This is my way of making oven fried chicken – and I think it is the best method out there to get it crispy on the outside and juicy on the inside. Better than KFC!
A few years back I loved getting chicken from KFC as a Sunday night treat. Now that I have my own family, I much prefer to stay home and cook a homemade meal. And I especially prefer to have less greasy traditions! That’s why I figured out how to make “fried” chicken at home.
Everyone will love this crispy oven fried chicken recipe – it’s so simple to make but full of flavor! We love to serve it with mashed potatoes, potato wedges or a quick mac and cheese, plus a vegetable on the side. But it’s also delicious in a burger or a sandwich!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Chicken parts: I usually use skinless, boneless chicken breast because it’s easiest for me to make and everyone will eat it. You can use whatever pieces you want, though – many readers have successfully made it with thighs and drumsticks!
- Buttermilk: It’s not mandatory to use actual buttermilk. If you don’t keep any on hand, feel free to use either just regular milk or regular milk with 1 teaspoon white or apple cider vinegar stirred in.
- Breadcrumbs: I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
- Salt and spices: I reduced the salt by half from a previous version because some people felt it was too salty; if you’ve made this before and the saltiness was right for you, feel free to increase. And I know it sounds like a crazy amount of spices… But trust me here, your chicken will turn out bland if you don’t season it enough. If you want to add some heat, try using some cayenne pepper or chili powder.
- Baking powder: This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it!
- Butter: While this is a baked recipe, it still needs fat to crisp up and brown right. If you prefer to stay away from butter for whatever reason, I have also made this with canola oil before and it turned out well.
How to make Oven Fried Chicken
1. Start by heating the oven. You want to place your baking sheet in the oven as it preheats, it needs to be hot when you add the breaded chicken later for best results.
2. Prepare the breading ingredients: Whisk the buttermilk and egg in a medium bowl, and combine all of the dry ingredients in a shallow dish (I use a small-ish baking dish so there’s enough room to properly coat the chicken).
I also cut the chicken into pieces (about 2-3 per breast). If you leave yours whole or leave chicken thighs whole, you’ll need to increase the baking time.
3. To bread the chicken, proceed as follows:
- Toss the chicken in the breadcrumb mixture (I do them all at once for more efficiency).
- Shake off any excess flour, then coat with egg wash (again, I do all of the chicken pieces together here because it’s faster and works just as well).
- Finally, thickly coat each chicken piece with dry mix again (this needs to be done for each piece individually). You’ll want to pack on a lot of breading and then pound it onto the chicken with kitchen tongs or a large spoon to make it stick.
4. Melt the butter on the prepared, pre-heated pan (careful, hot, use oven gloves and keep kids/pets away!), then add the chicken.
Bake for 10-12 minutes, then very carefully flip. Add more butter if need and finish baking for another 8-10 minutes. I always finish the chicken under the broiler for 1-2 minutes for the ultimate crispy result!
Recipe tips
- Use a dark pan: A dark pan reflect the heat best, which results in the crispiest chicken. A silver pan is acceptable and yields good results, too.
- Use kitchen tongs plus spoons: Use kitchen tongs to toss the chicken in the flour mix initially, and to pound on the breading. Use one large spoon to stir the chicken in the egg mixture and to remove single pieces to drop back into the dry mix (this is your “wet spoon”). Then use a second, separate spoon to pile breading mix onto the chicken (this is your “dry spoon”). This is the easiest way to keep the mess to a minimum.
- Breading: Do not skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking.
- Flip it VERY carefully: Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
- Let the chicken rest for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy.
In full disclosure: While I do love this recipe 100% (I wouldn’t have shared it otherwise!) it is important to me to tell you that you shouldn’t expect the same results from baking as you should from deep-frying.
This recipe here does make a crispy oven fried chicken, but it’s not identical to regular deep fried chicken. It’s very delicious though (I do really do like it better than KFC!) and your family will probably fight for the last crunchy oven fried chicken piece. I know mine does 😉
Reheating leftovers
If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good.
Check out my step by step instructions for reheating fried chicken here!
Freezer instructions
Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken).
Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze.
Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating.
Side dish ideas
Finally, I want to show you just how versatile this recipe is. There are lots of ways to have fried chicken and these are some of our favorites:
- Sautéed green beans and mashed potatoes
- In a bun topped with sliced avocado and coleslaw on the side (I had this at a restaurant with regular fried chicken and it was so good!)
- Corn on the cob, baked beans and sweet potato fries
- Baked Potato Wedges and Cucumber Salad
Really, this is THE recipe you’ve got to try. It’s what my kids want for their birthday dinner every single year, so you know it’s a good one ?
Watch the recipe video
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crispy Oven Fried Chicken
Recipe details
Equipment
- roasting pan (dark colored)
Ingredients
For the egg mix:
- 1 large egg
- ⅓ cup buttermilk OR regular milk; see notes
For the breading:
- 1 cup all purpose flour
- 4 tablespoons plain breadcrumbs Panko or Italian seasoned work as well
- 1 teaspoon baking powder
- ½ tablespoon salt
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground pepper
For the chicken:
- 2 pounds skinless, boneless chicken breast cut into strips (I do 2-3 per breast)
For the pan:
- ¼ cup butter or more as needed
Instructions
- Prep: Heat the oven to 410°F (210°C). Place a dark-colored (or at the very least a silver metal) roasting pan (a rimmed baking sheet works as well) in the oven to heat up.
- Prepare breading: In a medium bowl, whisk together the egg and the milk. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
- Bread the chicken: Toss the chicken pieces in the flour, coating evenly and shaking off any extra flour. Next, toss the chicken pieces in the egg mixtures. Then, dip each into the flour mix again, this time coating very well – press the breading well on the chicken to make it stick.
- Place chicken on pan: Take the baking pan out of the oven and melt the butter on it. Place the coated chicken pieces on the tray – leave enough space in between, I usually bake it in two batches.
- Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.
Notes
Ingredient notes
- Chicken parts: I usually use skinless, boneless chicken breast because it’s easiest for me to make and everyone will eat it. You can use whatever pieces you want, though – many readers have successfully made it with thighs and drumsticks!
- Buttermilk: It’s not mandatory to use actual buttermilk. If you don’t keep any on hand, feel free to use either just regular milk or regular milk with 1 teaspoon white or apple cider vinegar stirred in.
- Breadcrumbs: I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
- Salt and spices: I reduced the salt by half from a previous version because some people felt it was too salty; if you’ve made this before and the saltiness was right for you, feel free to increase. And I know it sounds like a crazy amount of spices… But trust me here, your chicken will turn out bland if you don’t season it enough. If you want to add some heat, try using some cayenne pepper or chili powder.
- Baking powder: This helps the breading to puff up a little and behave more like a batter fried in oil. I know it sounds like a strange ingredient in oven fried chicken, but please don’t skip it!
- Butter: While this is a baked recipe, it still needs fat to crisp up and brown right. If you prefer to stay away from butter for whatever reason, I have also made this with canola oil before and it turned out well.
Recipe tips
- Use a dark pan: A dark pan reflect the heat best, which results in the crispiest chicken. A silver pan is acceptable and yields good results, too.
- Use kitchen tongs plus spoons: Use kitchen tongs to toss the chicken in the flour mix initially, and to pound on the breading. Use one large spoon to stir the chicken in the egg mixture and to remove single pieces to drop back into the dry mix (this is your “wet spoon”). Then use a second, separate spoon to pile breading mix onto the chicken (this is your “dry spoon”). This is the easiest way to keep the mess to a minimum.
- Breading: Do not skip pressing/pounding on the dry flour mix in the final step of breading. This is very important to help the breading stick to the chicken and to keep it from flaking off during baking.
- Flip it VERY carefully: Use a spatula to slide underneath the chicken and very gently release the chicken from the pan before flipping/serving. If you just rip it off with tongs etc, the breading will fall off.
- Let the chicken rest for 2-3 minutes before serving, but don’t let it sit around for longer than this. Otherwise, it will start getting soggy.
Reheating leftovers
If you have leftovers, you can easily reheat them in the oven. The chicken won’t be quite as juicy as freshly baked, but it’s still good. Check out my step by step instructions for reheating fried chicken here!Freezer instructions
Either freeze the breaded, unbaked chicken OR the fully baked and cooled chicken. Flash-freeze in a single layer on a cookie sheet for ~1 hour before transferring to freezer bags (flash freezing is mandatory for the unbaked chicken, but also very much recommended for baked chicken). Use a container or bag that is suitable for freezing. Label the bag or container with the contents, and the use-by date (freeze for up to 3 months). Place the flash-frozen chicken in the bag and freeze. Reheat the frozen chicken for 20-30 minutes at 375 in the oven, or until it reaches an internal temperature of 165°F. You don’t need to defrost it before reheating.Nutrition
More recipe information
Recipe first published in 2016. Updated with new video, photos, step-by-step photos and better text on 03/21/2021.
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Dawn Miller says
This is really good! Used some of the remaining flour to make gravy in the drippings!
Amy says
Delicious! Crispy Flavorful juicy. But it took me an hour and a half to prep and cook not 40 minutes . I have yet to find a delicious recipe that is a time saver- but I suppose delicious things take effort. Not a criticism – Maybe it will go quicker when I make it again and again. A big plus is that my entire smells delicious not left with a heavy cloying smell of fried food. Thank you for the recipe!
Cleo Maria says
I don’t normally comment, but have to in this case…This was the best oven fried chicken recipe ever. I used boneless chicken thighs. at first I thought it was a lot of work since I am now on my own, but we’ll worth it and a pkg of 6 thighs gives a dinner, a thigh to put in a bun with Dijon and mayo, and more. Recommended!
Martti says
picky eaters loved it and will make again, maybe weekly to get that protein in them
kelley geiger says
Just made it;)). Used oat flour,it’s really good! Fried a few too. Both are delicious!!!!
Terry says
Delicious! Best oven fried chicken I ever made… and I grew up on fried chicken! This is also the first time I ever left a review – it’s that good. Followed directions as stated just added cajun seasoning which I put on almost everything.
Wendy Krop says
This is my go to recipe now for baked/fried chicken! I have made it for family and friends and it is a hit with all! I use crushed ritz crackers instead of panko- buttery/salty goodness! Thank you!
K. Genie Jorgenson says
My chicken turned out great thanks to the good recipe and instructions. I used drumsticks and thighs with skin and bones. I baked them 20 minutes, turned them over and baked 20 more minutes. Chicken was tender, juicy and crispy. I will make your recipe again. Thank you 😊💕
Dan says
Finally, I find an oven fry recipe that leaves the chicken both juicy and crispy. I used plain kefir since I didn’t have any buttermilk and couldn’t tell the difference. Even my Southern Fried family raved about it. I’ll try doing some chops the same way. Thank you.
Christina says
I’ve made this recipe many times
Soooo good
But I usually use boneless skinless chicken thighs
How long do I need to cook it for bone in chicken thighs?
Nora says
Christina, in my experience they take about 10-15 minutes longer. But make sure to check regularly while they’re in the oven!
Julie says
I made this recipe with a few adjustments. I used milk because I had no buttermilk on hand, smoked paprika instead of regular paprika, and a dash of cayenne for a little zing. I used boneless, skinless chicken breasts, each sliced crosswise into 4 pieces. I used seasoned breadcrumbs—a mix I make of whole grain, toasted bread, crackers, Panko, and croutons, with Italian seasoning, garlic salt, and fresh ground pepper to flavor.
I added a tablespoon of olive oil to the butter in the preheated dark pan, then, when placing the prepared chicken on the pan, I used tongs to gently turn each piece in the butter/oil mixture to coat.
I only baked the chicken for 8 minutes on one side, flipped the pieces, and baked another 7-8 minutes.
The results were juicy, crispy, and delicious! Thank you for my new favorite recipe for chicken breasts!!!
Daphne Close says
Just made it tonight and the chicken was delicious. I think the trick is all the butter. I use unsalted butter so I think in the future I will either add more salt to the flour mixture or lightly salt the chicken beforehand.
Lauren says
This is seriously a fantastic recipe. I never comment on these things but I had to for this one!!
Nora says
So glad to hear it, Lauren!
Bertha R. Parbey says
Very good recipe and the notes were valuable as well.
T says
This was great! I oven fried it in a cast iron skillet. I added a some hot sauce to the milk/egg mixture, and only added a bit of chili powder and cayenne to the seasoned flower. It turned out perfectly. Very nice with Boar’s Head Pepperhouse Gourmaise …
Chris says
hi
just wanted to say I made this evening for dinner and it was delicious.
turned out so juicy and the color was great.
I did one thing different thou. instead of using the 4 tablespoon of the breadcrumbs I used 2 tablespoons of that and than 2 tablespoon of crushed cornflake crumbs
for alittle extra crunch.
I will be doing this recipe again.
thanks for sharing.
PS2U2 says
I loved it but the 2nd time, I doubled the breading recipe, used white pepper instead pepper, used half of the salt, 3/4 of the paprika and only two-thirds of the garlic powder; then I sprayed the tops with olive oil since the sides were a bit dry and turned them onto all four sides… since I used chicken legs. It took 35 minutes in my oven but maybe 38-40 for larger pieces. Next time, I’m going to try using Tony Chachere with the same less the salt and pepper with some cumin. Crossing my fingers. 🙂
Nora says
Thanks for sharing your tips! Glad you liked the recipe.
PS2U2 says
Nevermind, 410° It can be difficult to navigate my phone sometimes 😕
Nora says
No worries, glad you found the right temperature!
PS2U2 says
What temperature do I set the oven for?
Elizabeth says
The flavor of the coating was absolutely amazing! I’ll definitely make it again.
Mary Avera says
I used almond milk (allergies) and cut it up into nuggets instead of strips. only made 1 giant breast and could’ve used more seasoning honestly (that pepper lady is nuts lol) I love how crispy it got! and wasn’t dry at all (I did 10mins, flip, 5mins) will be making this again!
Cynthia says
Do not hesitate to make this one!Oh my goodness! This was the best chicken (I also made your potato wedges) I’ve made for my family in ages! Thank you so much. It was easy. Crispy. Juicy. Seasoning was perfect. Chefs kiss! I will be following you from now on to see what else your brilliant mind comes up with. 😋 YUM!