Your search for the best Oven Fried Chicken recipe stops here. Readers agree its: “Crispiness is perfect! Absolutely delicious every time!”, “Super tender and flavorful,” “Couldn’t be easier and the spices are right on!” Follow along for tips, tricks, and how-to video and you’ll discover why “This really is the best baked fried chicken!”
(Original recipe published 3-7-2018, photo update 9/11/2024)
Watch How TO make Oven Fried Chicken Recipe
Readers Love ThiS baked fried chicken!
“This really is the best baked fried chicken! Super tender and flavorful. Thanks for an easy family favorite!”
“My husband is obsessed with this chicken…and I love it too 🙂 Couldn’t be easier and the spices are right on!”
“Darn best fried chicken I have ever had. I have been raving about the texture, the crunch and the taste and I have shared your recipe with everyone I know.”
“It was sooooo good and will be made over and over again!”
“It’s unbelievable! Thank YOU! It tastes like REAL fried chicken!!!!”
“This is literally my go to breaded chicken tender recipe! Spices are on point. Crispiness is perfect! Absolutely delicious every time! I found this on Pinterest a couple of years ago and have never looked back!”
Why You’ll Love This Crispy Oven Fried Chicken Recipe
Baked Fried Chicken Recipe ingredients
This baked fried chicken requires fewer ingredients than you’d think! Here’s everything you’ll need to make it (measurements in the printable recipe card at the bottom of the post):
How to Make Oven Fried Chicken
Let’s take a closer look at how easy this recipe is to make with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
How Long to Cook Fried Chicken in the Oven
This baked breaded chicken needs to bake for 10 to 15 minutes at 400F.
Can I Prep Oven Fried Chicken in Advance?
You can marinate the chicken a day in advance, but I don’t recommend baking the chicken and serving it later. The breading on the outside loses its crispness as it sits in the fridge!
Tips for Making Baked Fried Chicken
What to Serve with Oven Fried Chicken
oven fried chicken FAQs
Oven fried chicken is a healthier alternative to traditional fried chicken. Instead of deep-frying, the chicken is coated in a seasoned breadcrumb mixture and baked in the oven until crispy and golden, offering the same crunch and flavor with less oil.
To achieve extra crispy oven fried chicken, make sure to use panko breadcrumbs or crushed cornflakes for coating. Preheating the baking sheet and adding a small amount of oil or melted butter to the coating can also help create a crunchy crust.
Oven fried chicken is typically baked at 400°F (200°C) to 425°F (220°C) to ensure a crispy exterior while cooking the chicken thoroughly inside. Cooking at a high temperature helps replicate the crispiness of fried chicken.
The cooking time depends on the size and cut of the chicken. Generally, bone-in pieces take 35-45 minutes, while boneless chicken may cook in about 20-30 minutes. Make sure to check for an internal temperature of 165°F (74°C) to ensure doneness.
Yes, oven fried chicken can be made ahead of time. You can prepare the chicken, coat it with breadcrumbs, and refrigerate it for up to 24 hours before baking. After baking, store leftovers in the fridge and reheat them in the oven to maintain crispiness.
Yes, for even crispiness on both sides, flip the chicken halfway through the baking process. This ensures that both sides get a nice golden-brown crust.
You can use a variety of chicken cuts, such as drumsticks, thighs, breasts, or wings but chicken tenderloins create the leanest, juiciest result.
Yes, you can substitute regular panko breadcrumbs with gluten-free panko for those with dietary restrictions.
Store leftover oven fried chicken in an airtight container in the fridge for up to 3-4 days. To reheat, bake the chicken at 350°F (175°C) for 10-15 minutes to restore its crispiness.
Oven fried chicken pairs well with classic sides like mashed potatoes, coleslaw, mac and cheese, roasted vegetables, or a fresh green salad.
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Chicken
- 10-12 chicken tenderloins (more or less to fit baking sheet)
- 1 cup buttermilk
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/4 cup fine cornmeal
Spice Mixture
- 1 tablespoon salt (it won’t taste salty)
- 2 tsps EACH chili powder, garlic powder
- 1 tsp EACH pepper, smoked paprika, onion powder
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Marinate Chicken: Whisk the Spice Mix ingredients together in a small sealable bag or container. Add 1 TB Spice Mix, 1 cup buttermilk, and chicken to a large freezer bag. Marinate in the refrigerator for 6–24 hours. Store remaining Spice Mix separately.
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If baking (RECOMMENDED): Preheat the oven to 400°F. Line a half-rimmed baking sheet (18×13-inch) with parchment paper (foil will NOT work because the chicken sticks to it). Add the butter and melt it in the oven while it preheats, checking every few minutes. Remove the baking sheet once the butter has melted.
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Meanwhile Mix Breading: Mix the flour, panko, cornmeal, and remaining Spice Mix in a large bowl. Add half of this breading mixture to a freezer bag.
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Bread Chicken: Remove the chicken from the buttermilk and dab off the excess marinade with paper towels (I plop the chicken on paper towels). Add half the chicken to the breadcrumb bag and shake until well coated. Press the breadcrumbs into the chicken as you remove the tenderloins from the bag.
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If baking, line the breaded chicken on the buttered baking sheet. Repeat with the remaining chicken.If air frying, line the breaded chicken on parchment paper. Repeat with the remaining chicken.
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TO BAKE (Recommended): Bake at 400°F for 10 minutes. Flip the chicken over and bake for 5 minutes, until the internal temperature reaches 160°F. Broil to desired crispiness.
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TO AIR FRY: Preheat the air fryer to 400°F. Working in batches, add the chicken to the air fryer basket in a single layer and lightly spray with cooking spray. Cook for 5 minutes on each side or until crispy and the chicken’s internal temperature reaches 160°F.
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Rest: Let the chicken rest for 5 minutes to rise to an internal temperature of 165°F. Serve with your favorite dipping sauces.
- *If your breading is white in some places after you flip your chicken, it did not come in contact with the butter. The chicken will still taste great exactly as is, or you can lightly spray it with cooking spray and proceed to broil.
- Storage: Baked breaded chicken should be stored in an airtight container in the refrigerator for 3 to 5 days. For best results, don’t stack your chicken directly on each other, as this will make it soggy. Instead, place a piece of parchment paper between the layers.
How to Reheat
The oven baked fried chicken will soften upon refrigeration so I suggest reheating your chicken in the oven or air fryer to revive the crispy texture. The microwave will warm the chicken but won’t improve the texture. To reheat:
- Microwave: The chicken will not be nearly as crispy if reheated in the microwave, but it will still be flavorful. Transfer chicken tenders to a microwave-safe plate in an even layer. Microwave for 90 seconds, then in additional increments of 15 seconds as needed.
- Air fryer: Place chicken in a single layer in the basket without touching. Air fry using the “snack” setting for 4-6 minutes until warmed.
- Oven: Spread chicken on a lightly greased baking rack set in a baking sheet. Bake at 400 degrees for 5-8 minutes or until heated through.
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