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The Best Oven Fried Chicken (KFC Copycat “Fried” Chicken)

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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.

The best oven fried chicken -- with tons of KFC flavor and less of the grease! SO much healthier!

I 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.

The best oven fried chicken -- with tons of KFC flavor and less of the grease! SO much healthier!

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 isĀ 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.

The best oven fried chicken -- with tons of KFC flavor and less of the grease! SO much healthier!

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.

 

The best oven fried chicken -- with tons of KFC flavor and less of the grease! SO much healthier!

*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 onĀ a plate for any length of time, lay it on some paper towel to keep it from getting soggy.

See more tips and different recipe variations inĀ THE GREAT OVEN-FRIED CHICKEN EXPERIMENT

See how easy it is to make!


Serves 4 servings     adjust servings

The Best Oven-Fried Chicken

Preparation 15 mins Prep Time
Cook Time 20 mins Cook Time
Total Time 0:35 Total Time

All the flavour of KFC without the grease!

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Ingredients

  • 3-4 chicken breasts (about 1lb), cut in strips (I get about 3 out of one breast)
  • 4-5 tbsp 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

  1. 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!).
  2. *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.
  3. Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
  4. 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.
  5. 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.
  6. Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately.

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Recipe Notes

*Nutrition information is estimated and will depend on exact serving size, brands and products used. Calorie count includes all flour and bread crumbs, so it will be less if there is coating mixture left over.

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 338 Calories from fat
% Daily Value
Total Fat 15g 23%
Carbohydrate 23g 8%
Dietary Fiber 2g 8%
Sugars 1g
Protein 23g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

 

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Comments

  1. Had to leave a comment to say I tried this for the first time and it was so easy and delicious šŸ˜‹

    Definitely a worthy substitute for KFC…

    Reply

  2. Made this recipe last week and my son, who has become picky with how chicken is made, declared this the best chicken he’s ever had. Thank you for an easy and very tasty recipe!

    Reply

  3. Many thanks for this Amazing recipe!
    This turned out So Good because the chicken was juicy after baking. Love the pool-of-butter method. I threw on a layer of wedges to bake together at same time.. yumm!

    I’m in Asia and we usually use cornflour to coat for frying. and it worked a treat! Got a Super Crispy skin that was light and held its crunch šŸ‘šŸ»

    Reply

  4. Hi I’d like to ask – if I just use panko coating without the flour, will it still stick okay? alternatively, are there any replacements for flour – like cornstarch, would that be okay? Thank you so much!

    Reply

    • I actually haven’t tried without — I think you could just use extra Panko, but I don’t think you’d get the same coverage that the flour gives.

      Reply

  5. TrĆØs trĆØs bonne recette !
    Very good recipe, I just had to translate 425Ā°F in C ( 220 ). It was so delicious.. Thank you very much for this amazing recipe šŸ™‚
    Greetings from France ~

    Reply

  6. Hi, I was wondering if once these are made, they can be frozen and taken out and reheated in the oven?

    Reply

  7. Thank you so much for this recipe! I’ve made it several times now and it is the best chicken I’ve made! It’s so fast and easy, too! I didn’t have Panko crumbs so I used some purchased crushed cornflakes instead and it’s amazing. I made a big batch to keep on hand. Thank you!

    Reply

    • whenever i try to make this it always comes out soggy every time, not cripsy at all, and all of the breading is soft, i dont understand what i am doing wrong.

      Reply

      • If you read thoroughly and follow all of the tips, it should work great. You do need to remove immediately from the pan to paper towel, and be sure not to stack them or place them too close together or they will get soggy.

        Reply

  9. Just want to say I’ve probably made this 20 times since I found it, and it is one of the few things that my, my fiance, and his incredibly picky kids will all eat and love! It’s so nice to make them something that isn’t a frozen pizza or a fried potato. It always turns out great and it’s so easy! Thanks for bringing my fam together for dinner!

    Reply

      • I love the dark meat pieces. Can I make this with thighs and drumsticks as well as breasts? Same oven temperature and length to cook?

        Reply

        • Hi Carol! Yes the coating will work great! You can bake at the same temperature but you will need to adjust the time, because bone-in chicken always cooks longer. Your best bet would be to use a meat thermometer to check doneness if you have one!

          Reply

          • I saw some recipes that cook the chicken on top of wire cooling rack with pan underneath so it doesn’t get soggy on one side

          • You are definitely free to try it. If the coating isn’t cooking in some fat, it will not get golden or crispy — you will end up with floury chicken. Not my thing!

          • Hi Ashley; I have a question. I read your recipe for the oven baked chicken and compared it to the one I usually make from my Betty Crocker cookbook. All of the ingredients are pretty much the same and the prep is the same, but you cook them for 10-12 minutes per side, but Betty Crocker cooks them for 30 minutes on each side. Why such a time difference? Would the time difference cause under cooked chicken?

          • I would think the time difference might cause Betty’s chicken to be OVERcooked. If you’re using boneless, skinless chicken breasts and baking them at 400 degrees or more, you really shouldn’t be baking them for more than 20 minutes or so. You always want to check with a meat thermometer, but as a general rule, 30 minutes per side would be WAY too long.

  10. Hello! I don’t think I’ve ever left a comment on a recipe before but I had to leave a note and tell you how incredible this chicken was. While I didn’t get it to crisp up quite like I hoped, the flavor was incredible. Thanks so much! My boyfriend said it was one of the best meals he’s had.

    Reply

  11. Wow!!!! This is my new favorite chicken recipe! I followed the recipe exactly and cooked it in a cast iron skillet in the oven. The chicken came out juicy and tender and the flavor was PERFECT!!! It was an indulgence! I did dry the chicken on paper towels for a couple of minutes before serving it so it would stay crispy. Thank you SO much for this wonderful recipe! It’s a keeper!

    Reply

    • Hi Chloe! You might want to refer to my post listed above that offers tips and tricks to seeing success (called The Great Oven Fried Chicken Experiment) — there are lots of reasons that it might not have worked out for you. I’m sorry to hear you didn’t like it!

      Reply

      • I suspect it might be because there is no adhering material (milk or egg or something). My panko didn’t stick to the chicken at all…just the flour.

        Reply

        • If you’re using fresh chicken breasts, yes that might be an issue. I use frozen, thawed chicken breasts and they are plenty moist and the coating sticks just fine.

          Reply

  12. Made this chicken tonight and it was AMAZING!!! After reading some comments, I thought it might turn out soggy, but it wasn’t at all! The only thing I added was an egg wash before coating the chicken with the flour mixture. My husband LOVED it and he’s hard to please!
    Thank you!!!

    Reply

  14. Pam stop being Negative!!! When you dip and roll in panko you need to press the Panko so it will adhere to the chicken!!

    Reply

    • Different types of chicken you buy will be naturally drier than others — some people have had more trouble with the coating sticking if they’re purchasing fresh chicken. I buy frozen, so that when it thaws, it is pretty juicy and I don’t have any trouble with the coating sticking.

      Reply

  15. I had a similar issue . The coating was to thin and wouldn’t stick. When I realized the situation, I put another 1 1/2 cups of bread crumbs and dredged it in egg first, then bread crumbs. Also when I mixed up the breading mixture, it was not enough aroma. It seemed pretty bland. I added heaping tsp of garlic powder, Tbsp of paprika, 1 1/2 tsp of pepper & 1 1/2 tsp of Lawry seasoned salt. It came out beautifully. My husband raved over it. I fried it in butter on the stove top. It was a golden brown and had good flavor ll around

    Reply

  17. This was very good, thank you. As a dude who isn’t much of a cook, I nailed it on the 1st try. However for me, I think this would be better as double or triple battered. The very thin coating of batter was good, but needed to be much thicker to really enjoy. As a plus, my soy allergic son was able to eat this. No soy in any ingredients (just have to check the brand of bread crumbs). In my case I found the bread crumbs mentioned here in the asian section of the supermarket right n the matzos meal (very asian that matzos).

    Reply

    • I have made this 2 times now and it turned out great each time!
      The 1st time I followed recipe exactly as written. My husband too thought it needed a little thicker coating and a little spicier.
      2nd time I made this I went up 1/2 time more on spices and added smoked paprika as well as paprika in same amounts. But before I coated I dipped the chicken pieces into a lightly beaten egg wash then into coating mixture. This made a big difference in coating thickness. My husband was extremely happy with this result.
      Needless to say he has now found his favorite chicken recipe.

      Reply

      • I’m glad to hear you liked it! If you saw my oven fried chicken experiment post, I tried 4 different baking methods and posted the results from each. Egg was one of them! I’m sure my husband would love the extra spice too!

        Reply

  18. This might sound like a goofy question but is the chicken skinless, The only reason I’m asking is I found a couple of recipes that was with skinless chicken and they were pretty good. I want to try this recipe it looks so darn good. I don’t want to use the wrong chicken. Thank You

    Reply

  22. The number of comments to this day and the fact this post pops up everywhere I hunt for Fried Chicken says it all! I’m really looking forward to making this some time this week.

    I’m SURE you’ve addressed this at some point amongst the hundreds of questions across your posts, but just a thought in case you hadn’t. You’ve mentioned a few times you use a dark nonstick pan – but what size and shape?

    If everyone is using a dark pan with the same amount of butter, but in varying sizes and shapes, they’ll definitely be getting very different results! This could explain some of the sogginess or lack of “fried chicken texture” mentioned as if they’re using a smaller pan the chicken might be swimming in butter, and if they’re using a larger pan, it might barely be getting enough to crisp it up!

    I’d love to hear what size you are using for the best results, or even how deep should the melted butter be. Just coating the bottom? A few mm’s deep or more?

    Thanks so much!

    Reply

  23. Best chicken I’ve ever made!! I hate chicken I have to force myself to eat it but not this one šŸ™‚

    Reply

  25. Has this recipe changed since last june? I have made this a few times before and this time i made it tonight and it didnt have as much flavor as it did when i made it last year. I pinned this a long time ago

    Reply

  26. I made this last night and it was both easy and delicious. Oven fried chicken is something I’ve had trouble with in the past, so I was pumped! Thanks for the recipe!

    Reply

  27. This just came out of the oven. We had an Oven Fried Chicken Recipe that we liked already, but this just took it’s place! It came out much crispier, which I’m guessing is thanks to the Panko, since the only other different thing is that I didn’t soak this in buttermilk first. Thanks for the recipe!

    Reply

  28. Ashley – regarding the “soggy” coating some have been having a problem with…a lot of fresh chicken is injected with a solution to help retain moisture, add weight (more $ for the supplier)and to keep the meat from drying out. Solution amounts can range from 3 – 18%. It could be that the people having the problem are using (unknowingly) chicken with a high solution amount added. It’s puzzling that it works for some and not for others. Anyway – just my 2 cents.

    If this was addressed earlier I apologize – I haven’t read entirely through the comments.

    Reply

      • In my experience, even pan or deep-fried chicken can be soggy on the bottom if placed on a plate or paper towel. I put mine on a cooling rack inside a cookie sheet. I normally do this when I fry chicken and other meats, and place in the oven @ 200 degrees to keep it hot until serving (usually because I have to fry in batches, and don’t want the first batch to get cold (or soggy). On the other hand, my mom used to make shake and bake chicken, which always has a soggy bottom, and for that reason, I like it that way! I’m going to try this recipe, and if the bottom is soggy, I won’t mind!

        Reply

  29. Hi Ashley, I am trying to make cold chicken breast sandwiches for a Masters party this weekend. Have you ever refrigerated the chicken after cooking and served it cold? If so, wondering if it still stays crispy and how long in advance I might be able to prepare them. Thanks!

    Reply

    • Hi Stacey! I have refrigerated the chicken and we’ve eaten the leftovers but I think you’d have difficulty keeping any chicken crispy in the refrigerator, regardless of the recipe you use. If you do give it a try I’d love to hear how it goes!

      Reply

  30. The title of this article is no exaggeration – this is absolutely the best oven-fried chicken I’ve had. Based on some of the comments posted here, I made 3 modifications: (1) used a half-and-half mix of flour and cornstarch instead of just flour, (2) used clarified butter to eliminate any chance of burning the butter, and (3) prior to flouring the chicken, I dabbed the chicken pieces with the clarified butter using a small basting brush. At the flipping step, I also used the brush to dab butter on any exposed flour areas. I made whole pieces of dark meat, so they baked for 55 minutes and still no burning! Thanks for a great recipe!

    Reply

  31. Thank you for the recipe.
    Some things I wondered when reading the comments about it being soggy… Would the type of flour make a difference? (all purpose vs cake and pastry) Also, the location of the oven rack from the heating elements could be an issue. In some ovens the top or bottom elements do not provide the same even heat. A third issue could be that some frozen chicken breasts are seasoned in a brine so they may need to be patted dry a bit before coating.
    I don’t know if you have tried this: I heard the secret to getting the KFC flavour (Canadian spelling) is bacon fat. I plan to fry some bacon strips and use the pan drippings in place of the butter in your recipe. I would also reduce the salt a bit as bacon fat is salty. Other herbs that may enhance the taste are savory,marjoram and onion powder.
    I look forward to trying it myself. I trust it will be finger-licking-good!

    Reply

    • Hi Charles! I look forward to hearing what you think about the bacon fat — that’s something I’ve never tried! I wouldn’t pat the chicken dry before coating though as it’s the moisture that adheres the coating to the chicken.

      Reply

  32. Hi Maria, I’m sorry it didn’t work out for you! Given that I’ve done a complete separate post on tips and tricks along with this one, and I have another tips section at in the post before the recipe, I don’t feel that there’s anything missing from the instructions. I have never had any problems with the recipe as is and we have it often.

    Reply

    • Ashley: Some people don’t know how to follow directions as she said she did, but as I am going to say some people just are not cooks, I say take a class!!! Recipes are great.

      Reply

        • The area of the country has something.to do with it. You will need to adjust cook time and temp. Sea level and humidity. Use med size cast iron skillet to fry anything.

          Reply

  33. I wasn’t expecting the chicken to turn out to be anything like the pics…..rarely does šŸ˜ BUT did this surprise me!!!! The BEST chicken I have ever had, I mean the BEST!!!!!! Thank you!

    Reply

  34. Hi there,
    Tried this recipe last friday night and everyone loved it!
    I followed your directions… it turned out perfectly crispy, brown and deeeeeelicious!!!
    Thanks for sharing šŸ™‚

    Reply

  35. I’ve been making this chicken for months now and it’s still a favorite. Very tasty and easy to make. I love that the ingredients are items that I already have in my pantry. I jokingly call it mom chicken since my mother always request I make it.

    Reply

  36. This chicken recipe is fantastic! The coating was delicious, and the chicken was very moist. I followed the recipe exactly, but I used a pound of chicken tenders instead of cutting breasts into strips. I soaked the chicken in milk for two hours, then shook off the excess milk before dredging it in the flour mixture. I removed the baking sheet from the oven before it finished preheating, so the butter melted, but did not burn. I baked the chicken for ten minutes on each side, and put the chicken on a plate with paper towels as soon as I removed it from the oven. The results were perfect!

    Reply

  37. I followed the recipe exactly and it was perfect. I had been looking for a recipe for chicken that was healthy and we do not eat fried foods ever so this was perfect. Thanks for sharing.

    Reply

  38. Today I was looking to a new recipe for chicken breast so I found yours. I used two full boneless chicken breast pounded them until they were uniformed size. Put butter on the pan in the oven, chicken in flour/season/panko mixture, cooked for 20 mins, tested with thermometer and they came out fine. Only problem is the butter did smoke and turn very dark before they were finished. but will try recipe again in the future. note: instead of salt used garlic powder

    Reply

    • Hi Cindy! I’m glad to hear they turned out for you! My butter does usually turn a bit dark on the pan by the time they’re done cooking, but only where the chicken isn’t covering it.

      Reply

  39. I made this recipe last night for my fiance and his son, it turned out perfectly! I sprayed the dark nonstick pan with a light layer of canola oil first and then added 4 tbs. of butter, melted it and then I thought there was too much. So I dumped out about half of it, so there was just enough to coat the pan. It wasn’t soggy at all, perfect! I also dredged it through my dry ingredients then egg, then the flour mixture again. I also used Italian seasoned bread crumbs. I copied your picture and made corn and red mashed potatoes with it and to top it off, mozzarella cheese bombs. It was oh so amazing! Definitely keeping this recipe! Thank you so much!

    Reply

  40. I did everything as noted and my chicken looked NOTHING like your chicken! it wasn’t that golden color at all and didn’t have much of a crust? it was flavorful, and moist as we ate it with salad, but looked absolutely nothing like your photos. not sure what happened???

    Reply

    • Hi Traci! I’m so sorry to hear that! Do you think there was enough butter on the pan? It really needs the butter to get golden and crispy. If you used the higher number of chicken breasts then maybe there wasn’t quite enough. Ovens are all different too — maybe it was a bit on the cool side? I’m not sure if this helps!

      Reply

      • Hmmm, I thought I did, as I followed the recipe exactly as written! Such a bummer because your photos look sooooo delicoius! I might try again with more butter in the future. Thanks for your response!

        Reply

        • I hope it works out better for you next time Traci! If when you’re cooking it you notice the pan is looking a little dry, you can always add a little more butter (or even canola oil) to the pan to make sure it browns, and then just keep the temperature nice and high so it doesn’t soak into the chicken. Let me know how it goes!

          Reply

          • You could try pan-frying your Panko breadcrumbs first in a pan on the stove with 1 TBSP of canola oil, just until browned, then let cool before mixing with the rest of your ingredients. This makes them the light brown color. Just be sure to watch them closely and keep stirring. It doesn’t take too long, maybe 3-4 min? Good luck. šŸ™‚

    • I’m glad to hear it was good! I’ve never had the burnt butter problem before but I always take the pan out of the oven once the butter is melted before adding the chicken — was that maybe the problem?

      Reply

  42. I followed this recipe exactly and all it did was turn my smoke detectors on šŸ™ I’m cooking it right now and we’ll….. It looks gross. My whole house smells like burnt butter and as stated, I followed your instructions exactly. I doubt this is going to taste good and I’m disappointed.

    Reply

    • Sorry — I got your second comment first! I can’t say I’ve ever had that problem. You should remove the pan with the butter when it is melted before adding the chicken, but that’s the only thing I can think of that would make the butter burn.

      Reply

  43. Hi Ashley! I have to say I love how responsive you are with your comments! I’m going to try this recipe this week & I’m wondering if maybe you have a suggested ratio for the amount of butter to use relative to the amount of chicken? The chicken breasts I buy come in a package of 6 individually packaged breasts, about 4oz each, so I’m guessing that may be smaller than what you use based on your photos. I don’t want soggy chicken & it seems that’s mostly dependent on the butter, so I’d appreciate some help! šŸ™‚

    Reply

    • Hi Angela! There have been people who ended up with soggy chicken, but I never have. I wouldn’t reduce the amount of butter for the amount of chicken you’ve mentioned because without the butter, the flour just stays flour — there’s nothing to crisp it up! I even tried with non-stick spray before and it didn’t work. You really just want an even coating of melted butter on the pan, enough so that when you flip the chicken there is enough to crisp up the other side as well. I hope that helps!

      Reply

  45. My husband, Ken, loves your recipe for “The Best Oven Fried Chicken.” He says it tastes exactly like KFC. He’s hard to please, so thanks for the recipe!!

    Reply

      • Now Ken says this is the best chicken I cooked in 22 years…wow!! I’m going to bake your Oatmeal Peanut Butter Chocolate Chip Cookies for dessert….no raisins this time, sorry Ken. I’m so happy to have found your site. Thanks again, Ashley!!

        Reply

  46. Can I use this recipe on tenders and not breast? I’m asking because when I do chicken tenders I do about 20 of them and not sure if I should double the recipe or not.

    Reply

  48. I made this tonight using chicken legs. I opted for the flour/egg/flour method. It was PERFECT!!! Not soggy at all. I took pictures to post with this comment, but I don’t know how to attach them. This is now my favorite “fried” chicken recipe. Thank you!!!!!

    Reply

    • Thanks Kathleen! I don’t think there’s any way to attach photos to comments, which is too bad! I would love for you to share them on social media (Facebook, Instagram or Twitter) if you’re on so I can see! Thank you so much for coming and leaving a comment!

      Reply

  49. I tried this recipe using the experiment using the coat in flour mixture, dip in egg, coat in flour. The chicken is absolutely moist and delicious. I like that I can put it in the oven with some scalloped potatoes and it all gets done about the same time. I will next try the 1/2 panko & 1/2 flour.

    Reply

  53. I made this dish tonight, and while it did come out a bit crispy, the coating was very thin, and didn’t really resemble “fried” chicken. Perhaps it needs to be double dipped in egg and the flour mix.

    Reply

    • I’ve tried it all and this is the way we prefer it! You can see all of the tests I did on different methods (including using egg) on the Great Oven-Fried Chicken Experiment post šŸ™‚

      Reply

  55. Hi Ashley. I am impressed by how attentive you are to your comments.

    I cooked this tonight and while the flavor is great, I did not get any crispiness. I think maybe part of my problem is that I cut each chicken breast into 5 pieces instead of 3, and so maybe it cooked too quickly? I coated each piece individually, but I found it odd that there was no egg used to help the batter stick.

    Any tips on how to make this better next time?

    Reply

    • Hi Adam! I’m glad you gave it a try. Have you looked through my notes above the recipe and the Great Oven-Fried Chicken Experiment that I did where I tested a few different methods? I did experiment with soaking the chicken beforehand and didn’t find that it made a difference because I start with frozen chicken breasts. When they thaw, they are moist so I’ve never needed to do anything to make the coating stick. If you check out my other post on alternate methods and don’t see anything that might help, let me know! One thing I tried that I liked it subbing half the flour for Panko bread crumbs — it did get a little extra crunchy!

      Reply

  56. I think people probably have the issue with sogginess if they use too much butter, the first time I tried the recipe I used more but as long as there is enough butter to coat a little more than the bottom but not just sitting there it turns out great. This is def a family fav. and I’ve passed the recipe onto many friends and family members!

    Reply

    • That’s a good point! It’s definitely important to have enough butter to brown the chicken, but too much could definitely be a problem. A few tbsp is really all that’s needed.

      Reply

  58. I”ve made this chicken more times now than i can count. to call it a slight addiction would be an understatement. the two pickiest children in the universe devour it too..and it’s SO easy..thank you!

    Reply

  59. We are a dairy-free family so I soaked the chicken in organic coconut milk (canned) before I mixed it with the seasonings. I also added 1/2 cup of Italian seasoned Panko. Yum! My whole family liked it. Thanks!

    Reply

  60. I didn’t have seasoning salt so I used buttermilk ranch seasoning and it was amazing!

    Reply

  61. I’m trying the recipe with chicken quarters, will I have to do anything differently while cooking?

    Reply

    • With bone-in chicken you’ll likely have to increase baking time. Just be sure to check with a thermometer for doneness!

      Reply

  62. All week long I’ve been telling my wife I’m going to make fried chicken, mashed potatoes, and biscuits for dinner one night. Once I found your recipe, I knew it was time. I made your chicken tonight and it was delicious. I did follow one of your alternative recipes: I added panko to the flour mix for extra crispness. This is a keeper. I’m sharing the recipe with everyone who will listen.

    Reply

    • I am so glad you liked it! It is the best oven version we’ve tried. The Panko is awesome, too! Thanks Craig šŸ™‚

      Reply

  63. These are SO easy and they turned out perfectly! They had great flavor and we had no problem getting the breading to stick.

    Reply

  64. I honestly was browsing the web for easy quick chicken recipes and followed your seasonings/time without putting too much thought into it and they came out perfectly! I did let them sit in the oven an extra minute or so after the last turn while I was getting something else ready to prolong the crispness. Thanks!

    Reply

  65. We just tried this recipe tonight! Although it was yummy, we didn’t have much of a “breading” on it. It was kinda of all washed off when we flipped it. I don’t think we had too much butter either. I’m thinking we may need to use an egg wash or something to help thicken the crust. Any ideas? My food didn’t look anything like yours. =( I’ll be trying it again but I’m going to try more of a coating!

    Reply

    • That’s strange Jessica. Sometimes food won’t release from a pan if the pan isn’t hot enough or wasn’t completely browned, so you could try increasing the temperature a bit or leaving it another minute or so. Do you think there was enough butter on the pan? I know some people have had luck with non-stick spray, but I find it doesn’t work for me, and unless there’s a good amount of butter I can’t get it to brown and it starts sticking. Was your chicken pretty moist before breading? I use thawed frozen chicken breasts, so I never need to soak the chicken first but it might be worth a shot if your chicken is pretty dry on the outside. I hope that helps! This is one of our favorites šŸ™‚

      Reply

  66. Bravo!! There were delicious I was missing a slight crunch like fried chicken but my goodness were these good I had no problems with the coating not sticking and I used chicken tenderloins and it worked perfect!! My one year old loved them too! Thanks for the delicious recipe!

    Reply

  67. Made this exactly by the recipe-also using dark, non-stick pan- and still turned out soggy :/ loved the flavor though.

    Reply

    • I’m so sorry it didn’t work for you! Glad you liked the flavor! If you can tell me more about how you made it maybe we can figure out some improvements.

      Reply

  68. I have made this twice now, I have changed it up a bit on my second. I added twice the amount of paprika and seasoned salt, added a bit of cayenne as well. I also cooked it 15 min on each side. It perfect! The key for crispness is to let it cool off a bit. Thanks

    Reply

    • You must like things with a bit of heat! I think we prefer ours a little milder. I’m glad you found a way that you enjoy! Thanks for the comment!

      Reply

  69. To prevent the chicken from getting soggy if you have to wait to plate it is to let it cool on a rack. The air can circulate and not get soggy.

    Reply

    • I really can’t say — I don’t think I’ve ever even purchased them! If you decide to try it, let me know how it turns out!

      Reply

  71. I “fried” a whole cut up chicken. I melted a stick and 1/2 of butter in large baking pan. I then left space between pieces. Cooked 20 minutes and flipped and cooked another 20 flipped again for 5. It did turn out crispy. I seasoned the chicken with paprika, cayenne, garlic powder, pepper and salt and let sit a bit, I then seasoned flour. My family loved it. I used regular salted butter, but of course light butter would work too. I will be using this method again. Less messy and smelly in kitchen is always a plus. šŸ™‚

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  72. Hi, I made the oven fried chicken last night. I followed the recipie exactly. I did not have a crispy chicken, I had soggy chicken pieces, some still had flour on them even after turning them over halfway through. I see other people had much better results. I’ve looked this over and over and did everything correct. Just don’t understand why mine didn’t turn out! I could taste the flour every time I took a bite. Any suggestions? Thank you!

    Reply

    • I would recommend more butter on the pan. You really need the butter to crisp up the coating. I’ve tried with non-stick and my chicken is still floury. If you had quite a bit of chicken on the pan there just might not have been enough butter to brown all the pieces, or if you used the smaller amount of butter. If you notice when you’re cooking them that the butter is all used up and the chicken isn’t browning, I’d add another couple tbsp to the pan as you’re cooking. Hope that helps!

      Reply

  73. I made this chicken last night and I just HAD to comment. I was very skeptical about the outcome since it’s oven “fried” chicken and other oven fried chicken recipes i’ve tried always turned out very soggy and gummy. Let.me.tell.you. I was SO impressed with this chicken!! It blew my mind. It was crispy and had great seasoning! I think the key is to make sure you space out the chicken. I used a cast iron skillet and 2 dark pans to cook 4 breast. So good! Thank you!

    Reply

    • That’s awesome! Great tip on leaving space between — that’s super important! So glad you liked it šŸ™‚

      Reply

  74. Hi there! Great recipe! I was just wondering if there are any spices you would recommend instead of paprika? I just ran out tonight and am trying to use other spices I have round the house.

    Thanks very much!

    Reply

    • Hi Sasha! Thanks! That’s a tricky one, because there is so much paprika. You could try adding some cayenne, but cayenne is hotter so just be careful with it (unless you like things really spicy!). You could try a bit of cayenne and a bit of chili powder or cumin, but the chili powder and cumin will change the flavor significantly. I hope that helps! You could also try increasing the seasoning salt a bit and adding maybe 1/2 – 1 tsp cayenne.

      Reply

  75. I followed the recipe to the T, and they were soggy! I had to put them in the broiler to try and crisp them up! The flavor was good but definitely NOT CRISPY! Don’t think I will make these again!!

    Reply

    • There are lots of reasons this can happen. Oven thermometers are not always accurate — I would make sure that you check your oven temperature with an external thermometer and use a dark, heavy pan. I’d also make sure that your oven is completely preheated before putting it in the oven. I would also make sure there’s not excess moisture in the chicken: if it’s not 100% thawed, or if you’ve soaked it in milk, it could have excess moisture that’s seeping out. I hope that helps!

      Reply

  76. I had never made fried chicken before. I saw this on Pinterest, and after looking at the recipe, I knew this would be an easy recipe for me to make. I’m all for recipes with 5 ingredients or less and very few directions (shows me it’s easy!). It turned out really delicious. I ended up cooking it on a lower temperature for a bit longer because I was baking macaroni and cheese at the same time, but it turned out really yummy. My husband felt it tasted more like Long John Silver’s chicken with the batter taste, but regardless, this will be a must-have dish in our home that’s cheap and yummy!

    Reply

    • I’m sure it would, yes, but you’ll have to bake longer probably. Just check with a meat thermometer.

      Reply

      • I’m going g to sound dumb but the butter you had as an ingrediant, is that for on the pan or out in the mixture with extra butter on the pan?

        Reply

  79. I tried this tonight and was very disappointed. Absolutely no crisp, not much browning either, I even turned the broiler on hoping that would help before burning the entire pan. I honestly don’t know what I did wrong, I used a dark non-stick pan. Your picture looked amazing and I’m a little discouraged to try it again.

    Reply

    • Did you have a good amount of butter on the pan to start? You really need the butter and a high temperature to brown the chicken. I would even recommend checking your oven temperature with a thermometer as the oven thermostat can be pretty unreliable. The only trouble I’ve had getting the coating to brown was when I tried it with non-stick spray. I don’t really like using the broiler because it can dry out the chicken. Any other recommendations I could make are listed in the update from February above and on the experiment page. I hope that helps!

      Reply

  80. This is my very first time I commented on any blog, but I have to say these turned out great, orginal recipe and all! Thank you!

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  81. Made this last night and it was fantastic! I used Gluten Free flour and it turned out great. I pounded out the chicken, soaked in milk and then breaded in a paper bag. The flavor was amazing and it was crispy. I did lay it on paper towel when it came out of the oven. My husband, 16 month old and I all ate it and loved it. Thanks!

    Reply

    • Can you tell me what flour you used for your gluten-free flour? I would like to try this, and not sure if I should just use brown rice flour or sorghum, or a mixture of some.

      Reply

    • +Followed the recipe exactly except I dipped my boneless chicken breast in egg before I put the seasoned coating on them. I had one and a half pound of boneless chicken breast. There were three to a package. I used my hand to pound them down a little sliced them in half lengthwise before I dipped them in the egg, then the seasoned coating like the recipe called for. Cooked at 425 degrees instead of 400 degrees. Cooked 12 minutes each side. The texture was like the “original recipe KFC” it wasn’t crispy, but I think it wasn’t meant to be. But it sure wasn’t soggy either. MUST put on paper towels as soon as I leaves the oven. It was really good, my husband like it a lot, but it didn’t TASTE LIKE KFC.

      Reply

  83. thanks for this recipe šŸ™‚ i tried it a couple of weeks ago and again tonight. I just thought it needed a few changes so instead of butter i used 1 TBS of margarine. i soaked the chicken in milk for an hour then coated, dipped in milk and coated again. After cooking for 10 mind on each side at 200degrees celcius i put them in my convection oven for 10 mins each side at the same temp to crisp up — also i used only half the flour and only 2 chicken breasts šŸ™‚ taste sooo goood šŸ˜€

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  84. Baking chicken breast strips at 400 degrees, for possibly 30 minutes, will give you dried out chicken. Chicken breast strips fried on the stove in oil are fried at 375 for only 3-4 minutes on each side.

    Reply

    • You really can’t say that as it depends completely on the size of your strips. A meat thermometer is the only thing that can tell you how long is long enough.

      Reply

    • You’re right Reneee. I hadn’t noticed my mistake while I was typing that out. I had mine in on 325 degrees, 10 or so minutes per side. However some took a little longer. Because of the varying thicknesses ( I use a thermometer to check ) some stayed a little longer.
      Also, you can’t compare baking time to frying time … even if the temperature is the same. Frying will always take less time.

      Reply

        • Your coating will be crispier if you bake at a higher temperature. Just pay attention to the thickness of your chicken and check with a meat thermometer to ensure doneness.

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        • I preheat my cast iron skillet with the oven set to 400 degrees. But once I have the chicken in it in the oven I reduce to 325 degrees. The reason is I want that initial crisp taking place when I first lay the chicken strips on the skillet surface but after that I want them to cook at a heat which will cook to the center without drying out the outer. I’ve found this gives me a crispy outside with the chicken breast strip itself moist.
          I tried the process the first time at 400 the entire time. I prefer my strips to be a little more juicy, hence the change in temperature settings. The coating I use with the addition of the corn flakes gives a nice crisp without having to cook the chicken strips on the higher heat.

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  85. I made this a couple nights ago, then after making some changes made it again last night. I had the same sogginess issue mentioned by others because of the amount of butter so I used non-stick cooking spray this time with 1.5 tbl. of butter. My household loves hot wings so I decided on the second batch to add a little heat. I made a mix of tobacco sauce and melted butter and marinated the chicken strips In it for an hour. Then added some crushed cornflakes to the coating mix to give it crunch. I also adjusted the spices by eliminating the season salt because the tobacco lends a saltiness and I prefer to keep the sodium we consume within the healthy 2500 mg daily limit and used kosher salt rather than table salt. I also baked them in a cast iron skillet. 15 minutes on one side, rolled them around to pick up that butter then 15 minutes on the other produced the most amazing crunchy chicken strips with a little kick. The thicker ones took a little longer. I served these with a corn and black bean salad and rounded out the night with fresh strawberries topped with French vanilla yogurt. The chicken strips were an absolute hit. Best of all was this was such an easy meal to prepare!
    If you like some heat and want the end result crunchier.. these were amazing !

    Reply

  86. I made this last night for my boyfriend and I!
    After reading the comments and suggestions, I decided to go with bone-in drumsticks WITH skin, just to see what it would turn out like. 20 minutes on each side.
    I also used cooking spray opposed to butter to resolved the sogginess issue and threw in a few extra seasonings as we like things a little more spicy- they turned out FANTASTIC!!
    They were crispy, golden, delicious and best of all NOT greasy!!

    Next time I think I will attempt to double batter them for more of a crunch, and maybe try it with skinless breast strips just to see what its like.
    THANK YOU for sharing this recipe!

    Cheers from Alaska!

    Reply

    • Thanks for letting us know your results! I’ve never tried with bone-in or skin on, but I might have to someday!

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  87. I used only cooking spray, and cooked in a cast iron skillet. The rest of the recipe i followed exactly. Great recipe! Thank you.

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  88. I made this tonight, its absolutely delicious!!! I changed a couple of things… I used kosher salt and omitted seasoned salt, I made my own seasoned salt minus the extra salt. I also used less butter. the only problem that I had was not being able to get it as crispy as it should’ve been but it was an absolute success nonetheless. I served it along side some garlic sautĆ©ed spinach and roasted cauliflower. I will definitely make it again.

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  89. These were great…I cut off a tbsp of butter they were nice and crisp the way they are supposed to be very moist. Looked just like the picture served with side of Rance…..also fresh sweet corn and mashed potato…I made 20 nice strips and still had enough mix for MORE. Will make again for sure.

    Reply

    • These were great…I cut off a tbsp of butter they were nice and crisp the way they are supposed to be very moist. Looked just like the picture served with side of Ranch…..also fresh sweet corn and mashed potato…I made 20 nice strips and still had enough mix for MORE. Will make again for sure.

      Reply

  90. Tried it with bone in chicken. It was great! To solve the soggy complaint, I only did 1 tbsp of butter and spread it over the pan. Then I flipped it 20 mins in and kept it in for another 30-40. I suggest after they’re flip to move it to another pan. That eliminate sogginess

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  91. The flavor of KFC was there! The texture not so much. It’s was very soggy so I broiled it a bit helped some but wish it had a lot more crunch maybe skin on chicken would help

    Reply

    • That’s strange — we don’t find it soggy at all. You could try cooking it at a higher temperature or on a baking rack?

      Reply

  92. Tried this tonight and I have to say that it tasted pretty good. Such a simple recipe too! Thanks! The only reason it didn’t get 5 stars was because there was too much butter which changes the healthiness of it. That is very fixable for next time though!

    Reply

    • Thanks! I have yet to try baking it just with non-stick spray, but I should definitely sometime — it would help cut back on the butter a bit!

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  95. I used 5 tablespoons of butter. Too much, butter soaks up the flour ,therefore not allowing the coating to stick.
    I think also a little heavier on the spices, there wasn’t enough flavor, tender yes. I would try again.

    Reply

    • It might be because our oven temperatures differ slightly or the type of pan used — it could be a few things. I usually use a dark non stick pan so it would get a bit hotter than any other pan. You could also try reducing the butter a bit or just spraying the pan with non stick spray. Hope that helps!

      Reply

  99. Oh my! Perfect! Do not change a thing! My husband and I have a ‘top 10’ rating system. We’ve been together for 14 years and I’ve cooked way over a few hundred dinners and many many chicken dishes during this time. This is ‘top 10’ (according to him), and me! Served this with mashed potatoes, a creamed corn casserole and a side of chicken gravy (just in case he wanted gravy). Peeerrrrfect! Follow the chicken recipe exactly and you will NOT be disappointed. Thank you SO much for posting this.

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  100. Ok, I made these a little different than the recipe. I put extra seasoned salt, garlic powder and dehydrated chopped onions. I omitted the paprika and regular salt. I soaked the chicken in a bag of milk before dipping it into the breading. Then, I cooked the chicken for 12 minutes then flipped and cooked another 12 (my chicken breasts were pretty thick). The end result was seriously the most tender chicken I’ve ever eaten!! Flavor was great as well. Breading was pretty soft. It wasn’t bad, just unexpected. Any clue why? Anyways, great recipe!!! Everyone loved it. My one year old ate it so fast I had to check and make sure she hadn’t tucked it away some where and my two year old tried a bite and didn’t spit it out!! Lol, that is huge news.

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  102. HI, I have the pickiest eaters in my family. I am going to try this recipe tonight because they do like KFC. How can I go wrong! thanks.

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  105. I have never left a reply/comment on a recipe that I made but this time I just had to. I am an average cook. I followed the directions exactly (and did the half panko bread crumbs/half flour combination) and this chicken blew me out of the water. I mean, seriously fantastic. I wish more of the breading had stuck (next time I will moisten the chicken pieces before shaking it in the bag to see if that helps) but it in no way took away from the flavor. We love KFC but I am trying to keep within a budget and eat a little healthier, and this fit the bil on both countsl. THANK YOU so much for this delicious recipe!!

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  106. I made this last night for dinner and it was delicious! My husband said this will definitely become a regular meal in our house. My only problem is my chicken did not look like the photo at all. My breading did not stick to the chicken at all. How do you get the breading to stick? I was very careful with flipping each piece after the 10 minutes.

    Reply

    • Was your chicken fairly moist when you put it in the flour mixture? Mine is pretty wet without soaking in anything, but you could always try soaking in a bit of milk first if it’s not sticking well.

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  107. All I can say about this chicken is oh my! This is the best oven baked chicken recipe. I baked it exactly as Ashley listed in her original recipe. The chicken breaking did not stick to the pan and the chicken was moist, not dry. My family loved it! Thank you for this recipe!!!!!

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  109. I showed this recipe to my hubby last night as he loves KFC , and he said to try it. So it’s on the menu for tonight. As I work in the poultry business, my family gets a little tired of chicken.lol. I will let you know the results.
    Thanks for sharing.

    Reply

  110. This was fantastic! Not greasy at all! I did adjust the seasonings slightly. The butter I used was organic butter and at first I was concerned about the butter burning and tasting nasty. I was wrong, it made the flavor of the seasoning work very well with the chicken as a whole. I made extra and cannot wait for leftovers tomorrow! Thank you.

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  111. Made this for dinner for my husband and me. I used only 2 chicken breasts, but kept all the measurements the same since it was only coating the chicken. Figured it wouldn’t make a difference. I had a reduced sodium variety of seasoned salt so in the end, the chicken needed a bit more salt but other than that, this was quite good. The coating stayed on too, but it actually wasn’t particularly crispy even despite removing it from the pan and placing it on paper towels to drain excess grease.

    This also cooked in 20-21 mins, turning over halfway through. Very pleased.

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  112. Just wanted to comment. I have been CRAVING Chicken Fried Chicken and usually only get it when we go out to eat. (if they serve it, which not many places do) This was a PERFECT alternative that is a lot more healthy! I followed directions pretty much exactly and my whole family LOVED it! šŸ˜€ Definitely a keeper for this family of 5 with 3 picky kiddo’s! šŸ™‚

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  114. I made this tonight using the half flour half panko recipe keeping everything the same and it was amazing! It will definitely be in our rotation of dinners from now on!

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  115. This…is…phenomenal! Something that’s so simple to make is not suppose to taste so good! I made this for breakfast and put it on honey butter biscuits. BIG hit at my house! Thanks for sharing Ashley!!

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  116. I made this tonight and followed the directions but the flour didnt stick to the chicken…slipped off of the chicken when I flipped it. It smells soooooo good!!! I added some bread crumbs and baked a few minutes longer. I am wondering if I should have put it on a different pan. Can’t wait to try it again!!!

    Reply

    • Ive never had any issues with my coating sticking to the chicken. You can always try soaking it in milk first, but it’s never made any difference in my results so I always skip it.

      Reply

    • Try lining the pan with non-stick foil. That will let the metal pan crisp up the bottom while cooking, but it won’t keep the crispy goodness for itself!

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  117. Why do you think my chicken was really watery/juicy inside. I cooked for about 10 mins more than you suggested and it still was a little pink inside.

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  119. I think I will try this recipe but with chicken legs and thighs. I love making oven fried chicken but we are dark meat chicken people unless I am making chicken fingers and fries.

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  120. I love KFC, but can’t handle the grease either! I can’t wait to try this recipe this weekend. Thank you šŸ˜‰

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  121. Hi Ashley,

    I never comment on recipes I try, but I have to this time! I, too, hate traditional fried chicken. My husband loves it and is forever requesting it. I happened upon your recipe and gave it a shot tonight. Yum, yum, yummy! It’s something I can stomach without a ton of breaking or grease, yet the flavor is close enough to fried that hubby loved it too. This will be in our regular rotation from now on, for sure! Thanks a million for sharing!

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  122. On my way to buy chicken….will be trying this recipe tonight….thanks! This is my first time on your site…..will be here often! Debbe

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  123. My chicken is in the oven and looks very good! We happen to love KFC but do not eat it but maybe once a year! This sounds like a nice substitution. Thank you for sharing it.

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  124. Might be a silly question, but do you use skinless chicken? I’m assuming boneless chicken breasts would work extremely well, but not sure if I should leave the skin on.

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  125. This is the best chicken ever! My son always asks me for Kentucky but I often refuse because it is so greasy. I found your recipe today and decided to try it. It was a success. My son said that I make the best chicken even better then Kentucky. Thank you so much!

    Reply

    • Lucie, that totally makes my day! I’m so glad you took the time to come back and let me know how you guys liked it!

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  126. Ashley, I love your recipe and have made it many times over the past several months. I only responded about the Bisquick recipe because another reader insinuated your recipe was the same. My intention was to let that reader know that recipes may be close but not exact. Unfortnately, it looks like her post was deleted but not mine so it looks like I was the one being negative. . .which I did not mean to. You have a delicious recipe and if someone is looking for crispy, delicious oven-fried chicken, your recipe is by far, the best I’ve ever found. So sorry for the confusion.

    Gloria

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  127. I am going to make this tonight. I will let you know how it goes. Have been looking for a good oven fried chicken recipe forEVER!
    Wish me luck šŸ˜€

    PS Sorry people have to be so rude… of course recipes like this will be similar,no need for thoughtless comments šŸ™

    Reply

    • I’d love to hear how it goes for you Noel! Ya know, I deleted the one person’s original comment and didn’t realize my reply was still up there. It is just hurtful when someone claims that I got the recipe from somewhere else, when I state in the post and beneath the recipe where I got the recipe from. I definitely try to give credit where it is due! Anyway, I hope you like it!

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  128. Sounds like a fabulous recipe – I’ll be giving this a try really soon! FYI, original recipe KFC isn’t fried, it’s cooked in a pressure cooker. The extra crispy is fried. Worked there during high school.

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    • You definitely can, I’m just not sure how you’d like the texture. I think if you had to refrigerate it after cooking your breading would get a little soft or even soggy.

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  130. I followed your recipe, but I soaked the chicken in milk before toasting it with the seasoning and I used Panko instead of flour. Flavor is very good, my husband likes it a lot. One thing I didn’t achieve was the crispy skin. šŸ™ I will have to follow your exact recipe next time. Thanks for sharing! šŸ™‚

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    • Thanks Linh! The panko is a fine substitute, you just might not get the same coverage. I’m not sure if the milk would seep out during cooking or not — that’s one way I didn’t try.

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  131. Tried this yesterday following steps in the recipe. It turned out great! Such an easy and delicious recipe.

    Some of the pieces were soggy from the sides. I noticed that only the ones that were too close to each other were like that. Make sure the pieces in the sheet are separated apart by like 2-3 inches.

    I will try this again soon with bone in pieces.

    Reply

    • Bone-in would take 20 minutes first side, turn, then bake for another 20 minutes. . .or until juices run clear. If thick pieces of chicken, it could take an additional 5 minutes baking time. Check with meat thermometer to be sure.

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    • It would probably have onion, garlic, red pepper and some other things. You can actually find recipes for seasoning salt online! I don’t have one that I’ve tried, but I’m sure there are lots.

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      • Ashley,
        Hi. Can’t wait to try this tonite. Just an FYI to try sometime is a pkg of Italian Seasoning Mix (for the dressing).
        My dad used to use this when he pressure cooked (and yes – only the xtra crispy is fried at KFC. the Original Recipe is not) his chicken. It was really tasty. Depending on how much chicken, you would have to play with the amt you add to the breading.
        I have a question: Why kind of seasoning salt? The store shelves are loaded with them….

        P. Johnson

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  134. I’ve fixed my chicken this way a few times. I very, very lightly rub olive oil over the chicken before tossing in the flour mixture. It keeps the crust from falling off when turning. Also, I turn the broiler on for just a minute at the end of the cooking time to crunch up the coating. Absolutely delicious chicken! Thanks for sharing your recipe!

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  137. Wanted to add something…..you look so young to teach high school……and teenagers too…..you will have all kinds of teenage experience when you daughter becomes one šŸ™‚ you will enjoy every minute tho……I did…..

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  138. Chicken sounds good…..
    Found you on Julie’s treats n eats…..loved the one pot chipotle mac & cheese recipe you had on there…..love one pot meals šŸ™‚
    Can’t wait to try this chicken…..

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  140. wowwww i tried this recipe and i’m glad that it turned wonderful! i followed the instructions and i marinated the chicken breast 4 hrs before the cooking. Yes at first they were a little greasy but the after tase turned out to be awesome!

    Reply

    • It’s worth a shot! I would just swap out the same amount of panko for the flour so the seasoning isn’t too strong. If you try it, let me know how it works šŸ™‚

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    • I don’t unfortunately. You can always plug it into something like Spark Recipe calorie calculator and let it do the math.

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  143. Mine didn’t have a crust like yours. I followed everything by the book and it came out with some spots having a brownish color the other just looked like cooked chicken. I used chicken tenders, think that might have ween where I went wrong?

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  144. Hey Ashley! I made this tonight and it tasted great but when you make it is it crispy? When I baked it the outside was a little soggy from the butter.. Maybe I used too much.

    Reply

    • It shouldn’t be soggy — the high temperature usually helps to crisp things up. I would try using a little less, and making sure your oven is nice and hot. Hope that helps! If it doesn’t, you could always try baking it on a wire rack so that it’s not sitting in butter. I’ve never tried it that way, but it might be worth a shot.

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  145. I cooked this recipe this evening and it was absolutely amazing! The chicken was juicy and full of flavor and my fiancee loved it! I will definitely be making this again.

    Reply

    • That’s always an option — it would just be to add moisture, but I don’t find it dry to begin with. It just depends what you have time for. I’m all about quick and easy!

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      • I do soak mine in milk for 1 hour. Shake off excess milk, dredge through flour mixture, dip into a mixture of 2 beaten eggs with 1 tbsp. of water , dredge through flour mixture again. The egg step will assure that your breading stick to your chicken. When you melt the butter in your cake pan make sure that it is ALL the way melted and that it has gotten hot. Once you put the chicken in the pan it has to go into the oven immediately or the butter will seep right thru your coating!
        One obvious but sometimes ignored direction: when you are a newer cook is that when the recipe calls for you to preheat the oven it means that the oven must reach the temperature for cooking before you put your food in to bake. I was a little surprised at how many times a new cook that I am teaching does not know this. When you turn your strip after 12 minutes, use a pair of tongs instead of a fork and turn them gently so that you don’t pull the breading off. When you take the chicken out of the oven lake sure that you don’t let it sit in the butter. I immediately take it from the pan and put it on a paper towel lined plate. The taste on this is so close to the taste of Kentucky Fried Chicken!! Our family loves this recipe!!

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  147. I’m a little suprised that you would call this non-greasy.
    Maybe it’s because I’m from Europe, but 6 to 8 tablespoons of butter?
    Maybe I will try it with a little bit of olive oil or in a grillpan.

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  148. The 6-8 tbs of butter…. Does that go only on the pan, or do you melt it and put it in with the baggy to shake? Or leave it out and just put t in the pan?

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      • Unfortunately we are gluten intolerant (married a Celiac) at this house but have found using a mixture of rice flour and tapioca flour 80/20 mix along with the same seasonings, it is a complete hit! We’re also a bit more of a garlic loving family so I’ll add a touch of garlic powder in with the butter and it is pure heaven!

        Reply

  153. Oh it looks so yummy. Sometimes you have to decrease cooking time based on your oven. I do for sure! Thanks for sharing I would like to try your recipe! I linked too at Time To Sparkle my
    cupcakes from cereal! Come see me.
    Have a great Wednesday,
    Sherry

    Reply

  154. Delicious! I found your recipe over at the Two Cup Tuesday link party.Ā  I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe.Ā  Iā€™m sure our party goers would love it!Ā  Here is the link http://bit.ly/1jTkCXF.Ā  Have a wonderful day!

    Reply

  158. I have a very weird hate-love relationship with KFC. I absolutely love the flavour, but hate the greasy mouthfeel. So, I’m loving this recipe šŸ™‚

    Reply

    • I do too Anna! And I find when I have gone there, you could so much costing and very little chicken.

      Reply

    • Hi Ashley, I just tried your oven fried chicken. Found on Pinterest. I used olive oil instead of butter, used half cup crushed corn flakes with the flour and tsp each of oregano, basil, garlic powder, minced onion, and black pepper. Also 2 tsp paprika. It turned out good! Only exception was bottom was soggy while rest was crunchy when I took it out of the pan and I didn’t broil it beforehand. Otherwise was yummy! Hubby says not quite as good as KFC but would definitely eat it again.

      Reply

        • KFC Gravy

          1 tablespoon vegetable oil
          5 tablespoons all-purpose flour
          1 can Campbell’s chicken broth (plus 1 can of water)
          1/4 teaspoon salt
          1/8 teaspoon MSG or Accent Flavor Enhancer
          1/8 teaspoon ground black pepper

          1. First make a roux by combining the oil with 1 1/2 tablespoons of flour
          in a medium saucepan over low heat. Heat the mixture for 20-30 minutes,
          stirring often, until it is a dark chocolate color.

          2. Remove the roux from the heat, stir in the rest of the flour, abd add the
          remaining ingredients to the saucepan; mix well.

          3. Put the saucepan back over the heat, turn it up to medium and bring the
          gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

          Makes about 3 cups.

          Reply

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