The BEST Oven-Fried Chicken

Prep Time 15 mins
Total Time 35 mins
Servings 6 servings

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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.

crispy oven fried chicken on a plate lined with parchment paper.
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This recipe has been updated and republished since its original debut in 2014.

Table of Contents
  1. Perfectly Crispy “Fried” Chicken in the Oven
  2. What You’ll Need to Make Oven Fried Chicken
  3. How to Make Oven Fried Chicken
  4. Why is my baked chicken not crispy?
  5. Can I make this ahead?
  6. Serving Suggestions
  7. How to Store and Reheat Leftovers
  8. The Best Oven-Fried Chicken Recipe
  9. More Favourite Chicken Recipes

Perfectly Crispy “Fried” Chicken in the Oven

I seriously love chicken.

Whether it’s One Pot Chicken Lo Mein, Caprese Chicken and Rice, or this simple Slow Cooker Chicken Breast… you name it, we love it.

This year, since I really got into using my Instant Pot, I’ve been especially enjoying making chicken breasts in there (check out my tutorial on how to cook chicken breasts from frozen!). But one thing the Instant Pot cannot do is produce crispy, oven-fried chicken.

And that’s why we’re here 🙂

This oven-fried chicken breast recipe is perfectly crispy and juicy, without fail. It captures that KFC, special-herbs-and-spices flavour, without all of the deep frying and processed ingredients that go into the fast-food version.

Most of all, this is a recipe our family loves, and 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 daughter! 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).

close up image of baked fried chicken split in half.

What You’ll Need to Make Oven Fried Chicken

For this recipe, I use chicken breast, but you could substitute chicken thighs, chicken tenders, chicken wings, or even legs. The seasonings and crispy coating are always delicious! Just remember that the cooking time will vary according to the cut of chicken.

ingredients needed for baked fried chicken on white background.
  • 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.
  • Butter: Salted or unsalted butter is fine.
  • Flour: All-purpose flour, or you could use gluten-free flour if you prefer.
  • Panko: Panko breadcrumbs give the chicken a crunchy, crispy coating. Original or pork rind panko are fine.
  • Salt and Pepper
  • Seasoned Salt: This versatile seasoning goes with everything! I use Lawry’s brand.
  • Paprika: Made from dried, ground peppers, paprika isn’t spicy, but it adds depth of flavor, a slight sweetness, and lots of colour.

How to Make Oven Fried Chicken

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. The safest way to do this is with a meat thermometer. The chicken should reach 165°F in the thickest part.

  1. Get the Oven and Baking Sheet Ready. To get started, preheat your oven to 425°F. Line a large, rimmed baking sheet (10×15) with parchment paper, and brush the butter over the surface of the parchment. It might seem like a lot of butter, but that’s fine. It will help to crisp up the chicken coating!
  2. Bread the Chicken Breast Pieces. Combine the flour, panko, seasoned salt, salt and pepper, and paprika in a large paper or zip-top bag. Add the chicken to the bag, and shake the bag to coat the chicken pieces. 
  3. Bake. Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake the chicken for 10 minutes, flip carefully with a spatula, and bake for another 10 minutes. (Note: if the parchment is dry when you flip the chicken, add a drizzle of oil, to the to ensure the bottom pieces of chicken get crispy.)
  4. Check for Doneness. Check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done, but not overdone and dry. If it’s not yet up to temperature, bake for another 4-5 minutes at a time, until it’s cooked through

Why is my baked 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.
  • Use Moist Chicken. I keep my chicken breasts in the freezer, and then thaw them in the fridge. So they’re quite moist when it’s time for me to bread them, and a lot of the coating sticks to them easily. If you’re working with fresh chicken breasts, you’ll want to soak them in milk first (or buttermilk, which adds great flavour!).
  • 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 need a healthier substitute, try margarine or reduced calorie margarine.
  • Watch the Parchment: When you flip the chicken, you may find that the parchment paper is a little dry. I recommend drizzling more butter or oil onto the parchment 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, a plate lined with paper towel, or just keep it warm in a 225°F oven.
close up image of oven fried chicken piece on a fork.

Can I make this ahead?

Yes! 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 cook 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 breast, I like to go with classic, comforting sides. Here are some of our family favorites:

  • Glazed Carrots: These simple Honey Glazed Carrots are made with honey, brown sugar, butter, and garlic. They add a sweet touch to the dinner table, and go perfectly with crispy, well-seasoned chicken.
  • Mashed Potatoes: These easy, creamy mashed potatoes come together in the slow cooker, which makes them almost completely hands-off! Try Slow Cooker Mashed Potatoes once, and you may just find yourself making them every week! (Looking for something even more indulgent? Try my Cream Cheese Mashed Potatoes)
  • Baked Beans: A beloved potluck favourite, sweet and savory Instant Pot Baked Beans come together quickly, but taste like they simmered all day.

How to Store and Reheat Leftovers

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 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.

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The Best Oven-Fried Chicken

4.76 from 136 votes
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 376cal


  • 2 lbs chicken breasts (about 3-4) cut in strips — I get about 3 out of one breast
  • 1 cup buttermilk (optional)
  • 6 tbsp melted butter
  • ¾ cup flour
  • ½ cup Panko breadcrumbs
  • 1 tbsp seasoning salt I use Lawry’s
  • ½ tsp pepper
  • 2 tsp paprika


  • Cut chicken breasts into thick strips and soak in buttermilk.
  • Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10×15) and brush butter over the parchment. It might seem like too much butter, but you need it to crisp up the coating!
  • Combine flour, Panko, seasoning salt, paprika and pepper in a large zip-top bag. Add the chicken and shake to coat **
  • Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)
  • Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
  • Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.


*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.
** OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in a little bit of milk or buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step.

Nutrition Information

Calories: 376cal | Carbohydrates: 18g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1508mg | Potassium: 661mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
Keywords baked breaded chicken, baked crispy chicken, baked fried chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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  1. Gina says

    I tried this last night and it was SO good! I soaked the chicken in the buttermilk for a couple of hours before baking and used 5 T of butter on the pan (as Ashley said I couldn’t bring myself to use a full half stick because it seemed like a lot). At the end, I broiled it a couple of minutes to crisp up the coating a bit. I wouldn’t describe it as crispy but it wasn’t soggy and it was delicious, like the best version of KFC!

  2. Mariani Salmon says

    for best results use a cast iron skillet that has preheated in the oven. Chicken pieces should sizzle when you place the chicken. This may solve the soggy problems mentioned above. Might need to reduce the cooking time a little. I use thighs and legs with skin and bone in and cook 20 minutes a side. For skinless, boneless breast will cook quick – 6 mins a side?

  3. Laura says

    Add some cornstarch to the flour mixture and a bit of good seasoning zesty Italian and ranch dry packet, garlic powder and onion powder.
    The seasoning makes the flavor of KFC extra crispy chicken and the cornstarch makes it crispy!

  4. Kristie G says

    One of my family faves! I sub olive oil for the butter most of the time and it turns out great! It seems a few of the comments expect this to be crispy, but think of it more like original recipe KFC not extra crispy 😉

  5. Leslie Bailey says

    Hi, I definitely want to try this recipe! The instructions say 425 degrees but the video says cook at 450 – I’m assuming 450 but want to confirm.

    Thank you!

    • Ashley Fehr says

      Hi Leslie! Technically either will work, 425 will just take a little longer. The recipe is written with 425 degrees in mind, it is the video that has the error, but either will work.

  6. Ieuan says

    You say “there will be a little extra butter, but you need it to crisp up the coating”, but then you never mention using it.

  7. Lori Edwardsen says

    I’m not sure if I commented before, wanted to let you know that this is the third time I’ve made the chicken, and it truly is the best. My husband, a former KFC person, loves it, granddaughter wants it weekly for dinner. Thank you!

  8. Marie says

    I have Not made it yet. I will as soon as I can for my Family up North. I know they will enjoy it. And I will let you know as soon as I do. Thank You again for a Great Recipe. Take Care and Be Safe. Marie in Fl 🌴

  9. Leslie Thilges says

    Tried this for an easy Saturday night dinner, and it was a huge success! My husband raved about it, and my college student daughter actually said it was really good (she hasn’t liked a single oven-fried chicken – before now).
    This will definitely be added to my menu lineup on a regular basis. I served it with barbecue sauce and sweet and sour sauce, although it was good enough to eat by itself. Thank you!

  10. Tracey Pharris says

    Worked great for me! Soaked in buttermilk for about 15 min…. used foil with butter instead of parchment… cooked at 450 10 min on each side… came out perfect! Made a little too much… any suggestions on reheating?

  11. Iain Gunn says

    Haven’t tried this exact recipe, but similar. I now use my air fryer to achieve best results. Extra crust add a little backing powder and or baking soda.

  12. 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.

  13. 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.

  14. 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.

  15. 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.

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