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.
๐Ingredients
Chickenโskinless boneless chicken breasts, thighs, or tenders
Buttermilk
Pantry ingredientsโbutter flour, seasoning salt, paprika, black pepper
For gravyโflour, chicken broth, salt, and pepper
Jump To (scroll for more)
- ๐Ingredients
- ๐จโ๐ณHow to Make Crispy Oven Fried Chicken
- โฐHow 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๏ธStorage of leftovers
- โFAQs
- ๐The Recipe Card with Step-by-Step Instructions
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 itโฆ"
Fried chicken never had it so goodโso 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!
๐จโ๐ณHow to Make Crispy Oven Fried Chicken
Everyday ingredients. Pat dry chicken. If the chicken is over ยพ 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 in a bowl with buttermilk and allow it to set in the refrigerator.
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.
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 is 165ยฐ (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 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.
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.
โฐHow 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 temperatureโthat 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 KFCโข ChickenโOven 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.
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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๏ธStorage 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.
โFAQs
Just add โ to ยผ teaspoon of cayenne pepper to the coating mix.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
๐The Recipe Card with Step-by-Step Instructions
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 - Loweryโs or similar
- 2 teaspoon paprika
- 1 teaspoon black pepper
- ยผ cup AP flour
- 14 oz chicken broth
- salt and pepper to taste
Step-by-Step Instructions
- Pat dry chicken. If the chicken is over ยพ 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 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.
- 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 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.
- 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.
- 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.
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 โ 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.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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.
Celesti says
Gathered my ingredients and made this easy to follow recipe, turned out delicious. Even my DH enjoyed this meal. Thank you.
Pat says
What is calorie count? Iโm looking for low calorie meals!
Dan Mikesell AKA DrDan says
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 says
Very good. I followed directions but used chicken breast pieces as I didnโt 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 ๐. Been struggling with fried chicken recipes for years.
Cheri says
Very good flavor and chicken was very moist. Good recipe Dan. Itโs a keeper. I followed the directions and ingredients. I used a square glass cake pan. I used a spatula to turn chicken so breading wouldnโt stay in bottom if pan.
Linda Hoyle says
Is this chicken dry after cooked?
Dan Mikesell AKA DrDan says
Hi Linda,
Welcome to the blog.
No, it is very moist.
Dan
Gloria says
SO. GOOD.
I followed one personโs 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 says
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 says
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
Laurel says
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.
DrDan says
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
Donna says
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.