Baked Fried Chicken is a delicious and healthier twist on the classic fried chicken. Instead of deep-frying, we bake the chicken in the oven, giving you crispy, flavorful chicken without all the extra oil. This recipe is perfect for a family dinner or a gathering with friends.
Why Make This Recipe
Making Baked Fried Chicken is a great choice for those who love comfort food but want a lighter version. It is easy to prepare and requires minimal cooking skills. Plus, marinating the chicken in buttermilk adds moisture and flavor, making each bite juicy and tasty. You will impress your guests with this delicious dish!
How to Make Baked Fried Chicken
Ingredients:
- 2 boneless, skinless chicken breasts
- 3 cups buttermilk
- 1 cup all-purpose flour
- 1 tbsp ground paprika
- 1 tbsp all-purpose seasoning (such as Lawry’s)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp unsalted butter (melted, ½ stick)
- ¼ cup fresh flat-leaf parsley (optional)
Directions:
- Cut the chicken breasts in half, lengthwise, to create 4 thinner, even portions.
- Place the chicken in a large bowl and marinate in the buttermilk for about 20 minutes.
- In a medium-sized bowl, mix together the flour, paprika, all-purpose seasoning, salt, and pepper. Set aside.
- Preheat the oven to 400ºF.
- Line a 9×13-inch baking sheet with parchment paper. Melt the butter and pour it onto the parchment, coating the bottom of the pan.
- Blot each chicken piece with a paper towel to remove excess buttermilk, then dip each piece in the flour mixture, coating both sides.
- Place the coated chicken pieces in the pan, ensuring there is space between each piece for even cooking.
- Bake at 400ºF for 35-40 minutes, flipping each piece after 20 minutes. Cook until the breading is golden brown and the juices run clear.
- Remove from the oven and transfer the chicken to a serving dish. Garnish with parsley if desired. Enjoy!
How to Serve Baked Fried Chicken
Baked Fried Chicken is best served hot. You can serve it with classic sides like mashed potatoes, coleslaw, or a fresh garden salad. It’s also great with your favorite dipping sauces.
How to Store Baked Fried Chicken
To store leftover Baked Fried Chicken, place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, place the chicken in the oven at a low temperature until warmed through to keep it crispy.
Tips to Make Baked Fried Chicken
- For extra flavor, you can add herbs like thyme or rosemary to the flour mixture.
- If you want a spicier kick, add cayenne pepper to the seasoning blend.
- Make sure to leave space between the chicken pieces on the baking sheet for that perfect crispy texture.
Variation
You can customize the seasoning based on your preferences. Try using Italian seasoning for a Mediterranean flavor or add some garlic powder for an extra punch.
FAQs
Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken pieces if you prefer extra flavor. Just adjust the baking time as needed.
Can I freeze Baked Fried Chicken?
Yes, you can freeze the baked chicken. Let it cool, then store it in an airtight container. It will last for up to 3 months in the freezer.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Baked Fried Chicken
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Cut in half lengthwise to create thinner portions.
- 3 cups buttermilk For marinating the chicken.
For the Coating
- 1 cup all-purpose flour For coating the chicken.
- 1 tbsp ground paprika
- 1 tbsp all-purpose seasoning (such as Lawry’s)
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp unsalted butter Melted, ½ stick to coat the baking sheet.
- ¼ cup fresh flat-leaf parsley Optional, for garnish.
Instructions
Preparation
- Cut the chicken breasts in half, lengthwise, to create 4 thinner, even portions.
- Place the chicken in a large bowl and marinate in the buttermilk for about 20 minutes.
- In a medium-sized bowl, mix together the flour, paprika, all-purpose seasoning, salt, and pepper. Set aside.
- Preheat the oven to 400ºF.
- Line a 9×13-inch baking sheet with parchment paper. Melt the butter and pour it onto the parchment, coating the bottom of the pan.
Baking
- Blot each chicken piece with a paper towel to remove excess buttermilk, then dip each piece in the flour mixture, coating both sides.
- Place the coated chicken pieces in the pan, ensuring there is space between each piece for even cooking.
- Bake at 400ºF for 35-40 minutes, flipping each piece after 20 minutes. Cook until the breading is golden brown and the juices run clear.
- Remove from the oven and transfer the chicken to a serving dish. Garnish with parsley if desired.
