Crispy, juicy, downright irresistible—oven-fried chicken is like a warm hug from your favorite comfort food. I first stumbled upon this gem of a recipe during a rainy summer afternoon, a culinary revelation that transformed my kitchen into a haven of golden, crunchy bliss. It’s a little bit like channeling the spirit of your grandmother’s Sunday dinners, with a twist that makes you wonder why you ever bothered with deep frying.
Steps
- Preheat your oven to 425°F and melt butter on a baking sheet in the oven, ensuring not to burn it. Whisk eggs in a shallow dish for coating.
- In a separate dish, mix together panko breadcrumbs, flour, seasoned salt, paprika, and pepper. Coat each chicken strip in the whisked eggs, then press firmly into the breadcrumb mixture.
- Place the coated chicken strips onto the heated baking sheet, ensuring they are spaced apart. Bake for 10 minutes, then flip the strips and bake for an additional 10 minutes.
- Check the chicken’s internal temperature with a meat thermometer to ensure it has reached 165°F. If needed, bake for a few more minutes until fully cooked.
- Serve immediately to maintain crispiness. If not serving right away, keep warm in a 225°F oven or place on a rack to prevent sogginess.
Ingredients
- fried chicken recipe:
- 2 pounds boneless, skinless chicken breasts, cut into strips (approximately 3 or 4 breasts)
- 2 eggs
- 1 cup panko breadcrumbs
- ¾ cup all-purpose flour
- 1 tablespoon seasoned salt
- 2 teaspoons paprika
- ½ teaspoon black pepper
- ¼ cup unsalted butter (plus more if needed)
Nutritional Values
Calories: 1504cal | Carbohydrates: 72g | Protein: 144g | Fat: 68g | Saturated Fat: 36g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 4g | Cholesterol: 524mg | Sodium: 6032mg | Potassium: 2644mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3160IU | Vitamin C: 8mg | Calcium: 284mg | Iron: 8mg
FAQ
- Why isn’t my baked chicken crispy?
- Achieving crispy chicken in the oven can be tricky, but this recipe guarantees a crunchy result. If your chicken isn’t as crispy as desired, consider using dark, non-stick pans for better heat conduction, ensuring your chicken is moist before breading, using real butter rather than cooking spray, and adding more butter or oil when flipping if the pan is dry.
- Can I prepare this oven-fried chicken in advance?
- Absolutely! You can prepare the breading and coat the chicken, then flash freeze the pieces on a tray until solid. Transfer them to freezer bags and store them for up to 3 months. No need to thaw before baking, but you will need to extend the cooking time slightly.
- What should I serve with oven-fried chicken?
- Some classic side dishes that pair well with oven-fried chicken include honey-glazed carrots, creamy mashed potatoes (or cream cheese mashed potatoes for a more indulgent option), and savory baked beans.
- How do I store and reheat leftover chicken?
- To store leftovers, cool the chicken on a wire rack or paper-towel-lined plate, then place it in airtight containers in the fridge for 3 to 4 days. For freezing, place the chicken on a tray until frozen, then transfer to freezer bags for up to 3 months. Reheat by placing the chicken on a wire rack over a baking sheet in a 250°F oven until warmed through.
- Can I use different cuts of chicken for this recipe?
- Yes, you can substitute chicken breasts with thighs, tenders, wings, or legs. Just note that the cooking time will vary depending on the size and thickness of the chicken pieces.
Tips
- Use Dark, Non-Stick Pans: Opt for dark-colored pans as they tend to reach higher temperatures compared to light-colored ones, helping to achieve a crispier coating on your oven-fried chicken.
- Ensure Moisture for Better Coating: If you’re working with fresh chicken breasts, consider soaking them in buttermilk before breading to tenderize and keep them moist. This helps the coating adhere better.
- Avoid Cooking Spray: Use real butter instead of cooking spray to bake the chicken. The fat content in butter plays a crucial role in crisping up the chicken’s coating to perfection. If you’re looking for a lower-calorie option, margarine can be a suitable alternative.
- Serve Immediately: To prevent the chicken’s underside from becoming soggy due to condensation, serve it immediately after baking. If you need to keep it warm, place it on a rack or a paper towel-lined plate, or keep it in a 225°F oven until ready to serve.
Equipment
- Meat Thermometer – To ensure the chicken reaches the safe internal temperature of 165°F.
- Rimmed Baking Sheet – Necessary for baking the chicken and melting the butter.
- Wire Rack – Useful for cooling the chicken to maintain crispiness and for reheating leftovers.
- fried chicken recipe.
