101 Cooking For Two

  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
menu icon
go to homepage
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
subscribe
search icon
Homepage link
  • Recipes
  • About
  • FAQs/Help
  • Shop
  • ๐Ÿ“–Emails
ร—
๐Ÿ Home ยป Recipes ยป Chicken Breast Recipes

Crispy Oven Fried Chicken

Published: Nov 23, 2023 by Dan Mikesell AKA DrDan ยท 44 Comments

Jump to Recipe
Total Time: 1 hour hr 30 minutes mins

Tender and Crispy Oven Fried Chicken with buttermilk brine and seasoned coating, then baked in a convection oven for extra crispiness. No need to deep-fry. Make breasts, thighs, or tenders. The optional gravy provides extra flavor.

๐Ÿ“Ingredients

Chickenโ€”skinless boneless chicken breasts, thighs, or tenders
Buttermilk
Pantry ingredientsโ€”butter flour, seasoning salt, paprika, black pepper
For gravyโ€”flour, chicken broth, salt, and pepper

oven fried chicken on a white plate.
Jump To (scroll for more)
  • ๐Ÿ“Ingredients
  • ๐Ÿ‘จโ€๐ŸณHow to Make Crispy Oven Fried Chicken
  • โฐHow long to bake oven-fried chicken
  • Other Chicken Breast Recipes
  • Chicken tips and options
  • Seasoning and coating tips and options
  • About buttermilk
  • How to get the coating to stick to the chicken
  • How to Serve
  • โ„๏ธStorage of leftovers
  • โ“FAQs
  • Crispy Oven Fried Chicken
Blue ribbon divider used for visual effect

Featured comment from Jean:
"Best chicken ever. The flavor was incredible and the drippings made gravy that was off the chart good. My husband loved itโ€ฆ"

Fried chicken never had it so goodโ€”so easy, crispy, and buttery.

This simple oven-fried chicken recipe gets all that great taste of pan or deep-fried chicken without the work and mess. Make it today with the easy step-by-step photo instructions.

Plus, it's much healthier. A great family dinner!

๐Ÿ‘จโ€๐ŸณHow to Make Crispy Oven Fried Chicken

raw chicken breasts with flour and seasonings

Everyday ingredients. Pat dry chicken. If the chicken is over ยพ inch thick, flatten it with a meat mallet or rolling pin.

adding milk to raw chicken in a whtie bowl.

Start with a buttermilk marinade for 30-60 minutes. Pat dry the chicken, then cover it in a bowl with buttermilk and allow it to set in the refrigerator.

mixing spices with flour in a tray.

Preheat oven to 375ยฐ convection or 400ยฐ conventional. Mix 1 cup of AP flour with 1 tablespoon of seasoning salt (I used Lowery's), 2 teaspoons of paprika, and 1 teaspoon of black pepper. Mix well.

melted butter in a large frying pan.

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.

dipping a chicken breast in flour.

Shake off any extra milk and dip in the flour mixture.

coated chicken breasts in a pan with butter.

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 is 165ยฐ (about 15-20 minutes more), depending on the chicken's thickness.

adding flour to pan with oil

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 ยผ 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 โ€” about 2-3 minutes.

whisking boiling gravy in black pan.

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.

For more details, keep reading. See the Recipe Card below for complete instructions and to print.

bite of fried chicken on a fork.

โฐHow long to bake oven-fried chicken

Medium size skinless boneless chicken breasts will take about 35-40 minutes at 375ยฐ in a convection oven or 400ยฐ in a conventional oven. The final internal temperature is 165ยฐ. I find convention gives crispier results.

If you use thighs, everything stays the same, but it will take a few minutes more since you want to use a 180ยฐ target internal temperatureโ€”that is a texture choice. Chicken is safe at 165ยฐ.

If you make chicken tenders, they will cook much faster in only 15-20 minutes.

Other Chicken Breast Recipes

You may also like other easy chicken recipes, like Convection Oven Chicken Breasts, Seared and Baked Chicken Breast, Sheet Pan Chicken Breasts with Vegetables, Mayo Parmesan Chicken, and Copycat KFCโ„ข Chickenโ€”Oven Fried.

Chicken tips and options

This is for skinless boneless chicken breast. Chicken thighs also work, but cook them to about 180ยฐ. Try to use chicken breasts of about the same size for more even cooking.

If the chicken is thicker than ยพ inch thick, thin it with a meat mallet or rolling pin.

Or use chicken tenders to make crispy chicken strips or chicken fingers the kids will love.

Seasoning and coating tips and options

The seasoning salt brings the onion powder, garlic powder, salt, and other herbs and spices. It's much easier than all those bottles. Substitute white pepper for black pepper if you want a more Kentucky-fried chicken taste.

Some versions use Panko breadcrumbs, but please do not use them here. It is unnecessary and will make it like "shake and bake."

About buttermilk

Buttermilk is recommended. It is acidic and will also break down some proteins to increase tenderness. The buttermilk is also high in salt and acts as a brine, adding moisture.

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.

How to get the coating to stick to the chicken

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 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.

How to Serve

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.

โ„๏ธ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.

โ“FAQs

How to make spicy oven-fried chicken?

Just add โ…› to ยผ teaspoon of cayenne pepper to the coating mix.

Blue ribbon divider used for visual effect

This recipe is listed in these categories. See them for more similar recipes.

101's Best Recipes, Chicken Breast Recipes, Chicken Recipes, Comfort Food Recipes

Have you tried this recipe, or have a question? Join the community discussion in the comments.

oven fried chicken on a white plate

Crispy Oven Fried Chicken

From Dan Mikesell AKA DrDan
Tender and Crispy Oven Fried Chicken with buttermilk brine and seasoned coating, then baked in a convection oven for extra crispiness. No need to deep-fry. Make breasts, thighs, or tenders. The optional gravy provides extra flavor.
4.58 from 7 votes
Prep Time: 40 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings #/Adjust if desired 2 servings

Save this recipe to your inbox for later!

Get the recipe link via email to comeback later.

You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.

SHARE THE RECIPE OR SAVE FOR LATER
Print It
Pin It
Email this recipe link to a friend
Like and save for later Saved!

Ingredients

US Customary - Convert to Metric
  • 2 skinless boneless chicken breasts
  • 2 cups buttermilk - or substitute
  • 4 tbsp butter
  • 1 cup AP flour
  • 1 tablespoons seasoning salt - Loweryโ€™s or similar
  • 2 teaspoon paprika
  • 1 teaspoon black pepper

For Gravy

  • ยผ cup AP flour
  • 14 oz chicken broth
  • salt and pepper to taste

Instructions
 

  • Pat dry chicken. If the chicken is over ยพ inch thick, flatten it with a meat mallet or rolling pin.
    raw chicken breasts in bag being flattened.
  • 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.
    adding milk to raw chicken in a whtie bowl
  • Preheat oven to 375ยฐ convection or 400ยฐ conventional. Mix 1 cup AP flour with 1 tablespoon seasoning salt (I used Lowery's), 2 teaspoons paprika, and 1 teaspoon black pepper. Mix well.
    mixing spices with flour in a tray
  • 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.
    melted butter in a large frying pan
  • Shake off any extra milk and dip in the flour mixture.
    dipping a chicken breast in flour
  • Shake off excess flour and rest for 5-10 minutes before placing the smooth side into the melted butter. Bake for 20 minutes, then turnย the chicken over using a fork on the meat's edge. Cook until the internal temperature is 165ยฐ (about 15-20 minutes more), depending on the chicken's thickness.
    coated chicken breasts in a pan with butter
  • 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 ยผ 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 โ€” about 2-3 minutes.
    adding flour to pan with oil
  • Add 1 - 14 oz can of chicken broth, and boil whileย continuously whisking. Continue until nicely thickened. About 3-4 minutes, then add salt and pepper to taste.
    whisking boiling gravy in black pan

Recipe Notes

Pro Tips:

  1. 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 โ€“ Is it KFC?
  2. The amount of flour coating is more than needed. You use about half, but it is harder to coat with less.
  3. 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.
  4. If you have issues with the coating sticking, see the tips in the FAQ section of the post.
  5. You should use a non-stick pan or seasoned cast iron.
  6. 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.
  7. 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.
Nutrition is for the chicken only.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.
Blue ribbon divider used for visual effect.

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

Serving : 1 breastCalories : 315 kcal (16%)Carbohydrates : 12 g (4%)Protein : 32 g (64%)Fat : 14 g (22%)Saturated Fat : 8 g (40%)Cholesterol : 107 mg (36%)Sodium : 715 mg (30%)Potassium : 800 mg (23%)Fiber : 0 gSugar : 12 g (13%)Vitamin A : 1135 IU (23%)Vitamin C : 1.3 mg (2%)Calcium : 305 mg (31%)Iron : 0.5 mg (3%)
Serving size is my estimate of a normal sizeโ€”this is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

Inspired by Food.com Oven Fried Chicken recipe.

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.

Molly running hard in snow.

More Chicken Breast Recipes

  • Chicken taco nacho chip in hand.
    Crock Pot Chicken Tacos
  • Pile of freezer burnt chicken breasts.
    Freezer Burnt Chicken Rescueโ€”Shredded Mexican
  • Baked chicken spaghetti.
    Baked Chicken Spaghetti
  • Breaded chicken breasts with potatoes.
    Sheet Pan Chicken Breasts with Vegetables

Comments

    This post has been updated and republished. All comments are held for moderation due to spam issues. Cancel reply

    Your email address will not be published. Required fields are marked *

    Please leave a comment or question. All comments are moderated.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Celesti says

    May 11, 2023 at 10:06 am

    5 stars
    Gathered my ingredients and made this easy to follow recipe, turned out delicious. Even my DH enjoyed this meal. Thank you.

    Reply
  2. Pat says

    March 02, 2023 at 4:33 pm

    What is calorie count? Iโ€™m looking for low calorie meals!

    Reply
    • Dan Mikesell AKA DrDan says

      March 02, 2023 at 5:16 pm

      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

  3. Cheri says

    January 20, 2022 at 8:05 am

    5 stars
    Very good. I followed directions but used chicken breast pieces as I didnโ€™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 ๐Ÿ‘. Been struggling with fried chicken recipes for years.

    Reply
  4. Cheri says

    March 16, 2021 at 9:31 pm

    5 stars
    Very good flavor and chicken was very moist. Good recipe Dan. Itโ€™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 wouldnโ€™t stay in bottom if pan.

    Reply
  5. Linda Hoyle says

    February 22, 2020 at 10:36 am

    Is this chicken dry after cooked?

    Reply
    • Dan Mikesell AKA DrDan says

      February 22, 2020 at 10:44 am

      Hi Linda,

      Welcome to the blog.

      No, it is very moist.

      Dan

    • Gloria says

      July 14, 2020 at 11:26 pm

      5 stars
      SO. GOOD.
      I followed one personโ€™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!)

  6. TammyB says

    August 09, 2019 at 6:55 pm

    5 stars
    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!

    Reply
    • Dan Mikesell AKA DrDan says

      August 09, 2019 at 7:07 pm

      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

  7. Laurel says

    March 13, 2019 at 5:13 pm

    Dr. Dan,
    I will try this but find some of your recipes are very high in sodium.
    I've liked ever recipe I've tried but usually have to leave out the salt for health reasons.

    Reply
    • DrDan says

      March 13, 2019 at 7:53 pm

      Hi Laurel,
      Welcome to the blog.
      It is hard to address individual health needs in this sort of environment. I have a small discussion on salt at https://www.101cookingfortwo.com/oven-temperatures-abbreviations/ .

      The nutrition is a computer generated estimate. I just changed the plugin that does that and ran this recipe though it. It was horrible. The sodium came out at over 2000 per serving. Turns out the database used pure table salt not seasoning salt to calculate. I did fix that so the 700 is so much better and is accurate.

      Actually this recipe already had cut down seasoning salt from the original since I felt it was too much.

      Good luck with the low sodium diet. One doctor like comment... I love Registered Dietitians. Don't hesitate to ask your doctor for a referral if you need help with the prescribed diet.

      Dan

  8. Donna says

    March 13, 2018 at 1:32 am

    Made this tonight for supper. It had a good seasoning taste (minus the paprika...didn't have any). I also used some boneless/skinless thighs and legs. Like others, I, too, didn't have a crispy, brown coating, but the chicken was tender and moist. Both my husband and I agree that the next time I'll use the Panko crumbs like with the Iowa pork tenderloin. I didn't make the gravy, so can't comment on that.

    Next up later this week is the Simple Old Fashion Meatloaf.

    Reply
« Older Comments

DrDan imageHi, I'm DrDan.
Welcome to 101 Cooking for Two, the home of great everyday recipes with easy step-by-step photo instructions.
About DrDan

Pan Seared 30-min. Dinners

  • NY strip steak cut on an orange plate
    Pan Seared Oven Roasted Strip Steak

  • pork tenderloin on blue platter
    Pan Seared Oven Roasted Pork Tenderloin

  • cooked seared chicken breast on a white plate
    Pan Seared Oven Baked Chicken Breasts

  • filtet mignon with potatoes on a white plate
    Pan Seared Oven Roasted Filet Mignon

  • Pan Seared Oven Roasted Pork Chops from 101 Cooking for Two
    Pan Seared Oven Roasted Pork Chops

  • 30 Minute Boneless Pork Ribs

SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.
SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

Footer

BACK TO TOP
OF PAGE
Join the club
SUBSCRIBE TODAY

About

  • About DrDan and the Blog
  • Contact Me
  • Comment Policy
  • Guest Posts, Partnering, and Business Questions

Content

  • Food FAQ
  • Kitchen Reference Sheets
  • Recipes Featured in the Videos
  • Guide To Cooking for Two
  • Old Saved Recipes Collections
dogs by the pond

โ†‘ back to top โ†‘a

Privacy Policy | Terms of Service | Contact

COPYRIGHT ยฉ 2010-2025 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME