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The Best Oven-Fried Chicken: Crispy Perfection in Every Bite

These Golden Crunch Buttermilk Chicken Delights offer a mouth-watering experience with each bite. The buttery crispness of the coating contrasts beautifully with the soft, flavorful meat within. Ideal for those who appreciate a well-made home-cooked meal that’s both simple and spectacular.

Preparation Phase & Tools to Use

Oven-Fried Chicken

Before you begin, gather all the necessary tools to ensure a smooth cooking experience. You will need a rimmed baking sheet, parchment paper, a large zip-top bag for coating, and a wire rack for keeping the chicken warm if serving later. Proper tool preparation enhances efficiency and enjoyment in the cooking process.

Ingredients List

  • 2 lbs chicken breasts (about 3-4), cut into strips
  • 1 cup buttermilk (optional for soaking)
  • 6 tbsp melted butter
  • ¾ cup flour
  • ½ cup Panko breadcrumbs
  • 1 tbsp seasoning salt (like Lawry’s)
  • ½ tsp pepper
  • 2 tsp paprika

Step-by-Step Instructions Oven-Fried Chicken

  1. Begin by cutting the chicken breasts into thick strips. For added tenderness and flavor, soak these strips in buttermilk if desired.
  2. Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper and generously brush it with melted butter.
  3. In a large zip-top bag, combine the flour, Panko breadcrumbs, seasoning salt, paprika, and pepper. Add the chicken strips to the bag, sealing and shaking it to coat the chicken evenly.
  4. Arrange the coated chicken strips on the prepared baking sheet, ensuring they are spaced out evenly.
  5. Bake for 10 minutes, then gently flip each strip using a spatula and continue baking for another 10 minutes. Add a drizzle of oil if the pan seems dry to ensure crispiness on all sides.
  6. Check the internal temperature of the chicken; it should reach 165°F (74°C). If necessary, bake for an additional 4-5 minutes.
  7. Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess grease. To keep the chicken warm until serving, place it on a wire rack set over a baking sheet in a 225°F oven.

Nutritional Information & Health Benefits

Each serving of this oven-fried chicken provides a satisfying balance of protein and carbohydrates, with about 376 calories. The chicken is a great source of lean protein, while the buttermilk and spices add flavor without excessive calories.

Oven Fried Chicken

Common Mistakes To Avoid & How to Perfect the Recipe

Ensure not to overcrowd the chicken on the baking sheet, as this can steam the meat instead of crisping it. Also, monitor your baking time closely based on the thickness of your chicken strips to avoid drying them out.

Tips, Notes, Storing and Reheating

For extra crispiness, consider double coating your chicken: after the initial coating, dip the strips back into buttermilk and coat them again with the flour mixture. Store leftovers in the refrigerator and reheat in the oven to maintain crispiness.

Crispy Perfection in Every Bite

FAQs about The Best Oven-Fried Chicken

  • What can I use if I don’t have buttermilk? You can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.
  • Can I use different cuts of chicken? Yes, thighs or drumsticks can also be used, adjusting the cooking time accordingly.

The Winnquick Promise

We at Winnquick cherish the art of cooking and the joys of eating well. Each recipe, including this oven-fried chicken, is crafted with attention to health and flavor, emphasizing the positive impact of good food on overall well-being.

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Oven-Fried Chicken

The Best Oven-Fried Chicken

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  • Author: Loretta N. Butler
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: servings: 6
  • Category: Dinner, Main Course
  • Cuisine: American

Description

Dinner is served! Golden Crunch Buttermilk Chicken Delights – your new go-to weeknight meal! 🍴🍗


Ingredients

Scale
  • 2 lbs chicken breasts (about 3-4), cut into strips
  • 1 cup buttermilk (optional for soaking)
  • 6 tbsp melted butter
  • ¾ cup flour
  • ½ cup Panko breadcrumbs
  • 1 tbsp seasoning salt (like Lawry’s)
  • ½ tsp pepper
  • 2 tsp paprika

Instructions

1: Prepare the Chicken

Begin by cutting the chicken breasts into thick strips. For added tenderness and flavor, soak these strips in buttermilk if desired.

2: Preheat and Prepare Baking Sheet

Preheat your oven to 425°F (218°C). Line your baking sheet with parchment paper and generously brush it with melted butter.

3: Coat the Chicken

In a large zip-top bag, combine the flour, Panko breadcrumbs, seasoning salt, paprika, and pepper. Add the chicken strips to the bag, sealing and shaking it to coat the chicken evenly.

4: Arrange Chicken on Baking Sheet

Arrange the coated chicken strips on the prepared baking sheet, ensuring they are spaced out evenly.

5: Bake the Chicken

Bake for 10 minutes, then gently flip each strip using a spatula and continue baking for another 10 minutes. Add a drizzle of oil if the pan seems dry to ensure crispiness on all sides.

6: Check Chicken Temperature

Check the internal temperature of the chicken; it should reach 165°F (74°C). If necessary, bake for an additional 4-5 minutes.

7: Serve and Keep Warm

Once cooked, transfer the chicken to a plate lined with paper towels to absorb any excess grease. To keep the chicken warm until serving, place it on a wire rack set over a baking sheet in a 225°F oven.


Notes

Please note that the nutritional information provided is approximate and may vary based on the specific serving size, brands, and products used. The calorie count accounts for all the flour and breadcrumbs used in the coating; therefore, it may be lower if there is any leftover mixture.

 

Optional Tip for Extra Crispiness: For an even crunchier texture, try double coating the chicken. After the initial coating, dip the chicken back into a small amount of milk or buttermilk, then coat again in the flour mixture. Ensure you have enough coating mixture prepared for this additional step.


Nutrition

  • Calories: 376cal
  • Sugar: 2g
  • Sodium: 1508mg
  • Fat: 17g
  • Saturated Fat: 9g
  • Trans Fat: 1g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 36g
  • Cholesterol: 131mg