The BEST Oven-Fried Chicken

Prep Time 15 minutes
Total Time 35 minutes
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. No deep fryer needed!

a piece of oven fried chicken on a fork with chicken beside it on a plate.

Can’t get enough crispy chicken recipes? Try this Crispy Chicken with Basil Cream Sauce, Parmesan Crusted Chicken, or Air Fryer Fried Chicken!

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.
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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

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Oven-Fried Chicken ingredients:

ingredients needed for oven fried chicken in bowls and plate.
  • 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.
large baking sheet full of oven fried chicken.

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.

a plate filled with oven fried chicken with parsley behind.

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.
close up image of oven fried chicken piece on a fork.

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:

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The Best Oven-Fried Chicken

4.85 from 454 votes
This Oven-Fried Chicken has all the crispy, golden crunch of traditional fried chicken but is baked instead of fried! With a seasoned panko coating and juicy, tender chicken, it's a family favorite that's easy to make.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 376cal

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.

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.
 
** OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in the egg again, and coat once again in the bread crumb mixture. You would need extra coating mixture for this step.
 
February 11, 2025: this recipe has been updated to ensure more reliable results. The seasoning was not changed. I have simply swapped the buttermilk for beaten eggs for better adhesion, and removed the parchment paper. You can see the original recipe here.
 

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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Comments

  1. Youko says

    I did this, but subbed out the milk for egg when I was double dipping my strips and butter with olive oil. Worked out pretty great!

  2. Cynthia taffet says

    Hi. I want to try this. Can you clarify the oven temperature. The video says 450 but the recipe says 425 degrees. Can’t wait to try these look delicious
    Cyn

  3. Kate says

    Tried this for the first time tonight, and the family loved it. However I think next time I’ll try the double-coating, as my coating didn’t stick as well as I thought it would (possibly because I made my own breadcrumbs and they were too soft.) I also used my own spices rather than the seasoned salt – I added some cayenne pepper and turmeric along with the paprika. (The turmeric gave it a nice color!)
    Thanks for a great recipe.

  4. Pat says

    Ok, this is not you said how to do it but…..

    Soaked my chicken strips in buttermilk then into the breading, back out and into a bowl if melted butter and back into the breading. Used my air fryer….so, so good! Just a tad salty this way so next time I will use less salt. Oh my goodness…loved it!

  5. Kara says

    So flavorful and juicy! I’m not a fan of frying foods (I always burn myself), so I love this method. My family all loved it!

  6. Tricia says

    I wanted to print and make this but then I saw the sodium as over 2,000mg! That is so high, is their a way to reduce this count or replace anything, maybe the seasoned salt for something else. I would like to try this out. Let me know. Thank you. Your blog is great I have tried maybe things from it.

    • Ashley Fehr says

      Thanks Tricia! The nutrition information will actually be significantly lower because there will be coating left over in the dish. It’s just difficult to estimate exactly how much will be left over. You can easily leave out the 1/2 teaspoon salt and it will still be flavorful!

  7. Michelle says

    This was really tasty! I made mine gluten free by using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Another company makes GF panko crumbs, but I just left it out. I might try it another time or a crushed cereal. Thank you for this recipe. It is a keeper for us. I didn’t use the regular salt…

  8. Sam says

    I’ll try this, minus the salt mine. A T of Lawry’s & a 1/2 t of table salt is.2320 mg. of sodium. I T of Trader Joe’s seasoning salt is 270 mg. of sodium & I’ll omit the regular salt & save over 2000 mg. of sodium.

  9. Duska says

    I just saw this today so have not made it yet. Sounds delicious, but I have a question. For another meal iI purchased b-less, s-less chicken breasts this week. Wonder if anyone tried them and other than time to coook, any change I should make?

  10. Darlene says

    I’d love to try this but the sodium is really high. Any recommendations on how I can cut back on the sodium level in this dish? Thanks!

  11. Jake says

    Read all the comments. Single dad tried it for my daughter. Cooked a little longer and omg it was delicious… made me look like a top chef.lol.

  12. Gail Plaskiewicz says

    I love, love, love, love fried chicken! However, most recipes for baked chicken usually have them coated in mayo or something like that which I don’t like at all! Yours doesn’t have any of that & I can’t wait to try this recipe! If it tastes like I think it will, I will be thanking you for life!

  13. Annette says

    Recipe mentions “have a little butter left over”, when is this extra used? Do you brush it on top of the chicken once it’s in the pan? Just wanted to make sure before I attempt to make. Sounds delicious and we love KFC so looking forward to trying.
    Thanks.

  14. Kelly says

    I agree with the instructions being different. I also dont remember the parchment paper and I think we melted the butter on the pan in the oven and then added the chicken? Also there wasnt panko. Not that panko is bad. But this recipe is different from before. It has been a couple years since I have made it. But I do have it in my fitness pal and the ingredients are different. It’s been seven in my pinterest. Maybe it somehow got changed.

4.85 from 454 votes (328 ratings without comment)

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