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.
Save this recipe!
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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
For Gravy
- 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.
Jean says
Dr. Dan,
Best chicken ever. The flavor was incredible and the drippings made gravy that was off the chart good. My husband loved it and said I could make it again anytime and it's now in my regular rotation. I have made several of your recipes and love every one. Next on my list is the baked banana pancake.
Keep up the good work I really appreciate you.
Best wishes,
Diane says
This recipe is awesome!! The chicken was flavorful and very tender. The gravy was perfect. Just a note - I made this on a weeknight and I work during the day, so I put the chicken in the milk in the morning and left it all day and it was perfect. Also, like other commenters, my chicken was not browned after the first 20 minutes and my pan was VERY hot when I put the chicken in. Quick solution - I put it on the stove top for a few minutes to brown before I turned it over and put it back in the oven. Next time (and there will be a next time!), I will skip the first 20 minutes of oven time and simply brown first on one side on the stovetop before turning and putting in the oven to finish. Thanks for the recipe. More quick, simple recipes are appreciated!
DrDan says
Hi Diane,
I do love this recipe. The longer time in the milk brine should be fine. I would suggest flipping at about 25 minutes or at the point the color is close to the final color you want. With my equipment, 20 minutes still works well but again flip at good color will be less complicated.
Thanks for the note.
Dan
Lori says
First time commenter but I've been enjoying your site for a while now and tried several of your recipes. I fixed this for supper last night and my entire family loved it! Made it exactly according to your recipe minus the paprika because I didn't have it on hand. Chicken turned out moist, very tasty and nicely browned. I made the gravy using up the leftover seasoned flour i had used to coat the chicken. I printed the recipe and saved it in my recipe notebook because this will definitely be made over and over at my house. Great recipe when you're having company! I appreciate your website and the work you put into it.
Nicola M Dugger says
This is probably a real silly question but I have 2 chicken breast bone-in skin-on (well kinda),the skin is not covering much of the breast at all,would you recommend using this oven recipe or would you recommend the other oven one(with your skin on all the way that is)? I kno it would prob dry my chicken out if I use ur other recipe for "skin on" since not much skin covering the meat,we love the crispy skin and/or fried... Please help asap....Chicken is waiting now for an answer,lol.,.thanks in advance
Nicola M Dugger says
Also I have only regular conventional oven..:(
DrDan says
I'm not seeing this as the recipe for you. I have multiple recipes for "split" chicken breasts. https://www.101cookingfortwo.com/category/chicken-split-breast/ . Try this one. https://www.101cookingfortwo.com/oven-baked-mayonnaise-parmesan-chicken/ Cook at 400 conventional if your oven doesn't run hot.
Dan
halfadime7 says
Dr. Dan, you are a wizard when it comes to cooking delicious and moist chicken breasts. We had this tonight and it was so good I couldn't stop eating, even after I was full. I have to say that this is the first time I've cooked skinless, boneless chicken breasts that were soft and tender and tasty. I do have to admit that I did add 1 tsp garlic powder, 1 tsp onion powder and 1 tsp baking powder to the dredge mix. We didn't do the gravy (I'm sorry to say), but the chicken was perfect. Otherwise, using a conventional oven it didn't brown up as well as yours did although I did add a few extra minutes to try to get the color, but was afraid of overcooking it. In all, an EXCELLENT dinner for us. The dogs enjoyed the leftovers, too. Thanks for your help.
DrDan says
Thanks for the comment.
This is one of my favorite underappreciated recipes. I modify the seasoning frequently and now use some white pepper to get a good KFC type taste.
If you get to a final temp and color isn't quite there, hit it with a few minutes with the broiler.
That milk marinade really does work.
Dan
Eric Miller says
I made this for dinner sans gravy so I can't comment on that, but the chicken was delicious. It isn't quite the same as real fried chicken and you have to handle it a little carefully or the coating will come off (especially on the flip) but the coating is delicious and the chicken was nice and juicy. And my kitchen doesn't smell like fryer oil. So it's a win.
Regina says
Very good 3 picky eaters ate this with gusto!
DrDan says
Thanks so much fo the note. I love this recipe and it is part of my normal rotation but it has just not "taken off". It is top on my under-appreciated list.
DrDan
Michelle Delahanty says
Cant wait to try this, but was wondering....have you ever tried this with bone in chicken? Hubby really doesnt like boneless or breast meat.
DrDan says
I have never tried this with a skin on or bone in but I suspect something somewhat flat like chicken thighs might work well. Remember that thighs need to cook to 185 range.
DrDan
Kim says
Easy recipe that my family really liked. Frying the chicken in butter made it too rich for my taste. Will try it again using vegetable out instead. Thanks for the recipe!
Kim says
Sorry for the typo. I meant vegetable "oil".
DrDan says
A two rating .... humm ok
Amy says
This was delish! Will make again. :)
Heidi says
The hubby and I just made this for dinner tonight and it was fabulous! We'll definitely me making it again in the future!
DrDan says
Excellent. Thanks for the comment.
DrDan
Heather says
I made this a few weeks ago. It was really good. The only problem I had was the breading stuck to the pan, but I think that's just because of the pan I used. I was just wondering if you thought this recipe would work for boneless pork chops?
DrDan says
I find that Pork tenderloin and chicken breast recipes seem to work very good back and forth. The boneless pork chop (I assume from loin) will probable work fine but I would be careful not to over cook. That might be the issue that the coating takes a certain amount of time to brown and the lean loin chop might over cook. A pork chop with a little more fat might work better than a loin chop.
The sticking may well be the pan. I always use seasoned cast iron and it is very much non-stick.
DrDan
Valerie says
Heather, when the meat with the coating sticks to the pan it is usually because your pan was not hot enough before you put the meat in. Lower the degree of your pan and cook the meat a little longer! Good luck you will be happy with this recipe! Enjoy! xxxooo
Katie says
I just made this and it was delicious! My came out perfectly golden. Must easier way to "fry" chicken than using all that oil on the stove top. Will definitely make this again. thanks!
DrDan says
Excellent. That is my feelings. This is the default home fried chicken here.
Thanks for the note
DrDan
vickie says
I made this last night and must have done something wrong or at least incorrectly. Your picture shows this wonderful brown crust, but mine
only had a pale coating ...no brown. The chicken tasted great, but definitely something was missing. My oven thermometer showed 400
degrees. Suggestions?
DrDan says
Be sure it is nicely browned on the bottom before the flip. If it takes a little longer to brown just let it continue before you do the flip.
Hope that does it for you
DrDan
nancy says
I absolutely love fried chicken, but am also, like you, trying to eat healthy....this is a wonderful alternative to frying in Crisco oil......can't wait to try this!!!
DrDan says
Gee I have not thought of Crisco in years... This is much better.
DrDan
Joan says
Thanks for this. My daughter is visiting soon and wants her mother's chicken dinner which I no longer cook because of health issues. This will fit the bill and along with mashed potatoes and some dressing will taste just like mother's chicken dinner.
DrDan says
Hope it works out for you. I always do a trial run for a new recipe for important cooking's. You might want to do that...
DrDan