Baked Fried Chicken Recipe

Introduction

Baked Fried Chicken is a delicious twist on the classic fried favorite, offering crispy, flavorful chicken without the mess of deep frying. This recipe uses a buttermilk marinade and a seasoned flour coating to create tender, golden pieces baked to perfection in the oven.

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

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

Tips & Variations

• For extra crispiness, double-dip the chicken by repeating the buttermilk and flour coating steps before baking.
• Use smoked paprika instead of regular paprika for a subtle smoky flavor.
• Swap fresh parsley garnish with chopped cilantro or chives for a different fresh touch.
• If you prefer spicy chicken, add a pinch of cayenne pepper or hot sauce to the flour mixture.

Storage

Store leftover baked fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a 350ºF oven for 10-15 minutes to restore crispness. Avoid microwaving to keep the coating crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, bone-in pieces can be used but will require a longer baking time, typically 45-50 minutes. Make sure to check that the internal temperature reaches 165ºF.

Why do I need to marinate the chicken in buttermilk?

Buttermilk tenderizes the chicken and helps the flour coating stick better, resulting in moist, flavorful meat with a crispy crust.

Baked Fried Chicken Recipe

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★★★★★

4.5 from 68 reviews

• Author: Harry
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This Baked Fried Chicken recipe offers a healthier twist on traditional fried chicken by baking instead of frying. Tender chicken breasts are marinated in buttermilk, coated with a flavorful seasoned flour mixture, and baked until crispy and golden brown, delivering all the satisfying crunch and flavor without the extra oil.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 boneless, skinless chicken breasts*
• 3 cups buttermilk**

Coating Mixture

• 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

Baking and Garnish

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

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Instructions

1. Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner, even portions to ensure even cooking.
2. Marinate: Place the chicken in a large bowl and pour over the buttermilk. Marinate for about 20 minutes to tenderize and add moisture.
3. Mix the Coating: In a medium bowl, combine the flour, ground paprika, all-purpose seasoning, kosher salt, and black pepper. Set this seasoned flour mixture aside.
4. Preheat Oven: Set your oven to 400ºF (204ºC) to prepare for baking the chicken.
5. Prepare Baking Sheet: Line a 9×13-inch baking sheet with parchment paper. Melt the butter and pour it onto the parchment to coat the bottom of the pan, which helps achieve a crispy crust.
6. Pat Dry Chicken: Remove each chicken piece from the buttermilk and blot with paper towels to remove excess moisture for a better coating.
7. Coat the Chicken: Dip each chicken breast into the seasoned flour, coating both sides thoroughly. Place each coated piece on the prepared baking sheet with space between pieces to allow crisping.
8. Bake: Place the baking sheet in the preheated oven. Bake for 35-40 minutes, flipping the chicken breasts halfway through at about 20 minutes, until the breading is golden brown and juices run clear.
9. Serve: Remove the chicken from the oven and transfer to a serving dish. Garnish with fresh parsley if desired and enjoy your healthier baked fried chicken.

Notes

• Ensure chicken is patted dry after marinating to help the flour mixture adhere properly.
• Flipping the chicken halfway through baking promotes even browning and crispiness on both sides.
• Use parchment paper to prevent sticking and for easy cleanup.
• Adjust seasoning in the flour mixture according to taste preferences.
• Optional parsley garnish adds freshness and color.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Chicken
• Method: Baking
• Cuisine: American

Keywords: Baked fried chicken, healthy fried chicken, oven fried chicken, crispy baked chicken, buttermilk chicken