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.
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