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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 🙂

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

4.54 from 60 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 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 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. Catherine Mutter says

    I didn’t have seasoning salt so I used buttermilk ranch seasoning and it was amazing!

  2. Aaliyah says

    I’m trying the recipe with chicken quarters, will I have to do anything differently while cooking?

    • Ashley says

      With bone-in chicken you’ll likely have to increase baking time. Just be sure to check with a thermometer for doneness!

  3. Craig Hood says

    All week long I’ve been telling my wife I’m going to make fried chicken, mashed potatoes, and biscuits for dinner one night. Once I found your recipe, I knew it was time. I made your chicken tonight and it was delicious. I did follow one of your alternative recipes: I added panko to the flour mix for extra crispness. This is a keeper. I’m sharing the recipe with everyone who will listen.

    • Ashley says

      I am so glad you liked it! It is the best oven version we’ve tried. The Panko is awesome, too! Thanks Craig 🙂

  4. Cindy says

    These are SO easy and they turned out perfectly! They had great flavor and we had no problem getting the breading to stick.

  5. Julie says

    I honestly was browsing the web for easy quick chicken recipes and followed your seasonings/time without putting too much thought into it and they came out perfectly! I did let them sit in the oven an extra minute or so after the last turn while I was getting something else ready to prolong the crispness. Thanks!

  6. Jessica says

    We just tried this recipe tonight! Although it was yummy, we didn’t have much of a “breading” on it. It was kinda of all washed off when we flipped it. I don’t think we had too much butter either. I’m thinking we may need to use an egg wash or something to help thicken the crust. Any ideas? My food didn’t look anything like yours. =( I’ll be trying it again but I’m going to try more of a coating!

    • Ashley says

      That’s strange Jessica. Sometimes food won’t release from a pan if the pan isn’t hot enough or wasn’t completely browned, so you could try increasing the temperature a bit or leaving it another minute or so. Do you think there was enough butter on the pan? I know some people have had luck with non-stick spray, but I find it doesn’t work for me, and unless there’s a good amount of butter I can’t get it to brown and it starts sticking. Was your chicken pretty moist before breading? I use thawed frozen chicken breasts, so I never need to soak the chicken first but it might be worth a shot if your chicken is pretty dry on the outside. I hope that helps! This is one of our favorites 🙂

  7. Ann says

    Bravo!! There were delicious I was missing a slight crunch like fried chicken but my goodness were these good I had no problems with the coating not sticking and I used chicken tenderloins and it worked perfect!! My one year old loved them too! Thanks for the delicious recipe!

  8. Samantha says

    Made this exactly by the recipe-also using dark, non-stick pan- and still turned out soggy :/ loved the flavor though.

    • Ashley says

      I’m so sorry it didn’t work for you! Glad you liked the flavor! If you can tell me more about how you made it maybe we can figure out some improvements.

  9. Arie D. says

    I have made this twice now, I have changed it up a bit on my second. I added twice the amount of paprika and seasoned salt, added a bit of cayenne as well. I also cooked it 15 min on each side. It perfect! The key for crispness is to let it cool off a bit. Thanks

    • Ashley says

      You must like things with a bit of heat! I think we prefer ours a little milder. I’m glad you found a way that you enjoy! Thanks for the comment!

  10. Lael says

    To prevent the chicken from getting soggy if you have to wait to plate it is to let it cool on a rack. The air can circulate and not get soggy.

    • Ashley says

      I really can’t say — I don’t think I’ve ever even purchased them! If you decide to try it, let me know how it turns out!

  11. A. Tomlin says

    I “fried” a whole cut up chicken. I melted a stick and 1/2 of butter in large baking pan. I then left space between pieces. Cooked 20 minutes and flipped and cooked another 20 flipped again for 5. It did turn out crispy. I seasoned the chicken with paprika, cayenne, garlic powder, pepper and salt and let sit a bit, I then seasoned flour. My family loved it. I used regular salted butter, but of course light butter would work too. I will be using this method again. Less messy and smelly in kitchen is always a plus. 🙂

  12. Debbie says

    Hi, I made the oven fried chicken last night. I followed the recipie exactly. I did not have a crispy chicken, I had soggy chicken pieces, some still had flour on them even after turning them over halfway through. I see other people had much better results. I’ve looked this over and over and did everything correct. Just don’t understand why mine didn’t turn out! I could taste the flour every time I took a bite. Any suggestions? Thank you!

    • Ashley says

      I would recommend more butter on the pan. You really need the butter to crisp up the coating. I’ve tried with non-stick and my chicken is still floury. If you had quite a bit of chicken on the pan there just might not have been enough butter to brown all the pieces, or if you used the smaller amount of butter. If you notice when you’re cooking them that the butter is all used up and the chicken isn’t browning, I’d add another couple tbsp to the pan as you’re cooking. Hope that helps!

  13. Lea says

    I made this chicken last night and I just HAD to comment. I was very skeptical about the outcome since it’s oven “fried” chicken and other oven fried chicken recipes i’ve tried always turned out very soggy and gummy. I was SO impressed with this chicken!! It blew my mind. It was crispy and had great seasoning! I think the key is to make sure you space out the chicken. I used a cast iron skillet and 2 dark pans to cook 4 breast. So good! Thank you!

    • Ashley says

      That’s awesome! Great tip on leaving space between — that’s super important! So glad you liked it 🙂

  14. sasha says

    Hi there! Great recipe! I was just wondering if there are any spices you would recommend instead of paprika? I just ran out tonight and am trying to use other spices I have round the house.

    Thanks very much!

    • Ashley says

      Hi Sasha! Thanks! That’s a tricky one, because there is so much paprika. You could try adding some cayenne, but cayenne is hotter so just be careful with it (unless you like things really spicy!). You could try a bit of cayenne and a bit of chili powder or cumin, but the chili powder and cumin will change the flavor significantly. I hope that helps! You could also try increasing the seasoning salt a bit and adding maybe 1/2 – 1 tsp cayenne.

  15. Barb says

    I followed the recipe to the T, and they were soggy! I had to put them in the broiler to try and crisp them up! The flavor was good but definitely NOT CRISPY! Don’t think I will make these again!!

    • Ashley says

      There are lots of reasons this can happen. Oven thermometers are not always accurate — I would make sure that you check your oven temperature with an external thermometer and use a dark, heavy pan. I’d also make sure that your oven is completely preheated before putting it in the oven. I would also make sure there’s not excess moisture in the chicken: if it’s not 100% thawed, or if you’ve soaked it in milk, it could have excess moisture that’s seeping out. I hope that helps!

  16. Autumn says

    I had never made fried chicken before. I saw this on Pinterest, and after looking at the recipe, I knew this would be an easy recipe for me to make. I’m all for recipes with 5 ingredients or less and very few directions (shows me it’s easy!). It turned out really delicious. I ended up cooking it on a lower temperature for a bit longer because I was baking macaroni and cheese at the same time, but it turned out really yummy. My husband felt it tasted more like Long John Silver’s chicken with the batter taste, but regardless, this will be a must-have dish in our home that’s cheap and yummy!

    • Ashley says

      I’m sure it would, yes, but you’ll have to bake longer probably. Just check with a meat thermometer.

      • chellsea says

        I’m going g to sound dumb but the butter you had as an ingrediant, is that for on the pan or out in the mixture with extra butter on the pan?

  17. Mindy says

    I tried this tonight and was very disappointed. Absolutely no crisp, not much browning either, I even turned the broiler on hoping that would help before burning the entire pan. I honestly don’t know what I did wrong, I used a dark non-stick pan. Your picture looked amazing and I’m a little discouraged to try it again.

    • Ashley says

      Did you have a good amount of butter on the pan to start? You really need the butter and a high temperature to brown the chicken. I would even recommend checking your oven temperature with a thermometer as the oven thermostat can be pretty unreliable. The only trouble I’ve had getting the coating to brown was when I tried it with non-stick spray. I don’t really like using the broiler because it can dry out the chicken. Any other recommendations I could make are listed in the update from February above and on the experiment page. I hope that helps!

  18. Priscilla says

    This is my very first time I commented on any blog, but I have to say these turned out great, orginal recipe and all! Thank you!

  19. Jessica says

    Made this last night and it was fantastic! I used Gluten Free flour and it turned out great. I pounded out the chicken, soaked in milk and then breaded in a paper bag. The flavor was amazing and it was crispy. I did lay it on paper towel when it came out of the oven. My husband, 16 month old and I all ate it and loved it. Thanks!

    • kris says

      Can you tell me what flour you used for your gluten-free flour? I would like to try this, and not sure if I should just use brown rice flour or sorghum, or a mixture of some.

    • carol says

      +Followed the recipe exactly except I dipped my boneless chicken breast in egg before I put the seasoned coating on them. I had one and a half pound of boneless chicken breast. There were three to a package. I used my hand to pound them down a little sliced them in half lengthwise before I dipped them in the egg, then the seasoned coating like the recipe called for. Cooked at 425 degrees instead of 400 degrees. Cooked 12 minutes each side. The texture was like the “original recipe KFC” it wasn’t crispy, but I think it wasn’t meant to be. But it sure wasn’t soggy either. MUST put on paper towels as soon as I leaves the oven. It was really good, my husband like it a lot, but it didn’t TASTE LIKE KFC.

  20. Cas Baker says

    thanks for this recipe 🙂 i tried it a couple of weeks ago and again tonight. I just thought it needed a few changes so instead of butter i used 1 TBS of margarine. i soaked the chicken in milk for an hour then coated, dipped in milk and coated again. After cooking for 10 mind on each side at 200degrees celcius i put them in my convection oven for 10 mins each side at the same temp to crisp up — also i used only half the flour and only 2 chicken breasts 🙂 taste sooo goood 😀

  21. Renee says

    Baking chicken breast strips at 400 degrees, for possibly 30 minutes, will give you dried out chicken. Chicken breast strips fried on the stove in oil are fried at 375 for only 3-4 minutes on each side.

    • Ashley says

      You really can’t say that as it depends completely on the size of your strips. A meat thermometer is the only thing that can tell you how long is long enough.

    • Zoe says

      You’re right Reneee. I hadn’t noticed my mistake while I was typing that out. I had mine in on 325 degrees, 10 or so minutes per side. However some took a little longer. Because of the varying thicknesses ( I use a thermometer to check ) some stayed a little longer.
      Also, you can’t compare baking time to frying time … even if the temperature is the same. Frying will always take less time.

        • Ashley says

          Your coating will be crispier if you bake at a higher temperature. Just pay attention to the thickness of your chicken and check with a meat thermometer to ensure doneness.

        • Zoe says

          I preheat my cast iron skillet with the oven set to 400 degrees. But once I have the chicken in it in the oven I reduce to 325 degrees. The reason is I want that initial crisp taking place when I first lay the chicken strips on the skillet surface but after that I want them to cook at a heat which will cook to the center without drying out the outer. I’ve found this gives me a crispy outside with the chicken breast strip itself moist.
          I tried the process the first time at 400 the entire time. I prefer my strips to be a little more juicy, hence the change in temperature settings. The coating I use with the addition of the corn flakes gives a nice crisp without having to cook the chicken strips on the higher heat.

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