Crispy Oven-Baked Fried Chicken

If you love the taste of traditional fried chicken but want a healthier, mess-free version, this Baked Fried Chicken recipe is the perfect choice. With a golden, crispy coating and juicy, tender chicken inside, this dish delivers all the comfort and flavor of classic fried chicken—without deep frying. Perfect for busy weeknights, family dinners, or even meal prep, this oven-baked version uses simple pantry staples and guarantees a delicious result every time.

Why You’ll Love This Recipe

• Healthier alternative to deep-fried chicken
• Crispy texture with tender, juicy meat inside
• Family-friendly and budget-friendly
• Easy to prepare with basic ingredients
• Perfect for both weeknight meals and special occasions

Ingredients Breakdown

• Chicken Breasts: Boneless, skinless chicken breasts are lean yet flavorful. Cutting them into strips ensures even cooking.
• Buttermilk: Tenderizes the chicken and adds rich flavor. It also helps the coating stick better.
• All-Purpose Flour: Creates the crispy crust when baked.
• Seasoned Salt (Lawry’s): Infuses extra flavor into the coating for that signature fried chicken taste.
• Paprika: Adds a hint of smokiness and color to the crust.
• Butter: Provides richness and helps crisp the coating in the oven.
• Salt & Pepper: Simple but essential seasonings for balance.

Tips and Tricks

1. Use Buttermilk: Don’t skip the buttermilk soak—it makes the chicken incredibly juicy.
2. Preheat the Pan: Melting the butter in the oven first helps crisp the bottom of the chicken.
3. Flip for Even Crispiness: Turning the chicken halfway through ensures a perfectly golden crust.
4. Check Internal Temperature: Always cook chicken to 170°F for food safety.
5. Let it Rest: Resting the chicken for 5 minutes after baking keeps the juices inside.

Variations and Customizations

• Spicy Baked Fried Chicken: Add cayenne pepper or chili powder to the flour mix.
• Herbed Version: Mix dried oregano, thyme, or rosemary into the flour for a fresh flavor twist.
• Gluten-Free Option: Substitute flour with a gluten-free blend or almond flour.
• Air Fryer Method: Cook in an air fryer at 375°F for about 20–25 minutes, flipping halfway.

Pairing Suggestions

• Side Dishes: Mashed potatoes, creamy coleslaw, mac and cheese, or roasted vegetables.
• Dips: Ranch dressing, honey mustard, or spicy sriracha mayo.
• Breads: Buttermilk biscuits or cornbread are perfect companions.
• Drinks: Sweet tea, lemonade, or a crisp white wine.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked chicken for up to 2 months. Reheat in the oven at 350°F until hot and crispy.
• Reheating Tip: Avoid the microwave—use the oven or air fryer to maintain crispiness.

Popular Questions

Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and tend to be even juicier.

Q: Do I have to use buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar as a quick substitute.

Q: How do I make it extra crispy?
For an extra crunch, lightly spray the coated chicken with cooking spray before baking.