Baked Fried Chicken
Crispy on the outside yet tender and juicy on the inside, this Baked Fried Chicken delivers all the golden crunch of classic fried chicken—without the heavy oil or messy stovetop frying.
Marinated in tangy buttermilk, the chicken soaks up flavor and stays irresistibly moist while baking. A seasoned flour coating and a touch of butter create that satisfying crisp texture you crave, while the oven does all the hard work.
This recipe is perfect for weeknight dinners, family gatherings, or whenever you want the comfort of fried chicken made a little lighter, but with no compromise on taste.
Why People Will Love This Baked Fried Chicken Recipe:
Crispy without the guilt → You get all the golden crunch of fried chicken, but baked in the oven with less oil, making it lighter yet still indulgent.
Juicy and flavorful inside → The buttermilk marinade infuses the chicken with tangy flavor while keeping the meat tender and moist.
Balanced seasoning blend → A mix of paprika, pepper, and seasoned salt gives each bite a warm, savory depth that feels both comforting and exciting.
Family-friendly favorite → It’s a dish that appeals to both kids and adults, making it perfect for weeknight dinners or casual gatherings.
Simple yet impressive → With straightforward steps and common pantry ingredients, it’s easy to make, yet the result feels restaurant-worthy.
Healthier comfort food → It satisfies cravings for classic fried chicken while cutting down on grease, making it a smart choice for comfort food lovers.
Versatile serving options → Pair it with mashed potatoes, fresh salads, or roasted vegetables—it fits effortlessly into any meal setting.
Key Ingredient:
Chicken Breasts → Lean, protein-rich cuts that stay tender and juicy when marinated, forming the hearty foundation of the dish.
Buttermilk → Adds a subtle tang while breaking down the chicken’s fibers, ensuring each bite is moist, tender, and full of flavor.
All-Purpose Flour → Creates the classic crispy crust that mimics deep-fried chicken, but with the lighter, oven-baked approach.
Paprika → Infuses a warm, smoky undertone and enhances the golden color of the crust.
Seasoned Salt & Black Pepper → Provide layers of savory depth, lifting the natural chicken flavor and giving balance to the coating.
Butter → Melts into the pan, creating a rich base that helps crisp up the chicken while adding a touch of indulgence.
Expert Tips:
Maximize the Buttermilk Marinade → Let the chicken soak for at least 4 hours, or overnight if possible. The longer marination time enhances tenderness and infuses the chicken with deeper flavor.
Layered Seasoning is Key → Season not only the flour coating but also the buttermilk marinade. A touch of garlic powder, onion powder, or cayenne pepper in the marinade adds depth and complexity that carries through every bite.
Use a Heavy Baking Dish → A glass or ceramic 9×13-inch dish retains heat better than thin metal pans, ensuring the butter stays hot and creates that coveted crispy crust.
Preheat with Butter → Always melt the butter in the pan while preheating the oven. Adding chicken to a hot, buttery surface jump-starts crisping and prevents soggy bottoms.
Don’t Overcrowd the Pan → Leave space between chicken pieces to allow hot air to circulate. This is crucial for an even bake and a uniformly golden crust.
Double-Coating Trick (Optional) → For extra crunch, dredge the chicken twice—dip it back into buttermilk and then into flour again before baking. This builds a thicker, more textured crust.
Finish with a Broil (if needed) → If the chicken isn’t as crispy as desired after baking, broil for 1–2 minutes at the end. Watch closely to avoid burning.
Rest Before Serving → Let the chicken rest for at least 5 minutes after baking. This helps juices redistribute, ensuring moist meat under the crunchy crust.
Baked Fried Chicken
Ingredients
For the Chicken
6 boneless, skinless chicken breasts, cut into thirds
1 cup buttermilk
For the Coating
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon seasoned salt (such as Lawry’s)
¾ teaspoon freshly ground black pepper
2 teaspoons paprika
¼ cup (½ stick) unsalted butter
Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a large mixing bowl.
Pour the buttermilk over the chicken, making sure all pieces are submerged.
Cover the bowl and refrigerate for at least 20–30 minutes, or up to 4 hours for deeper flavor and tenderness.
Step 2: Preheat the Oven
Set the oven to 400°F (200°C).
Add the butter to a 9×13-inch baking dish and place it in the oven until fully melted.
Carefully tilt the pan so the melted butter coats the entire bottom.
Step 3: Mix the Coating
In a large resealable bag or bowl, combine the flour, salt, seasoned salt, black pepper, and paprika.
Shake or stir until all seasonings are evenly mixed into the flour.
Step 4: Bread the Chicken
Remove the chicken from the buttermilk, allowing the excess to drip off.
Dredge each piece in the flour mixture until fully coated.
Shake off any extra flour and arrange the coated chicken in the prepared pan with melted butter.
Step 5: Bake Until Crispy
Spread the chicken pieces into a single layer, leaving a little space between each one.
Bake for 20 minutes, then flip each piece using tongs for even browning.
Continue baking for another 20 minutes, or until the internal temperature reaches 170°F (77°C).
Remove from the oven and let rest for 5 minutes before serving.
Pro Tips for Success
Extra crunch → Lightly mist the chicken with cooking spray before baking.
Even cooking → Avoid crowding the pan so hot air can circulate properly.
Perfect doneness → Always use a meat thermometer to check the internal temperature.
Important Notes When Making Baked Fried Chicken:
Quality of Chicken Matters → Use fresh, boneless, skinless chicken breasts (or thighs for juicier results). Avoid overly thin pieces, as they can dry out quickly in the oven.
Balance of Seasonings → The seasoned salt and paprika give both color and depth, but you can adjust salt levels depending on dietary needs. Always taste-test the flour mix before coating to ensure proper balance.
Consistency of the Coating → Shake off excess flour to prevent clumps, but ensure every piece is evenly covered. A thin, patchy coating will not crisp properly.
Butter vs. Oil → Butter gives a richer flavor and golden crust, but burns faster than oil. Monitor closely in the oven. If you prefer a higher smoke point, replace half the butter with neutral oil (like canola).
Oven Calibration → Every oven heats differently. Use an oven thermometer to ensure 400°F is accurate, as too low will cause sogginess and too high may burn the coating before the chicken cooks through.
Turning Halfway Through → Flipping the chicken at the 20-minute mark is crucial for even crisping and browning. Skipping this step may leave one side less crunchy.
Texture Expectations → Remember, this is “oven-fried.” It won’t be identical to deep-fried chicken but delivers a lighter, healthier version with satisfying crunch and juiciness.
Leftovers Tip → Store leftovers in an airtight container in the fridge. Reheat in the oven (not microwave) to bring back the crispy texture.
How To Enjoy Baked Fried Chicken After Cooking:
Rest Before Serving → Let the chicken sit for 5 minutes after baking. This resting period allows the juices to redistribute, keeping the meat tender and preventing dryness when you cut into it.
Pair with Complementary Sides → Serve alongside creamy mashed potatoes, buttery corn on the cob, coleslaw, or a fresh green salad to balance richness with freshness. The mild spice of the crust pairs beautifully with tangy or acidic sides like pickles or vinegar-based slaws.
Texture Experience → First bite should give a satisfying crunch, followed by the juicy tenderness of the chicken inside. To highlight this contrast, avoid smothering with heavy sauces—use dips sparingly, like honey mustard, ranch, or hot sauce on the side.
Family-Style Sharing → Arrange the golden, crispy chicken pieces on a platter at the center of the table. This creates a warm, communal atmosphere and encourages family-style dining, where each person reaches for their favorite piece.
Next-Day Enjoyment → For leftovers, reheat in an oven or air fryer (never microwave) to restore crispness. Pair cold baked fried chicken with a fresh sandwich roll, lettuce, and tomato for a quick lunch the next day.
Mindful Eating → Enjoy the balance of indulgence and health—it delivers the comfort of fried chicken without the heavy oil. Take your time with each bite, savoring the spiced crust and juicy interior.
Optional Finishing Touch → A sprinkle of flaky sea salt right after baking (while the crust is still hot) enhances the crunch and brings out the savory depth of the coating.
Nutrition Information:
For Baked Fried Chicken (per serving, about 1 medium breast piece with coating):
Calories: 265 kcal | Total Fat: 11.8 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 4.5 g | Polyunsaturated Fat: 1.1 g | Cholesterol: 88 mg | Sodium: 480–550 mg (depending on added salt/seasoning) | Total Carbohydrates: 13.6 g | Dietary Fiber: 0.7 g | Sugars: 1.2 g | Protein: 28.5 g
Frequently Asked Questions:
Can I substitute buttermilk if I don’t have any on hand?
Yes! You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes before using. This creates the same tenderizing effect as buttermilk.
How do I make sure the chicken turns out crispy in the oven?
Place the chicken pieces in a single layer without crowding.
Use a preheated baking dish with melted butter to help crisp the coating.
Optionally, mist the coated chicken with cooking spray before baking.
Can I prepare this recipe ahead of time?
Yes, you can marinate the chicken in buttermilk up to 24 hours in advance.
Bread the chicken just before baking to avoid sogginess.
Leftover baked chicken can be reheated in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness.
Is there a healthier way to make this recipe?
Reduce the butter by half or replace it with avocado oil spray.
Use whole wheat flour or panko breadcrumbs for added fiber and crunch.
Bake on a wire rack placed over a sheet pan to allow fat to drip away and keep the coating crisp.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer inserted into the thickest part of the chicken.
The safe internal temperature for poultry is 165°F (74°C).
Let the chicken rest for 5 minutes after baking so juices redistribute and the coating stays crisp.
How long should I marinate the chicken in buttermilk for best results?
A minimum of 20–30 minutes will help tenderize the chicken, but for the best flavor and texture, marinate for 4–24 hours in the refrigerator. Longer marination allows the buttermilk to fully penetrate the meat.
What’s the best way to coat the chicken evenly in the flour mixture?
Use a resealable plastic bag or shallow dish. Add a few pieces of chicken at a time, shake or dredge until fully coated, then shake off excess flour. This helps prevent clumps and ensures an even, crispy crust.
Why do we preheat the baking dish with butter?
Melting the butter in the oven first creates a hot, sizzling base that mimics frying. When the floured chicken is placed in the pan, it immediately begins crisping, giving the dish its “fried” texture without deep frying.
How do I prevent the coating from falling off during baking?
Pat the chicken dry before marinating so the buttermilk adheres better.
After dredging in flour, let the coated chicken pieces rest for 5–10 minutes before baking. This helps the coating bind more firmly to the meat.
Can I bake this recipe on a wire rack instead of directly in the buttered pan?
Yes! Baking on a wire rack set over a sheet pan allows air circulation on all sides, giving extra crispiness and reducing the amount of fat absorbed. However, baking directly in butter gives richer flavor and a slightly more indulgent crust.