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Crispy Oven Fried Chicken Recipe

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4 from 9 reviews

This Crispy Oven Fried Chicken recipe delivers the classic crunch of fried chicken but baked in the oven for a healthier twist. Using a double breading technique with flour and seasoned breadcrumbs, the chicken strips come out golden, tender, and flavorful, perfect for a quick weeknight dinner or casual gathering. The shortcut of using a hot pan and butter in the oven mimics the frying process, ensuring a crispy exterior without the mess and extra oil of deep frying.

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 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 pepper

Main Ingredient

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

Instructions

  1. Prep: Heat your oven to 410°F (210°C). Place a dark-colored or cast iron pan in the oven to preheat thoroughly, which will help create a crispy base for your chicken.
  2. 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 to create the seasoned flour mixture.
  3. Bread the chicken: Toss the chicken strips in the seasoned flour mixture, coating them evenly and shaking off any excess. Next, dip each piece into the egg and buttermilk mixture. Finally, dip the chicken back into the flour mixture again, pressing the breading firmly onto each piece to ensure a thick, even coating.
  4. Place chicken on pan: Carefully remove the hot pan from the oven. Melt the butter on the pan to create a sizzling base. Arrange the breaded chicken strips on the pan, making sure to leave enough space so the pieces do not touch, which allows them to crisp well. You may need to bake in two batches depending on pan size.
  5. Oven fry: Bake the chicken for 10-12 minutes, then carefully flip each piece over. Bake for another 5-10 minutes depending on the thickness of your chicken strips. If the pan is dry, add more butter to keep the chicken moist and help browning. To finish, broil the chicken for 1-2 minutes until the exterior turns golden brown and extra crispy—but watch carefully to prevent burning.
  6. Serve: Let the chicken rest on the pan or a wire rack for 2-3 minutes to set the crust. Serve immediately while hot and crispy for best flavor and texture.

Notes

  • Using buttermilk adds tenderness and flavor but regular milk can be substituted if needed.
  • Pressing the breading firmly onto the chicken helps prevent it from falling off during baking.
  • Using a cast iron or dark pan helps the chicken brown and crisp better than a light-colored pan.
  • Broiling at the end is key for achieving a fried-like crunch.
  • Make sure not to overcrowd the pan; leaving space allows the hot air to circulate and create crispiness.

Find it online: https://yumntasty.com/crispy-oven-fried-chicken-recipe/