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–+ servings
overhead close up view of fried chicken piece
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4.84 from 351 votes

Crispy Oven Fried Chicken

Crispy, golden, and packed with flavor - this oven-fried chicken is easy to make and sure to be a family favorite!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Difficulty: Medium
Servings: 6 servings
Calories: 436kcal
Author: Nora from Savory Nothings

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 breadcrumbs Panko or Italian seasoned work as well
  • 1 teaspoon baking powder
  • 1.5 teaspoons salt adjust to your taste
  • 2 teaspoons ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground pepper

For the chicken:

  • 2 pounds boneless, skinless chicken breast cut into strips (I do 2-3 per breast)

For the pan:

  • ¼ cup butter or more as needed

Instructions

  • Prep: Heat oven to 410°F . Place a dark-colored or cast iron (or at the very least a silver metal) pan in the oven to heat up.
  • Prepare breading: In a medium bowl, whisk together egg and buttermilk.
    In a separate bowl, mix flour, breadcrumbs, baking powder and seasoning.
    1 large egg, ⅓ cup buttermilk, 1 cup all purpose flour, 4 tablespoons breadcrumbs, 1 teaspoon baking powder, 1.5 teaspoons salt, 2 teaspoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground pepper
  • Bread the chicken: Toss the chicken pieces in the flour mix, 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.
    2 pounds boneless, skinless chicken breast
  • Place chicken on pan: Take the hot pan out of the oven and melt the butter on it.
    Place the coated chicken pieces on the pan – leave enough space in between, I usually bake it in two batches.
    ¼ cup butter
  • Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Add more butter to pan if needed.
    Finish by broiling the chicken until it turns golden brown and crispy, about 1-2 minutes.
  • Serve: Let chicken rest for 2-3 minutes, then serve immediately.

Video

Notes

  • Use boneless, skinless chicken breasts or swap for thighs/drumsticks (adjust cook time).
  • No buttermilk? Use milk with a splash of vinegar.
  • Panko gives max crunch, but any breadcrumbs work.
  • Baking powder makes breading crispier - don’t skip!
  • Press breading onto chicken so it sticks.
  • Use a dark pan for best crispiness.
  • Flip carefully with a spatulato keep coating intact.
  • Let chicken rest 2-3 minutes before serving, but eat it fresh before it softens.
  • Store leftovers in the fridge up to 3 days and reheat in the oven for crispness.
  • Freeze unbaked or baked chicken for up to 3 months; bake straight from frozen at 375°F until hot and crispy.

Nutrition

Serving: 1serving | Calories: 436kcal | Carbohydrates: 21g | Protein: 52g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 181mg | Sodium: 836mg | Fiber: 1g | Sugar: 1g