Introduction

Baked fried chicken offers the crispy, flavorful taste of traditional fried chicken with less mess and fewer calories. This recipe uses a buttermilk marinade and a seasoned flour coating to create a juicy, tender chicken that bakes to golden perfection.

Baked Fried Chicken Recipe - Recipe Image

Ingredients

2 boneless, skinless chicken breasts
3 cups buttermilk
1 cup all-purpose flour
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)
¼ cup fresh flat leaf parsley (optional)

Instructions

Step 1: Cut the chicken breasts in half lengthwise to create 4 thinner, even portions.
Step 2: Place the chicken pieces in a large bowl and marinate them in the buttermilk for about 20 minutes.
Step 3: In a medium-sized bowl, mix together the flour, paprika, all-purpose seasoning, salt, and black pepper. Set aside.
Step 4: Preheat your oven to 400ºF (200ºC).
Step 5: Line a 9×13-inch baking sheet with parchment paper. Melt the butter and pour it onto the parchment, spreading it to coat the bottom of the pan evenly.
Step 6: Remove each chicken piece from the buttermilk and blot with paper towels to remove excess moisture before coating.
Step 7: Dip each chicken piece one at a time into the flour mixture, coating both sides thoroughly. Place the coated chicken on the prepared baking sheet, leaving a little space between each piece for crisping.
Step 8: Repeat with all chicken pieces until they are all coated and arranged on the baking sheet.
Step 9: Bake in the preheated oven for 35-40 minutes, flipping the chicken pieces halfway through (after about 20 minutes). Bake until the coating is golden brown and the juices run clear.
Step 10: Remove the chicken from the oven and transfer to a serving dish. Garnish with fresh parsley if desired, and enjoy immediately.

Tips & Variations

For extra crispiness, use panko breadcrumbs mixed into the flour coating.
Try adding garlic powder or cayenne pepper to the dry mix for a flavor boost.
Let the chicken marinate longer in buttermilk (up to 4 hours) for increased tenderness and flavor.
Use bone-in chicken pieces if preferred, but increase baking time accordingly to ensure doneness.

Storage

Store leftover baked fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 350ºF oven for 10-15 minutes to restore crispiness, or use an air fryer if available. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but it won’t tenderize the chicken as well as buttermilk. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

How do I know when the chicken is fully cooked?

Chicken is fully cooked when its internal temperature reaches 165ºF (74ºC). Additionally, the breading should be golden brown and the juices should run clear when pierced with a knife.

Baked Fried Chicken Recipe

Print Recipe

★★★★★

4.4 from 71 reviews

This Baked Fried Chicken recipe offers a healthier alternative to traditional fried chicken by using an oven baking method instead of deep frying. The chicken breasts are marinated in buttermilk for moistness and tenderness, then coated in a flavorful seasoned flour mixture before baking to a crispy golden finish. Perfect for those who crave the crisp texture of fried chicken without the added oil.

Author: Tara
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 60-65 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Chicken and Marinade

2 boneless, skinless chicken breasts
3 cups buttermilk

Flour Coating

1 cup all-purpose flour
1 tbsp ground paprika
1 tbsp all-purpose seasoning (such as Lawry’s)
1 tsp kosher salt
1 tsp ground black pepper

For Baking and Garnish

4 tbsp unsalted butter (melted, ½ stick)
¼ cup fresh flat leaf parsley (optional)

Instructions

Prepare the chicken: Cut the 2 boneless, skinless chicken breasts in half lengthwise to create 4 thinner, even portions. This helps the chicken cook evenly and crisp up nicely.
Marinate the chicken: Place the chicken pieces in a large bowl and pour in the 3 cups of buttermilk. Let them soak for about 20 minutes to tenderize and add moisture.
Mix the coating: In a medium-sized bowl, combine 1 cup all-purpose flour, 1 tablespoon ground paprika, 1 tablespoon all-purpose seasoning (e.g., Lawry’s), 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. Stir well and set aside.
Preheat the oven: Set your oven to 400ºF (200ºC) so it’s hot and ready for baking the chicken.
Prepare the baking sheet: Line a 9×13-inch baking sheet with parchment paper. Melt 4 tablespoons (½ stick) unsalted butter and drizzle or brush it evenly over the parchment paper to coat the bottom. This helps the chicken crisp and prevents sticking.
Dry the chicken: Remove each chicken piece from the buttermilk marinade and blot with paper towels to remove excess moisture. This ensures a better flour coating.
Coat the chicken: Dip each chicken breast portion into the seasoned flour mixture, pressing gently to coat both sides evenly. Shake off any excess flour.
Arrange for baking: Place the coated chicken pieces on the prepared baking sheet, maintaining a small amount of space between each piece to allow hot air circulation for crisping.
Bake the chicken: Place the baking sheet in the preheated oven. Bake at 400ºF for 35 to 40 minutes until the breading is golden brown and crispy. Flip each piece over at the 20-minute mark to ensure even cooking and browning.
Finish and serve: Remove the baked chicken from the oven and transfer to a serving dish. Garnish with fresh flat-leaf parsley if desired for a pop of color and freshness. Serve immediately and enjoy your healthier crispy baked fried chicken.

Notes

Marinating the chicken in buttermilk helps tenderize and keeps it moist during baking.
Using parchment paper and melted butter on the baking sheet promotes crispiness and easy cleanup.
Flipping the chicken halfway through baking ensures even browning on both sides.
Ensure the internal temperature of chicken reaches 165ºF (74ºC) for safe consumption.
Optional parsley garnish adds fresh flavor and visual appeal.

Keywords: baked fried chicken, oven fried chicken, crispy baked chicken, healthier fried chicken, buttermilk chicken, easy chicken recipe