Craving crispy, golden fried chicken but don’t want the hassle of deep frying?
This simple oven-baked version will give you all the crunch and flavor you’re looking for with way less mess!
Made with just a few ingredients, it’s the perfect weeknight dinner that’s crispy on the outside and juicy on the inside.
Say goodbye to greasy frying pans—this easy recipe will become your new go-to!
For Baked Fried Chicken
- Chicken Breasts – I use boneless, skinless chicken breasts, but you can also use thighs if you prefer dark meat.
- Buttermilk – This helps tenderize the chicken and gives it a tangy flavor.
- All-Purpose Flour – For coating the chicken, which gives it a crispy texture.
- Paprika – Adds a smoky flavor to the coating.
- All-Purpose Seasoning – A mix of spices that enhances the flavor, such as Lawry’s seasoning.
- Kosher Salt – For seasoning the chicken.
- Black Pepper – To balance the flavor with a bit of spice.
- Unsalted Butter – Used to help crisp the chicken while baking.
- Fresh Parsley – An optional garnish for added color and freshness.
For Buttermilk Substitute
- Milk – If you don’t have buttermilk, regular milk can be used.
- Lemon Juice or Vinegar – A quick fix to make homemade buttermilk by adding a small amount to regular milk and letting it sit for 5 minutes.
Crispy Oven-Fried Chicken Recipe
This easy and healthier oven-fried chicken recipe delivers all the crunch and flavor you crave, without the mess of deep frying! With just a few simple ingredients like buttermilk, flour, and spices, you can enjoy golden, crispy chicken in just over an hour.
Ingredients
- 2 boneless, skinless chicken breasts
- 3 cups buttermilk (see note)
- 1 cup all-purpose flour
- 1 tbsp paprika
- 1 tbsp all-purpose seasoning (like Lawry's)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp unsalted butter, melted (½ stick)
- ¼ cup fresh flat-leaf parsley (optional for garnish)
Instructions
- Slice each chicken breast lengthwise into two equal pieces, giving you 4 portions.
- Place the chicken in a large bowl and pour the buttermilk over it. Let it marinate for about 20 minutes.
- In a medium-sized bowl, combine the flour, paprika, all-purpose seasoning, salt, and pepper. Mix well and set aside.
- Preheat your oven to 400ºF (200ºC).
- Line a 9x13-inch baking sheet with parchment paper. Melt the butter and pour it over the parchment paper, ensuring the bottom of the pan is well-coated.
- After marinating, pat each chicken breast with a paper towel to remove excess buttermilk. Then, coat each piece in the flour mixture, making sure both sides are fully covered.
- Arrange the coated chicken breasts in a single layer on the prepared baking sheet. Leave a small gap between each piece to help them crisp up as they bake.
- Bake for 35-40 minutes, flipping the chicken halfway through (after about 20 minutes), until the breading is golden brown and the chicken is cooked through.
- Remove the chicken from the oven and transfer to a serving dish. Garnish with fresh parsley if desired, and enjoy!
- How can I make the breading stick better to the chicken?
No worries! Just make sure to press the flour mixture onto the chicken firmly. This helps the coating stick better and stay crispy while baking. - What if I don’t have buttermilk?
You can easily make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5 minutes before using. It works just as well! - How do I get the crispiest chicken without deep frying?
For crispy goodness, brush the chicken with melted butter before baking and use a dark-colored baking sheet. Dark pans help with even crisping! - Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicy and flavorful. Just be sure to adjust the cooking time as thighs may take a little longer to cook through. - How do I stop the breading from falling off while baking?
It’s all about handling with care! Flip the chicken gently, and leave a little space between each piece on the baking sheet so they crisp up nicely without sticking together.
