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The BEST Oven Fried Chicken » Simple and Healthy Recipe! ✅

This is easy oven fried chicken it turns out perfectly crisp and juicy every time! The special seasoning mix tastes like KFC, but it’s made with genuine ingredients in their kitchen.

youits recipe has been updated and relaunched since its original debut in 2014.

Summary

  1. Perfectly Crispy Baked Chicken
  2. What you need to make oven fried chicken
  3. How to make oven fried chicken
  4. Why is my baked chicken not crispy?
  5. Can I do it in advance?
  6. service tips
  7. How to store and reheat leftovers
  8. The best oven fried chicken recipe
  9. Other Favorite Chicken Recipes

Perfectly Crispy Baked Chicken

I really love chicken.

Whether it’s One Pot Chicken Lo Mein, Caprese Chicken and Rice, or this simple slow cooker chicken breast…you name it, we love it.

This year, since I started using my Instant Pot, I’ve especially enjoyed making chicken breasts in there (see my tutorial on how to cook frozen chicken breasts!). But one thing the Instant Pot can’t do is make crispy fried chicken.

And that’s what we’re here for

This baked chicken breast recipe is perfectly crisp and juicy, without fail. Capture that KFC, special herbs and spices flavor, without all the fried and processed ingredients that go into the fast food version.

Above all, this is a recipe that our family loves and that we make over and over again. The last time I made it, it got rave reviews from our latest taste tester – our 10 month old daughter! I know she’s cool when she bounces off the high chair and goes, “Mmm, mmm, mmm!” (and getting mad when she’s not on her tray fast enough).

What you need to make oven fried chicken

For this recipe, I use chicken breast, but you can substitute chicken thighs, chicken fillets, chicken wings, or even drumsticks. The toppings and the crispy topping are always delicious! Just remember that cooking time will vary depending on the cut of chicken.

  • Chicken breast: One batch of this recipe makes about 3-4 chicken breasts, or about a half pound, cut into strips. One chicken breast equals about three strips, just as I cut them.
  • Butter: Salted or unsalted butter is fine.
  • Flour: All-purpose flour, or you can use gluten-free flour if you prefer.
  • panko: Panko breadcrumbs give the chicken a crunchy, crunchy coating. Original panko or shell panko are fine.
  • Salt and pepper
  • seasoned salt: This versatile dressing goes with everything! I use the Lawry brand.
  • Peppers: Made with dried and ground bell peppers, paprika isn’t spicy, but it adds depth of flavor, a slight sweetness, and lots of color.

How to make oven fried chicken

Depending on the size and thickness of the chicken pieces, the cooking time may need to be adjusted, so always check the doneness of the chicken before dipping it. The safest way to do this is with a meat thermometer. The chicken should reach 165°F in the thickest part.

  1. Prepare the oven and the pan. To start, preheat the oven to 425°F. Line a large rimmed baking sheet (10×15) with parchment paper and brush the butter onto the surface of the parchment. It may seem like a lot of butter, but that’s okay. It will help the chicken coating crisp up!
  2. Bread the pieces of chicken breast. Combine flour, panko, seasoned salt, salt and pepper, and paprika in a large paper or ziplock bag. Add chicken to bag and shake to coat chicken pieces.
  3. Baking. Arrange chicken on prepared baking sheet, leaving space between each strip. Cook the chicken for 10 minutes, gently turning it over with a spatula, and cook for another 10 minutes. (Note: If the parchment is dry when you flip the chicken, add a drizzle of oil to ensure the bottom pieces of chicken are crisp.)
  4. Check the cooking. Make sure the chicken is cooked through (165°F), as thickness can greatly affect cooking time. You want it done, but not overdone and dry. If it’s not hot yet, bake for another 4-5 minutes at a time, until well done.

Submerge chicken in milk. Combine breading mixture in top zip bag. Add chicken pieces to bag and toss to coat. Place in a greased pan and cook until crisp.

Why is my baked chicken not crispy?

Although cooking chicken isn’t always known for its crispy results, this recipe really delivers a crispy “fried” main course right out of the oven! However, I wanted to add a few tips that might help if he finds his chicken isn’t as crispy as he’d like.

  • Use dark nonstick pans. Dark pans are heated to a higher temperature than light pans, which will help achieve a crispy coating.
  • Use moist chicken. I store the chicken breasts in the freezer and then thaw them in the fridge. So they are quite moist when it comes time to bread them, and much of the coating sticks easily. If you are working with fresh chicken breastswe recommend that you first soak them in milk (or buttermilk, which adds great flavor!).
  • Use butter, not spray oil. I know you might be tempted to cook chicken with cooking spray instead of butter, but unfortunately, this doesn’t work as well. The fat in real butter makes a world of difference in making chicken crispy! If you need a healthier substitute, try margarine or reduced-calorie margarine.
  • Look at the scroll: When you flip the chicken, the parchment paper may be slightly dry. I recommend basting more butter or oil on the parchment to help crisp the bottom of the chicken as it cooks.
  • Serve with care: When chicken is on a plate, the bottom can get a bit soggy due to condensation. Therefore, I recommend it. serve immediately. If not serving right away, place chicken on a rack, paper towel-lined plate, or simply keep warm in a 225°F oven.

Can I do it in advance?

Yes! You can make the breading mix and bread the chicken pieces, then “freeze” them on a tray in the freezer until frozen.

From there, transfer the frozen breaded chicken to freezer bags and store frozen for up to 3 months. You don’t need to thaw them before cooking, but you’ll need to add more cooking time (2-5 minutes more per side, depending on the thickness of the chicken).

service tips

When it comes to serving baked chicken breast, I like to go with classic, comforting side dishes. Here are some of our family favorites:

  • Glazed carrots: These simple honey glazed carrots are made with honey, brown sugar, butter, and garlic. They add a sweet touch to the table and go perfectly with crispy, well-seasoned chicken.
  • Mashed potatoes: These easy and creamy mashed potatoes come together in the slow cooker making them almost completely hands-free! Try mashed potatoes in the slow cooker once and you just might make them every week! (Looking for something even tastier? Try my Cream Cheese Mashed Potatoes.)
  • Broad bean stew: Potluck’s Favorite Sweet and Salty Instant Pot Baked Beans come together quickly, but taste simmered all day.

How to store and reheat leftovers

For refrigerate leftover chickenLet cool on a rack or plate lined with absorbent paper. Then transfer the cooled pieces to shallow, airtight containers. Store in the refrigerator for 3 to 4 days.

For to freeze, Arrange chicken in a single layer on a baking sheet in the freezer, until well frozen. Then transfer the frozen pieces to freezer bags and store in the freezer for up to 3 months.

Forreheat chicken in the ovenArrange chicken pieces on rack over baking sheet and bake at 250 degrees just until heated through.

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The best oven fried chicken

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  • 2 pounds chicken breasts (about 3-4) cut into strips; i get about 3 from a brisket
  • 1 cup buttermilk (optional)
  • 6 tablespoons of melted butter
  • ¾ cup of flour
  • ½ cup panko breadcrumbs
  • 1 tablespoon seasoning salt I use Lawry’s
  • ½ teaspoon pepper
  • 2 teaspoons paprika
  • Cut the chicken breasts into thick strips and soak them in buttermilk.
  • Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10×15) and brush the butter over the parchment. It may seem like a lot of butter, but you need it for a crispy topping!
  • Combine the flour, Panko, salt, paprika, and pepper in a large ziplock bag. Add chicken and shake to coat**
  • Arrange chicken on prepared baking sheet, leaving space between each strip. Cook for 10 minutes, gently flip with a spatula and cook another 10 minutes. (If the pan is dry when you flip the chicken, add a splash of oil to make sure the bottom is crisp too)
  • Be sure to check that your chicken is cooked through (165°F), as thickness can greatly affect cook times. You want it done but not overdone and dry. Cook another 4-5 minutes if necessary.
  • Drain on a plate lined with paper towels to absorb excess fat. Serve immediately. To keep warm until ready to serve, place on a rack in a broiler pan in a 225°F oven.

*Nutritional information is an estimate and will depend on the exact size of the portions, brands and products used. Calorie count includes all flour and breadcrumbs, so it will be less if the topping mixture remains. ** OPTIONAL: For extra crispiness, double coat: simply dip the battered chicken in a little milk or buttermilk and coat once more with the flour mixture. You would need additional coating mix for this step. Calories: 376cal | Carbs: 18g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated fat: 1g | Monounsaturated fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1508mg | Potassium: 661mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790 IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

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Other Favorite Chicken Recipes

  • Creamy Italian Instant Pot Chicken Breasts
  • Chicken thighs with honey and balsamic vinegar in a clay pot
  • Baked Chicken Alfredo

The BEST Oven Fried Chicken post first appeared on The Recipe Rebel.

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