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Crispy Oven-Baked Fried Chicken
Caroline

Crispy Oven-Baked Fried Chicken

A lighter, oven-baked take on classic fried chicken. Juicy chicken breasts are marinated in buttermilk, coated in seasoned flour, and baked in butter for a crispy, golden crust.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Southern
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken breasts, cut into thirds
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp seasoned salt (Lawry’s recommended)
  • 3/4 tsp black pepper
  • 2 tsp paprika
  • 1/4 cup butter (1/2 stick)
  • 1 cup buttermilk (enough to cover chicken)

Equipment

  • mixing bowls
  • 9x13-inch baking dish
  • Gallon-size Ziploc bag (optional)
  • Tongs
  • meat thermometer

Method
 

  1. Place chicken strips in a bowl and cover with buttermilk. Refrigerate for 20–30 minutes.
  2. Preheat oven to 400°F. Cut butter into pieces and place in a 9x13-inch baking dish. Put the dish in the oven until the butter melts. Swirl to coat the bottom.
  3. In a bowl or Ziploc bag, mix flour, salt, seasoned salt, pepper, and paprika.
  4. Remove chicken from buttermilk, letting excess drip off. Coat each piece in the flour mixture.
  5. Arrange coated chicken pieces in the buttered baking dish.
  6. Bake for 20 minutes, flip, and bake for another 20 minutes or until chicken reaches 170°F internally.
  7. Remove from oven and let rest 5 minutes before serving.

Notes

  • For a lighter option, replace butter with olive oil.
  • To make ahead, prepare the chicken up to the coating step, cover, and refrigerate for up to 8 hours before baking.
  • Always line your baking dish with parchment paper for easier cleanup.