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

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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)

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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.