I still vividly remember developing this baked fried chicken recipe. We were newly married and didn’t have a lot of money to eat out. We wanted crispy, restaurant worthy chicken, but at home and somehow healthier. This oven fried version came to life and I’ve been making it ever since. This oven fried chicken recipe is seasoned and breaded, then baked until crispy.
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What’s in this Easy Baked Fried Chicken Breast recipe?
I love that you only need a handful of simple ingredients to make this easy, crispy, flavorful oven fried chicken. It’s one of my husband’s favorite recipes to this day, but now, it’s also a favorite for our two boys. It’s so easy to make, and it comes out better than fried (and healthier too). Serve it for dinner tonight, or any night of the week!
- Chicken: Use skinless, boneless chicken breast for this oven baked recipe.
- Buttermilk: Soak chicken in buttermilk before breading and baking. The acidity tenderizes the meat and creates the crispy texture we want. This is the secret ingredient to crispy fried chicken!
- Flour: Use all-purpose flour to coat and bread the chicken.
- Seasoning: We use a mix of paprika (adds that delicious hint of heat), all-purpose seasoning, and salt and pepper.
- Butter: Butter is melted and spread on the bottom of the baking pan to help crisp up the breading.
Pro tip: If you don’t have buttermilk, you can make your own! Measure 3 cups of milk, then remove 3 tablespoons and mix in 3 tablespoons of lemon juice or white vinegar (this adds acidity). Let this mixture sit for 5 minutes before using in the recipe.
Variations using thighs, drumsticks, or wings
Absolutely! If you want to make oven fried chicken with thighs, drumsticks, or wings, you can use those pieces too. Just coat them and bake as directed. If you use bone-in pieces, you will need to increase the baking time. Be sure the internal temp reaches 165°F.
If you are using a variety of pieces, check the breasts and take them out as soon as they’re ready. They’ll dry out the fastest, whereas thighs will need a bit longer to cook.
How to Store and Reheat
Store leftovers in an airtight container or resealable bag, and keep in the refrigerator up to 3 days.
I recommend wrapping each piece in foil, or layering pieces with paper towels to soak up any moisture that might collect in the fridge. This will help to keep the breading nice and crispy.
To reheat, place pieces in the oven at 350F until fully cooked through.
How to Freeze
To freeze, wrap pieces of chicken in foil, then place in a freezer-safe, resealable bag. Freeze up to 3 months. Thaw in the fridge before reheating.
Serving Suggestions
This easy chicken breast recipe goes with any and all of your favorite side dishes. When my family is in the mood for a classic fried chicken kind of dinner, I make these potato wedges or some creamy mashed potatoes. I find that corn casserole, creamed green beans, and coleslaw make great sides too.
And don’t forget these homemade buttermilk biscuits, served with honey butter. It’ll be the whole family’s favorite meal!
Looking for more crispy chicken recipes? You’ll love this Air Fryer Fried Chicken, and this copycat KFC recipe!
5-Star Reviews
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
“This was the juiciest and tastiest chicken breast recipe I have ever had. No buttermilk on hand, I used 6 oz yogurt and 2 oz water, marinated for 30 minutes, seasoned per instructions. Comfort food night..smashed potatoes fried in Naples garlic olive oil, seasoned with kosher salt, and fresh corn. Thanks so much for sharing your recipe…Amazing!” -LAClarke
Baked Fried Chicken Recipe
Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- 3 cups buttermilk (see note)
- 1 cup all-purpose flour
- 1 tablespoon ground paprika
- 1 tablespoon all-purpose seasoning such as Lawry's
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 tablespoons unsalted butter melted (½ stick)
- ¼ cup fresh flat leaf parsley optional
Instructions
- Cut chicken breasts in half, lengthwise, to create 4 even portions.2 boneless, skinless chicken breasts
- Place chicken in a large bowl and marinate in the buttermilk for about 20 minutes.3 cups buttermilk
- Mix together the flour, paprika, all-purpose spice, salt, and pepper in a medium-sized bowl. Set aside.1 cup all-purpose flour, 1 tablespoon ground paprika, 1 tablespoon all-purpose seasoning, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- Preheat oven to 400ºF.
- Place parchment paper on a 9×13-inch baking sheet. Melt butter and pour onto the parchment, coating the bottom of the pan/parchment.4 tablespoons unsalted butter
- Pat each chicken breast with a paper towel to remove excess milk before dipping. Dip each chicken breast, one at a time, in the flour mixture. Coat both sides. Place in pan.
- Repeat with all four chicken breasts, making sure there is a small amount of room between each breast in the pan. This will allow them to crisp while baking.
- Bake at 400ºF for 35-40 minutes (or until the breading is golden brown and the juices run clear), flipping each breast after 20 minutes.
- Remove from oven and transfer to a serving dish. Garnish with parsley if desired. Enjoy!¼ cup fresh flat leaf parsley
Video
Becky’s Tips
- Buttermilk: If you don’t have buttermilk, you can make your own by measuring 3 cups of milk, removing 3 tablespoons, and mixing in 3 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
After marinating the chicken in buttermilk, coat all sides in the seasoned flour mixture. The buttermilk should help the flour stick.
Marinating the chicken breast in buttermilk helps break down enzymes so that the meat becomes more tender. It’s common practice to soak chicken in milk when making Southern-fried chicken, although sometimes it’s marinated overnight. 20 minutes is enough for this quick and easy recipe! The milk also helps the flour mixture to stick.
Bake chicken breast in the oven for 35-40 minutes at 400°F to make it crispy. Flip it over halfway through cooking time.
Yes! Even when baking instead of frying, you still want to do the flour breading and all the spices to create a delicious crispy skin on your chicken.
This seasoning blend typically contains salt, pepper, garlic and onion powder, and other things like parsley and paprika. It’s a delicious savory spice blend that works great for chicken!
1. Remove excess moisture from the buttermilk marinade by patting the chicken dry. 2. Leave room between pieces of chicken on the baking pan. 3. Spread melted butter on the bottom of the pan. 4. Flip the chicken over halfway through cooking time.
Chicken breast should always reach an internal temperature of 165°F before consuming.
More Chicken Breast Recipes We Love
- Juicy Pan Seared Chicken Breast
- Grilled Teriyaki Chicken Breast
- Seasoned Chicken Breast
- Tuscan Chicken in Parmesan Sauce
- Creamy Butter Baked Chicken
- Parmesan Crusted Chicken
- Poached Chicken Breasts
- Marinated Chicken Breast
- Grilled Chicken Breast
- Honey Balsamic Chicken Breast
- Baked Italian Chicken
- Air Fryer Chicken Breast
I made it today. A huge success! Thank you!
I love love love this recipe. I did something a little different though and made chicken strips with the chicken I have a large family and chicken strips last longer. Secondly if I were you I would put the coating on in the morning place it into the fridge and let it dry on and then back it. The coating didn’t stick at least to the chicken when I made it this way. But this is a very good recipe.
Hi Becky, I just wanted to give you credit for the simplicity and amazingness of this dish. I made it two days ago and it is fantastic. My family LOVED it. I’ll probably make it again in a week. Thanks again and good job.
Brett
My youth kids at church fed our men’s group tonight and we made this. It turned out great and was very well received. There were very few pieces left. I even had one of my kids who doesn’t like chicken eat two pieces and asked for the recipe! We had to increase everything since we were feeding about 20-25 people. Thanks for the recipe. It’s definitely going into the rotation.
This totally made my day!! Thank you so much for letting me know, so glad you loved it!
would making this with chicken breast cutlets work? This recipe sounds awesome and I’m in the middle of making it right now! Hoping the breeding doesn’t fall off!
Yes it should work on chicken cutlets as well. Hope you loved the recipe!
I looked for all purpose seasoning. Couldn’t find it. I improvised. But, what is all purpose seasoning? What brand do you recommend? Where do I get it?
Made this tonight and it was a hit! So simple and healthy and will definitely be making it again.
That is awesome! I’m so glad to hear that. Thanks for letting me know!
if I add another piece of chicken to make six pieces how much more flour should i use
You wouldn’t need much more, this recipe would almost cover it. Maybe a couple tablespoons of extra flour and you would be in business :)
Does the butter do anything besides give it taste? I’m wondering if maybe that’s why the coating is falling off?
This looks delicious. Can I use chicken thighs and if so for how long in the oven?