Description
This Crispy Oven Fried Chicken recipe offers a healthier twist on classic fried chicken by baking instead of deep frying. The chicken breasts are coated in a flavorful seasoned breadcrumb and flour mixture, then oven baked to crispy perfection with a deliciously golden crust, making it perfect for a satisfying weeknight meal without the mess of frying.
Ingredients
Scale
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, about 2-3 strips per breast)
Instructions
- Prep: Preheat your oven to 410°F. Place a dark-colored, cast iron, or at least a silver metal pan inside the oven to heat up while you prepare the chicken. This pre-heated pan will help achieve a crispy crust on the chicken.
- Prepare breading: In a medium bowl, whisk together the egg and buttermilk until well combined. In a separate bowl, mix together the all-purpose flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper thoroughly.
- Bread the chicken: Toss the chicken strips in the flour mixture first, making sure they are coated evenly. Shake off any excess flour. Next, dip the chicken pieces into the egg and buttermilk mixture. Then dip them back into the flour mixture, this time pressing the breading onto the chicken to ensure it sticks well and forms a thick crust.
- Place chicken on pan: Carefully remove the hot pan from the oven. Melt the butter on the pan to coat the surface. Place the breaded chicken strips evenly spaced on the pan, ensuring they do not touch. This allows for even baking and crispiness. Depending on your pan size, you may need to bake the chicken in two batches.
- Oven fry: Bake the chicken strips for 10-12 minutes. Then carefully flip each piece over and bake for another 5-10 minutes, depending on the thickness of your chicken strips. Add more butter to the pan as needed to keep the chicken moist and to help with browning. Finally, broil the chicken for 1-2 minutes until the crust is golden brown and extra crispy. Keep a close eye on them while broiling to avoid burning.
- Serve: Remove the chicken from the oven and let it rest for 2-3 minutes to allow the juices to redistribute. Serve immediately for the best crispy texture and delicious flavor.
Notes
- You can substitute buttermilk with regular milk if you don’t have buttermilk on hand.
- Use a well-seasoned cast iron or dark metal pan to promote crispy browning.
- Do not overcrowd the pan when baking; cook in batches if necessary to allow even air circulation.
- Press the breading firmly onto the chicken to prevent it from falling off during cooking.
- Keep an eye on the chicken while broiling – it only takes 1-2 minutes to crisp up.
