This easy Oven-Fried Chicken makes perfectly crispy and juicy chicken every time! A delicious and healthy fried chicken recipe that the whole family will love!

Crispy oven fried chicken on a white plate on a white background.

This crispy oven fried chicken recipe gives you all of the flavor of that favorite fried chicken that is easy enough to make for a quick weeknight meal or even for a weekend lunch! It is so versatile you can add it to salad, sandwiches, or eat with your favorite side dishes!

How to Make Crispy Oven Fried Chicken Recipe

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

  • Chicken – I prefer to use chicken breasts that I flatted to 1/2-inch thickness. I’ve found that the secret to tender, juicy chicken is in the pounding of the lean meat and not necessarily in a marinade. Marinades are more for flavoring chicken than for tenderizing. If you don’t have a meat mallet, you can also use a rolling pin (it is what I use!) or a saucepan or skillet. Use what you have! Once you try this method, you won’t turn back!
  • For the breading (wet ingredients) – I use an egg and buttermilk. The buttermilk gives a bit of a tangy flavor to the outside of the chicken while also being thick enough to help the dry ingredients for the breading to stick to the chicken.
  • For the breading (dry ingredients) – I use flour, breadcrumbs, baking powder, and my go-to Stone House Seasoning.
  • Oil for cooking – I use a mixture of olive oil and butter. Even though the chicken isn’t deep fried, it does need some fat from the olive oil and butter to help the coating to brown on the chicken.

Step-by-Step Instructions

  • Prep the chicken. Place the chicken breasts, one to two at a time, between two pieces of parchment paper or in a thick zip-top bag. Pound with a meat mallet, rolling pin, or skillet until the chicken is 1/2-inch thick and even in thickness. Pat dry with paper towels.
  • Prepare the breading for the chicken. In a medium bowl, whisk together the buttermilk and the egg. In a separate bowl or baking dish, whisk together the flour, bread crumbs, baking powder, and Stone House Seasoning.
  • Prep. Preheat the oven to 425º F. Place the skillet into the oven for the butter to melt. Remove the skillet from the oven and swirl the skillet to make sure it is well coated.
  • Add breading to the chicken. Dip the chicken breasts into the buttermilk egg mixture and then into the flour mixture. Repeat back into the buttermilk egg mixture and then back into the flour mixture with a final dip into the egg mixture.
Breaded chicken breasts added to a cast iron skillet with butter to be cooked in the oven.
  • Place chicken in the skillet. Add the breaded chicken to the skillet, leaving space between each breast.
  • Oven fry the chicken. Bake for 10-12 minutes. Using a metal spatula, carefully turn the chicken over and bake for another 5-10 minutes. Broil the chicken until it turns a crispy golden brown and registers 165º F when checked with an instant-read thermometer.
  • Rest the chicken. Remove from the oven and allow to rest for 5 minutes in the skillet before serving.
Two oven fried chicken breasts in a cast iron skillet on a white surface.

Double Dip the Breading!

Don’t skip the step for double dipping the breading. It makes for extra crispy chicken!

Storage Tips

To store leftovers. Store leftover chicken in an airtight container in the refrigerator for up to 4 days.

To make ahead. This chicken is best served warm once cooked. However, you can hold it warm in the oven for a little while as you prepare other items for your meal. Place the chicken on a wire rack-lined baking sheet and into a 250º F oven to hold warm for up to 20 minutes.

To freeze. Allow the chicken to cool completely on a wire rack. Then, transfer to an airtight, freezer-safe container and freeze for up to 3 months.

To reheat oven-fried chicken, place the chicken on a wire-rack-lined baking sheet. Warm in a 250º F oven until heated throughout and registers 165º F on an instant-read thermometer.

Frequently Asked Questions

Does oven-fried chicken taste just like deep-fried chicken?

There is no mistaking deep-fried chicken once you taste it. However, oven-fried chicken is very close in flavor and crispiness when you follow this recipe. It doesn’t taste identical to deep-fried chicken, but for the ease of cooking and fewer calories you’ll find in this recipe, it is a winner, winner chicken dinner in my book!

Can you add paprika to the seasoning for this chicken?

Yes! You can add paprika to the seasoning blend for the breading on the chicken. Additional ingredients you may like to include are tobasco to the wet ingredients for a little spiciness, honey to the wet ingredients for a little sweetness, and even a pinch of cayenne to the dry ingredients for an extra kick. Play with the recipe to make it your own!

It comes out absolutely scrumptious! Crunchy, crispy, flavorful, juicy, and a perfect alternative to Southern fried chicken any day.

Here’s my Crispy Oven Fried Chicken recipe. It’s a staple recipe at my house and I think you’ll love it, too!

Crispy Oven Fried Chicken Recipe

5 from 1 vote
This easy Oven-Fried Chicken makes perfectly crispy and juicy chicken every time! A delicious and healthy fried chicken recipe that the whole family will love!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Equipment

Ingredients 

  • 4 chicken breasts, pounded to 1/2-inch thickness
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 3 tablespoons olive oil
  • 3 tablespoons melted butter
  • 1 cup all-purpose flour
  • 1/4 cup plain breadcrumbs
  • 1 teaspoon baking powder
  • 1 teaspoon Stone House Seasoning, or 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon granulated garlic

Instructions 

  • Prep the chicken. Place the chicken breasts, one to two at a time, between two pieces of parchment paper or in a thick zip-top bag. Pound with a meat mallet, rolling pin, or skillet until the chicken is 1/2-inch thick and even in thickness. Pat the chicken dry with paper towels.
  • Prepare the breading for the chicken. In a medium bowl, whisk together the buttermilk and the egg. In a separate bowl, whisk together the flour, bread crumbs, baking powder, and Stone House Seasoning.
  • Prep. Preheat the oven to 425º F. Add the butter and olive oil to the skillet and place the skillet in the oven to melt the butter. Remove the skillet from the oven once the butter melts swirl the skillet to make sure the butter and olive oil coat the interior of the skillet.
  • Add breading to the chicken. Dip the chicken breasts into the buttermilk egg mixture and then into the flour mixture. Repeat dipping into the buttermilk egg mixture and then into the flour mixture with a final dip into the egg mixture.
  • Place chicken in the skillet. Add the chicken to the skillet, leaving space in between each breast. You may need to cook in batches depending on the size of the chicken.
  • Oven fry the chicken. Place the skillet into the oven and bake the chicken for 10-12 minutes. Using a metal spatula, carefully turn the chicken over and bake for another 5-10 minutes. Broil the chicken until it turns crispy, golden brown and registers 165º F when checked with an instant-read thermometer, about 3 minutes.
  • Rest the chicken. Remove from the oven and allow to rest for 5 minutes in the skillet before serving.

Notes

Storage Tips

To store leftovers. Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
To make ahead. This chicken is best served warm once cooked. However, you can hold it warm in the oven for a little while as you prepare other items for your meal. Place the chicken on a wire rack-lined baking sheet and into a 250º F oven to hold warm for up to 20 minutes.
To freeze. Allow the chicken to cool completely on a wire rack. Then, transfer to an airtight, freezer-safe container and freeze for up to 3 months.
To reheat oven-fried chicken, place the chicken on a wire-rack-lined baking sheet. Warm in a 250º F oven until heated throughout and registers 165º F on an instant-read thermometer.

Nutrition

Calories: 311kcal | Carbohydrates: 18g | Protein: 21g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 575mg | Potassium: 436mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




18 Comments

    1. I think you may like my Air Fryer Chicken Thighs Recipe. They are tender, juicy, and moist. Another option is my Honey Mustard Chicken Thighs Recipe. These are baked in the oven and are moist and tender.

  1. I think we should have a fried chicken party and make this. Oh yum! Adding this one to the menu for the next week.