The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (2024)

This easy Oven-Fried Chicken turns out perfectly crispy and juicy every time! The special seasoning blend tastes just like KFC, but it’s made with wholesome ingredients in your own kitchen.

The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (1)

This recipe has been updated and republished since its original debut in 2014.

Table of Contents

  • Perfectly Crispy “Fried” Chicken in the Oven
  • What You’ll Need to Make Oven Fried Chicken
  • How to Make Oven Fried Chicken
  • Why is my baked chicken not crispy?
  • Can I make this ahead?
  • Serving Suggestions
  • How to Store and Reheat Leftovers
  • The Best Oven-Fried Chicken Recipe
  • More Favourite Chicken Recipes

Perfectly Crispy “Fried” Chicken in the Oven

I seriously love chicken.

Whether it’s One Pot Chicken Lo Mein, Caprese Chicken and Rice, or this simple Slow Cooker Chicken Breast… you name it, we love it.

This year, since I really got into using my Instant Pot, I’ve been especially enjoying making chicken breasts in there (check out my tutorial on how to cook chicken breasts from frozen!). But one thing the Instant Pot cannot do is produce crispy, oven-fried chicken.

And that’s why we’re here 🙂

This oven-fried chicken breast recipe is perfectly crispy and juicy, without fail. It captures that KFC, special-herbs-and-spices flavour, without all of the deep frying and processed ingredients that go into the fast-food version.

Most of all, this is a recipe our family loves, and that we make over and over again. The last time I made it, it got rave reviews from our newest taste tester: our 10-month-old daughter! I know it’s a good one when she bounces up and down in her high chair, saying, “Mmm, mmm, mmm!” (and becoming upset when it’s not on her tray fast enough).

The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (2)

What You’ll Need to Make Oven Fried Chicken

For this recipe, I use chicken breast, but you could substitute chicken thighs, chicken tenders, chicken wings, or even legs. The seasonings and crispy coating are always delicious! Just remember that the cooking time will vary according to the cut of chicken.

The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (3)
  • Chicken Breast: One batch of this recipe makes about 3-4chicken breasts,or around one and a half pounds, cut into strips. One chicken breast equals about three strips, the way I cut them.
  • Buttermilk (optional): you can soak your chicken in buttermilk to help the coating stick more.
  • Butter: Salted or unsalted butter is fine.
  • Flour: All-purpose flour, or you could use gluten-free flour if you prefer.
  • Panko: Panko breadcrumbs give the chicken a crunchy, crispy coating. Original or pork rind panko are fine.
  • Salt and Pepper
  • Seasoned Salt: This versatile seasoning goes with everything! I use Lawry’s brand.
  • Paprika: Made from dried, ground peppers, paprika isn’t spicy, but it adds depth of flavor, a slight sweetness, and lots of colour.

How to Make Oven Fried Chicken

Depending on the size and thickness of your chicken pieces, you may need to adjust the cooking time, so always check your chicken for doneness before diving in. The safest way to do this is with a meat thermometer. The chicken should reach 165°F in the thickest part.

  1. Get the Oven and Baking Sheet Ready. To get started, preheat your oven to 425°F. Line a large, rimmed baking sheet (10×15) with parchment paper, and brush the butter over the surface of the parchment. It might seem like a lot of butter, but that’s fine. It will help to crisp up the chicken coating!
  2. Bread the Chicken Breast Pieces. Soak the chicken in buttermilk (you can skip this step if you like, but it helps the coating to stick!). Combine the flour, panko, seasoned salt, salt and pepper, and paprika in a large paper or zip-top bag. Add the chicken to the bag, and shake the bag to coat the chicken pieces.
  3. Bake. Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake the chicken for 10 minutes, flip carefully with a spatula, and bake for another 10 minutes. (Note: if the parchment is dry when you flip the chicken, add a drizzle of oil, to the to ensure the bottom pieces of chicken get crispy.)
  4. Check for Doneness. Check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done, but not overdone and dry. If it’s not yet up to temperature, bake for another 4-5 minutes at a time, until it’s cooked through
The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (4)
The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (5)
The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (6)
The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (7)

Why is my baked chicken not crispy?

While baking chicken isn’t always known for crispy results, this recipe really does deliver a crispy “fried” main course right out of the oven! Still, I wanted to add some tips that might help, if you find that your chicken is not as crispy as you’d like.

  • Use Dark, Non-Stick Pans. Dark pans heat to a higher temperature than light-colored pans, which will help with getting a crispy coating.
  • Use Moist Chicken. I keep my chicken breasts in the freezer, and then thaw them in the fridge. So they’re quite moist when it’s time for me to bread them, and a lot of the coating sticks to them easily. If you’re working with fresh chicken breasts, you’ll want to soak them in milk first (or buttermilk, which adds great flavour!).
  • Use Butter, Not Cooking Spray. I know you might be tempted to bake the chicken with cooking spray instead of butter, but unfortunately, this just doesn’t work as well. The fat in real butter makes a lot of difference in crisping up the chicken! If you need a healthier substitute, try margarine or reduced calorie margarine.
  • Watch the Parchment: When you flip the chicken, you may find that the parchment paper is a little dry. I recommend drizzling more butter or oil onto the parchment to help crisp up the bottom of the chicken as it cooks.
  • Serve with Care: As the chicken sits on a plate, the underside may get a little soggy from condensation. Therefore, I recommend serving immediately. If you’re not serving right away, place the chicken on a rack, a plate lined with paper towel, or just keep it warm in a 225°F oven.
The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (8)

Can I make this ahead?

Yes! You can make the breading mixture and bread the chicken pieces, and then “flash freeze” them on a tray in the freezer until frozen solid.

From there, transfer the breaded frozen chicken to freezer bags, and keep for up to 3 months frozen. There’s no need to thaw them before baking, but you will need to add more cook time (around 2 to 5 additional minutes per side, depending on the thickness of the chicken).

Serving Suggestions

When it comes to serving oven-fried chicken breast, I like to go with classic, comforting sides. Here are some of our family favorites:

  • Glazed Carrots: These simple Honey Glazed Carrots are made with honey, brown sugar, butter, and garlic. They add a sweet touch to the dinner table, and go perfectly with crispy, well-seasoned chicken.
  • Mashed Potatoes: These easy, creamy mashed potatoes come together in the slow cooker, which makes them almost completely hands-off! Try Slow Cooker Mashed Potatoes once, and you may just find yourself making them every week! (Looking for something even more indulgent? Try my Cream Cheese Mashed Potatoes)
  • Baked Beans: A beloved potluck favourite, sweet and savory Instant Pot Baked Beans come together quickly, but taste like they simmered all day.

How to Store and Reheat Leftovers

To refrigerate leftover chicken, allow it to cool on a wire rack or paper-towel-lined plate. Then transfer the cooled pieces into shallow, airtight containers. Store in the fridge for 3 to 4 days.

To freeze, place the chicken in a single layer on a tray in the freezer, until frozen solid. Then transfer the frozen pieces to freezer bags, and store in the freezer for up to 3 months.

Toreheat oven-fried chicken, place chicken pieces on a wire rack on a baking sheet and place in the oven at 250 degrees just until heated through.

The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (9)

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The Best Oven-Fried Chicken

written by Ashley Fehr

4.88 from 398 votes

This easy Oven-Fried Chicken turns out perfectly crispy and juicy every time! The special seasoning blend tastes just like KFC, but it's made with wholesome ingredients in your own kitchen.

The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (11)

Print

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cuisine American

Course Main Course

Servings 6 servings

Calories 376cal

Ingredients

  • 2 lbs chicken breasts (about 3-4) cut in strips — I get about 3 out of one breast
  • 1 cup buttermilk (optional)
  • 6 tbsp melted butter
  • ¾ cup flour
  • ½ cup Panko breadcrumbs
  • 1 tbsp seasoning salt I use Lawry’s
  • ½ tsp pepper
  • 2 tsp paprika

US CustomaryMetric

Instructions

  • Cut chicken breasts into thick strips and soak in buttermilk.

  • Preheat oven to 425°F. Place a large piece of parchment paper on the rimmed baking sheet (10×15) and brush butter over the parchment. It might seem like too much butter, but you need it to crisp up the coating!

  • Combine flour, Panko, seasoning salt, paprika and pepper in a large zip-top bag. Add the chicken and shake to coat **

  • Place your chicken on the prepared baking sheet, leaving a space between each strip. Bake 10 minutes, flip gently with a spatula, and bake another 10 minutes. (If the pan is dry when you flip the chicken, add a drizzle of oil to ensure the bottom crisps as well)

  • Be sure to check to make sure your chicken is cooked (165°F), as the thickness can greatly affect baking time. You want it to be done but not overdone and dry. Bake another 4-5 minutes if needed.

  • Remove to a plate lined with paper towel to soak up any excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.

Notes

*Nutrition information is estimated and will depend on exact serving size, brands and products used. Calorie count includes all flour and bread crumbs, so it will be less if there is coating mixture left over.

** OPTIONAL: For extra crispiness, do a double coat — simply dunk coated chicken in a little bit of milk or buttermilk, and coat once again in the flour mixture. You would need extra coating mixture for this step.

Nutrition Information

Calories: 376cal | Carbohydrates: 18g | Protein: 36g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1508mg | Potassium: 661mg | Fiber: 1g | Sugar: 2g | Vitamin A: 790IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg

Keywords baked breaded chicken, baked crispy chicken, baked fried chicken

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More Favourite Chicken Recipes

  • Creamy Italian Instant Pot Chicken Breasts
  • Honey Balsamic Crock Pot Chicken Thighs
  • Chicken Alfredo Bake
The BEST Oven Fried Chicken [VIDEO] | The Recipe Rebel (2024)

FAQs

How long should you soak chicken in milk before frying? ›

It's best to marinate the chicken in milk for at least 30 minutes, but you can also marinate it for up to 24 hours for maximum flavor and tenderness. Be sure to cover the chicken and refrigerate it while it marinates to prevent any potential food safety issues.

How does Bobby Flay fry chicken? ›

Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.

How to make chicken skin crispy in oven baking powder? ›

To reap those benefits, simply combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin.

What is the trick to getting crispy chicken? ›

7 Tips for Getting Fried Chicken Extra Crispy
  1. Start by tenderizing. You need to tenderize “if you're going for OMG juicy chicken that melts in your mouth,” says Fontana. ...
  2. Don't skip the brine. ...
  3. Season the flour. ...
  4. Mix things up a little. ...
  5. Put some muscle into it. ...
  6. Fry it twice. ...
  7. Leave plenty of room.
Dec 5, 2019

What is the secret to keeping fried chicken crispy? ›

Proper cooling sets the crust and ensures that the chicken will have done all its carryover cooking. I like to cool any leftover chicken completely and then store in a paper towel-lined airtight container in the fridge. The paper towel absorbs condensation and keeps that chicken crisp for midnight snacking.

Do you dip chicken in egg or milk first? ›

Some recipes call for dipping the chicken in egg before coating with flour while others call for milk (or butter milk). Egg provides a lot more protein and will produce a thicker, more stable crust. Milk is obviously much thinner, contains much more water, and won't cling to the meat as much.

Can I soak chicken in regular milk instead of buttermilk? ›

Buttermilk Substitute for Marinades and Brines

For the best tenderizing flavor, opt for a scant cup of milk with 1 tablespoon of fresh lemon juice, then add seasonings like salt, freshly ground pepper, paprika and minced fresh garlic or a dash of garlic powder.

Do you dip chicken in flour or egg first? ›

The trick to getting the batter to stick to the chicken pieces properly is to dip the chicken into the seasoned flour, before dipping into the egg mixture. The flour helps the egg mixture adhere to the chicken. Then dip the chicken back into the flour mixture.

Why do people soak chicken in milk before frying? ›

The milk acts as a tenderizer, so if you can let the chicken soak in the buttermilk overnight, the crumbs will adhere well to the chicken and it will come out tender on the inside and crispy on the outside.

Why put chicken in milk before frying? ›

The pairing may sound odd, but this simple, mostly hands-off method produces the most tender, flavorful chicken imaginable. The calcium in the milk is thought to jump-start a natural enzyme in the chicken, which acts as the tenderizer. Cooking the chicken in the liquid further infuses it with moisture and flavor.

Why do you dip chicken in egg before frying? ›

So now you've got a nice floury coating on the chicken: Time to dip it in eggs. Eggs are sticky, and when they mingle with the flour, they make a gluey paste for the breadcrumbs to stick to. If you're looking to create a nice, thick coating on the chicken, this is the way to go.

Is cornstarch or baking powder better for crispy chicken? ›

My not-so-secret tip to the best fried chicken is a combination of FLOUR, CORNSTARCH, and BAKING POWDER. When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.)

Is baking soda better than baking powder for crispy chicken? ›

Sprinkle with 1/2 teaspoon of salt and 1 tablespoon of aluminum-free baking powder (and NOT baking soda!). It doesn't seem like much but you're not trying to make a coating for the wings here. You're trying to change their ph level so that they will crisp up better.

What's better for crispy chicken baking soda or baking powder? ›

It may sounds unappealing, but coating chicken wings in seasoned baking powder is what makes the skin super crispy. You won't taste it in the end results, so long as you use aluminium-free. To be clear, make sure you use baking powder, NOT baking soda, because there is a big difference!

What ingredient makes fried food crispy? ›

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Does baking soda or powder make fried chicken crispy? ›

TIP: DO NOT SKIP THE BAKING SODA!! The baking soda creates the super extra crispy crinkles on the chicken breading! Using a wire whisk, combine the dry ingredients until well incorporated. Make sure that the baking soda is mixed in well.

What oil makes chicken crispy? ›

Lard is a great choice for frying chicken because it gives your chicken an excellent flavor and unparalleled crispy crust.

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