Golden, crunchy, and oven-baked for a healthier twist on a comfort classic
Skip the deep fryer and still enjoy that irresistible crunch! This oven-baked version delivers all the flavor and texture of traditional fried chicken—without the excess oil. Juicy inside, crispy outside, and endlessly customizable.
Ingredients
For the Chicken
| Ingredient | Amount | Purpose |
|---|---|---|
| Boneless, skinless chicken breasts | 6 (cut into thirds) | Ensures even cooking and portioning |
| Buttermilk | 1 cup | Tenderizes and adds tangy flavor |
For the Coating
| Ingredient | Amount | Purpose |
|---|---|---|
| All-purpose flour | 1 cup | Forms the crispy outer layer |
| Salt | ½ teaspoon | Enhances natural flavor |
| Seasoned salt (e.g., Lawry’s) | 1 tablespoon | Adds savory depth and balance |
| Black pepper | ¾ teaspoon | Provides mild heat |
| Paprika | 2 teaspoons | Adds smoky warmth and golden color |
| Butter | ½ stick (¼ cup) | Helps crisp the coating in the oven |
Directions
Step 1: Marinate the Chicken
- Place chicken pieces in a large bowl.
- Pour buttermilk over the chicken, ensuring full coverage.
- Cover and refrigerate for 20–30 minutes (or up to 4 hours for extra tenderness).
Step 2: Preheat the Oven
- Preheat to 400°F (200°C).
- Place butter in a 9×13-inch baking pan and melt it in the oven.
- Swirl to coat the bottom evenly.
Step 3: Prepare the Coating
- In a large Ziploc bag or bowl, combine:
- Flour
- Salt
- Seasoned salt
- Black pepper
- Paprika
- Mix thoroughly to distribute seasonings.
Step 4: Coat the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Dredge each piece in the flour mixture until evenly coated.
- Shake off excess and place in the buttered pan.
Step 5: Bake to Perfection
- Arrange chicken in a single layer.
- Bake for 20 minutes, then flip each piece with tongs.
- Bake for another 20 minutes, or until internal temp reaches 170°F (77°C).
- Let rest for 5 minutes before serving.