This is my way of making oven fried chicken – and I think it is the best method out there to get it crispy on the outside and juicy on the inside. Better than KFC!
A few years back I loved getting chicken from KFC as a Sunday night treat. Now that I have my own family, I much prefer to stay home and cook a homemade meal. And I especially prefer to have less greasy traditions! That’s why I figured out how to make “fried” chicken at home.
Everyone will love this crispy oven fried chicken recipe – it’s so simple to make but full of flavor! We love to serve it with mashed potatoes, potato wedges or a quick mac and cheese, plus a vegetable on the side. But it’s also delicious in a burger or a sandwich!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken parts: I usually use skinless, boneless chicken breast because it’s easiest for me to make and everyone will eat it. You can use whatever pieces you want, though – many readers have successfully made it with thighs and drumsticks!
- Buttermilk: It’s not mandatory to use actual buttermilk. If you don’t keep any on hand, feel free to use either just regular milk or regular milk with 1 teaspoon white or apple cider vinegar stirred in.
- Breadcrumbs: I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
- Salt and spices: I reduced the salt by half from a previous version because some people felt it was too salty; if you’ve made this before and the saltiness was right for you, feel free to increase. And I know it sounds like a crazy amount of spices… But trust me here, your chicken will turn out bland if you don’t season it enough. If you want to add some heat, try using some cayenne pepper or chili powder.
- Baking powder: This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it!
- Butter: While this is a baked recipe, it still needs fat to crisp up and brown right. If you prefer to stay away from butter for whatever reason, I have also made this with canola oil before and it turned out well.
How to make Oven Fried Chicken
1. Start by heating the oven. You want to place your baking sheet in the oven as it preheats, it needs to be hot when you add the breaded chicken later for best results.
2. Prepare the breading ingredients: Whisk the buttermilk and egg in a medium bowl, and combine all of the dry ingredients in a shallow dish (I use a small-ish baking dish so there’s enough room to properly coat the chicken).
I also cut the chicken into pieces (about 2-3 per breast). If you leave yours whole or leave chicken thighs whole, you’ll need to increase the baking time.
3. To bread the chicken, proceed as follows:
- Toss the chicken in the breadcrumb mixture (I do them all at once for more efficiency).
- Shake off any excess flour, then coat with egg wash (again, I do all of the chicken pieces together here because it’s faster and works just as well).
- Finally, thickly coat each chicken piece with dry mix again (this needs to be done for each piece individually). You’ll want to pack on a lot of breading and then pound it onto the chicken with kitchen tongs or a large spoon to make it stick.
4. Melt the butter on the prepared, pre-heated pan (careful, hot, use oven gloves and keep kids/pets away!), then add the chicken.
Bake for 10-12 minutes, then very carefully flip. Add more butter if need and finish baking for another 8-10 minutes. I always finish the chicken under the broiler for 1-2 minutes for the ultimate crispy result!
Recipe tips
- Use a dark pan: A dark pan reflect the heat best, which results in the crispiest chicken. A silver pan is acceptable and yields good results, too.
- Use kitchen tongs plus spoons: Use kitchen tongs to toss the chicken in the flour mix initially, and to pound on the breading. Use one large spoon to stir the chicken in the egg mixture and to remove single pieces to drop back into the dry mix (this is your “wet spoon”). Then use a second, separate spoon to pile breading mix onto the chicken (this is your “dry spoon”). This is the easiest way to keep the mess to a minimum.
- Breading: Do not skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking.
- Flip it VERY carefully: Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
- Let the chicken rest for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy.
In full disclosure: While I do love this recipe 100% (I wouldn’t have shared it otherwise!) it is important to me to tell you that you shouldn’t expect the same results from baking as you should from deep-frying.
This recipe here does make a crispy oven fried chicken, but it’s not identical to regular deep fried chicken. It’s very delicious though (I do really do like it better than KFC!) and your family will probably fight for the last crunchy oven fried chicken piece. I know mine does 😉
Reheating leftovers
If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good.
Check out my step by step instructions for reheating fried chicken here!
Freezer instructions
Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken).
Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze.
Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating.
Side dish ideas
Finally, I want to show you just how versatile this recipe is. There are lots of ways to have fried chicken and these are some of our favorites:
- Sautéed green beans and mashed potatoes
- In a bun topped with sliced avocado and coleslaw on the side (I had this at a restaurant with regular fried chicken and it was so good!)
- Corn on the cob, baked beans and sweet potato fries
- Baked Potato Wedges and Cucumber Salad
Really, this is THE recipe you’ve got to try. It’s what my kids want for their birthday dinner every single year, so you know it’s a good one ?
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crispy Oven Fried Chicken
Recipe details
Equipment
- roasting pan (dark colored)
Ingredients
For the egg mix:
- 1 large egg
- ⅓ cup buttermilk OR regular milk; see notes
For the breading:
- 1 cup all purpose flour
- 4 tablespoons plain breadcrumbs Panko or Italian seasoned work as well
- 1 teaspoon baking powder
- ½ tablespoon salt
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground pepper
For the chicken:
- 2 pounds skinless, boneless chicken breast cut into strips (I do 2-3 per breast)
For the pan:
- ¼ cup butter or more as needed
Instructions
- Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
- Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
- Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well – press the breading well on the chicken to make it stick.
- Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray – leave enough space in between, I usually bake it in two batches.
- Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.
Notes
Ingredient notes
- Chicken parts: I usually use skinless, boneless chicken breast because it’s easiest for me to make and everyone will eat it. You can use whatever pieces you want, though – many readers have successfully made it with thighs and drumsticks!
- Buttermilk: It’s not mandatory to use actual buttermilk. If you don’t keep any on hand, feel free to use either just regular milk or regular milk with 1 teaspoon white or apple cider vinegar stirred in.
- Breadcrumbs: I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
- Salt and spices: I reduced the salt by half from a previous version because some people felt it was too salty; if you’ve made this before and the saltiness was right for you, feel free to increase. And I know it sounds like a crazy amount of spices… But trust me here, your chicken will turn out bland if you don’t season it enough. If you want to add some heat, try using some cayenne pepper or chili powder.
- Baking powder: This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it!
- Butter: While this is a baked recipe, it still needs fat to crisp up and brown right. If you prefer to stay away from butter for whatever reason, I have also made this with canola oil before and it turned out well.
Recipe tips
- Use a dark pan: A dark pan reflect the heat best, which results in the crispiest chicken. A silver pan is acceptable and yields good results, too.
- Use kitchen tongs plus spoons: Use kitchen tongs to toss the chicken in the flour mix initially, and to pound on the breading. Use one large spoon to stir the chicken in the egg mixture and to remove single pieces to drop back into the dry mix (this is your “wet spoon”). Then use a second, separate spoon to pile breading mix onto the chicken (this is your “dry spoon”). This is the easiest way to keep the mess to a minimum.
- Breading: Do not skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking.
- Flip it VERY carefully: Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
- Let the chicken rest for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy.
Reheating leftovers
If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good. Check out my step by step instructions for reheating fried chicken here!Freezer instructions
Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken). Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze. Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating.Nutrition
More recipe information
Recipe first published in 2016. Updated with new video, photos, step-by-step photos and better text on 03/21/2021.
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Angie says
I have made this a couple of times now. So so delicious. And yes I also thought a bit too salty but I will use a different salt next time. I also had to guess the amount of parmesan as its not listed in the ingredients.
Nikki says
I made this and it was great! I made some modifications to the cooking process; I baked on a baking rack rather than in butter. The chicken was crispy and flavorful!
Kate C says
I just made this and it was excellent!
Nora says
I’m glad the chicken turned out well for you, Kate!
Merihia says
Hi. I don’t have baking powder on hand. Can I use something else?
Nora says
Merihia, you can just leave it out. It’s not essential to the success of the recipe, more an enhancement. I’ve made it plenty of times without the baking powder and it turns out just fine.
Mary says
Love this recipe!!! I do not eat fried foods so this was perfect! I love to make it for company – very impressed guests- they think I’m a great cook! Ha! My question is – can I bread the chicken ahead of time, refrigerate, and then bake later? When I have company, I like to clean up ahead of time.
Ruth Ann says
Was delicious. A bit salty so will cut back a bit. Didn’t have to use broiler; plenty crispy. Hubby loved it!
Nora says
I’m so glad the chicken turned out well for you, Ruth Ann! I get a lot of feedback about the chicken being a tad salty, but I’ve never experienced it myself (and I’m pretty sensitive to overly salty dishes). I think it must really depend on the specific kind of salt – I use an unrefined sea salt most of the time and it seems to be less intense than other salts. Thanks so much for your feedback, I appreciate it!
Lisa says
Delicious! So moist and the chicken had great flavor. The coating didn’t stick to the chicken tho! Once it was on the plate it slid off with every cut. What did I do wrong?
Nora says
Hi Lisa, glad the flavor was great! I’m not sure about the coating – I think if you want it to totally stick to the chicken while eating, you have to eat by hand or cut it into larger pieces. It usually comes off for me when I cut the chicken into very small pieces for my 3 year old, but not when I cut larger pieces for myself.
Nikki Bee says
This recipe is AMAZING. So good, crisp and delicious. Can you tell me though, is this oven recipe healthier than regular fried chicken?
Nora says
Hi Nikki, glad you enjoyed the chicken. I guess “healthy” is a definition we all have to make for ourselves. Personally, I just like knowing what goes into my crispy chicken vs getting takeout. AND I hate deep-frying, just some reasons that make this recipe work so well for our family!
Rachel says
This was so so good and really easy!! Followed instructions exactly and it turned out perfectly- my family inhaled it! I definitely plan to make again- thank you!!!
Nora says
So glad to hear it, Rachel! And thanks for coming back to leave a review – I appreciate it!!
Rachel says
This was so so good and really easy!! Following instructions exactly and it turned out perfectly- will definitely make again- thank you!!!
Brett Cox says
This recipe was outstanding!
Everyone in my family absolutely loved it. I followed the recipe exactly, and – unlike many others I have tried – the results looked just like the photos. Taste-wise it was a very close comparison to KFC, with much less guilt due to the oven cooking vs deep frying.
Thanks for the recipe – this one is going straight into the regular rotation!
Nora says
I’m so happy to read this, Brett! It’s one of my family’s favorite recipes, so I’m glad it was such a hit with yours! Thanks for coming back to leave a review – I appreciate it.
Elizabeth Mccrary says
Awesome! I added a quarter of a cup of crushed cornflakes for a lil more crunch. What a great flavor! Making it a second time. Thank you.
Nora says
What a great idea, Elizabeth! I’ll have to try that next time.
Susan says
I used 4 medium sized breasts and had to add an extra 1/4 cup or so of flour for the last pieces. I also used smoked paprika and freeze dried minced garlic. I had a few pieces stick and lose their breading but over all the best oven fried chicken recipe I’ve tried. I would ease up on the salt too if using salted butter. Definitely would make again. The family loved it!
Nora says
I’m very happy to be reading this, Susan! It’s one of our favorite recipes 🙂
Luca says
Crispy chicken is very popular in my country (Hungary), a classic weekend lunch. My husband loves it, but I don’t like making it, since it’s deep fried, smelly and frustrating to do all the coating. Your recipe changed this! It’s super easy to make, butter smell is lovely and it’s really crispy AND juicy! The seasoning is exotic (usually here just salt goes in it), but works fantastically. Just finished our wonderful lunch, so happy with it. 🙂 Thank you!
Christine says
I followed your recipe but made it gluten free with gluten free bread crumbs and flour. It was fabulous! Will definitely make it again.
Shana says
Hi! The chicken was super tasty…but my breading didn’t really “stick” so I just put it on top. Any tips to what I did wrong? Thanks!
Nora says
Hi Shana, that’s strange, I’ve never had that happen OR had anyone tell me their breading didn’t stick. Did you follow the instructions? First a thin layer of the flour mix, then egg mix, and then coating them with a thick layer of the flour mix?
Rhiannon says
Making this now. Smells delish! I’m sure my family will enjoy. Thanks for the recipe!
Nora says
Glad to read this, Rhiannon! Hope the chicken was a hit with your family.
Shuh says
Hi do u close the lid of the tray in the oven or leave it open?
Nora says
No, the tray that has the chicken on it doesn’t need a lid, so the chicken can brown. Hope that helps!
Susan Fannon says
I was looking for an oven fried chicken recipe that was crispy. This recipe really filled the bill. I’m making it for guests on Christmas Eve. I know it will be a hit. Thanks for sharing.
Nora says
Glad to hear this, Susan! I hope your guests are going to love it. Thanks for taking the time to leave a comment – I appreciate your time.
Debbie Sharp says
Tasty! Nice and crispy! Thanks for this recipe!
Nora says
I’m very happy the chicken turned out so well for you, Debbie! Thanks for leaving a review, I appreciate it!
Barbara says
Really good! I added a splash of hot sauce to the egg and milk. Gives it just a bit of a kick with the vinegar in the hot sauce. Yum! ?
Nora says
That sounds so good, Barbara! Thanks for coming back to leave a review – I appreciate it!
Carrie says
Could I possibly use buttermilk?
Nora says
Absolutely! I actually have a Buttermilk Oven Fried Chicken recipe on the blog, you can see it if you click right here!
Courtney says
So delicious! I made bone in fried chicken, cook time is about 7 to 10 minutes longer on each side, but it turned out amazing!
Nora says
Courtney, I’m so happy to be reading this! I yet have to try making this with bone-in chicken, but I bet it is amazing. Thanks for sharing the extra cooking time, and thank you for coming back to review the recipe. I appreciate it very much!
Kim says
Can I use soy milk?
Nora says
Hey Kim, I have never made it with soy milk, but I’m sure it will work. Let me know how it turns out!
Jeannie says
Made this tonight for me and my husband. He said “You can make this for me anytime!” Thanks for the recipe. We both enjoyed it and I WILL make it again.
Nora says
So happy you and your husband enjoyed the chicken, Jeannie! Thanks for leaving your sweet review, too. I appreciate your time!
Sharon says
This is a fantastic recipe!! We are a family of 8 and any recipe that all 6 of my kids love and ask for is a good one! Thank you so much for sharing!
Nora says
Sharon, your comment is making me so happy! Glad all your kids enjoy this chicken – mine do, too! Thanks so much for taking the time to share your experience, I appreciate it so very much.