on Jan 04, 2011, Updated Sep 13, 2023 18 Comments This crispy oven fried chicken recipe gives you all of the flavor of that favorite fried chicken that is easy enough to make for a quick weeknight meal or even for a weekend lunch! It is so versatile you can add it to salad, sandwiches, or eat with your favorite side dishes!
How to Make Crispy Oven Fried Chicken Recipe
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
Chicken – I prefer to use chicken breasts that I flatted to 1/2-inch thickness. I’ve found that the secret to tender, juicy chicken is in the pounding of the lean meat and not necessarily in a marinade. Marinades are more for flavoring chicken than for tenderizing. If you don’t have a meat mallet, you can also use a rolling pin (it is what I use!) or a saucepan or skillet. Use what you have! Once you try this method, you won’t turn back! For the breading (wet ingredients) – I use an egg and buttermilk. The buttermilk gives a bit of a tangy flavor to the outside of the chicken while also being thick enough to help the dry ingredients for the breading to stick to the chicken. For the breading (dry ingredients) – I use flour, breadcrumbs, baking powder, and my go-to Stone House Seasoning. Oil for cooking – I use a mixture of olive oil and butter. Even though the chicken isn’t deep fried, it does need some fat from the olive oil and butter to help the coating to brown on the chicken.
Step-by-Step Instructions
Prep the chicken. Place the chicken breasts, one to two at a time, between two pieces of parchment paper or in a thick zip-top bag. Pound with a meat mallet, rolling pin, or skillet until the chicken is 1/2-inch thick and even in thickness. Pat dry with paper towels.
Prepare the breading for the chicken. In a medium bowl, whisk together the buttermilk and the egg. In a separate bowl or baking dish, whisk together the flour, bread crumbs, baking powder, and Stone House Seasoning. Prep. Preheat the oven to 425º F. Place the skillet into the oven for the butter to melt. Remove the skillet from the oven and swirl the skillet to make sure it is well coated.
Add breading to the chicken. Dip the chicken breasts into the buttermilk egg mixture and then into the flour mixture. Repeat back into the buttermilk egg mixture and then back into the flour mixture with a final dip into the egg mixture.
Place chicken in the skillet. Add the breaded chicken to the skillet, leaving space between each breast. Oven fry the chicken. Bake for 10-12 minutes. Using a metal spatula, carefully turn the chicken over and bake for another 5-10 minutes. Broil the chicken until it turns a crispy golden brown and registers 165º F when checked with an instant-read thermometer. Rest the chicken. Remove from the oven and allow to rest for 5 minutes in the skillet before serving.
Storage Tips
To store leftovers. Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To make ahead. This chicken is best served warm once cooked. However, you can hold it warm in the oven for a little while as you prepare other items for your meal. Place the chicken on a wire rack-lined baking sheet and into a 250º F oven to hold warm for up to 20 minutes. To freeze. Allow the chicken to cool completely on a wire rack. Then, transfer to an airtight, freezer-safe container and freeze for up to 3 months. To reheat oven-fried chicken, place the chicken on a wire-rack-lined baking sheet. Warm in a 250º F oven until heated throughout and registers 165º F on an instant-read thermometer. It comes out absolutely scrumptious! Crunchy, crispy, flavorful, juicy, and a perfect alternative to Southern fried chicken any day. Here’s my Crispy Oven Fried Chicken recipe. It’s a staple recipe at my house and I think you’ll love it, too! Enjoy!Robyn xo
