This is my go-to method for oven-fried chicken, and trust me – it delivers the crispiest, juiciest results. Golden, crunchy, packed with flavor – and honestly? We think it’s even better than KFC!
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Why this recipe works
- Crispy, crunchy perfection – Preheating the pan and baking at high heat gives you that golden, crackly crust – no sad, soggy breading here!
- Packed with flavor – I don’t do bland chicken. The seasoning mix is just right, and trust me, this will not leave you disappointed.
- So juicy inside – Thanks to my breading technique, the chicken stays tender and moist. My family polishes off every last piece, no leftovers in sight!
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 – I use boneless, skinless breasts because they’re easy. Many readers have commented that thighs or drumsticks work great too – just adjust the cook time!
- Buttermilk – No buttermilk? No problem. Just mix regular milk with a splash of vinegar or lemon juice, and you’re good to go.
- Breadcrumbs – I use plain breadcrumbs because I always have those on hand, but Panko is also very delicious and yields amazing results.
- 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 – Essential for that golden, crispy crust. Canola oil works too, but butter gives the best flavor.
- Salt and spices: I cut the salt in half from my original version since some found it too salty, but if you liked it as it was, feel free to add more. And yes, it might seem like a lot of spices – but you don’t want your chicken under-seasoned. Add cayenne pepper for a spicy kick!
Step by step overview
Before you begin: Set your oven to 410°F and place a dark roasting pan or cast iron pan inside to heat up. A hot pan is key for crispiness – don’t skip this step!
1. Set up the breading station:
Wet mix
Dry mix
2. Bread the chicken:
Here is how I efficiently bread a lot of chicken well:
- 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.
3. Bake:
For extra crunch, switch the oven to broil for 1-2 minutes, but watch closely – it can go from crispy to burnt fast! Let the chicken rest 2-3 minutes for the breading to crisp up, then serve immediately!
Tips for success
- Use a dark pan: Dark-colored pans conduct heat better, resulting in a crispier crust. You can use a dark metal pan or cast iron, but a silver metal pan is fine, too.
- 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.
- Handle with care: When flipping, use a spatula to gently release the chicken to keep the breading intact.
- 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.
Helpful recipe hints
Troubleshooting & storage questions
Make sure you’re using a preheated pan (a dark pan is best) and that the oven is at the correct temperature.
Also, avoid overcrowding the pan, as this can create steam and prevent crisping.
Make sure to press the breading onto the chicken firmly and handle the pieces gently when flipping.
Letting the breaded chicken rest for a few minutes before baking can also help the coating stick better.
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!
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.
Serving tips
Let the chicken rest for 2-3 minutes after baking to let the juices settle – this keeps it tender inside. But don’t wait too long! Oven-fried chicken is at its crispiest when served fresh.
We love pairing the chicken with sautéed green beans and mashed potatoes or mac and cheese. Corn on the cob, baked beans and sweet potato fries or air fryer potato wedges with ranch for dipping are also great!
It also works great 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!)
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
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 breadcrumbs Panko or Italian seasoned work as well
- 1 teaspoon baking powder
- 1.5 teaspoons salt adjust to your taste
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground pepper
For the chicken:
- 2 pounds boneless, skinless chicken breast cut into strips (I do 2-3 per breast)
For the pan:
- ¼ cup butter or more as needed
Instructions
- Prep: Heat oven to 410°F . Place a dark-colored or cast iron (or at the very least a silver metal) pan in the oven to heat up.
- Prepare breading: In a medium bowl, whisk together egg and buttermilk.In a separate bowl, mix flour, breadcrumbs, baking powder and seasoning.1 large egg, ⅓ cup buttermilk, 1 cup all purpose flour, 4 tablespoons breadcrumbs, 1 teaspoon baking powder, 1.5 teaspoons salt, 2 teaspoons ground paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon ground pepper
- Bread the chicken: Toss the chicken pieces in the flour mix, 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.2 pounds boneless, skinless chicken breast
- Place chicken on pan: Take the hot pan out of the oven and melt the butter on it.Place the coated chicken pieces on the pan – leave enough space in between, I usually bake it in two batches.¼ cup butter
- Oven fry: Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Add more butter to pan if needed.Finish by broiling the chicken until it turns golden brown and crispy, about 1-2 minutes.
- Serve: Let chicken rest for 2-3 minutes, then serve immediately.
Notes
- Use boneless, skinless chicken breasts or swap for thighs/drumsticks (adjust cook time).
- No buttermilk? Use milk with a splash of vinegar.
- Panko gives max crunch, but any breadcrumbs work.
- Baking powder makes breading crispier – don’t skip!
- Press breading onto chicken so it sticks.
- Use a dark pan for best crispiness.
- Flip carefully with a spatulato keep coating intact.
- Let chicken rest 2-3 minutes before serving, but eat it fresh before it softens.
- Store leftovers in the fridge up to 3 days and reheat in the oven for crispness.
- Freeze unbaked or baked chicken for up to 3 months; bake straight from frozen at 375°F until hot and crispy.
Recipe first published in 2016. Updated with new video, photos, step-by-step photos and better text on 03/21/2021. Updated with new photos and better text again on 02/19/2025.
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Check out our Oven Fried Chicken Breast Recipes collection for more ideas!
Dezeree says
Made this tonight…..WONDERFUL!!! I used drumsticks and bone in thighs. SO much flavor…
Not going to lie, I wondered how I could get good old crunchy fried chicken baked???
Well was I wrong…..so crunchy so delicious!!!!!!
No more greasy fried chicken for this family!
NOTE: with the drumsticks I turned onto their sides after the initial 2 turns and I added some more butter after the second turn.
Thank you for posting this recipe!
Nora says
Oh that sounds delicious with the drumsticks and thighs, Dezeree! I’ve been meaning to try twitch other cuts of chicken, glad to hear it workout fine. Thank you smooch for rating my recipe – I appreciate it so much! – Nora x
Karen Allen says
This was absolutely fabulous!! The kids and my husband loved it! Definitely marked down for make-again! Very flavourful!!
I made it with homemade mashed potatoes and caesar salad.
Thanks!!
Nora says
Karen, your side dishes sound perfect! I’m very glad your family enjoyed the chicken – thank you for taking the time to leave a review, I appreciate it. – Nora x
Arnold Evans says
This recipe matches some of the best I’ve ever used. Everyone liked it and I will definitely make it again.
Nora says
Thank you so much for your nice comment, Arnold! I’m very happy to hear the chicken turned out well for you – thank you for taking the time to review the recipe, I appreciate it so much.
Joy says
Can you make this recipe with a whole cut up chicken with skin on and still on the bone?
Would the cooking time change?
Nora says
Hi Joy, I have not done so myself, but I don’t know why it shouldn’t work. You can make regular fried chicken with all the parts of a chicken, after all! If you go ahead and try it, please let me know how it turned out for you – I’m curious!
Susan says
Can u use thighs as well
Nora says
Hi Susan, I have not tested it yet with thighs, but it’s on my plan. I’m sure it works (especially if you’re using boneless thighs) – hope you try it, let me know how you like it!
Trixie says
Loved this recipe. My only issue was when the pieces were done cooking there was still flour present. Anything you’d recommend I do next time to avoid this?
Nora says
Hi Trixie – I think what might have happened is that there either wasn’t enough fat in the pan OR not enough egg on the chicken. Were the pieces a bit irregular? Then it sometimes happens that they don’t touch the melted butter in those places. You could try making a little more of the egg mixture (especially if your eggs are on the smaller side, definitely use one more next time!) and see if that helps the flour to cook more evenly all around the chicken. Hope that helps!
Belle says
I made this fabulous chicken for dinner tonight. It was amazing, will make again and again!
Thanks for sharing!!
Nora says
Thank YOU for making it, Belle! I’m very happy you enjoyed the chicken – it is always an honor when my recipes bring joy to someone’s life. Thank you for taking time out of your day to come back and leave a review, I appreciate it so much.
Cimarron says
I just flipped my ratio of flour and breadcrumbs and it still came out awesome. I make it every week now! So easy and delicious!
Nora says
I’m so glad to read this, Cimarron! Happy you like the recipe, and thanks for leaving your comment!
Mary Mullin says
YUM! This will be in my recipe book so I can make it over and over!
Nora says
Glad you like it, Mary! Thank you so much for taking the time to rate the recipe – I appreciate it so much.
Boyan Minchev says
Just amazing 🙂 Great chicken recipe, the way I like it. Thank you for sharing with us.
Lisa says
Made this for dinner tonight and it was a huge hit with both the honey and the kiddos! Loved the flavor and the crispness and no frying! It’s definitely on the favorite list! Thanks for sharing!
Nora says
I’m so happy the recipe turned out well for you, Lisa! Thank you for taking the time to leave a comment – I appreciate it very much.
Erin says
LOVED it!!! Didn’t finish with the broiler the first time and wish I would have as I like my chicken extra crispy. Me and the hubby still loved it but tonight we’re trying with the broiler. This is a keeper!
Nora says
I’m so happy to read this, Erin! Thank you for taking the time to rate the recipe, I appreciate it very much. Hope you love the chicken even more with the broiler 🙂
Dave DeLosa says
I made this for my wife, and we both loved it. Chicken crisped up without using the broiler. This is being put into our dinner rotation. Seasoning was perfect.
Nora says
So happy to read this, Dave! Thanks for taking the time to rate the recipe, I really appreciate it.
Cee says
Can i do this recipe without using a broiler?
Nora says
Sure you can, Cee! It just won’t crisp up as much, but it will still be delicious.
Brigette says
Hi, Nora! Can I make this recipe using frozen chicken breasts for this recipe? If yes, I assume I need to thaw the chicken first, yes?
Nora says
Hi Brigette, yes! You can make it with frozen chicken breasts if you defrost them first 🙂 Hope that helps!
Nicole says
I never expected to like oven fried chicken, but this recipe has made me a believer. I might play with the spices in the flour mixture, but I love this recipe after just one time!
Nora says
I’m very happy to read this, Nicole! And isn’t that the beauty of cooking? Tweaking things to make them your own. This puts a big smile on my face, I love when my recipes inspire people! Thanks for taking the time to comment – I appreciate it so very much. xx Nora
david says
Loved the recipe! Tried others, made all kinds of adjustments trying to doctor it up, but your recipe came out great the first time! all i did different was used panko break crumbs and butter flavor shortening instead of butter and used half the amount. Thank you, this is a keeper!
Nora says
That’s so wonderful to read, David! I’m glad the recipe turned out well for you, and thank you so much for taking the time to rate the recipe. I appreciate it!
AWC says
This was great. I added a little paprika but other than that made it as it is written. Thanks so much for a good recipe!
Nora says
Thank YOU for making it, and for taking the time to review. I’m so happy you liked it – and what a great idea with the paprika!
Ruth Ann says
I am about to try this! Sounds wonderful. Thanks for the recipe. I am
Thinking that broiling at the end is the secret! Thanks!
Lisa says
Excellent recipe! Thank you!! We loved it!
Nora says
I’m so happy to read this, Lisa! Thank you for taking the time to rate the recipe – I appreciate it so much!
Chris says
I loved this! I made it tonight and was really impressed at how good it is. Baked chicken can so easily be boring, or soggy, or dry – and this was none of those! I even cheated and used less butter than recommended (which is so risky) and it still turned out perfect. Thanks for the recipe, we’re keeping this one for sure 🙂
Nora says
Thanks so much for your nice comment, Chris! I’m happy the chicken turned out well for you, put a big smile on my face 🙂
Zach says
Loved this Recipe! I made it for my wife and myself and we both loved it!
I changed it a up a little by adding in some ground mustard and used honey bunches of oats instead of breadcrumbs. It really brought out this honey undertone flavor.
Thanks and I will definitely be making this again.
Nora says
Thanks so much for your positive comment, Zach! I’m glad you and your wife enjoyed the recipe, and I love the changes you experimented with! I appreciate you taking the time to come back and leave a review.
Diana G says
Thank you! I used cashew milk in place of regular milk. My husband loves this and ate the majority. So excited to have found a recipe I can do correctly. I’m not the best cook, but it he recipe was super easy to follow and it came out delicious.
Nora says
How wonderful, Diana! I’m glad you and your husband enjoyed the chicken – and that my recipe actually makes sense 😉 Thank you for taking the time to review, I appreciate it!
Val says
Tried it, Loved it.. Will continue to use this recipe.?
Nora says
I’m very happy to read this, Val! Glad you enjoyed the chicken 🙂
Keith @ How’s it Lookin? says
Looks great. Fried chicken is a treat, thanks for the idea
Jess @ Flying on Jess Fuel says
Oh, this looks WAY better than KFC!! There’s nothing better than good, crispy chicken. And since I hate making a mess frying on my stovetop, I love that this is done in the oven. Yum!
Nora says
I agree, Jess! Thanks for stopping by!