This is the BEST Oven Fried Chicken recipe! It comes crispy right out of the oven, is much lower in fat and made with lean chicken breast. It takes just like KFC but it’s baked instead of fried! Includes step by step recipe video.
I seriously love chicken.
Since I really got into using my Instant Pot at the beginning of the year, I especially love making chicken breasts in there (check out my tutorial on how to cook chicken breasts from frozen!).
But one thing it cannot do is crispy, oven fried chicken.
And that’s why we’re here 🙂
Maybe this surprises you, but I can’t remember the last time I ate deep 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 lots of you love!), 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.
How to Make Oven Fried Chicken:
This recipe is for oven fried chicken breast, and although you can use the same coating recipe for chicken thighs, chicken tenders, chicken wings or legs (do — it’s delicious!), the cook time will vary according to the cut you use.
The cooking time will also 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. You want to ensure the chicken has reached 165 degrees F in the thickest part.
How to get truly crispy Baked Fried Chicken!
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:
- Use dark non-stick pans — this will help with getting a crispy coating as they heat to a higher temperature than light coloured 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!).
- I know you might be tempted to bake the chicken with cooking spray instead of butter. This will not work as the coating needs some fat to make it crispy and golden brown. If you need a healthier substitute, try margarine or reduced calorie margarine.
- I cook pretty much exactly 10 minutes per side. Again, check the internal temperature to be sure, but be sure not to overcook it or it will not be juicy!
- As the chicken sits on a 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 or place on a wire rack to keep it from getting soggy.
- To reheat oven fried chicken, place chicken pieces on a wire rack on a baking sheet and place in the oven at 250 degrees just until heated through.
Pin this recipe to save for laterPin this recipe to your favorite board
The Best Oven-Fried Chicken
- 3-4 chicken breasts about 1lb, cut in strips (I get about 3 out of one breast)
- 4-5 tbsp melted butter
- 3/4 cup flour
- 1/2 cup Panko breadcrumbs
- 1/2 tsp salt
- 1 tbsp seasoning salt I use Lawry’s
- 1/2 tsp pepper
- 2 tsp paprika
- If using frozen chicken breasts, thaw them in the refrigerator overnight. If using fresh chicken, soak the chicken breasts for 20 minutes or so in milk or buttermilk before breading (this is optional but it helps the breading stick).
- Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10×15) and brush butter over the parchment. There will be a little extra butter, but you need it to crisp up the coating!
- Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
- OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in a little bit of milk or buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step.
- Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)
- Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
- Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel