Crispy Oven Fried Chicken
Crispy, golden, and packed with flavor – this oven-fried chicken is easy to make and sure to be a family favorite!
Equipment
- dark-colored pan or cast iron pan for best crispiness
- medium bowl
- separate bowl
- spatula
Ingredients
- 1 large egg
- 1/3 cup buttermilk or regular milk
- 1 cup all purpose flour
- 4 tablespoons breadcrumbs (Panko or Italian seasoned work as well)
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
- 2 pounds boneless, skinless chicken breast, cut into strips
- 1/4 cup butter (or more as needed)
Instructions
- Heat oven to 410°F. Place a dark-colored or cast iron pan in the oven to heat up.
- In a medium bowl, whisk together egg and buttermilk.
- In a separate bowl, mix flour, breadcrumbs, baking powder, salt, paprika, garlic powder, onion powder, and ground pepper.
- Toss the chicken pieces in the flour mix, coating evenly and shaking off any extra flour.
- Next, toss the chicken pieces in the egg mixture.
- Dip each piece into the flour mix again, coating very well and pressing the breading on so it sticks.
- Take the hot pan out of the oven and melt the butter on it.
- Place the coated chicken pieces on the pan, leaving enough space between them.
- Bake for 10–12 minutes, carefully flip, and bake for another 5–10 minutes depending on thickness. Add more butter to the pan if needed.
- Finish by broiling the chicken until it turns golden brown and crispy, about 1–2 minutes.
- Let chicken rest for 2–3 minutes, then serve immediately.
Notes
Use boneless, skinless chicken breasts or swap for thighs/drumsticks (adjust cook time). No buttermilk? Use milk with a splash of vinegar. Panko gives max crunch, but any breadcrumbs work. Baking powder makes breading crispier – don’t skip! Press breading onto chicken so it sticks. Use a dark pan for best crispiness. Flip carefully with a spatula to keep coating intact. Let chicken rest 2-3 minutes before serving, but eat it fresh before it softens. Store leftovers in the fridge up to 3 days and reheat in the oven for crispness. Freeze unbaked or baked chicken for up to 3 months; bake straight from frozen at 375°F until hot and crispy.