The Best Oven Fried Chicken
Ingredients:
1 pound chicken tenders or chicken breasts cut into strips
1 tablespoon seasoning salt
5 tablespoons melted butter
¾ cup all-purpose flour
½ cup panko
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon salt
Instructions:
Preheat the oven to 425°F.
Put everything except the chicken and butter in a Ziploc bag and shake to coat.
Put the coated chicken on a parchment paper covered baking sheet.
Brush the butter on top.
Bake for 10 minutes then flip and bake for another 10 on the other side.
Check if the inside temperature is 165°F and, if not, give them another few minutes.
Drain on paper towels and serve right away.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 280 calories | Total Fat: 14g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 1089mg | Total Carbohydrates: 21g | Dietary Fiber: 1g | Sugars: 0g | Protein: 20g
Frequently Asked Questions:
Can I use bone-in chicken pieces instead of chicken tenders or boneless breasts?
Yes, you can use bone-in chicken pieces like drumsticks or thighs for this recipe.
Just be sure to adjust the cooking time to ensure the chicken reaches an internal temperature of 165°F (74°C).
Is it necessary to use panko breadcrumbs, or can I use regular breadcrumbs?
Panko breadcrumbs are preferred for their extra crispiness, but you can use regular breadcrumbs if that’s what you have on hand.
Panko will provide a lighter and crunchier coating.
What type of seasoning salt works best for this recipe?
You can use your favorite seasoning salt or a commercial brand like Lawry’s Seasoned Salt.
If you prefer to control the salt content, you can make your own seasoning salt by blending together salt, paprika, garlic powder, onion powder, and other spices to taste.
Can I substitute a healthier fat for the melted butter, such as olive oil or cooking spray?
While butter adds flavor and crispiness, you can use alternatives like olive oil or cooking spray for a lighter option.
Brushing or spraying the chicken with oil can help achieve a similar crispy texture.
What side dishes go well with oven-fried chicken?
Oven-fried chicken pairs well with various side dishes, such as mashed potatoes, coleslaw, corn on the cob, green beans, or a simple garden salad.
Choose sides that complement the flavors of the chicken and your personal preferences.
What’s the purpose of using both all-purpose flour and panko breadcrumbs in the coating?
The combination of all-purpose flour and panko breadcrumbs creates a crispy and textured coating for the chicken.
The flour helps the breadcrumbs adhere to the chicken while the panko adds extra crunch.
Can I use a different type of seasoning or spice blend instead of seasoning salt?
Yes, you can customize the seasoning to your preference.
Feel free to use your favorite spice blend or individual spices like garlic powder, onion powder, and paprika.
Adjust the seasoning to taste.
Is it necessary to flip the chicken halfway through baking, or can I leave it on one side the entire time?
Flipping the chicken halfway through baking ensures that both sides cook evenly and become crispy.
It’s a recommended step to achieve the desired texture on both sides of the chicken.
Can I use a wire rack instead of parchment paper for baking?
Yes, you can use a wire rack placed on top of a baking sheet instead of parchment paper.
Using a wire rack allows air to circulate around the chicken, promoting even browning and crispiness.
What’s the best way to store leftovers if I have any?
If you have leftover oven-fried chicken, store it in an airtight container in the refrigerator.
Reheat it in the oven or toaster oven to help maintain its crispiness.
Leftovers can typically be stored for up to 2-3 days in the fridge.