Baked Fried Chicken: 35 Min Juicy, Crispy Perfection

Baked fried chicken has always been my go-to for a satisfying weeknight meal that feels special without all the fuss. I remember my mom making a version of this when I was a kid, and the smell of that crispy coating mixed with savory spices filled our whole house. It was a healthier fried chicken recipe that still delivered that irresistible crunch we all loved. Now, I’ve perfected my own method for making oven-baked chicken that’s incredibly juicy and golden brown, proving you don’t need a deep fryer for amazing flavor. Let’s get cooking!

Why You’ll Love This Baked Fried Chicken

This recipe is a total game-changer for weeknight dinners. You get all the deliciousness of fried chicken without the guilt or the mess!

• It’s a fantastic healthy fried chicken recipe that uses less oil.
• You achieve that perfect crispy baked chicken texture right in your oven.
• The chicken stays incredibly juicy baked fried chicken thanks to the buttermilk marinade.
• It’s a simple and straightforward oven-fried chicken recipe easy enough for anyone to make.
• The flavor is out of this world – deeply savory and satisfying.
• It’s a wonderful baked chicken instead of fried option that truly satisfies cravings.
• The golden brown coating is visually appealing and incredibly appetizing.
• It’s a versatile main dish that pairs well with so many sides.

Ingredients for Baked Fried Chicken

Gather these simple ingredients for a healthier take on a classic favorite. This recipe uses the buttermilk marinade and a seasoned flour coating to create that signature crispy texture you love, making it a perfect baked crispy chicken.

• 2 boneless, skinless chicken breasts – cut in half lengthwise for even cooking
• 3 cups buttermilk – this is key for tenderizing and adding moisture
• 1 cup all-purpose flour – the base for our crispy coating
• 1 tbsp ground paprika – for color and a hint of smoky flavor
• 1 tbsp all-purpose seasoning – adds a savory depth that mimics traditional fried chicken
• 1 tsp kosher salt – essential for flavor
• 1 tsp ground black pepper – for a little kick
• 4 tbsp unsalted butter, melted – creates a golden, slightly fried finish
• 1/4 cup fresh flat leaf parsley, optional – for a fresh garnish

How to Make Baked Fried Chicken

Let’s get this easy oven fried chicken recipe started! It’s surprisingly simple to get that perfect crispy exterior and juicy interior right in your own kitchen.

1. Step 1: First things first, preheat your oven to a hot 400°F (200°C). While it heats up, line a large baking sheet with parchment paper. This little trick helps prevent sticking and makes cleanup a breeze, ensuring you have a truly easy oven fried chicken recipe.
2. Step 2: Prepare your chicken. Cut the 2 boneless, skinless chicken breasts in half lengthwise so you have four thinner pieces. This helps them cook more evenly. Place these pieces into a bowl and pour the 3 cups buttermilk over them, making sure they’re fully submerged. Let them marinate for at least 20 minutes.
3. Step 3: While the chicken marinates, prepare your dry coating. In a shallow bowl or pie plate, whisk together the 1 cup all-purpose flour, 1 tbsp ground paprika, 1 tbsp all-purpose seasoning, 1 tsp kosher salt, and 1 tsp ground black pepper. This blend creates that delicious, flavorful crust.
4. Step 4: Melt the 4 tbsp unsalted butter. Pour this melted butter onto the parchment-lined baking sheet, spreading it to coat the bottom. This is a crucial step for achieving that golden brown, slightly fried look.
5. Step 5: Now, it’s time to coat the chicken. Remove the chicken pieces from the buttermilk, letting any excess drip off slightly, but don’t blot them completely dry – a little milk helps the flour mixture adhere. Dredge each piece in the seasoned flour mixture, pressing gently to ensure both sides are well-coated.
6. Step 6: Carefully place the flour-coated chicken pieces onto the buttered parchment paper. Make sure there’s a little space between each piece so they can get nice and crispy, contributing to that desirable baked crispy chicken texture.
7. Step 7: Bake for 35-40 minutes. About halfway through, around the 20-minute mark, carefully flip each piece of chicken. You’re looking for a beautiful golden brown baked chicken color and juices that run clear when pierced with a fork. The aroma filling your kitchen will tell you it’s almost ready!
8. Step 8: Once cooked through and perfectly golden, remove the chicken from the oven. If using, garnish with the optional 1/4 cup fresh flat leaf parsley. Let it rest for a few minutes before serving this fantastic healthy fried chicken recipe.

Pro Tips for the Best Baked Fried Chicken

Achieving that perfect balance of crispy coating and juicy interior is easier than you think with these insider tips. These tricks will elevate your oven-baked chicken game.

• Don’t skip the buttermilk! It’s essential for tenderizing the chicken and helps the flour adhere for that amazing crust.
• Ensure your oven is fully preheated to 400°F. A hot oven is key for achieving a crispy exterior quickly.
• Melted butter on the parchment paper is your secret weapon for a golden brown, slightly fried finish that plain parchment won’t give you.
• Don’t overcrowd the baking sheet. Give each piece of chicken space to allow the hot air to circulate, ensuring maximum crispiness.

What’s the secret to perfect crispy baked chicken?

The magic happens with a combination of buttermilk marinade, a well-seasoned flour coating, and a layer of melted butter on the baking sheet. This trio ensures a wonderfully crunchy, golden-brown crust. For more tips on achieving perfect chicken textures, check out these best jerk chicken sides recipes.

Can I make baked fried chicken ahead of time?

Yes, you can prep the chicken by marinating and coating it up to 24 hours in advance. Store it covered in the refrigerator. Just be aware it might need a few extra minutes of baking time if cold.

How do I avoid common mistakes with oven-baked chicken?

The biggest pitfalls are not preheating the oven enough or overcrowding the pan, which leads to soggy chicken. Also, resist the urge to over-handle the chicken after coating, as this can dislodge the flour. Understanding the science behind cooking can help prevent these issues; for instance, learning about how recipes are developed can offer insights.

Best Ways to Serve Baked Fried Chicken

This incredibly crispy baked chicken is so versatile, making it perfect for any meal. It’s a fantastic centerpiece that pairs beautifully with a variety of sides. For a classic American comfort meal, I love serving it with creamy mashed potatoes and a side of steamed green beans or corn on the cob. If you’re looking for a lighter option, this baked chicken instead of fried is wonderful alongside a fresh garden salad with a tangy vinaigrette or some roasted root vegetables. It also makes a surprisingly delicious sandwich filling on a toasted bun! For other chicken dinner ideas, explore these last recipes.

Nutrition Facts for Baked Fried Chicken

Here are the estimated nutritional details for one serving of this delicious baked fried chicken. It’s a great option for those looking for a lighter way to enjoy a classic flavor.

• Calories: 302 kcal
• Fat: 8 g
• Saturated Fat: 3 g
• Protein: 21 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Sugar: 9 g
• Sodium: 731 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Baked Fried Chicken

Enjoying this delicious baked crispy chicken doesn’t have to end after the first meal! Proper storage ensures you can savor those leftovers. Once your chicken has cooled slightly, store it in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. For longer storage, this oven-baked chicken freezes beautifully. Wrap individual pieces tightly in foil, then place them in a freezer-safe bag or container for up to 3 months.

When you’re ready to reheat, the best method is to use your oven. Place the chicken on a baking sheet and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps maintain its crispiness. You can also reheat it in an air fryer for a few minutes. Avoid microwaving if you want to preserve that lovely crunch!

Frequently Asked Questions About Baked Fried Chicken

Can I use different cuts of chicken for this recipe?

Absolutely! While this recipe is written for breasts, you can easily adapt it for thighs, drumsticks, or wings. Just ensure they are coated well and bake until the internal temperature reaches 165°F (74°C). Bone-in pieces might need a little extra baking time, so keep an eye on them to achieve that perfect juicy baked fried chicken result.

What can I use if I don’t have buttermilk?

No buttermilk? No problem! You can easily make a substitute. For 3 cups of buttermilk, measure out 3 cups of regular milk, then remove about 3 tablespoons and stir in 3 tablespoons of lemon juice or white vinegar. Let it sit for about 5 minutes until it thickens slightly. This homemade version works wonderfully for our healthy fried chicken recipe.

How do I get the coating to stick better?

The key to a well-adhered coating for your oven-baked chicken is ensuring the chicken is slightly moist after its buttermilk bath, but not dripping wet. A gentle shake to remove excess milk is perfect. Pressing the flour mixture onto the chicken firmly also helps it stick. The melted butter on the pan then helps it crisp up beautifully.

Can this baked fried chicken be made gluten-free?

Yes, you can easily make this a gluten-free dish! Simply swap the all-purpose flour for a gluten-free all-purpose baking blend. Ensure your all-purpose seasoning doesn’t contain any hidden gluten ingredients. This way, you can still enjoy that amazing crispy baked chicken texture without the gluten.

Variations of Baked Fried Chicken You Can Try

While this recipe is fantastic as is, don’t be afraid to experiment! You can easily customize this baked chicken instead of fried to suit your tastes or dietary needs. Here are a few ideas to get you started on your own easy oven fried chicken recipe adventures.

• Spicy Kick: Add a teaspoon or two of cayenne pepper or red pepper flakes to the flour mixture for a fiery, flavorful baked fried chicken.
• Herbaceous Delight: Mix fresh chopped herbs like rosemary or thyme into the flour coating for a more aromatic and sophisticated flavor profile. This adds a lovely touch to your golden brown baked chicken.
• Gluten-Free Option: Easily make this recipe gluten-free by substituting the all-purpose flour with a good quality gluten-free all-purpose baking blend. It works wonderfully for achieving that crispy baked chicken texture.
• Parmesan Crust: For a cheesy twist, add about 1/4 cup of grated Parmesan cheese to the flour mixture. This creates an extra savory and delicious coating for your oven-baked chicken.

Baked Fried Chicken: 35 Min Juicy, Crispy Perfection

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• Author: basmer1517
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Diet: Chicken

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Description

This recipe makes crispy, flavorful baked fried chicken breasts. It’s a healthier alternative to traditional fried chicken, using the oven to achieve a golden brown, tender result. Perfect for a family dinner.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 3 cups buttermilk
• 1 cup all-purpose flour
• 1 tbsp ground paprika
• 1 tbsp all-purpose seasoning
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 4 tbsp unsalted butter, melted
• 1/4 cup fresh flat leaf parsley, optional

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Instructions

1. Cut chicken breasts in half lengthwise into 4 thinner portions.
2. Marinate chicken in buttermilk for 20 minutes.
3. Mix flour, paprika, all-purpose seasoning, salt, and pepper in a bowl.
4. Preheat oven to 400°F. Line a baking sheet with parchment paper.
5. Melt butter and pour onto parchment, coating the bottom.
6. Blot chicken to remove excess milk. Dip each piece in the flour mixture, coating both sides.
7. Place coated chicken on the prepared baking sheet, ensuring space between pieces.
8. Bake for 35-40 minutes, flipping after 20 minutes, until golden brown and juices run clear.
9. Garnish with parsley if desired and serve.

Notes

• For thighs, drumsticks, or wings, coat and bake as directed. Bone-in pieces may require longer baking time. Ensure internal temperature reaches 165°F.
• To make buttermilk: measure 3 cups milk, remove 3 tbsp, and mix in 3 tbsp lemon juice or white vinegar. Let sit for 5 minutes.
• All-purpose seasoning typically contains salt, pepper, garlic, onion powder, parsley, and paprika.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F.
• To freeze, wrap chicken in foil, then place in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 breast
• Calories: 302 kcal
• Sugar: 9 g
• Sodium: 731 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 21 g
• Cholesterol: 54 mg

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