The Best Oven-Fried Chicken

a grey plate full of oven fried chicken.

Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 376cal

Author: Ashley Fehr

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.

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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.

Video

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