Baked Fried Chicken

Golden, crunchy, and oven-baked for a healthier twist on a comfort classic

Skip the deep fryer and still enjoy that irresistible crunch! This oven-baked version delivers all the flavor and texture of traditional fried chicken—without the excess oil. Juicy inside, crispy outside, and endlessly customizable.

📋 Ingredients

🔪 For the Chicken

Ingredient Amount Purpose

Boneless, skinless chicken breasts 6 (cut into thirds) Ensures even cooking and portioning

Buttermilk 1 cup Tenderizes and adds tangy flavor

🧂 For the Coating

Ingredient Amount Purpose

All-purpose flour 1 cup Forms the crispy outer layer

Salt ½ teaspoon Enhances natural flavor

Seasoned salt (e.g., Lawry’s) 1 tablespoon Adds savory depth and balance

Black pepper ¾ teaspoon Provides mild heat

Paprika 2 teaspoons Adds smoky warmth and golden color

Butter ½ stick (¼ cup) Helps crisp the coating in the ovenButter substitutes guide

Directions

Step 1: Marinate the Chicken

Place chicken pieces in a large bowl.

Pour buttermilk over the chicken, ensuring full coverage.Chicken recipe ebook

Cover and refrigerate for 20–30 minutes (or up to 4 hours for extra tenderness).

Step 2: Preheat the Oven

Preheat to 400°F (200°C).

Place butter in a 9×13-inch baking pan and melt it in the oven.

Swirl to coat the bottom evenly.

Step 3: Prepare the Coating

In a large Ziploc bag or bowl, combine:

Flour

Salt

Seasoned salt

Black pepper

Paprika

Mix thoroughly to distribute seasonings.

Step 4: Coat the Chicken

Remove chicken from buttermilk, letting excess drip off.

Dredge each piece in the flour mixture until evenly coated.

Shake off excess and place in the buttered pan.

Step 5: Bake to Perfection

Arrange chicken in a single layer.

Bake for 20 minutes, then flip each piece with tongs.

Bake for another 20 minutes, or until internal temp reaches 170°F (77°C).

Let rest for 5 minutes before serving.

Pro Tips

Extra Crunch: Lightly spray coated chicken with cooking spray before baking.

Even Cooking: Space pieces apart to allow hot air to circulate.

Check Doneness: Use a meat thermometer for perfect results.

Leave a Comment