Recipe Background
For a long time, everyone assumed that you could only get the crispiest and the best fried chicken from, well, a deep fryer. That's where everyone was wrong; Crispy Oven-Fried Chicken proves that you can get the authentic fried chicken experience without all the splatter! The chicken is crunchy thanks to the flavorful double breading, with a savory, juicy white meat center and just a touch of butter for extra richness. A quick trip in the oven later and voila! Make sure you have all of your favorite dipping sauces at the ready because you'll want Crispy Oven-Fried Chicken the moment they're hot!
For a long time, everyone assumed that you could only get the crispiest and the best fried chicken from, well, a deep fryer. That's where everyone was wrong; Crispy Oven-Fried Chicken proves that you can get the authentic fried chicken experience without all the splatter! The chicken is crunchy thanks to the flavorful double breading, with a savory, juicy white meat center and just a touch of butter for extra richness. A quick trip in the oven later and voila! Make sure you have all of your favorite dipping sauces at the ready because you'll want Crispy Oven-Fried Chicken the moment they're hot!
Ingredients
For the egg mix:
- 1 large egg
- 1/3 cup buttermilk
For the breading:
- 1 cup all-purpose flour
- 4 tablespoons plain breadcrumbs
- 1 teaspoon baking powder
- 1/2 tablespoon salt
- 2 teaspoons ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
For the chicken:
- 2 pounds chicken breast skinless and boneless, cut into 2-3 strips per breast
For the pan:
- 1/4 cup butter plus more as needed
Directions
- Preheat the oven to 410 degrees F.
- Place a dark-colored roasting pan or rimmed baking sheet in the oven to heat up.
- In a medium bowl, whisk together the egg and the buttermilk
- In a separate bowl, mix the flour, the breadcrumbs, the baking powder, the salt, the paprika, the garlic powder, the onion powder, and the pepper.
- Toss the chicken in the flour mixture, coating it evenly and shaking off any excess.
- Toss the chicken in the egg mixture.
- Dip the chicken pieces back into the flour mixture, coating them very well and pressing the breading onto the chicken.
- Take the roasting pan or baking sheet out of the oven.
- Melt the butter in the hot pan.
- Place the chicken on the butter-coated pan, making sure to give a little space between the pieces. You may need to do two batches. If you do, make sure you add butter as needed for the second batch.
- Bake the chicken for 10-12 minutes.
- Carefully flip the chicken and bake until cooked through at 165 degrees F, about 5-10 minutes.
- Turn on the broiler and broil until the chicken is brown and crispy, about 3 minutes.
- Serve hot.
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