Oven baked fried chicken gives you a golden, crunchy crust without a pot of hot oil. Buttermilk keeps the meat tender, a seasoned flour coating adds crunch, and melted butter on the pan fries the underside as the pieces bake.
Slicing the breasts into thinner portions means everything cooks evenly in about 40 minutes at 400 degrees F. It is a simple, forgiving method that rewards a little patience when you coat the chicken.
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Why This Oven Baked Fried Chicken Recipe Works
The buttermilk soak tenderizes the meat gently and gives the flour coating something to cling to, so the crust stays attached instead of sliding off in the oven.
Melted butter on the pan fries the underside of each piece as it bakes. That is what gives the chicken a golden, crisp bottom without a pot of hot oil.
Cutting the breasts into thinner portions shortens the cook time and lets the crust brown before the inside dries out, which is the biggest challenge with lean chicken.
Ingredients for Oven Baked Fried Chicken
- 2 large boneless skinless chicken breasts, about 1 1/2 pounds total
- 3 cups buttermilk
- 1 cup all purpose flour
- 1 tablespoon ground paprika
- 1 tablespoon chicken seasoning blend
- 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons unsalted butter, melted
- 1/4 cup fresh flat leaf parsley, for garnish
Chicken breasts. Slice each breast in half lengthwise to make four thinner portions that cook through before the crust overbrowns.
Buttermilk. Its mild acidity tenderizes the meat and helps the flour stick. Most of it is discarded after the soak.
Flour and spices. Paprika gives color while the seasoning blend and pepper add savory depth. Whisk them well so the crust is evenly flavored.
Melted butter. Butter poured onto the parchment crisps the bottom of each piece and adds richness.
Parsley. A sprinkle of flat leaf parsley adds a fresh finish, though it is optional.
How to Make Oven Baked Fried Chicken
1. Cut the chicken Slice each breast in half lengthwise to make 4 thinner, even portions.
2. Marinate Submerge the chicken in the buttermilk in a large bowl and refrigerate it for about 20 minutes.
3. Mix the coating In a medium bowl, whisk the flour, paprika, chicken seasoning blend, salt, and pepper until evenly combined.
4. Heat the oven Heat the oven to 400 degrees F. Line a 9×13 inch pan with parchment paper.
5. Add the butter Melt the butter and pour it onto the parchment, tilting the pan so the bottom is evenly coated.
6. Coat the chicken Lift each piece out of the buttermilk, blot it with paper towels, then press both sides into the flour mixture until fully coated.
7. Bake Arrange the pieces in the pan with space between them. Bake 35 to 40 minutes, flipping once after 20 minutes, until golden and the center reads 165 degrees F.
8. Rest and garnish Move the chicken to a serving dish, rest for 5 minutes, and garnish with parsley if you like.
How to Serve Oven Baked Fried Chicken
Pile the chicken on a platter with crispy homemade fries and a scoop of macaroni salad with sour cream for a picnic style meal. Homemade baked beans and a wedge of roasted chile cheese cornbread round out the plate with a little sweetness and heat. A drizzle of honey or a side of hot sauce is great on top.
How to Store and Reheat Oven Baked Fried Chicken
Cool the chicken within 2 hours and refrigerate it in an airtight container for up to 3 days. Skip freezing, since the crust turns soggy once thawed. Reheat on a rack set over a sheet pan in a hot oven at 375 degrees F for 10 to 15 minutes until the center reaches 165 degrees F, which brings back the crunch.
Tips and Variations for Oven Baked Fried Chicken
Blot well. Pat off excess buttermilk before dredging so the flour forms a thin, even layer instead of clumping.
Use a rack. Set a wire rack inside the pan for extra crisp edges on the underside, as long as you still butter the parchment first.
Discard the soak. Throw away the used buttermilk, since it touched raw chicken and should never be reused as a sauce.
Give it space. Crowded pieces steam instead of crisping, so leave at least an inch between them.
Flip once. Turn the pieces gently with tongs after 20 minutes so the coating stays intact.
Add heat. Stir a pinch of cayenne pepper into the flour for a gentle kick that pairs well with honey.
Check the center. Use an instant read thermometer and look for 165 degrees F in the thickest piece.
Practice safe handling. Keep raw chicken away from ready to eat foods, and read the Texas AgriLife Extension food safety guide for general kitchen safety.
Frequently Asked Questions About Oven Baked Fried Chicken
How do I get oven baked fried chicken crispy?
Blot the chicken well after the buttermilk soak, press the flour on firmly, and leave space between pieces. Crowding traps steam and softens the coating.
Can I use chicken thighs for oven baked fried chicken?
Yes. Boneless skinless thighs work, but they need a few extra minutes. Cook them until they reach 165 degrees F in the thickest part.
Can I make oven baked fried chicken ahead of time?
You can coat the pieces and hold them in the refrigerator for about 30 minutes before baking. Longer than that and the flour turns pasty, so bake soon after coating.
Why did my coating slide off?
Wet chicken or loose flour is the usual cause. Blot the pieces, press the coating on with firm pressure, and flip gently with tongs after 20 minutes.
How do I reheat leftovers so they stay crisp?
Heat a rack set over a sheet pan in a hot oven at 375 degrees F for 10 to 15 minutes until the center reaches 165 degrees F. Skip the microwave, which softens the crust.
Oven Baked Fried Chicken with Buttermilk Marinade
Equipment
- 9×13 inch rimmed baking sheet
- Parchment paper
- Instant read thermometer
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 lb total, cut in half lengthwise
- 3 cup buttermilk for marinating, most is discarded
- 1 cup all purpose flour
- 1 tbsp ground paprika
- 1 tbsp chicken seasoning blend
- ½ tsp kosher salt
- 1 tsp ground black pepper
- 4 tbsp unsalted butter melted, for coating the pan
- ¼ cup chopped fresh flat leaf parsley optional, for garnish
Instructions
Cooking
- Soak. Cut each breast in half lengthwise and soak the pieces in the buttermilk for 20 minutes.
- Prep the pan. Heat the oven to 400 degrees F. Pour the melted butter over parchment in a 9×13 inch pan.
- Coat. Whisk the flour, paprika, seasoning blend, salt, and pepper. Blot each piece and press it into the flour on both sides.
- Bake. Arrange the chicken in the pan with space between pieces and bake 35 to 40 minutes, flipping after 20 minutes.
- Finish. Check for 165 degrees F in the center, rest 5 minutes, and garnish with parsley.
