Craving golden, crunchy fried chicken but don’t want the mess (or calories) of deep-frying? This oven-baked version delivers juicy chicken with a perfectly crispy coating that tastes just like the classic comfort food—only lighter and easier. With a quick buttermilk soak, a seasoned flour coating, and a buttery oven-bake finish, this recipe will quickly become a weeknight favorite.
📋 Ingredients
🔪 For the Chicken
| Ingredient | Amount | Purpose |
|---|---|---|
| Boneless, skinless chicken breasts | 6 (cut into thirds) | Ensures even cooking and portioning |
| Buttermilk | 1 cup | Tenderizes and adds tangy flavor |
🧂 For the Coating
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1 cup | Creates the crispy outer layer |
| Salt | ½ teaspoon | Enhances natural flavor |
| Seasoned salt (e.g., Lawry’s) | 1 tablespoon | Adds savory depth and balance |
| Black pepper | ¾ teaspoon | Provides mild heat |
| Paprika | 2 teaspoons | Adds smoky warmth and golden color |
| Butter | ½ stick (¼ cup) | Helps crisp the coating in the oven |
🔥 Directions
Step 1: Marinate the Chicken
Place chicken pieces in a large bowl and pour over the buttermilk, making sure each piece is covered. Cover and refrigerate for 20–30 minutes (or up to 4 hours for extra tenderness).
Step 2: Preheat the Oven
Set oven to 400°F (200°C). Place butter in a 9×13-inch baking pan and melt it in the oven, swirling the pan to coat the bottom evenly.
Step 3: Prepare the Coating
In a large Ziploc bag or mixing bowl, combine flour, salt, seasoned salt, black pepper, and paprika. Mix well to evenly distribute the spices.
Step 4: Coat the Chicken
Remove chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture until fully coated. Shake off any extra flour and place the chicken into the buttered pan.
Step 5: Bake to Perfection
Arrange the chicken pieces in a single layer. Bake for 20 minutes, flip with tongs, and bake another 20 minutes, or until the internal temperature reaches 170°F (77°C). Let rest for 5 minutes before serving.
💡 Pro Tips
- Extra Crunch: Lightly mist the coated chicken with cooking spray before baking.
- Even Cooking: Keep pieces spaced apart so the heat circulates properly.
- Perfect Doneness: Always use a meat thermometer to check for juicy, safe-to-eat chicken.
This crispy oven-baked chicken is the healthier twist on fried chicken you didn’t know you needed—juicy, crunchy, and absolutely irresistible!