The Best Oven Fried Chicken
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There are few things more satisfying than perfectly crispy fried chicken. But the thought of a deep-fryer, the mess, and all that oil can be enough to sideline the craving.
This oven-fried chicken recipe is the answer. It delivers that golden, crunchy crust and incredibly juicy interior you’re looking for, all without the fuss of deep-frying. This is the method I use to get consistently delicious results every single time.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts, cut into tenders or cutlets
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 2 large eggs
- 1/2 cup buttermilk
- 2 tsp paprika
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp salt
- 1 tsp black pepper
- 1/2 cup butter, melted
Pro Tips
For first-time success, these small details make a huge difference. Don’t skip these steps.
- Pat The Chicken Dry: Before you begin, use paper towels to pat the chicken pieces completely dry. A dry surface is essential for the breading to adhere properly and not slide off during baking.
- Don’t Crowd the Pan: Place chicken pieces on the baking sheet with space between them. Overcrowding will cause the chicken to steam instead of bake, resulting in a soft, soggy crust. Use two pans if you need to.
- Press the Breading Firmly: After the final dip in the breadcrumb mixture, use your hands to firmly press the coating onto the chicken. This helps create a durable crust that stays intact when you flip the pieces.
Tools Required
- Large baking sheet
- Three shallow dishes (for breading station)
- Tongs
- Spatula
- Meat thermometer
Substitutions and Variations
This recipe is flexible. Here are a few common swaps that work well.
| Ingredient | Substitution | Note |
|---|---|---|
| Buttermilk | Regular milk + 1 tsp lemon juice | Let milk mixture sit for 5 minutes. |
| Chicken Breast | Bone-in thighs or drumsticks | Increase baking time to 40-45 minutes. |
| All-Purpose Flour | Gluten-free all-purpose blend | Use a 1-to-1 baking blend for best results. |
| Panko Breadcrumbs | Crushed cornflakes or regular breadcrumbs | Cornflakes provide an extra-crunchy texture. |
Make Ahead Tips
You can prepare the chicken up to the breading step. Place the breaded, uncooked chicken pieces on a baking sheet in a single layer, cover with plastic wrap, and refrigerate for up to 4 hours.
When ready to cook, proceed directly with the baking instructions. You may need to add 2-3 minutes to the total cook time.
How to Make The Best Oven Fried Chicken
Step 1: Preheat your oven to 400°F (200°C). Pour the melted butter onto a large baking sheet and spread it evenly to coat the bottom. Place the pan in the preheating oven.
Step 2: Set up your breading station with three shallow dishes. In the first dish, place the flour. In the second, whisk together the eggs and buttermilk. In the third, combine the panko breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper.
Step 3: Working with one piece at a time, dredge a chicken tender in the flour, shaking off the excess. Then, dip it into the egg mixture, allowing any excess to drip off.
Step 4: Transfer the chicken to the panko mixture. Press the breadcrumbs firmly onto all sides to ensure a thick, even coating.
Step 5: Carefully remove the hot pan from the oven. Arrange the breaded chicken pieces in a single layer on the buttered baking sheet, leaving space between them.
Step 6: Bake for 10-12 minutes. Using a spatula, carefully flip each piece of chicken. Return the pan to the oven and bake for another 10-12 minutes, or until the chicken is golden brown and cooked through.
Step 7: Confirm the chicken has reached an internal temperature of 165°F (74°C) with a meat thermometer. Let it rest for a few minutes before serving.
Nutrition and Meal Planning
A balanced meal is easy with this versatile chicken. It serves as a fantastic source of protein.
| Nutrient | Estimated Amount per Serving |
|---|---|
| Calories | ~480 kcal |
| Protein | ~45g |
| Fat | ~20g |
| Carbohydrates | ~28g |
Dietary Swaps: For a lower-carb version, replace the all-purpose flour with almond flour and the panko breadcrumbs with crushed pork rinds mixed with Parmesan cheese.
Meal Pairing: Serve this chicken with classic sides like creamy mashed potatoes, steamed green beans, or a crisp coleslaw. It also works wonderfully on top of a fresh garden salad.
Efficiency Tip: Use the “dry hand, wet hand” method during breading. Use one hand for the flour and panko, and the other for the egg mixture to keep your fingers from getting caked with breading.
Leftovers and Storage
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat and restore crispiness, place the chicken on a baking sheet in a 375°F (190°C) oven for 10-15 minutes, or until heated through. An air fryer also works very well for reheating.
Frequently Asked Questions
Q1. My breading fell off in the oven. What did I do wrong?
Ans: This usually happens for a few reasons. Make sure the chicken was patted completely dry, press the breading firmly onto the chicken, and use a thin spatula to flip the pieces instead of tongs, which can scrape the coating off.
Q2. Can I use bone-in chicken pieces?
Ans: Yes, but you must adjust the baking time. Bone-in, skin-on thighs or drumsticks will need to bake for about 40-45 minutes, flipping halfway through. Always verify with a meat thermometer that the internal temperature reaches 165°F.
Q3. How do I know for sure when the chicken is cooked?
Ans: The only way to know for sure is to use a meat thermometer. Visually, the crust should be deep golden brown and the juices should run clear, but a thermometer guarantees both safety and that you haven’t overcooked the chicken.
Q4. Can I make this recipe in an air fryer?
Ans: Absolutely. Prepare the chicken as directed. Preheat your air fryer to 380°F (193°C). Place the chicken in the basket in a single layer and spray lightly with cooking oil. Air fry for 15-20 minutes, flipping halfway, until golden and cooked through.
Wrapping Up
This recipe proves that you don’t need a deep fryer to achieve incredibly crispy, flavorful, and juicy chicken at home. It’s a reliable method that my family loves, and I am confident yours will too.
If you try this recipe, please leave a comment below to let me know how it turned out. I appreciate hearing about your experience and am happy to answer any questions.
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