Crispy Oven-Fried Chicken
Ready in just 40 minutes, it’s the ideal meal for busy nights when you still want to impress!
Print
Pin
Servings: 6
Notes
Ingredients
Egg Mixture:- 1 large egg
- ⅓ cup buttermilk (or regular milk — see notes)
- 1 cup all-purpose flour
- 4 tablespoons breadcrumbs (Panko or Italian seasoned work great)
- 1 teaspoon baking powder
- 1½ teaspoons salt (adjust to taste)
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 2 pounds boneless, skinless chicken breasts, cut into strips (2–3 strips per breast)
- ¼ cup butter (plus more if needed)
Instructions
- Preheat Oven:
Preheat your oven to 410°F (210°C). Place a dark metal, cast iron, or silver baking pan in the oven to heat up — this helps get the chicken extra crispy. - Prepare Egg and Breading Mixtures:
- In one bowl, whisk together the egg and buttermilk.
- In a separate bowl, combine flour, breadcrumbs, baking powder, and all seasonings.
- Bread the Chicken:
- Dredge chicken strips in the dry mix, shaking off any excess.
- Dip into the egg mixture.
- Then coat again in the dry mix, pressing firmly to help the breading stick.
- Bake the Chicken:
- Carefully remove the hot pan from the oven and melt the butter on it.
- Arrange chicken strips on the pan, leaving space between each piece.
(You may need to work in batches.) - Bake for 10–12 minutes, flip carefully, and bake another 5–10 minutes, depending on thickness. Add more butter if needed.
- Broil for Crispiness:
- Switch the oven to broil and cook the chicken for 1–2 minutes until golden brown and crispy.
- Rest and Serve:
- Let the chicken rest for 2–3 minutes before serving. Enjoy hot and crispy!
- No Buttermilk? Add a splash of vinegar or lemon juice to milk and let it sit for 5 minutes.
- Crispiest Option: Panko breadcrumbs + dark baking pan = extra crunch.
- Don’t skip the baking powder — it helps the breading crisp up in the oven.
- Press the breading onto the chicken so it sticks well.
- Store leftovers in the fridge for up to 3 days; reheat in the oven to keep the crisp.
- You can freeze either baked or unbaked chicken for up to 3 months. Bake from frozen at 375°F until heated through and crispy.