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.
I love chicken every way: in pasta, on the grill, in rice, in tacos, in cupcakes (say what?!)…. you name it, we love it.
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.
The Best Oven-Fried Chicken
written by Ashley Fehr
Ingredients
- 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
Instructions
- Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1″) and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)
- *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.
- OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in a little bit of 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 degrees 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 degree F oven.
Notes
Nutrition Information
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Kim says
Tried this for our family Sunday dinner and it didn’t come out quite right. I used the exact ingredients and brushed with the exact amount of butter the recipe called for. I flipped the chicken as directed and it looked great. However, the underside was white where it was so dry there was no juices left to soak in to give it the color needed. The flavor was good but like only enough butter for one side.
Ashley Fehr says
Hi Kim! When you flip the chicken, if you notice that there is no butter left on the pan I would recommend adding a bit more.
Elizabeth says
Aw, this didn’t work for me :-/ I even did the buttermilk + second coating, but ended up with a (not browned) soggy coating that fell right off. The underlying chicken was just fine, but that was a ton of work and a big mess for just regular baked chicken sitting in soggy breading. I wonder why this works for some and not for others. Womp womp.
Ashley Fehr says
Hi Elizabeth. I’m sorry to hear that! I’m not sure how the coating got soggy — a bread crumb coating that is cooked in oil should brown and crisp. I would make sure that, especially after using the buttermilk, any excess buttermilk is dripped off and the chicken is well coated in dry crumbs.
Sheryl says
If I do this with chicken chunks like nuggets, how long do you think I should cook it?
Ashley Fehr says
Maybe 10-15 minutes
Maia Hadi says
I tried the recipe but it did not come out as I had hoped. The crust came off and it took longer to cook through. It was very tasty though. I am going to try it again. I really prefer the pan fried over the deep fried.
Ashley Fehr says
Hi Maia! There are a few tricks to ensure the coating stays on. Use a flat spatula to flip that doesn’t dig in and loosen the coating, and ensure there is enough fat on the pan to crisp up and cook the coating.
Tammie says
I tried this tonight with high hopes after reading all the great reviews but after cooking it for 20 minutes, flipping half way through and putting it under the broiler a couple minutes, it still wasn’t crispy chicken at all but the Chicken was done so didn’t want to dry it out by leaving it in longer to try to get that crispy Chicken I wanted.
Ashley Fehr says
Hi Tammie! I’ve included lots of tips in the blog post for trouble shooting and getting perfectly crispy chicken 🙂
Patti says
Was going to try it tonight.
However, after the reviews I am going to raise the oven temp for the the first 5 minutes each side.
Carrie says
there will be a little extra butter, but you need it to crisp up the coating!)
When do you do this step? I did not see on video or in recipe.
Jen Grenier says
This is my question as well!? I can’t find anything in the recipe about crisping with the butter…?
Ashley Fehr says
The recipe in the recipe card is complete. That is just saying that there will be extra butter on the pan. You need it to crisp the chicken. End of story 🙂 The butter is on the pan to crisp the chicken, as the recipe calls for.
Angela Horton says
I tried it and it didn’t turn out well!! I’m happy I marinated the chicken because that’s what saved it!! It turned out soggy but I will be back–nothing is 100 percent!! Thank you and stay safe!!
Ashley Fehr says
Hi Angela! I’m not sure what you mean when you say you marinated it. Marinating generally adds moisture, so if your chicken was soggy I suspect that could be the problem
Angela says
I haven’t tried it yet but I’m going to try it today!! I don’t have parchment paper–can I use aluminum foil?
Kasey says
I’ve made this recipe a couple times. It’s delicious!! I butter aluminum foil and cook as indicated. I drizzle the breasts with melted butter before baking, and at the end I broil them for a few minutes to get them extra crispy. So good! Spices are all about preference, so add whatever/however much you want!!!
Ashley Fehr says
Thanks Kasey!
Evelyn says
The breading didn’t fully cook on some ot the chicken pieces but my toddler ate it so I’d say that’s a win!!! Thank you for sharing this simple yet yummy recipe.
Ashley Fehr says
Thanks Evelyn! If you notice some spots are not crisping, it means there is not quite enough fat, so I would add an extra drizzle of oil on the pan.
Ashley Fehr says
Yes you can use aluminum foil 🙂
Beth Gibbons says
Double coated the chicken and drizzled more butter on top. Broiled on low 5 minutes after cooking to crisp more- so delicious! Thanks for the recipe. So easy 2. My hubby and son loves it with barbecue sauce
Ashley Fehr says
Thanks Beth!
Dawn says
I’m not sure what I did or didn’t do. The coating didn’t get crispy at all. It was very tasty but I was disappointed. Any suggestions? I did use boneless, skinless chicken breasts. Would that be why? Would love to hear what you think.
Thanks!
Ashley Fehr says
I use boneless skinless chicken breasts so that is not why. I would make sure that you use a dark pan and that there is a little bit of oil or butter in the pan while cooking. The fat is needed to crisp the exterior.
Kirsten says
I must be the minority, but I wasn’t a huge fan of this recipe. The chicken didn’t get coated evenly which kept it from tasting better.
Ashley Fehr says
Hi Kirsten! I’m sorry you didn’t enjoy it. I would make sure that your chicken is moist all around and press the coating into the chicken before baking, which should help with coverage and flavor
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Barbara says
I pinned this recipe a while ago and tried it for the first time last night. It was delicious. I used fresh chicken tenders, so I soaked them in buttermilk as suggested. I baked them at 425 for 12 minutes a side, since I was concerned about using parchment paper at 450. Otherwise, I followed the recipe as written. Best baked “fried” chicken I have made. (and I’ve made a lot) Thanks!
Ashley Fehr says
Thanks Barbara! I’m glad to hear that!
Pam Reis says
Wow! My husband and daughter are the pickiest eaters ever! I didn’t make enough although I made one more than normal! Love, love this recipe! Thank you!
Ashley Fehr says
Thanks Pam!
Kofi Yankey says
Hi Ashley,
I used the recipe to make chicken thighs for the first time tonight, cooking it longer remembering that “bone-in” chicken takes longer. The thighs did come out crispy; one thing I did differently was that when I flipped them over, I brushed some of the leftover butter on top of them. Nice and crispy! Next time, I’ll try the recipe using chicken breast!😎
Thank you!🤓
Ashley Fehr says
Thanks Kofi!
Domesticdoll says
My family loves this recipe but I have made a small change. I use chicken thighs and brown them in a cast iron skillet, still in butter then bake them. They come out crispy and amazing! Thank you.
Ashley Fehr says
Thanks for sharing!
Natalie says
The video says 450 but written instructions say 425…
Ashley Fehr says
There won’t be much of a difference between the two, maybe a couple of minutes of cook time. The oven temperature in the video is an error, but even so, it won’t change the recipe.
Loiza says
Can legs be used?
Ashley Fehr says
They can, but bone in chicken usually takes longer to cook so you will have to factor that in
CASSY says
This is one of my family’s favorites!! Recipe is easy to follow. I usually double the dry ingredients while I’m making it but put it in another ziplock to use for the next week, or whenever I want since the dry ingredients will stay good. My husband loves chicken thighs and it works great with this recipe. Keeper and highly recommended 👌
Ashley Fehr says
Thanks Cassy! I am so glad you all enjoy it!
Shannon G. says
So tasty! Husband was a big fan also! I just didn’t pay attention that the batter was enough for 3 pounds of chicken, and I only had 1 (7 strips), so I wasted a lot of batter, but that was on me not reading 🙃
Ashley Fehr says
Thanks Shannon! I’m so happy you enjoyed it!
Kacie D says
This recipe was amazing! It is my go to now. I didn’t have any panko breadcrumbs so I made it with some Italian breadcrumbs that I had and it by far exceeded my expectations! Thank you!
Ashley Fehr says
Thanks Kacie! I’m so glad!
wilhelmina says
This chicken turned out perfectly! So crisp an juicy, my family loved it. Great recipe!
Ashley Fehr says
I’m so happy to hear that!
Natasha says
The end result was awesome! It’s crispy outside, moist and tasty inside. My kids loved it so much.
Ashley Fehr says
thanks Natasha!
Isabelle says
Who would have thought homemade chicken could taste SO good?! Yum!
Ashley Fehr says
thanks Isabelle!
Lisalia says
This was absolutely the BEST oven fried chicken. So moist and the perfect crunchy exterior. Thanks for such a wonderful recipe!
Ashley Fehr says
I’m so glad you liked it!
Stephanie says
This was amazing! The chicken was super crispy and moist…loved it!!
Leo H says
We made this tonight and it was wonderful. I’ve tried several oven fried chicken recipes and this was the best -BY FAR! Total time from start to eating was 40 min. We will definitely be making this again.
Ashley Fehr says
thanks Leo! I’m so happy to hear that!
Will says
So so good!
Am using chicken thighs which are super juicy and possibly the extra fat helps crisp up the coating 🙂
Don’t have the seasoning salt here so am using paprika, cayenne, onion powder, garlic powder, salt, turmeric.
Found it important to make a lot of the coating powder and not put too much chicken in the bag otherwise it turns into a soggy mess. Can individually coat of course using a bowl for the coating which yields perfect results.
Enjoy!
Ashley Fehr says
Thanks for the tips Will! Chicken thighs would be great in this!
Angie says
This recipe was a huge disappointment. I followed it to the letter, but the coating was soggy and stuck to our teeth. It became dark on the bottom but still wouldn’t crisp up. And if I wasn’t super careful, the coating would slide right off the chicken. 0/4 of my family liked it. I will NOT be making it again, and I wouldn’t recommend it to anyone else.
Ashley Fehr says
I’m sorry to hear that Angie! The coating will become soggy with sitting, but should be crispy and golden out of the oven. There are 516 reviews on this recipe and most have enjoyed it1 I’m sorry you didn’t feel the same.
W. Maynard Pittendreigh says
When do you add the remaining butter for crisping?
Ashley Fehr says
You put it all on the pan. You will have a little extra butter on the pan or parchment, but it is necessary for making crispy chicken.
Kelly says
My family loves these! They call them the “fancy tenders” and cannot get enough! I usually make a double batch so we can eat them the next day too. I highly recommend this recipe!
Ashley Fehr says
Thank you so much Kelly!