This easy Oven-Fried Chicken turns out perfectly crispy and juicy every time! The special seasoning blend tastes just like KFC, but it’s made with wholesome ingredients in your own kitchen. No deep fryer needed!
Can’t get enough crispy chicken recipes? Try this Crispy Chicken with Basil Cream Sauce, Parmesan Crusted Chicken, or Air Fryer Fried Chicken!
Table of Contents
- Why you’ll love this crispy Oven-Fried Chicken:
- What people are saying:
- Oven-Fried Chicken ingredients:
- How to make fried chicken in the oven:
- Quick things to remember:
- How to store leftover chicken:
- Why is my baked fried chicken not crispy?
- Make-ahead option:
- Serving Suggestions:
- More baked chicken recipes:
- The Best Oven-Fried Chicken Recipe
If you’re craving traditional fried chicken but don’t feel like going out, this Oven-Fried Chicken will hit the spot!
Instead of deep frying, this recipe coats chicken strips in eggs and a panko bread crumb mixture for a crispy coating. They’re baked on a sheet pan with butter to get that signature crunch.
It has all that big flavor of KFC fried chicken, but with less fat.
This is a dinner recipe that our whole family loves, especially the kids! Serve it up with Spicy Mayo, Sweet and Sour Sauce, or Homemade BBQ Sauce and watch it disappear fast.
Why you’ll love this crispy Oven-Fried Chicken:
- Better than takeout: because we’re making it at home, we know what’s going into it.
- Wonderfully crispy: You get all the crunch of fried chicken but baked in the oven! No deep frying required.
- Quick and easy: All you need are a handful of simple ingredients and basic prep, and it’s ready in no time for an easy weeknight dinner.
What people are saying:
“WoW – Absoltely FanTAStic!!! A random search on Google led me to your site and after seeing the huge numbers of high ratings, decided to give it a shot. SO GLAD I did – crispy yet juicy and spot on flavor. With a real feel of -22 in ND, this was Exactly what I needed. Highlight of my weekend 😁” Gabriella
Oven-Fried Chicken ingredients:
- Chicken breast: One batch of this recipe makes about 3-4 chicken breasts, or around one and a half pounds, cut into strips. One chicken breast equals about three strips, the way I cut them. You could also use tenders, thighs, or legs!
- Eggs: Coat your chicken with beaten eggs to help the coating stick more.
- Butter: Salted or unsalted butter is fine.
- Flour: All-purpose flour helps coat the chicken to produce a crispy exterior! You can swap with gluten-free flour if needed.
- Panko: Panko breadcrumbs give the chicken a crunchy, crispy coating. For a gluten-free option, you can use pork rind panko!
- Seasoned salt: This versatile seasoning goes with everything! I use Lawry’s brand, but feel free to use your favorite brand.
- Paprika: It isn’t spicy, but it adds depth of flavor, a slight sweetness, and lots of color. You could add a dash of cayenne pepper to make it spicier if you like!
How to make fried chicken in the oven:
This recipe is the best way to enjoy fried chicken at home! For the full list of recipe instructions, scroll down to the recipe card below.
- Whisk the eggs in a shallow dish. Mix the coating by combining bread crumbs, flour, and seasonings in another shallow dish.
- Coat the chicken by dipping each piece in the egg, then pressing it into the breadcrumb mixture. Bake the chicken until it’s golden brown and crispy.
Quick things to remember:
- Cooking time: Depending on the size and thickness of your chicken pieces, you may need to adjust the cooking time, so always check your chicken for doneness before diving in.
- Add oil: If the pan is dry when you flip the chicken, add a drizzle of oil, to the to ensure the bottom pieces of chicken get crispy.
How to store leftover chicken:
To refrigerate leftover chicken, allow it to cool on a wire rack or paper-towel-lined plate. Then transfer the cooled pieces into shallow, airtight containers. Store in the fridge for 3 to 4 days.
To freeze, place the chicken in a single layer on a tray in the freezer until frozen solid. Then, transfer the frozen pieces to freezer bags and store them in the freezer for up to 3 months.
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.
Why is my baked fried chicken not crispy?
While baking chicken isn’t always known for crispy results, this recipe really does deliver a crispy “fried” main course right out of the oven! Still, I wanted to add some tips that might help if you find that your chicken is not as crispy as you’d like.
- Use Dark, Non-Stick Pans. Dark pans heat to a higher temperature than light-colored pans, which will help with getting a crispy coating. Make sure the pan and butter are hot when you add the chicken.
- Use Butter, Not Cooking Spray. I know you might be tempted to bake the chicken with cooking spray instead of butter, but unfortunately, this just doesn’t work as well. The fat in real butter makes a lot of difference in crisping up the chicken! If you want, you can spray the other side of the chicken when you flip for extra insurance.
- Check when you flip: When you flip the chicken, you may find that the pan is a little dry. You can add more butter or oil to the pan to help crisp up the bottom of the chicken as it cooks.
- Serve with Care: As the chicken sits on a plate, the underside may get a little soggy from condensation. Therefore, I recommend serving immediately. If you’re not serving right away, place the chicken on a rack or a plate lined with a paper towel, or just keep it warm in a 225°F oven.
Make-ahead option:
You can make the breading mixture and bread the chicken pieces, and then “flash freeze” them on a tray in the freezer until frozen solid.
From there, transfer the breaded frozen chicken to freezer bags, and keep for up to 3 months frozen. There’s no need to thaw them before baking, but you will need to add more cooking time (around 2 to 5 additional minutes per side, depending on the thickness of the chicken).
Serving Suggestions:
When it comes to serving Oven-Fried Chicken, I like to go with classic, comforting sides, like baked beans and slow cooker mashed potatoes! If you want to add some veggies, you can’t go wrong with some glazed carrots.
Every once in a while, I like to go for something more indulgent and make my cream cheese mashed potatoes!
More baked chicken recipes:
- Baked Chicken Wings — perfect for a party!
- Baked Chicken Breast — SO juicy.
- Baked Chicken Thighs — perfectly crisp skin.
- Baked Chicken Drumsticks — the kids love these!
The Best Oven-Fried Chicken
written by Ashley Fehr
Ingredients
- 2 eggs
- 1 cup panko bread crumbs
- ¾ cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 teaspoons paprika
- ½ teaspoon pepper
- 2 pounds boneless skinless chicken breasts, , cut into strips (about 3 or 4 breasts)
- ¼ cup unsalted butter, plus more if needed
Instructions
- Preheat the oven to 425°F.
- In a shallow dish, whisk the eggs.
- In a second shallow dish, combine the bread crumbs, flour, seasoning salt, paprika, and pepper.
- Coat each piece of chicken in the egg, then in the bread crumb mixture, pressing on firmly to adhere. Place the chicken on a plate and repeat until all the chicken is coated.
- To a rimmed baking sheet, add the butter and put the pan in the oven to melt the butter. (You want the pan to get hot, but be careful not to burn the butter.)
- Place each piece of chicken on the hot pan, leaving a good amount of space in between. Bake for 20 minutes, flipping gently halfway through, or until cooked through and a meat thermometer inserted into the chicken reaches at least 165°F and the coating is browned. If necessary, add another dab of butter when flipping.
- Remove from pan and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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rodianne says
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!
Ashley says
Glad you liked it! If you find it too greasy, just add a little less butter to the pan.
Janet says
I wonder how this would work using Panko instead of flour. Any thoughts? Thanx
Ashley says
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 🙂
April Williams says
Do you have nutrition facts on this recipe?
Ashley says
I don’t unfortunately. You can always plug it into something like Spark Recipe calorie calculator and let it do the math.
Amanda says
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?
Ashley says
It just sounds like the coating didn’t adhere well enough. Next time you could try soaking the chicken in milk for a bit first, and then tossing it with the seasoning mix. That might help!
Stephanie says
I plugged it into recipe calculator by sparkpeople at https://recipes.sparkpeople.com/recipe-calculator.asp and it came to around 300 calories per serving. Add a yummy low calorie salad or some mashed cauliflower and you’ve got a meal for under 500 calories which I would consider a win for a fried chicken dinner!!
Ashley says
That’s good to know Stephanie! Thanks!
Mike Wallace says
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.
Ashley says
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.
Jennifer says
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.
Ashley says
I’m so glad to hear it! I love hearing how recipes turn out for everyone 🙂
Jessica Desarro says
I have seen a recipe pretty much identical to this but it said to soak the chicken in whole milk before coating in the flour mixture. Thoughts on this?
Ashley says
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!
sue patton says
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!!
Ashley says
Thanks for those tips Sue! I might have to do some experimenting and test out some different methods 🙂
Annemiek says
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.
Ashley says
There is quite a big difference between 6-8 tablespoons and 6-8 cups, but yes, you could definitely just make the seasoning and cook it in a bit of olive oil!
Cathy says
It turns out crisp and not the least bit greasy. The butter makes it perfect! Wonderful flavor. Loved the recipe, thank you!!!
Ashley Fehr says
Thanks Cathy! It’s always a favorite here when we make it!
Tiffany says
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?
Ashley says
Hi Tiffany — you would put it on the pan in the oven. See Step 1.
Amanda says
This is a family favorite at my house. Has a great flavor!
Ashley says
Glad to hear it Amanda!
Pat says
What type of flour? Self rising or all purpose?
Ashley says
All-purpose
Lynnette Shimmin, RN/BSN says
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!
Jessica says
My husband would love these – I’ll have to give them a try 🙂
Ashley says
You definitely should! It’s a favorite around here 🙂
patty says
Hey, was just wondering which brand of seasoning salt you used. Thanks!
Ashley says
I use Lawry’s! 🙂
Sherry says
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
Ashley says
Thanks Sherry! I’ll definitely do that!
Lori Hart says
Delicious! I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link https://bit.ly/1jTkCXF. Have a wonderful day!
Ashley says
Thanks Lori! Does the party go live tonight or is it already?
Jill says
My kids would love this. Pinned to try!
Ashley says
Thanks Jill! I’d love to hear what you think!
Lizzi says
We love fried chicken here at home and I haven’t come across a baked version that my family likes. Excited to try this!
Ashley says
Let me know how you like it! We love the flavour 🙂
Ryan says
won’t this create a mess in the oven with the butter spatters?
Ashley says
I didn’t notice much of a mess. There isn’t a lot of butter sitting on the tray (just a thin layer) so I think that helps.
Champagne says
My butter burnt! Where did I go wrong?
Ashley says
I haven’t ever had that happen! I wonder if your oven is hotter or maybe your pan darker? I’m not sure why it would do that.
Anna says
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 🙂
Ashley says
I do too Anna! And I find when I have gone there, you could so much costing and very little chicken.
Mallory says
Love the healthier take on the classic. I’m with with you, if I’m gonna eat grease it’s gonna be a hamburger.
Ashley says
Definitely! Thanks 🙂
Jill says
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.
Ashley says
Hi Jill — thanks for sharing! I’ve actually never tried using corn flakes — I just might have to!
mc says
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.