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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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Course: Main Course
Cuisine: American
Keyword: Crispy Oven-Fried Chicken
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
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:

  1. 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.
  2. Prepare the Breading:
    • In a medium bowl, whisk together the egg and buttermilk.
    • In another bowl, mix the flour, breadcrumbs, baking powder, and spices.
  3. 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.
  4. 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).
  5. 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.
  6. 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

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