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The Best Oven Fried Chicken Recipe (Baked Fried Chicken)

Prep Time 15 mins
Total Time 35 mins
Servings 4 servings

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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.

crispy oven fried chicken on a plate lined with parchment paper and title in black text

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 ๐Ÿ™‚

crispy oven fried chicken on a grey plate lined with parchment paper and one piece cut in half

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.

three pieces of oven fried chicken on a grey plate lined with parchment paper sprinkled with parsley

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.
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The Best Oven-Fried Chicken

4.7 from 50 votes
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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cuisine American
Course Main Course
Servings 4 servings
Calories 317cal


  • 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


  • 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.


*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 Information

Calories: 317cal | Carbohydrates: 24g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 2290mg | Potassium: 379mg | Fiber: 1g | Vitamin A: 945IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
Keywords baked chicken, chicken breast, crispy chicken, fried chicken breast

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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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Reader Interactions


  1. 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. Canโ€™t wait to try these look delicious

  2. 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.

  3. 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!

  4. 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!

  5. 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!

  6. 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…

  7. 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.

  8. 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?

  9. 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!

  10. 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

  11. 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!

  12. 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.

  13. 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.

  14. SR says

    We’ve made these many times over the years and I found myself looking for those instructions, as well. I was confused by mention of parchment paper and whatnot. You should definitely add those instructions back for people like me who need a reminder of the prior technique.


    • Ashley Fehr says

      I am actually not sure which instructions you speak of — this is the way we’ve made it for quite some time! You are free to go without parchment, but it does help to prevent sticking and ensures the chicken flips easily.

  15. Rosie says

    The butter is brushed on the parchment paper, but says you need the rest to crisp the chicken. Mine turned out soggy and looks terrible. Can’t find a place to comment, so I put it in a reply.

    • Ashley Fehr says

      I’m so sorry it didn’t work out for you! With a dark pan and high oven temperature, it shouldn’t be soggy and I’m sorry that was the result for you. If you remove it from the oven to a plate with no paper towel or wire rack, it does quickly become soggy as it sits so you do have to be careful about that.

  16. Stephanie says

    I am hoping to make this tonight. I have been reading through comments and saw some concerns over soggy coating after cooking. I will be using a dark cooking pan. Would it be okay to cook it on a rack so that its elevates and not sitting directly on the pan or does it need to be directly touching?

    • Ashley Fehr says

      You know, I haven’t tried cooking on a rack. My concern is that you wouldn’t have the butter to crisp up the coating. You need a bit of fat on the coating to make it crispy, otherwise the flour just bakes. I think if you wanted to bake it on a rack you’d need to drizzle with butter or something like that.

      • Duska says

        Could you place it on a rack after cooking with paper towels underneath to catch drips. That is how I even do actual fried chicken. It’s a hit around here, and my girls have picked up the technique.

  17. Melanie says

    My daughter tried this, but after 10 minutes, when she went to flip them, there was no coating left on the bottom. So only one side ended up crispy. I will have to give it a try next time and see how it turns out.

  18. Donna says

    Your Recipe Instructions say to set oven temp. and cook at 425 degrees, but your video says to cook at 450 degrees. Which is the correct temp.?

  19. Arie B says

    Great and simple recipe! Thanks for sharing this!! Iโ€™ve tried it twice and I would like to have it without a strong buttery taste. Do you recommend any other oil/grease besides butter?

  20. Wendy says

    Have tried this multiple times (with soaking the chicken in buttermilk before breading) and each time does not disappoint. I did, however, change the amount of salt (personal preference) but the flavor is outstanding. So deliciously simple and quick. Thank you for sharing.

    One question though… were the recipe instructions changed recently? I could have sworn the directions were to melt the butter in a preheated pan and once the butter was melted, to add the breaded chicken. Now I see it says to line a pan with parchment paper and brush that with melted butter before adding the breaded chicken. I don’t remember seeing those directions before.

    • Ashley Fehr says

      Hi Wendy, you’re right! I did update them because I found that adding the melted butter to the pan before putting in the oven was easier. But you can definitely do it either way!

  21. Michele Winslow says

    I have a breading similar to yours which I make in large batches, then store in the veggie bin. Then I just take out what I need. Made a mistake the other day, and the better half said to throw out the chicken but keep the breading. As in your recipe, I soaked the chicken in milk for about 30 minutes, then melted butter. I mistakenly breaded the chicken before putting it in butter. Soooo, I breaded then put in butter, then re-breaded chicken. Poured the leftover butter on the bottom of the tray, then baked. Got a nice crunchy crust I had also added some extra Panko to the mix. But must admit, the mistake came out just right.

  22. Linda says

    I don’t have a dark baking pan only stainless steel. How would I adjust for baking? Also, if using a cast iron pan..would you prepare the recipe the same and put in the oven?

    • Ashley Fehr says

      If your options are stainless steel or cast iron, I would definitely do cast iron! I think it will turn out crispier that way ๐Ÿ™‚ For stainless steel, you may want to raise the oven temperature 15-25 degrees.

  23. Arlene M. Puliafico says

    This is a five star “keeper” recipe. I added a bit of poultry seasoning to the flour, etc. I took the chicken out of the pan as soon as it was cooked, no sogginess what so ever. This recipe reminds me of an old Amish recipe that I use to make years ago, only this one is easier and tastier. Thank you for sharing, Best regards, Arlene P.

  24. Sonia says

    Have you tried anything like this with fish? Iโ€™m looking for oven fried fish recipe, what type of fish would you recommend if I was going to attempt this? Thanks

  25. SJ Emmons says

    Had to leave a comment to say I tried this for the first time and it was so easy and delicious ?

    Definitely a worthy substitute for KFC…

  26. Megan says

    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!

  27. Fay says

    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 ??

  28. YQ says

    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!

  29. Willb says

    Trรจs trรจs bonne recette !
    Very good recipe, I just had to translate 425ยฐF in C ( 220 ). It was so delicious.. Thank you very much for this amazing recipe ๐Ÿ™‚
    Greetings from France ~

  30. Victoria says

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

  31. Jana says

    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!

    • Ron says

      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.

      • Ashley Fehr says

        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.

  32. Susan says

    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!

      • Carol says

        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?

        • Ashley Fehr says

          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!

          • Melissa says

            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

          • Ashley Fehr says

            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!

          • Jill Butler says

            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?

          • Ashley Fehr says

            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.


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