The best oven fried chicken — with tons of KFC flavor and less of the grease! SO much healthier because this fried chicken is baked! An easy weeknight meal
This recipe has gotten a bit of a facelift — in case you’re looking for the original photos! Original publish date: July 10, 2014.
I love chicken.
Maybe this surprises you, but I can’t remember the last time I ate fried chicken.
Maybe for some of you that seems really sad.
It’s honestly not something I really long for, but what I do love about KFC is that incredible spice blend. This oven fried chicken is the closest I’ve ever come to KFC at home. It’s a recipe our family loves, and one that we make over and over again!
The last time I made it, it got rave reviews from our newest taste tester — our 10 month old girl! I know it’s a good one when she bounces up and down in her high chair, saying, “Mmm, mmm, mmm!” and becoming upset when it’s not on her tray fast enough.
Obviously the cooking time will depend on the size and thickness of your chicken, so be sure to always check to make sure your chicken is done before diving in. The safest way to do this is with a meat thermometer.
*Update: February 16, 2015
We had this for dinner again last night and it continues to be a favorite! I know some people have had issues with sogginess, so I wanted to follow the recipe exactly as written, once more, and make sure there are no issues with the recipe. We had no issues with the coating falling off or sogginess, so I wanted to add some tips that might help:
- I use dark non-stick pans — this might help with getting a crispy coating as they heat to a higher temperature than light colored pans.
- I keep my chicken breasts in the freezer, then thaw them in the fridge. They are quite moist when I stick them in the bag with the coating, and I have no trouble getting it to stick. If you’re working with fresh chicken breasts, you’ll want to soak them in milk first (buttermilk adds great flavor!).
- This time I tried one pan with non-stick spray and one pan with butter, to see if the chicken cooked in butter would be soggy. The chicken in butter turned a nice, golden brown, not soggy at all, and the chicken with the non-stick stayed floury — I had to add butter to that pan to crisp up the coating.
- I cooked exactly 10 minutes per side.
- I did notice that as the chicken was sitting on my plate, the underside got a little soggy. Therefore I recommend serving immediately, and if it is going to be sitting on a plate for any length of time, lay it on some paper towel to keep it from getting soggy.
See how easy it is to make!
- 3-4 chicken breasts (about 1lb), cut in strips (I get about 3 out of one breast)
- 4-5 tbsp butter
- ¾ cup flour
- ½ cup Panko breadcrumbs
- ½ tsp salt
- 1 tbsp seasoning salt (I use Lawry's)
- ½ tsp pepper
- 2 tsp paprika
- Preheat oven to 425 degrees F. Place butter on a large baking sheet (about 10x15" and 1" deep) and place in the oven to melt (once the butter is melted, remove it from the oven so it doesn't burn!).
- *NOTE: If you're working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.
- Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
- Take your baking sheet out of the oven once the butter has melted and place your chicken on it, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10-12 minutes.
- Be sure to check to make sure your chicken is cooked, as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 5-10 minutes if needed.
- Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.