Baked Fried Chicken

Golden, crunchy, and oven-baked for a healthier twist on a comfort classic

Skip the deep fryer and still enjoy that irresistible crunch! This oven-baked version delivers all the flavor and texture of traditional fried chicken—without the excess oil. Juicy inside, crispy outside, and endlessly customizable.

 Ingredients

For the Chicken

Ingredient	Amount	Purpose
Boneless, skinless chicken breasts	6 (cut into thirds)	Ensures even cooking and portioning
Buttermilk	1 cup	Tenderizes and adds tangy flavor

 

For the Coating

Ingredient	Amount	Purpose
All-purpose flour	1 cup	Forms the crispy outer layer
Salt	½ teaspoon	Enhances natural flavor
Seasoned salt (e.g., Lawry’s)	1 tablespoon	Adds savory depth and balance
Black pepper	¾ teaspoon	Provides mild heat
Paprika	2 teaspoons	Adds smoky warmth and golden color
Butter	½ stick (¼ cup)	Helps crisp the coating in the oven

 Directions

Step 1: Marinate the Chicken

• Place chicken pieces in a large bowl.
• Pour buttermilk over the chicken, ensuring full coverage.
• Cover and refrigerate for 20–30 minutes (or up to 4 hours for extra tenderness).

Step 2: Preheat the Oven

• Preheat to 400°F (200°C).
• Place butter in a 9×13-inch baking pan and melt it in the oven.
• Swirl to coat the bottom evenly.

Step 3: Prepare the Coating

• In a large Ziploc bag or bowl, combine:
  • Flour
  • Salt
  • Seasoned salt
  • Black pepper
  • Paprika
• Mix thoroughly to distribute seasonings.

Step 4: Coat the Chicken

• Remove chicken from buttermilk, letting excess drip off.
• Dredge each piece in the flour mixture until evenly coated.
• Shake off excess and place in the buttered pan.

Step 5: Bake to Perfection

• Arrange chicken in a single layer.
• Bake for 20 minutes, then flip each piece with tongs.
• Bake for another 20 minutes, or until internal temp reaches 170°F (77°C).
• Let rest for 5 minutes before serving.

 Pro Tips

• Extra Crunch: Lightly spray coated chicken with cooking spray before baking.
• Even Cooking: Space pieces apart to allow hot air to circulate.
• Check Doneness: Use a meat thermometer for perfect results.