Description
This Crispy Oven Fried Chicken recipe offers a healthier twist on classic fried chicken by baking it in the oven to achieve a golden, crunchy crust without deep frying. Tender boneless, skinless chicken breast strips are double-breaded with seasoned flour and an egg-milk wash, then baked on a hot buttered cast iron or metal pan and finished under the broiler for perfect crispiness. Ready in just about 40 minutes, this dish is perfect for a family meal or casual dinner with a satisfying crunch and full flavor.
Ingredients
Scale
Wet Ingredients
- 1 large egg
- 1/3 cup buttermilk (or regular milk; see notes)
- 1/4 cup butter (or more as needed)
Dry Ingredients for Breading
- 1 cup all-purpose flour
- 4 tablespoons breadcrumbs (Panko or Italian seasoned recommended)
- 1 teaspoon baking powder
- 1.5 teaspoons salt (adjust to taste)
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
Main Ingredient
- 2 pounds boneless, skinless chicken breast, cut into strips (2-3 strips per breast)
Instructions
- Prep: Preheat your oven to 410°F (210°C). Place a dark-colored, cast iron, or sturdy metal pan in the oven while it heats to ensure it becomes very hot for baking.
- Prepare breading: In a medium bowl, whisk together the egg and buttermilk until smooth. In a separate bowl, combine the flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and black pepper thoroughly.
- Bread the chicken: Toss the chicken strips first in the flour mixture, ensuring an even coat, and shake off excess flour. Then dip each piece in the egg and buttermilk mixture. Finally, dip each piece again in the flour mixture, pressing the coating firmly onto the chicken to make it stick well.
- Place chicken on pan: Carefully remove the heated pan from the oven and melt the butter in it, spreading to coat the surface. Arrange the breaded chicken strips on the pan spaced apart to avoid overcrowding. If necessary, bake in batches to ensure even cooking.
- Oven fry: Bake the chicken strips for 10-12 minutes on one side. Carefully flip each piece and bake for an additional 5-10 minutes, depending on the thickness. If the pan looks dry, add more butter to keep the chicken moist. Finish by broiling the chicken for 1-2 minutes to achieve a golden brown and crispy crust.
- Serve: Allow the cooked chicken to rest for 2-3 minutes before serving to let juices redistribute and to cool slightly. Serve immediately for the best crispy texture.
Notes
- You can substitute regular milk if buttermilk is unavailable; adding a teaspoon of lemon juice or vinegar to milk can mimic buttermilk.
- Use a dark or cast iron pan to ensure even browning and adequate heat retention.
- Pressing the breading firmly helps create a crunchy crust that adheres well.
- Broiling at the end is key to achieving that crispy, golden finish.
- If needed, bake chicken in batches to avoid overcrowding, which can cause sogginess.
