Description

This Crispy Oven Fried Chicken recipe delivers the classic crunch and flavor of fried chicken using the oven, making it a healthier alternative without sacrificing taste. Tender chicken breast strips are double-coated in a seasoned flour and breadcrumb mixture, oven-fried in butter for a golden, crispy finish that’s perfect for a family meal or casual get-together.

Ingredients

Scale

Wet Ingredients

1 large egg
1/3 cup buttermilk (or regular milk as an alternative)
1/4 cup butter (or more as needed)

Dry Ingredients

1 cup all purpose flour
4 tablespoons breadcrumbs (Panko or Italian seasoned)
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 Protein

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

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Instructions

Prep: Preheat the oven to 410°F. Place a dark-colored or cast iron pan (or at least a silver metal pan) inside the oven to heat while you prepare the chicken. This ensures the pan is hot enough to create a crispy crust.
Prepare breading: In a medium bowl, whisk together the egg and buttermilk until fully blended. In a separate bowl, combine the all-purpose flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper. Mix well to evenly distribute the seasonings.
Bread the chicken: Toss the chicken strips in the flour mixture first, coating them evenly and shaking off any excess. Next, dip the chicken into the egg and buttermilk mixture, making sure each piece is well coated. Then dip again into the flour mixture, pressing the breading firmly onto the chicken to ensure it sticks well, creating a double coating for extra crispiness.
Place chicken on pan: Remove the heated pan from the oven and immediately melt the butter in it. Carefully arrange the breaded chicken pieces on the buttered hot pan, spacing them evenly to avoid overcrowding. If needed, bake in two batches to maintain space between pieces for the best crisp.
Oven fry: Bake the chicken for 10-12 minutes. Then carefully flip each piece and bake for another 5-10 minutes, depending on thickness, to ensure the chicken is cooked through. Add additional butter to the pan if it starts to dry out. For the final step, broil the chicken for 1-2 minutes until the coating turns a golden brown and extra crispy.
Serve: Remove the chicken from the oven and let it rest for 2-3 minutes. Serve immediately while hot and crispy for the best flavor and texture.

Notes

You can substitute buttermilk with regular milk if preferred, although buttermilk tenderizes the chicken better.
Using a cast iron or dark-colored pan helps achieve a crispier crust due to better heat retention.
To ensure even cooking, avoid crowding the pan and bake the chicken in batches if necessary.
Adding butter as needed during baking keeps the chicken moist and enhances browning.
Pressing the breading well onto the chicken strips is important to prevent it from falling off during baking.