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If you crave the satisfying crunch of fried chicken without the mess or calories of deep frying, this Crispy Oven-Fried Chicken is your perfect solution. Juicy on the inside, golden and crisp on the outside—this recipe delivers all the flavor and texture of traditional fried chicken with a fraction of the effort and oil.

Why You’ll Love This Crispy Oven-Fried Chicken

Crispy, golden coating without deep-frying
Tender, juicy chicken strips thanks to a buttermilk soak
Easy cleanup and healthier than traditional fried chicken
Ready in just 40 minutes, perfect for busy weeknights or casual entertaining
Family-approved comfort food with tons of flavor

Ingredients For Crispy Oven-Fried Chicken

Here’s what you’ll need to get started:

2 pounds boneless, skinless chicken breasts (cut into strips)
1 large egg
⅓ cup buttermilk (or regular milk)
1 cup all-purpose flour
4 tablespoons breadcrumbs (Panko or Italian-style)
1 teaspoon baking powder
1½ teaspoons salt
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
¼ cup butter (for the pan)

How to Make Crispy Oven-Fried Chicken

1. Preheat and Prep

Preheat your oven to 410°F (210°C) and place a dark metal or cast-iron pan inside to heat up. A hot pan ensures immediate crisping.

2. Make the Egg Wash

In a bowl, whisk together the egg and buttermilk until smooth.

3. Prepare the Coating

In a separate bowl, mix flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and pepper.

4. Bread the Chicken

Dredge each chicken strip in the flour mixture.
Dip into the egg mixture.
Return to the flour mixture and coat again, pressing to adhere for maximum crunch.

5. Heat the Pan and Add Butter

Remove the hot pan from the oven and melt the butter in it. Arrange chicken strips in a single layer, leaving space between each.

6. Bake to Perfection

Bake for 10–12 minutes, flip the chicken, and bake for another 5–10 minutes until golden and cooked through. For extra crispiness, broil for 1–2 minutes at the end.

7. Rest and Serve

Let the chicken rest for 2–3 minutes before serving to keep juices sealed in.

Tips for the Crispiest Results

Use a metal or cast-iron pan, not glass or ceramic.
Preheat the pan to jump-start the crust.
Don’t overcrowd the chicken—give each piece room to crisp.
Flip only once and broil briefly for that golden crunch.
For extra crunch, chill the breaded chicken for 15 minutes before baking.

Flavor Variations

Spicy Kick: Add cayenne pepper or chili flakes to the coating.
Herb Infusion: Add dried thyme, oregano, or rosemary.
Crunch Swap: Use crushed cornflakes instead of breadcrumbs for a nostalgic twist.
Gluten-Free Option: Use gluten-free flour and breadcrumbs.

Serving Ideas

Pair your crispy oven-fried chicken with:

Classic sides: Mashed potatoes, coleslaw, or mac and cheese
Southern-style: Biscuits, honey cornbread, and greens
Fresh twists: Arugula salad or roasted vegetables
Sauce upgrades: Ranch, spicy mayo, honey mustard, or BBQ

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven or air fryer at 375°F for 10 minutes for best crispiness.
Freeze unbaked or baked strips for up to 2 months. Bake from frozen at 375°F until heated through.

FAQs

Can I use chicken thighs or drumsticks?
Yes! Thighs are juicier, and drumsticks are great for classic-style chicken.

What can I use instead of buttermilk?
Regular milk works, but adding a teaspoon of lemon juice or vinegar creates a similar tang.

Why is my chicken not crispy?
Check your oven temperature and ensure the pan is hot before baking.

Can I make it ahead?
Yes—bread the chicken, refrigerate for a few hours, and bake when ready.

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Conclusion

This Crispy Oven-Fried Chicken proves that you don’t need a deep fryer to enjoy the soul-satisfying crunch of golden chicken. With minimal prep and no greasy cleanup, it’s the kind of recipe you’ll turn to again and again—whether for a comforting dinner, game-day snack, or weekend feast.