Oven Fried Chicken

ChickenKid-FriendlyMain Coursesavory
Jump To Recipe

Crispy on the outside and tender on the inside, this oven “fried” chicken is so delicious and does not require any deep-frying!

Oven-Fried_Chicken2We eat a lot of chicken around these parts, so I’m always looking for new chicken dinner ideas. When I came across this recipe for oven-fried chicken I was intrigued and put it on the menu immediately. 🙂

The results were stellar! The crust was crispy and perfect on the outside, yet it was juicy and flavorful on the inside. My entire family ate it right up. I couldn’t believe how easy it was to throw together and was thankful it didn’t take a big oily mess to make it!

I served ours with a side of mashed potatoes, gravy and corn and we enjoyed every bit of our “Fried” Chicken dinner. It was lip-smackin’ good!

Oven-Fried_Chicken6

Oven Fried Chicken
 
Prep time
Cook time
Total time
 
Crispy on the outside and tender on the inside, this oven “fried” chicken is so delicious and does not require any deep-frying!
Author:
Ingredients
  • 4 boneless, skinless chicken breasts, each cut in 3 strips
  • 5 Tablespoons butter
  • 1 cup all-purpose flour
  • 1 Tablespoon seasoning salt
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons paprika
Instructions
  1. Preheat oven to 400 F°. Place butter on a large baking sheet and place in the oven to melt. Once butter is melted remove from oven.
  2. Add flour, seasoning salt, salt , pepper and paprika in a large ziploc bag. Add 3 pieces of chicken at a time and shake to coat.
  3. Place coated chicken strips on the baking sheet, leaving a space between each strip. Bake 10 to 12 minutes, flip chicken with a pair of tongs, then bake another 10 to 12 minutes or until inside is cooked through.
  4. Serve immediately and enjoy! ♥
Notes
*Be sure to space chicken apart on baking sheet so the outside gets crispy!

 

Oven-Fried_Chicken3

 

Oven-Fried_Chicken_PIN


Join the Conversation

Rate this recipe:  

59 thoughts on “Oven Fried Chicken

    1. I tried your recipe using bone in chicken thighs. I rinsed the chicken off, but did not pat dry. I salted and peppered the chicken directly before placing in the bag. I did add a teaspoon of cayenne pepper to the flour mixture. I baked the chicken for 20 minutes on each side. I started skin side down and finished skin side up. The chicken came out juicy, but the was crispy. I drained the chicken on paper towels. Worked great.

  1. This looks sooo good! Question, please: When initially placing the chicken on the cookie sheet, do I rotate the pieces in the butter, or wait until the first part of the cooking is done before flipping them with tongs? Thanks!

    1. Not sure what you mean.. So once the butter is melted, and you coat the chicken, you place them on the cooking sheet on top of the melted butter, cook 12 min then flip again and cook another 12 min. 🙂

  2. I am so sorry but I am sooo confused now. When and how I suppose to use that melted butter ???? Should I dip the chicken in the butter firs then in the zip-lock bag then transfer them to the baking sheet ?

    1. You are just laying the coated chicken on the melted butter.. that’s it. You don’t need to dip it in the butter before coating with the flour mixture. Just once you coat chicken, lay it on top of the melted butter on the baking sheet. Easy peasy 🙂

      1. I am following your recipe precisely and my chicken does not seem to have that crispy fluffy breaking you have in your pictures. Mine just looks pretty bare and blah…. Are we missi something here? Egg, perhaps? How’s that your chicken breeding looks so fluffy and delicious?

    1. I made it last night with bone in. I had my oven at 400 F and baked it for about 30-45 min. I always check the internal temp before taking them out. It should be about 165. My chicken was amazing!

  3. Love love love this recipe so easy to make! Taste delicious and that’s coming from a girl born and raind in the south… Only thing I changed was seasoning and added cooking time (found on Pinterest)

  4. This chicken was amazing! My family LOVED it! Thank you for the great recipe. I’ll definitely be making it again…and again. 🙂

  5. My kids did enjoy this, but like the others, our chicken did not have that delicious breaded coating. It was just plain white chicken, but flavorful.

  6. So my butter was burned at first (put in as one big chunk). Then I put in a base of canola oil and less butter. Worked much better. How do you keep butter from burning at 400%?

  7. I marinated the chicken in a bit of milk first then put into bag of flour mix. I did add some seasonings. Excellent results.

  8. Made this for dinner. It was the best chicken I have ever made! I brined it in salt water for and hour and then dipped it in buttermilk before coating in the flour mixture. It was amazing! My family loved it also! Thanks for the recipie!

  9. Can’t wait to try this tonight! I have the chicken breast marinating in buttermilk right now! A couple questions: is it necessary to wash the chicken? I’ve repeatedly heard that washing chicken increases the risk that harmful bacteria could spread to the sink and surrounding surfaces through a process called aerosolization. Second question is can we lay foil on the pan to keep clean up easy?

    1. Of COURSE!!!! You need to ALWAYS wash your chicken. It’s slimy and not clean. Get all that slime off and get it cleaned. Then clean the sink with hot water and soap… Also, always clean your vegetables. For some reason people don’t clean veggies even though so many people touch them at the market.

    2. Clean chicken with lemon and kosher salt in a bowl of cold water for atleast 30 mins. You can also substitute the lemon for white basalmic vinegar or apple cider vinegar. Then after 30 mins rinse the chicken and you’re ready to cook. The salt and acidic elements cleans the meat of bacteria and takes away gamey taste.

  10. Thanks for the recipe. It was very easy. Doubled dipped and floured made for a thicker coating and cooked a wee bit longer on each side made for extra crispness. Used thighs and it was very good.

  11. I made this recipe a few weeks ago and it was so delicious 🙂 But I’m having a problem with the broader cooling through. On the side that the butter touches first, the chicken cooks fine but when I flip it the other side doesn’t seem to cook the same and I ended up having some pieces where you could see white flour on it. I tried to leave it in longer but I didn’t want to burn it. Any suggestions? I sprayed vegetable oil on of to get the floury pieces to cook and it helped on some of the chicken but not all. Thanks 🙂

  12. I agree with what happened to others. Mine tasted good but the breading was not crispy and full like the picture. Normally when I fry it I have to put it in egg or milk first so I am assuming if I did that it would work

  13. So I did the exact recipe and my chicken didn’t look anything like your pictures…… it turned out non crispy and just white looking…. wondering if your pic was altered hahahahahah!!!!

  14. I think this recipe would have had more success if I had dipped the chicken in the butter first. The flour just fell off. I will definitely have to try this again, but I will make some changes.

  15. I went back to the original recipe from which this recipe was adapted and it says to “soak chicken tenderloins in milk for 20-30 minutes.” I think that’s the missing piece and why so many people didn’t get the crispy chicken tenderloins they were expecting. Perhaps the recipe should be corre

  16. I went back to the original recipe from which this recipe was adapted. That recipe called for the chicken tenders to be soaked in milk for 20-30 minutes before coating them with the flour mixture. I think this is the missing piece. I made this for dinner tonight and it was absolutely delicious! Chicken was very moist & the coating was crunchy

  17. Delicious flavoring. But as others state my breading did not get crispy…it was quite soggy. I made the chicken to add the top of my salad, but crispy would have made it even better. I wonder if just drizzling a little butter on top of the chicken after it is dipped in flour would work better instead of cooking it in the butter. I even used less butter than what was called for hoping to get a crispier breading.

  18. This has become a family favorite. It is so nice to make chicken fingers from scratch and know I am feeding my family a good healthy meal. Thanks for sharing this awesome recipe.

  19. Made this just as the recipe states. I got flavorful (I went heavy on the spices in the flour and seasoned my chicken), edible chicken, but nothing like the pictures on this site. My chicken did brown…but just wasn’t as crispy-looking as these pics. My butter was just starting to burn, but I pulled it out in time. I also felt like I needed to add cooking time, but I didn’t use actual tenders, I used cut up chicken breasts that were different sizes and thickness. As a previous poster, once I turned the tenders, all the flour didn’t absorb; I simply sprayed on a little olive oil to help it along. I’d use this as a base recipe and just try things that work, for you as an individual cook. One thing to note, I’ve tried this in a glass dish, stainless steel pan and a regular baking sheet. The baking sheet makes a difference; i got the best results using it. The chicken got a darker hue and resulted in something resembling fried chicken.

  20. Glad I found this recipe on Pinterest! After reading the comments, I tried this two different ways. Once just as your recipe states and which resulted in a non crunchy coating unlike your pictures. Tasty and moist though! Then one time I marinated the chicken in buttermilk for about 30 minutes and then coated heavily with the flour mixture. Using the buttermilk definitely helped in getting more of a crunchier coating. Will adapt your recipe to include the buttermilk. This is my go to recipe now for making breaded chicken tenders to serve with sawmill gravy.

  21. I have made this twice now, once with wings and once with cut up breasts. They were a huge hit both times, my family loves this recipe! I had been on the look out for an oven recipe that gave me similar results as deep fried and this one delivered beautifully, and way less mess. Thank you!

  22. What a great thing to add to your recepies . We found it a little bland or I tweeted it a little. I added one tsp of pepper and used smoked paprika. Not sure what confused people. Found everything straight forward.

  23. First time cooking in the oven and I love this recipe. Yummy! I did it with legs and added the extra time it needed and turned it ever 15 mins each side of the chicken and it baked beautifully. the only thing I did differently was use chili powder and extra seasoning. I took a picture of it for my comment, but you can’t post pictures. Dumb!!

© Life In The Lofthouse.
Site by
shares