Baked Fried Chicken
A delicious and healthier twist on the classic fried chicken, baked to perfection for a crispy, flavorful dish without all the extra oil.
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 9x13-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.
Notes
Baked Fried Chicken is best served hot with sides like mashed potatoes, coleslaw, or a fresh garden salad. To store leftovers, place in an airtight container in the refrigerator where it stays fresh for up to 3 days. For reheating, use a low oven temperature to keep the chicken crispy.