Description

This Crispy Oven Fried Chicken recipe offers a healthier alternative to traditional fried chicken by baking it in the oven to achieve a golden, crunchy exterior and juicy interior. Coated in a flavorful seasoned flour and breadcrumb mixture, and finished under the broiler for extra crispiness, it’s a perfect dish for a satisfying meal without the mess of deep 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 recommended)
1 teaspoon baking powder
1.5 teaspoons salt (adjust to taste)
2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Main Protein

2 pounds boneless, skinless chicken breast, cut into strips (2-3 strips per breast)

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Instructions

Prep: Preheat your oven to 410°F (210°C). Place a dark-colored or cast iron pan in the oven so it heats up along with the oven to ensure the chicken crisps well when placed on the hot surface.
Prepare breading: In a medium bowl, whisk together the egg and buttermilk until combined. In a separate bowl, mix the flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and black pepper thoroughly.
Bread the chicken: Coat the chicken strips evenly with the flour mixture, shaking off any excess. Dip each piece into the egg and buttermilk mixture, then dip back into the flour mixture, pressing firmly to ensure the breading adheres well to the chicken.
Place chicken on pan: Carefully remove the hot pan from the oven and melt the butter on it. Place the breaded chicken strips on the pan in a single layer, leaving space between pieces. You may need to bake in batches depending on pan size.
Oven fry: Bake the chicken for 10-12 minutes, then carefully flip each piece and bake for another 5-10 minutes depending on thickness. Add more butter to the pan if necessary. Finish by broiling the chicken for 1-2 minutes until the coating is golden brown and crispy.
Serve: Allow the chicken to rest for 2-3 minutes before serving to let the juices settle. Serve immediately for best taste and texture.

Notes

Buttermilk adds flavor and tenderness, but regular milk can be used as a substitute.
Use a dark or cast iron pan for best heat retention and crispiness.
Broiling at the end crisps the coating beautifully—watch carefully to prevent burning.
Chicken pieces should be evenly sized to ensure even cooking.
Butter can be increased for a richer flavor and crispier crust.