just try to avoid glass or ceramic here.
Step 2: Mix Your Breading Components
Whisk the egg and buttermilk together in one bowl for your wet mix. In another bowl, combine the flour, breadcrumbs, baking powder, and all the seasoning. This seasoned breading mixture is what delivers that satisfying flavor and crunch in every bite, so take care to mix it well.
Step 3: Double-Dip the Chicken for Maximum Crunch
Coat each chicken strip first in the flour mixture, shaking off any excess, then dip it into the egg and buttermilk mixture. Finally, dip it back into the flour mixture, pressing the breading onto each piece to ensure a thick, even crust. This double-dip method is what sets this Crispy Oven Fried Chicken Recipe apart from the rest, guaranteeing a perfectly crispy coating.
Step 4: Place Chicken on Hot Pan
Carefully remove your hot pan from the oven and melt the butter right in it—this creates a rich, sizzling base for the chicken. Arrange the breaded chicken strips on the pan with enough space between them to allow air circulation. If your pan isn’t large enough, bake in batches to avoid overcrowding, which can cause soggy spots.
Step 5: Bake and Broil for Ultimate Crispiness
Bake the chicken for 10-12 minutes, then carefully flip each piece and bake another 5-10 minutes depending on thickness. If the pan looks dry at any point, add a bit more butter to keep that luscious crispiness going. For the final touch, switch to broil mode for 1-2 minutes to achieve a gorgeous golden-brown finish that’s both crunchy and irresistible.
Step 6: Rest and Serve
Once baked, let your chicken rest for a couple of minutes to lock in the juices and allow the breading to set slightly. Then dive right in! The result? A glorious, crispy outside with juicy chicken inside that makes this Crispy Oven Fried Chicken Recipe a real winner for weeknight dinners or casual entertaining.
How to Serve Crispy Oven Fried Chicken Recipe
Garnishes
Sprinkle your crispy chicken with fresh chopped parsley or a little flaky sea salt just before serving to add a fresh, vibrant kick and a light crunch. A wedge of lemon is also amazing to squeeze on top, bringing a bright contrast that really lifts the flavors.
Side Dishes
This Crispy Oven Fried Chicken Recipe pairs beautifully with creamy coleslaw, crunchy pickles, or a light garden salad to balance the richness. For heartier sides, try buttery mashed potatoes or roasted vegetables—both complement the crispy chicken perfectly without overshadowing it.
Creative Ways to Present
For a fun twist, cut the chicken strips into bite-sized pieces and serve with an array of dipping sauces like honey mustard, spicy ranch, or tangy barbecue. You can also turn the leftovers into a crunchy chicken sandwich with your favorite bun, crisp lettuce, and a dollop of mayo—delicious any time of day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover oven-fried chicken in an airtight container in the refrigerator for up to 3 days. This is great for quick lunches or a snack that reheats beautifully.
Freezing
You can freeze the cooked chicken by placing strips in a single layer on a baking sheet to flash freeze, then transferring them to a freezer-safe bag. They’ll keep well for up to 2 months and thaw quickly when ready to reheat.
Reheating
To reheat without losing that signature crunch, warm the chicken strips in an oven or toaster oven at 350°F for about 10 minutes. Avoid the microwave if you can; it tends to make the coating soggy. Baking keeps that irresistible crisp intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work wonderfully in this Crispy Oven Fried Chicken Recipe and often offer extra juiciness and flavor, just adjust the baking time slightly since thighs can be thicker.
Is buttermilk necessary, or can I use regular milk?
Buttermilk is preferred for its acidity, which tenderizes the chicken, but regular milk works just fine if you don’t have buttermilk on hand. You can even add a splash of vinegar or lemon juice to mimic that effect.
How do I know when the chicken is fully cooked?
The best way is to check that the internal temperature reaches 165°F with a meat thermometer. Also, the chicken should be juicy and no longer pink inside.
Can I prepare the breading ahead of time?
Yes, you can mix the dry breading ingredients ahead and store them in an airtight container for convenience. However, for best texture, bread the chicken just before baking.
What if I don’t have a cast iron pan?
No worries! A dark metal baking sheet will work just fine. The key is preheating the pan to create that initial sizzle that helps the breading crisp up nicely.
Final Thoughts
This Crispy Oven Fried Chicken Recipe truly strikes the perfect balance between ease and indulgence, delivering tender, juicy chicken cloaked in a satisfyingly crunchy crust without any deep-frying hassle. Once you try it, it’ll quickly become a beloved staple in your kitchen, perfect for feeding family and friends with that homemade charm everyone will rave about. So go on, heat up your oven, get that pan sizzling, and enjoy every crispy, flavorful bite!
Print
Crispy Oven Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Crispy Oven Fried Chicken recipe offers a healthier spin on traditional fried chicken using the oven. The chicken pieces are double-coated in a seasoned flour and breadcrumb mixture, then baked on a hot pan with melted butter to achieve a golden, crispy crust without deep frying. Perfectly juicy inside with a crunchy exterior, it’s an easy-to-make dish that satisfies fried chicken cravings with less oil.
Ingredients
Wet Ingredients
- 1 large egg
- 1/3 cup buttermilk (or regular milk; see notes)
- 1/4 cup butter (or more as needed)
Dry Ingredients
- 1 cup all-purpose flour
- 4 tablespoons breadcrumbs (Panko or Italian seasoned work as well)
- 1 teaspoon baking powder
- 1.5 teaspoons salt (adjust to your taste)
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
Main Ingredient
- 2 pounds boneless, skinless chicken breast (cut into strips, 2–3 per breast)
Instructions
- Prep: Heat the oven to 410°F (210°C). Place a dark-colored or cast iron pan in the oven to preheat. This will help create a crispy crust on the chicken when baking.
- Prepare breading: In a medium bowl, whisk together the egg and buttermilk until combined. In a separate bowl, mix together the flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper.
- Bread the chicken: Toss the chicken strips in the flour mixture, coating each piece evenly and shaking off any excess flour. Next, dip the floured chicken into the egg and buttermilk mixture. Then dip each piece back into the flour mixture again, coating thoroughly and pressing the breading onto the chicken strips to ensure it sticks well.
- Place chicken on pan: Carefully remove the hot pan from the oven and melt the butter on it. Arrange the coated chicken pieces on the hot pan, leaving enough space between pieces to allow for even cooking. You may need to cook in batches depending on the pan size.
- Oven fry: Bake the chicken for 10-12 minutes. Carefully flip the pieces and bake for an additional 5-10 minutes, depending on the thickness of the chicken strips. Add more butter to the pan if needed. To finish, broil the chicken for 1-2 minutes until the crust is golden brown and crispy.
- Serve: Let the chicken rest for 2-3 minutes after baking. Serve immediately while hot and enjoy the crispy, juicy oven-fried chicken.
Notes
- You can use regular milk instead of buttermilk if preferred, but buttermilk adds more tenderness and flavor to the chicken.
- For best results, use a cast iron or dark metal pan to preheat in the oven, which helps crisp the bottom crust.
- If needed, cook the chicken in batches to avoid overcrowding the pan for even baking.
- Adjust salt and spices according to your taste preference.
- Ensure the chicken strips are not too thick for even cooking; aim for roughly uniform sizes.
