Indulge in the perfection of Crispy “Fried” Chicken straight from your oven with this simple and flavorful recipe. Whether it’s the ease of One Pot Chicken Lo Mein, the richness of Caprese Chicken and Rice, or the convenience of Slow Cooker Chicken Breast, this oven-fried delight stands out for its irresistible crispy texture and juicy goodness.
While the Instant Pot has become a favorite for chicken preparation, this recipe takes a unique approach to achieve the crunchiness reminiscent of KFC’s special herbs and spices without the need for deep frying or processed ingredients. It’s a family favorite, endorsed even by our youngest taste tester, a 10-month-old who eagerly bounces in her high chair while exclaiming, “Mmm, mmm, mmm!” upon its arrival.
Tips for Crispy Results:
Use dark, non-stick pans for higher heat.
Ensure moist chicken for better coating adherence; consider soaking fresh chicken in milk.
Opt for real butter instead of cooking spray for enhanced crispiness.
Drizzle more butter or oil on the parchment when flipping to avoid dryness.
Serve immediately to prevent sogginess, or keep warm in a 225°F oven.
Make-Ahead Option:
Prepare and bread the chicken, then freeze until solid. Transfer to freezer bags for storage, and when ready to bake, no need to thaw; just adjust the cook time.
Serving Suggestions:
Pair your oven-fried chicken with classic sides like Honey Glazed Carrots, Creamy Slow Cooker Mashed Potatoes, or Instant Pot Baked Beans for a comforting and satisfying meal.
Storage and Reheating:
Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. Reheat by placing pieces on a wire rack in the oven at 250°F until heated through.
Enjoy the simplicity and incredible flavors of this Crispy “Fried” Chicken recipe, bringing the essence of fried chicken straight to your oven.
Ingredients:
2 lbs chicken breasts (about 3-4) cut in strips — I get about 3 out of one breast
1 tbsp seasoning salt I use Lawry’s
½ cup Panko breadcrumbs
6 tbsp melted butter
2 tsp paprika
½ tsp pepper
¾ cup flour
1 cup buttermilk (optional)
Instructions:
Cut chicken breasts into thick strips and marinate in buttermilk.
Preheat the oven to 425°F. Cover a rimmed baking sheet (10×15) with parchment paper and generously brush it with butter; this ensures the perfect crispiness of the coating.
In a large zip-top bag, mix flour, Panko, seasoning salt, paprika, and pepper. Add the chicken to the bag and shake thoroughly to coat.**
Place the coated chicken on the prepared baking sheet with space between each strip. Bake for 10 minutes, gently flip with a spatula, and bake for an additional 10 minutes. (If the pan is dry when flipping, add a drizzle of oil for optimal crispiness on the bottom.)
Ensure the chicken reaches 165°F, adjusting baking time if needed for thickness. Aim for doneness without overcooking. Bake an additional 4-5 minutes if required.
Transfer the cooked chicken to a plate lined with paper towels to absorb excess grease. Serve immediately. To keep warm until serving, place on a wire rack on a baking sheet in a 225°F oven.
Additional Tips:
Optional Double Coat: For added crispiness, consider a double coat. Dip the coated chicken in a bit of milk or buttermilk, then coat it once more in the flour mixture. Extra coating mixture is needed for this step.