Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven: Set your oven to 400ºF (200ºC) so it’s hot and ready for baking the chicken.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/baked-fried-chicken-recipe/