Description
This Crispy Oven Fried Chicken recipe delivers perfectly golden and crunchy chicken strips using a simple oven-baking method that mimics traditional frying without the excess oil. Coated in a seasoned flour and breadcrumb mixture and baked in a buttered hot pan, this dish offers a deliciously crispy texture and juicy interior. Ideal for a quick weeknight dinner or a tasty crowd-pleaser, it requires only common pantry ingredients and about 40 minutes from start to finish.
Ingredients
Scale
Wet Ingredients
- 1 large egg
- 1/3 cup buttermilk (or regular milk as a substitute)
- 1/4 cup butter (or more as needed)
Dry Ingredients
- 1 cup all purpose flour
- 4 tablespoons breadcrumbs (Panko or Italian seasoned)
- 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 pepper
Main Ingredient
- 2 pounds boneless, skinless chicken breast (cut into 2-3 strips per breast)
Instructions
- Preheat Oven and Pan: Heat your oven to 410°F (210°C). Place a dark-colored, cast iron, or metal pan inside the oven to heat thoroughly while you prepare the chicken. This hot pan will help achieve a crispy crust when baking.
- Prepare Breading Mixtures: In a medium bowl, whisk together the egg and buttermilk until smooth. In a separate large bowl, combine the flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper thoroughly to make the seasoned flour mixture.
- Bread the Chicken: Toss the chicken strips in the flour mixture first, ensuring each piece is evenly coated and shake off any excess. Then dip each piece into the egg and buttermilk mixture, coating well. Finally, dip the chicken back into the flour mixture once more, pressing the coating firmly onto the chicken strips to ensure it sticks well, creating a double coating for maximum crunch.
- Prepare Hot Pan and Arrange Chicken: Carefully remove the heated pan from the oven and melt the butter in it. Place the breaded chicken strips onto the hot buttered pan, making sure to leave space between pieces for even cooking. You may need to bake in two batches depending on the size of your pan.
- Bake the Chicken: Bake the chicken strips for 10-12 minutes on one side, then carefully flip them over. Continue baking for an additional 5-10 minutes, depending on thickness, until the chicken is cooked through. Add more butter to the pan if needed to keep the chicken moist and promote crisping.
- Broil to Finish: Set your oven to broil and place the chicken under the broiler for 1-2 minutes until the coating is golden brown and crispy. Watch carefully to prevent burning.
- Rest and Serve: Remove the chicken from the oven and let it rest for 2-3 minutes to allow juices to redistribute. Serve immediately for the best crispy texture.
Notes
- You can substitute regular milk for buttermilk, but buttermilk helps tenderize and adds flavor.
- Using a dark or cast iron pan helps achieve a crispier crust compared to a light-colored metal pan.
- Adjust the salt and spices to your taste preferences.
- Baking in batches prevents overcrowding and ensures even crisping.
- Pressing the breading firmly onto the chicken pieces ensures it sticks well and creates a thicker, crunchier coating.
- Keep an eye during broiling to avoid burning due to high heat intensity.
