Crispy Oven-Fried Chicken
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.
Ingredients
- 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
Instructions
- 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.
- Make the Egg Wash: In a bowl, whisk together the egg and buttermilk until smooth.
- Prepare the Coating: In a separate bowl, mix flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and pepper.
- 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.
- 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.
- 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.
- Rest and Serve: Let the chicken rest for 2–3 minutes before serving to keep juices sealed in.
Notes
- 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.