Oven fried chicken is a delicious and healthier alternative to traditional deep-fried chicken, offering a crispy exterior and juicy interior without the excessive oil. This guide will provide you with a detailed recipe for making crispy oven fried chicken that serves four people, along with tips, nutritional information, and a call to action to explore more mouth-watering recipes in our eBook.
Crispy Oven Fried Chicken
Prep Time:
10 minutes
Cook Time:
20 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
- For the Chicken
- 2 lbs skinless chicken pieces (breasts, thighs, or drumsticks)
- 1 cup buttermilk (or regular milk with 1 tsp vinegar)
- 1 large egg
- ¾ cup all-purpose flour
- ½ cup Panko breadcrumbs (for extra crispiness)
- 1 tbsp seasoned salt (like Lawry’s)
- ½ tsp black pepper
- 2 tsp paprika (sweet or smoked)
- 2 tsp garlic powder
- ¼ cup melted butter (or cooking spray)
- Optional for Serving
- Fresh parsley, chopped (for garnish)
- Grocery List
- Chicken pieces (breasts, thighs, or drumsticks)
- Buttermilk or regular milk
- Eggs
- All-purpose flour
- Panko breadcrumbs
- Seasoned salt
- Black pepper
- Paprika
- Garlic powder
- Butter or cooking spray
- Fresh parsley (optional)
Instructions
- Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Place a large rimmed baking sheet in the oven to heat up.
- Prepare the Chicken Marinade: In a bowl, whisk together the buttermilk and egg. If using regular milk, add 1 teaspoon of vinegar to mimic buttermilk.
- Set Up Breading Station: In a shallow dish, combine the flour, Panko breadcrumbs, seasoned salt, black pepper, paprika, and garlic powder.
- Marinate the Chicken: Submerge the chicken pieces in the buttermilk mixture, ensuring they are well-coated. Let them soak for at least 15 minutes to tenderize.
- Bread the Chicken: Remove each piece from the buttermilk mixture and let excess drip off. Dredge them in the flour mixture until fully coated. For extra crunch, dip back into the buttermilk and then coat again in the flour mixture.
- Prepare the Baking Sheet: Carefully remove the hot baking sheet from the oven. Pour melted butter over it or spray it with cooking spray.
- Arrange Chicken on Baking Sheet: Place the breaded chicken pieces on the baking sheet without overcrowding them.
- Bake: Bake in the preheated oven for about 30 minutes, flipping halfway through to ensure even cooking and crispiness. The internal temperature should reach at least 165°F (74°C).
- Serve: Once cooked through and golden brown, remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired.
Notes
- For maximum crispiness, ensure your baking sheet is hot when you add the chicken.
- If you prefer a spicier kick, add cayenne pepper or hot sauce to your buttermilk marinade.
- Letting the chicken rest after baking helps retain moisture.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1025Total Fat: 41gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 367mgSodium: 2013mgCarbohydrates: 69gFiber: 4gSugar: 11gProtein: 90g
