This is the BEST Oven Fried Chicken recipe! It comes crispy right out of the oven, is much lower in fat and made with lean chicken breast. It takes just like KFC but it’s baked instead of fried! Includes step by step recipe video.
I seriously love chicken.
I love chicken every way: in pasta, on the grill, in rice, in tacos, in cupcakes (say what?!)…. you name it, we love it.
Since I really got into using my Instant Pot at the beginning of the year, I especially love making chicken breasts in there (check out my tutorial on how to cook chicken breasts from frozen!).
But one thing it cannot do is crispy, oven fried chicken.
And that’s why we’re here 🙂
Maybe this surprises you, but I can’t remember the last time I ate deep fried chicken.
Maybe for some of you that seems really sad.
It’s honestly not something I really long for, but what I do love about KFC is that incredible spice blend. This oven fried chicken is the closest I’ve ever come to KFC at home. It’s a recipe our family loves (and lots of you love!), and one that we make over and over again!
The last time I made it, it got rave reviews from our newest taste tester — our 10 month old girl! I know it’s a good one when she bounces up and down in her high chair, saying, “Mmm, mmm, mmm!” and becoming upset when it’s not on her tray fast enough.
How to Make Oven Fried Chicken:
This recipe is for oven fried chicken breast, and although you can use the same coating recipe for chicken thighs, chicken tenders, chicken wings or legs (do — it’s delicious!), the cook time will vary according to the cut you use.
The cooking time will also depend on the size and thickness of your chicken, so be sure to always check to make sure your chicken is done before diving in. The safest way to do this is with a meat thermometer. You want to ensure the chicken has reached 165 degrees F in the thickest part.
How to get truly crispy Baked Fried Chicken!
I know some people have had issues with sogginess, so I wanted to follow the recipe exactly as written, once more, and make sure there are no issues with the recipe. We had no issues with the coating falling off or sogginess, so I wanted to add some tips that might help:
- Use dark non-stick pans — this will help with getting a crispy coating as they heat to a higher temperature than light coloured pans.
- I keep my chicken breasts in the freezer, then thaw them in the fridge. They are quite moist when I stick them in the bag with the coating, and I have no trouble getting it to stick. If you’re working with fresh chicken breasts, you’ll want to soak them in milk first (buttermilk adds great flavor!).
- I know you might be tempted to bake the chicken with cooking spray instead of butter. This will not work as the coating needs some fat to make it crispy and golden brown. If you need a healthier substitute, try margarine or reduced calorie margarine.
- I cook pretty much exactly 10 minutes per side. Again, check the internal temperature to be sure, but be sure not to overcook it or it will not be juicy!
- As the chicken sits on a plate, the underside got a little soggy. Therefore I recommend serving immediately, and if it is going to be sitting on a plate for any length of time, lay it on some paper towel or place on a wire rack to keep it from getting soggy.
- To reheat oven fried chicken, place chicken pieces on a wire rack on a baking sheet and place in the oven at 250 degrees just until heated through.
The Best Oven-Fried Chicken
written by Ashley Fehr
Ingredients
- 3-4 chicken breasts about 1lb, cut in strips (I get about 3 out of one breast)
- 4-5 tbsp melted butter
- 3/4 cup flour
- 1/2 cup Panko breadcrumbs
- 1/2 tsp salt
- 1 tbsp seasoning salt I use Lawry’s
- 1/2 tsp pepper
- 2 tsp paprika
Instructions
- Preheat oven to 425 degrees F. Place a large piece of parchment paper on the rimmed baking sheet (10x15x1″) and brush butter over top (there will be a little extra butter, but you need it to crisp up the coating!)
- *NOTE: If you’re working with fresh chicken breasts, you will want to soak them for 15-30 minutes in milk or buttermilk before coating. This will help the coating to stick. I use frozen, thawed chicken breasts so they are already very moist on the outside.
- Combine all ingredients besides chicken and butter in a large paper or ziploc bag. Add the chicken and shake to coat.
- OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in a little bit of buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step
- Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a pair of tongs, and bake another 10 minutes.
- Be sure to check to make sure your chicken is cooked (165 degrees F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.
- Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225 degree F oven.
Notes
Nutrition Information
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Alexis says
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.
Ashley Fehr says
Thanks Alexis! I’m glad you came back to let me know! (I do love hearing how it turns out!)
Jana says
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!
Ashley Fehr says
I’m so happy to hear that! Thanks for leaving a comment!
Ashley Fehr says
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!
Jen says
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.
Ashley Fehr says
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.
Whitney says
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!!!
Ashley Fehr says
Oh awesome! I’m so glad to hear that! Thanks for coming back and leaving a comment 🙂
Kate says
I followed this recipe exactly including the tips and it still came out soggy 🙁
Ashley Fehr says
Sorry to hear that! I’ve never had that issue before and I’ve made the recipe many times
Patricia George says
Why does your video say to cook at 450 degrees, and your written recipe says to preheat at 425 degrees? I don’t see how an error like this was overlooked? Which temp is correct?
Ashley Fehr says
Sorry! I would go with 425. To be honest, I probably use both temperatures at different times — you can go a little higher and bake a little less or vice versa. As long as you keep an eye on it so it isn’t overdone it should be okay! Thanks for pointing out the error.
June Trebek says
“I don’t see how an error like this was overlooked” – What a snarky way to ask a question…as if you’ve never overlooked something! Sheesh!
Jackie O says
What a rude comment.
Janice W says
The best recipe for oven backed chickenI have served to two fussy boys. It was perfect as it was written.
Ashley Fehr says
I’m so glad to hear that Janice!
Wanda Bridges says
Try placing a brown paper bag or some sheets of newspaper under your paper towels! It always seems to pull the butter/grease away from the chicken whether you fry or bake! This works for me. Hope it works for you!
Ashley Fehr says
That’s a great tip!
Marie Czarnecki says
Pam stop being Negative!!! When you dip and roll in panko you need to press the Panko so it will adhere to the chicken!!
Ashley Fehr says
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.
Laurie Breen says
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
Kitty says
Made this tonight exactly as the recipe says and it was delicious!!!
Ashley Fehr says
I’m so glad to hear that Kitty! Thanks for leaving a comment!
Star says
Can you use normal bread breadcrumbs instead of the japanese style ones?
Mike says
Everyone…if you add a package of dried Ranch Dressing you will have the KFC chicken recipe……Dont repeat it….
jay aich says
If you’re cooking at home, why not use ingredients you can control instead of using industrial flavourings?
Make your own ranch dressing seasoning …
Ashley Fehr says
Yes, definitely! The Panko crumbs will give it extra crunch though so I wouldn’t recommend it unless you don’t have a choice.
Jenna says
Could you please tell me what type of pepper powder it is you’re mean to use? Chili pepper or black pepper? Thank you in advance
Ashley Fehr says
Sorry! Just black pepper
Jenna says
Thank you! Also do you cook yours in a hot air oven or just a normal over and under heated oven? Thank you in advance
Ashley Fehr says
I just cook mine with the bottom element, but if you have a convection oven I’m sure that would work too! You may just have to adjust cooking time
Amanda Cordero says
Have you ever actually fried this chicken recipe? Just curious if it taste good fried instead of oven baked. I made this recipe the way it says and turned out great! but my husband likes it fried as well.
Ashley Fehr says
So happy to hear that! I’ve never fried it, but I’d love to hear how it turns out if you do! I imagine it would work just fine.
Joyce says
Is Panko crumbs the way to go if your trying to lose weight I eat a lot of chicken & fish ?
Ashley Fehr says
Well no crumbs at all would be even better, but this is still a healthy meal even so 🙂
rawbar says
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).
Ashley Fehr says
Thanks! You can definitely up the coating if you like! Here we like to keep things as simple as possible 🙂
Stanley Strickland says
How does this work with regular skin chicken, thigh and leg pieces.
Ashley Fehr says
I have actually never tried it! I assume it would work well but you may have to cook longer, just use a thermometer to check.
Donna says
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.
Ashley Fehr says
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!
Nancy says
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
Ashley Fehr says
Hi Nancy! Not a goofy question at all — I will have to update the recipe! Yes I use boneless, skinless chicken breasts.
Lys says
Hi Ashley,
Is there any substitute for seasoned salt?
Thanks 😀
Ashley Fehr says
You can make your own, but I’ve never tried it! Here is a recipe that claims to be a copycat for the brand I use: https://www.food.com/recipe/copycat-lawrys-seasoned-salt-17051
debs says
Far too much salt. And never give this to a ten month baby!
Ashley Fehr says
Thanks for sharing your opinion! We enjoy it just the way it is 🙂 Feel free to adjust the recipe to your tastes.
Ashley Fehr says
I’m sorry to hear that! It works for me every time.
Em says
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!
Ashley Fehr says
Hi Em! That’s a great point! The pan I usually use is about 10×15″ and 1″ deep. I would say the butter on the point should thoroughly cover it, but doesn’t need to be too deep. Let me know how it goes!
Em says
Thanks so much for taking the time to reply, I’ll definitely keep you posted!
Ashley Fehr says
No problem! Thanks!
Krystal says
How long should it cook for?
Ashley Fehr says
The cook time is right in the recipe
Marie Czarnecki says
@Em: Get a life, try deep frying. Do you have anydecent cook books??? Go relate to them..
Ashley Fehr says
Not everybody likes deep frying — that’s okay! All that matters is that you find what works for you.
Shelley says
Best chicken I’ve ever made!! I hate chicken I have to force myself to eat it but not this one 🙂
Ashley Fehr says
Thank you so much Shelley! And thank you for coming back to leave a comment!
mc says
gravy!
Amber says
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
Ashley Fehr says
Hi Amber! No, the seasoning mix hasn’t changed. I’m not sure how that would have happened!
Loopst says
What are Panko breadcrumbs please?
Ashley Fehr says
They are a Japanese style bread crumb that is a bit larger and gives a great crispy texture — you should be able to find them at any grocery store!
Marie Czarnecki says
@Loopst: They are Asian bread crumbs, you can get in any grocers in the Asian isle..
Loops says
What are Pablo breadcrumbs?
Susan says
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!
Stephanie says
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!
Ashley Fehr says
Hi Stephanie! So happy to hear that! I’m glad you enjoyed it!
Eric says
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.
Ashley Fehr says
Hi Eric! That’s a great point! I usually use frozen chicken that’s been thawed, so it’s pretty moist to begin with but maybe not the same. Good point!
Helen says
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!
Ashley Fehr says
That’s a great tip Helen! Ours never lasts very long so it doesn’t get soggy, but I love the cooling rack at 200 degrees tip — great for keeping it warm and crisp a little longer!
Helen says
🙂
Marie Czarnecki says
Helen: I cook chicken all the time, oven or deep fry, my chicken is never soggy on a plate or paper towels . Don’t know what you ar or how you are cooking chicken!!
Ashley Fehr says
It does get soggy on the bottom if left sitting — an easy solution is just to eat it right out of the oven! 😉 Haha
Stacy says
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!
Ashley Fehr says
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!
Leon says
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!
Ashley Fehr says
Hi Leon! Thanks for those notes! Glad you liked it!
Charles says
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!
Ashley Fehr says
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.
Ashley Fehr says
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.
Marie Czarnecki says
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.
Ashley Fehr says
Thanks Marie! It’s hard to say why some things don’t work for some people, but there are lots of different things that could be happening. It all just takes practice!
Sharon says
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.
Sonia says
I wasn’t expecting the chicken to turn out to be anything like the pics…..rarely does ? BUT did this surprise me!!!! The BEST chicken I have ever had, I mean the BEST!!!!!! Thank you!
Ashley Fehr says
That’s awesome! I’m so happy to hear that! Thanks for coming back and letting me know!
Catalynn says
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 🙂
Laurie Rae says
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.
Ashley Fehr says
Haha! I love that! Thank you so much for sharing Laurie!
Shannon says
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!
Ashley Fehr says
Thanks Shannon! So glad to hear it was enjoyed!
Holly Prince says
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.
Ashley Fehr says
Thanks for coming back and commenting Holly! I’m so glad to hear it turned out well!
cindy says
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
Ashley Fehr says
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.
Melissa says
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!
Ashley Fehr says
Thanks Melissa! I’m so happy to hear it turned out for you!
traci says
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???
Ashley Fehr says
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!
traci says
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!
Ashley Fehr says
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!
Patti says
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. 🙂
Stacey says
Ok, so it tasted really good!!! My house stinks like burnt butter but the end result was delicious.
Ashley Fehr says
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?
Stacey says
I followed this recipe exactly and all it did was turn my smoke detectors on 🙁 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.
Ashley Fehr says
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.
Helen says
At 425 degrees, your oven has to be pretty clean as well, or you may set off smoke alarms.
Angela says
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! 🙂
Ashley Fehr says
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!
Kahla says
Hi I want to try this tonight and I am wondering if I could use foil on the baking sheet?
Ashley Fehr says
You can try! I never have, and I’m not sure if you’d get the same crispiness or not with the foil. If you try it, I’d love to hear if it worked out for you!
Ann says
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!!
Ashley Fehr says
Thanks Ann! I’m so glad to hear you guys liked it! It’s one of our favorites too 🙂
Ann says
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!!
Ashley Fehr says
Wow! That is a pretty big compliment! I hope you found me here, too Ann — and I hope you love the cookies as much as we do!
Amanda says
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.
Ashley Fehr says
You definitely can! If you’re doing 20 tenders, I would probably double the flour mixture just to be safe, or at least do 1.5 times the recipe.
Beth says
Am I the only one whose butter burned in the oven while preheating???
Ashley Fehr says
I’ve never had that happen Beth — sorry!
Kathleen says
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!!!!!
Ashley Fehr says
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!
Barbara says
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.
Ashley Fehr says
I’m glad you liked it Barbara! Let me know which way you like better!
Grace says
A new family favorite! Thank you so much for the recpe.
Robin Straley says
Could a black iron skillet work too?
Ashley Fehr says
Yes a cast iron skillet would work great!
GiGi Eats says
Mmmm! I have done this with coconut flour with great success! 😀
Lindsay says
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.
Ashley Fehr says
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 🙂
Ashley says
These look good. I might try these soon.
Ashley says
Great! Let me know how you like it 🙂
Adam C says
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?
Ashley says
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!
Brittany Green says
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!
Ashley says
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.
Rox says
Can I use olive oil or coconut oil in place of butter?
Ashley says
I’m not sure as I have never used either as a substitute. I’m not sure what they do at high oven temperatures. If you try it be sure to let me know!
Lauri M says
I use 1/2 butter and half Crisco oil. Turns out great!
naila says
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!
Ashley says
That’s awesome Naila! I’m so glad to hear it!
Emily Flippin Maruna says
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!
Ashley says
The coconut milk is a great idea! Thanks Emily!