The best Crispy Oven Fried Chicken breast is crispy on the outside and moist and tender on the inside. Easy to make with buttermilk brine, seasoned coating, and baked in butter.
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Fried chicken never had it so good—so easy, so crispy, and so buttery. It is delicious, plus it has great gravy. A wonderful comfort food.
None of the mess of stovetop or deep-frying chicken. A simple method to get all that great taste, and avoid all that mess and work. Plus, it's much healthier. A great family dinner.
For a complete old fashioned meal, serve with mashed potatoes and a hot vegetable like Roasted Asparagus, Baked Green Beans with Bacon. Add some Dinner Rolls and old-fashioned desserts like Apple Crumb Pie or Berry Crisp.
You may also like other easy chicken recipes, like Baked Chicken Breasts, Seared and Baked Chicken Breast, Sheet Pan Chicken Breasts with Vegetables, Parmesan Mayo Chicken Breast, and Copycat KFC™ Chicken—Oven Fried.
Based on Food.com Oven Fried Chicken recipe. I simplified it to a one-pan method, changed the gravy to our tastes, and eliminated some food allergy issues.
🐓Ingredients
- Chicken—skinless boneless chicken breasts
- Buttermilk—or milk treated with lemon juice or vinegar
- Butter
- Pantry ingredients—flour, seasoning salt, paprika, black pepper
For Gravy—optional but recommended
- Flour—all-purpose flour
- Chicken broth
- Salt and pepper—to taste
👨🍳How to Make Crispy Oven Fried Chicken
- Marinade chicken in buttermilk refrigerated for 30-60 minutes. (optional but recommended)
- Mix coating of AP flour, seasoning salt, paprika, and black pepper.
- Melt butter in the baking pan.
- Coat chicken with flour mixture and rest for 5-10 minutes, then place in the hot butter pan.
- Bake for 20 minutes, flip, and cook until the internal temperature of 165°—about 15-20 minutes.
- Make gravy with drippings, flour, and broth.
⏰How long to bake oven-fried chicken
Medium size skinless boneless chicken breasts will take about 35-40 minutes at 375° in a convection oven or 400° in a conventional oven. The final internal temperature is 165°.
If you use thighs, everything stays the same, but it will take a few minutes more since you want to use a 180° target internal temperature—that is a texture choice. Chicken is safe at 165°.
✔️Tips
Chicken tips
- This is for skinless boneless chicken breast. But chicken thighs work also, but cook them to about 180°.
- Try to use chicken breasts of about the same size for more even cooking.
- If the chicken is thicker than ¾ inch thick, thin it with a meat mallet or rolling pin.
Milk tips
- The milk is high in salt and acts as a brine, adding moisture.
- Buttermilk is recommended. It is acidic and will also break down some proteins to increase tenderness.
- If you don't have buttermilk, you can substitute it by adding one tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- If you want to skip the milk brine, I suggest trimming and drying the breast, then dip in a whipped egg with a touch of water. Shake off and proceed with the flour coating.
Seasoning and coating tips
- Substitute white pepper for black pepper if you want a little more KFC taste. Or go complete 13 spice KFC with Oven Fried Chicken – Is it KFC? my version of this recipe with KFC spices.
- The seasoning salt brings the onion powder, garlic powder, salt, and other herbs and spices. Much easier than all those bottles.
- Some versions use Panko breadcrumbs, but please do not use them here. It is unnecessary and will make it "shake and bake" like.
- If you have issues with the coating sticking, see the tips in the FAQ section.
- Also, be very careful flipping the chicken. Use a fork in the edge. Do not use tongs or a spatula.
❓FAQs
After completing the coating, let the chicken set for 5-10 minutes. This helps the breading coat stick to the meat better.
When you flip, use a fork on the edge of the meat, Do not use tongs.
The milk works well, but egg is a bit better at keeping the breading attached. So marinade if you want and pat dry. Then coat with the flour mixture, then a coat of egg wash (an egg whipped with a tablespoon or so of water.) Shake off excess egg and then another flour coat.
❄️Storage of leftovers
Seal in an airtight container. Store gravy separately. Refrigerate for 3-4 days; both may freeze for 3 months. Breading may deteriorate after a few days.
To reheat the chicken: If frozen, thaw first overnight in the refrigerator. Reheat in the oven. Gravy can be reheated on the stovetop or microwave.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Everyday ingredients. Pat dry chicken. If the chicken is over ¾ inch thick, flatten with a meat mallet or rolling pin.
Start with a buttermilk marinade for 30-60 minutes. Pat dry the chicken, then cover it with buttermilk in a bowl and allow it to set in the refrigerator.
Preheat oven to 375° convection or 400° conventional. Mix 1 cup AP flour with 1 tablespoon seasoning salt (I used Lowery's), 2 teaspoon paprika, and 1 teaspoon black pepper. Mix well.
Slice up 4 tablespoons of butter into an oven and stovetop-safe pan. Place in the hot oven for 2-3 minutes to melt the butter. A 12-inch cast iron skillet if making one or two pieces. Use a baking sheet with sides or a cake pan if making more.
Shake off any extra milk and dip in the flour mixture.
Shake off excess flour and rest for 5-10 minutes before placing the smooth side into the melted butter. Bake for 20 minutes, then turn the chicken over using a fork on the meat's edge. Cook until the internal temperature of 165° (about 15-20 minutes more), depending on the chicken's thickness.
Remove the chicken and tent with foil on a plate. Place the pan over medium heat. At this point, you should have some drippings left. You need about ¼ cup. If you don't have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browning some — about 2-3 minutes.
Add 1 - 14 oz can of chicken broth, and boil while continuously whisking. Continue until nicely thickened. About 3-4 minutes, then add salt and pepper to taste.
Recipe
Crispy Oven Fried Chicken
Ingredients
- 2 skinless boneless chicken breasts
- 2 cups buttermilk - or substitute
- 4 tbsp butter
- 1 cup AP flour
- 1 tablespoons seasoning salt - Lowery’s or similar
- 2 teaspoon paprika
- 1 teaspoon black pepper
For Gravy
- ¼ cup AP flour
- 14 oz chicken broth
- salt and pepper to taste
Instructions
- Pat dry chicken. If the chicken is over ¾ inch thick, flatten it with a meat mallet or rolling pin.
- Start with a buttermilk marinade for 30-60 minutes. Pat dry the chicken, then cover it with buttermilk in a bowl and allow it to set in the refrigerator. If you don't have buttermilk, you can substitute it by adding one tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- Preheat oven to 375° convection or 400° conventional. Mix 1 cup AP flour with 1 tablespoon seasoning salt (I used Lowery's), 2 teaspoon paprika, and 1 teaspoon black pepper. Mix well.
- Slice up 4 tablespoons of butter into an oven and stovetop-safe pan. Place in the hot oven for 2-3 minutes to melt the butter. A 12-inch cast iron skillet if making one or two pieces. Use a baking sheet with sides or a cake pan if making more.
- Shake off any extra milk and dip in the flour mixture.
- Shake off excess flour and rest for 5-10 minutes before placing the smooth side into the melted butter. Bake for 20 minutes, then turn the chicken over using a fork on the meat's edge. Cook until the internal temperature of 165° (about 15-20 minutes more), depending on the chicken's thickness.
- Remove the chicken and tent with foil on a plate. Place the pan over medium heat. At this point, you should have some drippings left. You need about ¼ cup. If you don't have that, add a little chicken broth. Add flour approximately equal to the volume of the liquid. Whisk the flour and liquid together and cook until browning some — about 2-3 minutes.
- Add 1 - 14 oz can of chicken broth, and boil while continuously whisking. Continue until nicely thickened. About 3-4 minutes, then add salt and pepper to taste.
Your Own Private Notes
Recipe Notes
Pro Tips:
- Substitute white pepper for black pepper if you want a little more KFC taste. If you want the full 13 spice KFC then see Oven Fried Chicken – Is it KFC?
- The amount of flour coating is more than needed. You use about half, but it is harder to coat with less.
- If you don't have buttermilk, you can substitute it by adding one tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
- If you have issues with the coating sticking, see the tips in the FAQ section of the post.
- You should use a non-stick pan or seasoned cast iron.
- If making 1 or 2 breasts, a 12-inch fry pan will work both in the oven and stovetop, but if making more, use a sheet pan or cake pan. Then move any juices to a saucepan to make the gravy.
- If you want to skip the milk brining, just time the chicken and pat dry with paper towels. Dip in an egg bath of one egg with a tablespoon of water whipped. Coat completely and shake off excess. Then proceed with the breading coat.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's Note: Originally Published February 1, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation. You can not go wrong with this recipe. I guarantee it.
Celesti
Gathered my ingredients and made this easy to follow recipe, turned out delicious. Even my DH enjoyed this meal. Thank you.
Pat
What is calorie count? I’m looking for low calorie meals!
Dan Mikesell AKA DrDan
Hi Pat,
Complete nutritional calculations are at the bottom of all recipe cards in all recipes. This is calculated by a third party, and since it is home cooking, that will always have some variations. So think if it as a good estimate.
So you can scroll down to it or at the top of all posts with recipes there is a jump to Recipe button to take you to the card and you will find it there.
Dan
Cheri
Very good. I followed directions but used chicken breast pieces as I didn’t have complete breasts. Chicken was nice and moist. I used a sheet pan. Next time will try my cast iron skillet. Breading stuck to pan on bottom. Hubby said keep this recipe. Thanks Dan 👍. Been struggling with fried chicken recipes for years.
Cheri
Very good flavor and chicken was very moist. Good recipe Dan. It’s a keeper. I followed the directions and ingredients. I used a square glass cake pan. I used a spatula to turn chicken so breading wouldn’t stay in bottom if pan.
Linda Hoyle
Is this chicken dry after cooked?
Dan Mikesell AKA DrDan
Hi Linda,
Welcome to the blog.
No, it is very moist.
Dan
Gloria
SO. GOOD.
I followed one person’s suggestion by browning one side of the chicken (I used thin sliced cutlets) really well on the stove and transferring to the oven after flipping. It was crispy, moist, delicious (I added cayenne for some kick ;)
I served this and the gravy with mashed cauliflower, cheese, and corn (a la KFC Famous Bowl!)
TammyB
Thanks, Dr. Dan for the recipes for two.. I have found myself living alone and dislike to cook. Your recipes are perfect for one night's dinner and leftovers for the next. Thanks for making them simple and easy to perform as well as very tasty!
Dan Mikesell AKA DrDan
Hi Tammy,
Welcome to the blog.
So glad you are finding the site useful. And this is one of my personal favorite recipes.
Thanks for the note and rating. Let me know if you have any questions.
Dan