Crispy Oven-Fried Chicken
This crispy oven-fried chicken recipe has become a favorite for many, and it’s easy to see why!
With just a few simple steps and ingredients, you can make golden, perfectly seasoned chicken strips with all the crunch and flavor you crave—without the mess of frying.
The secret to this crispy chicken lies in the breading technique, and once you taste it, you’ll understand why it’s a family favorite!
It’s quick to prepare, packed with flavor, and the oven does all the hard work, giving you more time to enjoy dinner.
Trust me, this will be a recipe you make again and again.
Ready for the perfect crispy chicken? Let’s get cooking!
For Crispy Oven-Fried Chicken
- Chicken – Use boneless, skinless chicken breasts, cut into strips. You can also substitute with thighs or drumsticks if you prefer dark meat.
- Egg – To create the coating for the chicken.
- Buttermilk – Helps the breading stick and adds moisture (you can substitute with regular milk if you don’t have buttermilk).
- Flour – The main base for the breading.
- Breadcrumbs – Panko or Italian seasoned breadcrumbs will give the chicken an extra crispy texture.
- Baking Powder – Adds crunch to the breading, don’t skip this!
- Salt – For seasoning the breading. Adjust to your taste.
- Paprika – Adds flavor and a slight smokiness.
- Garlic Powder – Adds depth of flavor to the breading.
- Onion Powder – Complements the garlic powder and enhances the overall flavor.
- Pepper – For a touch of heat and seasoning in the breading.
- Butter – Used for greasing the pan and helps achieve a crispy
Crispy Oven-Fried Chicken
Craving crispy, golden chicken without the hassle of deep frying? This oven-fried chicken gives you all the crunch and flavor you love, with a fraction of the effort! Perfectly seasoned, golden-brown chicken strips are easy to make and sure to satisfy. Get ready for a new family favorite!
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Servings: 6 servings
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Ingredients:
For the egg mixture:
- 1 large egg
- ⅓ cup buttermilk or regular milk (see notes)
For the breading:
- 1 cup all-purpose flour
- 4 tablespoons breadcrumbs (Panko or Italian seasoned work great)
- 1 teaspoon baking powder
- 1.5 teaspoons salt (adjust to your taste)
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground pepper
For the chicken:
- 2 pounds boneless, skinless chicken breasts, cut into strips (about 2-3 per breast)
For the pan:
- ¼ cup butter (add more if needed)
Instructions:
- Prep:
- Preheat your oven to 410°F.
- Place a dark-colored or cast-iron pan (or at least a metal one) in the oven to heat up.
- Prepare the Breading:
- In a medium bowl, whisk together the egg and buttermilk.
- In another bowl, mix the flour, breadcrumbs, baking powder, and spices.
- Coat the Chicken:
- Toss the chicken strips in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
- Dip the chicken into the egg mixture.
- Coat the chicken pieces in the flour mixture again, pressing the breading onto the chicken to make it stick.
- Cook the Chicken:
- Carefully remove the hot pan from the oven and melt the butter in it.
- Arrange the breaded chicken pieces on the pan, leaving space between them (you may need to bake in batches).
- Bake:
- Bake the chicken for 10-12 minutes.
- Flip the pieces carefully and bake for an additional 5-10 minutes, depending on the thickness of your chicken strips.
- For a crispy finish, broil the chicken for 1-2 minutes until golden brown.
- Serve:
- Let the chicken rest for 2-3 minutes before serving.
- Enjoy immediately for the best crunch!
Notes:
- You can substitute the boneless, skinless chicken breasts with thighs or drumsticks (adjust cooking time accordingly).
- If you don’t have buttermilk, mix regular milk with a splash of vinegar.
- For extra crunch, use Panko breadcrumbs, but any type of breadcrumbs will work.
- Baking powder helps achieve a crispier breading, so don’t skip it!
- Pressing the breading onto the chicken helps it stick better.
- Using a dark-colored pan will give you the crispiest results.
- Be gentle when flipping the chicken to keep the breading intact.
- Let the chicken rest for a few minutes before serving, but for the best crunch, eat it fresh!
Storage:
Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for the best crispiness.
You can also freeze unbaked or baked chicken for up to 3 months. To cook from frozen, bake at 375°F until hot and crispy.
Nutrition
Calories: 436kcal | Carbohydrates: 21g | Protein: 52g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 181mg | Sodium: 836mg | Fiber: 1g | Sugar: 1g
- How can I make the breading stick better to the chicken?
Simply press the breading firmly onto the chicken after dipping it in the egg mixture. This helps the coating stick and ensures a crispy, golden crunch when baked! - Is it okay to skip the buttermilk?
If you don’t have buttermilk, you can easily make a substitute by adding a splash of vinegar or lemon juice to regular milk. Let it sit for about 10 minutes, and you’re good to go! - Can I make the chicken extra crispy?
Definitely! Try a double breading technique: after the first coat of flour, dip the chicken back in the egg mixture and coat it in the flour again. Press the breading down to make it extra crispy! - What if I don’t have Panko breadcrumbs?
No worries—regular breadcrumbs will work just fine! Panko gives an extra crunch, but any type of breadcrumbs will still yield a deliciously crispy chicken. - How can I make this recipe faster?
For a quicker cook time, try cutting your chicken into thinner strips or using thinner cuts like chicken tenders. The smaller the pieces, the faster they cook!
